Chef Jacques Pepin & Winner Sarah Freedman-Izquierdo

Miami Beach, FL Resident Named Grand Champion Of

The 4^th Annual Live Manischewitz Cook-Off

Sarah Freedman-Izquierdo Won the $25,000 Grand Prize

Awarded by Legendary Chef Jacques Pepin

SECAUCUS, NJ (March 20, 2010)— Sarah F reedman-Izquierdo of Miami Beach, Florida took the National Championship in the live Man-O-Manischewitz Cook-Off – the only national kosher cooking competition in America.  Five finalists, selected from over 2,000 entries, competed live at the JCC in Manhattan in front of a prestigious panel of judges lead by legendary Chef Jacques Pepin. This year’s contestants were required to use Manischewitz’s newest product, its all-natural broth, made with real chicken and beef, as one of their ingredients. Sarah’s award winning recipe was her Mandarin Dumpling Soup.

Her prize package included – a fully expense paid trip to New York City, GE Profile kitchen appliances, cash, Manischewitz product, a silver engraved t rophy plate and large engraved crystal trophy. Mayor Bloomberg proclaimed the date as “Man-O-Manischewitz Cook-Off” day.

Sarah, a 53 year old mother of two, owns a marketing company but loves experimenting with food and creating unique recipes. This is the first cooking contest Sarah entered in 12 years and while searching online for a contest to enter, Sarah found the Manischewitz Cook-Off. She lives a very active lifestyle that includes cooking, pottery, spinning, boxing, reading, traveling and swimming. Sarah adores her family and, after the tragic loss of her mother and brother, she learned to appreciate and enjoy life to the fullest.

“We received some amazing recipe entries that reflect the diversity of our consumers who span all ethnic backgrounds,” says David Yale, President and CEO, of The Manischewitz Company. “We congratulate Sarah, and all the fine contestants, for their outstanding passion and sportsmanship.”

The recipes were judged on the following criteria: taste, ease of preparation, appearance and creativity and originality,

All finalists come from various backgrounds and include kosher and non- kosher. They range in age from 34-76. The four finalists are:

• Rachelle Lapidus from Lawrence, NY- Creamy Tarragon Chicken
• Julie DeMatteo from Clementon, NJ -Hungarian Chicken Spaetzl
• Jamie Brown-Miller from Napa, CA- Rosemary Duck Cassoulet
• Harold Cohen from Ft. Lauderdale, Fl -Ethiopian Chicken Stew

The Grand Prize Winner was selected on-site by a panel of prestigious foodies led by legendary chef Jacques Pepin. Jacques is one of America’s best-known chefs, widely recognized as the host of eleven acclaimed public television cooking series and the author and publisher of twenty-six cookbooks. He is also a founder of The American Institute of Wine and Food (WIWF) and has been the Dean of Special Programs at the French Culinary Institute (New York) since 1988. Other food experts include: Saveur magazine, Bon Appetit, SheKnows.com, Head Chef at the JCC of Manhattan and a well known cookbook author.

Here is Sarah’s winning recipe:

Mandarin Dumpling Soup

Ingredients:

1 ½ teaspoon fresh ginger finely grated

¼ cup diced water chestnuts

2 tablespoon soy sauce

2 teaspoon sesame oil

1 tablespoon dry sherry

14 ounce ground turkey

25 dumpling wrappers or wonton wrappers

6 cups Manischewitz All-Natural Chicken Broth

Instructions:
In a large mixing bowl mix the ginger, chestnuts, soy sauce, sesame oil, and sherry together.  Add the turkey to the ginger mixture and combine all ingredients well.

Scoop 1 level tablespoon of the mixture into the center of your dumpling wrapper. using water, moisten the rim of one half of the wrapper. Fold the wrapper in half and press the dough along the edge to seal. Lay the dumplings on a separate plate as you finish each one (do not flour!).

Bring the Manischewitz Chicken Broth to a boil in a 3 quart pot. Gently drop dumplings in one-at-a-time. Use a rubber spatula and skim along the bottom of the pot every so often to keep the dumplings from sticking. Reduce the broth to a simmer.  Cook for 5-6 minutes then serve!

Makes approximately 24-28 dumplings. These can be frozen for up to two months or used right away.

*For full recipes from all finalists and for all media inquiries, please contact Elena Magg at

(973)744-0707 or Elena.Magg@bhgpr.com *

*For full contest details, log onto www.manischewitz.com

About The  Manischewitz Company

In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC and today is now known as The Manischewitz Company.   The Manischewitz Company is a specialty food company that includes the Manischewitz^®, Season^®, Guiltless Gourmet^®, Asian Harvest^®, Rokeach^®, Mispacha^®, Horowitz Margareten^®, Jason^®, Mother’s^®, Carmel^®, Croyden House^®, Mrs. Adler’s^® and Goodman’s^® brands.  The company offers a diversified line of premium kosher food products that covers over 60 different categories.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati.  This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles and Gefilte Fish.  Today, all plant operations take place in Newark, NJ. Manischewitz continues to introduce unique, delicious, premium specialty food products such as coating crumbs, dairy-free frostings and more.

For more information, log onto www.manischewitz.com

This past Tuesday, March 2nd The Manischewitz company held their annual Schmura Matzo Run. Schmura is the “preferred” Matzo of the annual Passover Seder.  The most sacred of kosher traditions, the Schmura Matzo run, marks the production of this sacred matzo at the company’s new state-of-the-art matzo baking facility. Literally translated, Schmura means “watched” as this ceremonial matzo receives special supervision from the time the wheat is harvested to the production at the plant, ensuring that no water is introduced into the process before it’s time. Passover starts on Tuesday, March 30^th and ends Tuesday, April 6^th.

The Schmura Matzo run is the premiere kosher food ritual. This one-day-only run is attended by Senior Members of the Orthodox Union, dignitaries in the kosher world, congregational rabbis and lay leadership. The new Manischewitz plant is also home to the company’s other leading brands such as Goodman’s®, Horowitz Margareten®, Mother’s®, Mrs. Adler’s®, Mishpacha® and more. Manischewitz recently celebrated 120 years, which in Jewish law represents the number that honors old age, and now they are embarking on the next 120 years.

The Shmurah Matzoh run is complete in a one to ten hour shift. How many matzho’s are made in that run you might ask? There are about 200 individual Matzoh’s per case, and about 24 boxes in a case. That’s a lot of Matzohs!

At any given time there are at least five people on the floor overseeing the Matzoh process. Just three years ago Manischewitz switched from a old brick over to a more technology advanced temperature controlled oven, making the process more technologically inclined, electronically operated now. The old machine itself used to be 100ft, and the new improved one is 150ft-width 50inch’s.

INTRODUCING MY GROCERY MASTER iPHONE APPLICATION LOCATES FOOD PRODUCTS FOR SPECIALTY DIET NEEDS

First of its Kind App Is Now Available for Download in Apple’s App Store

KENSINGTON, MD (March, 2010) — Looking for a food product to meet your specific dietary requirements, but you don’t know where to find it? MyGroceryMaster.com today announces the launch of an application in the Apple App Store for the iPhone, iPod Touch and the iPad that will point you in the right direction. The application, “My Grocery Master,” allows users to browse and search a database of over 100,000 specialty food products and 360 name brands.

iPhone, iPod Touch and iPad users following specialty diets including Kosher, gluten-free and  lactose-free can now find comfort in knowing their food needs are at their fingertips. Simply type in your zip code, search a food product and “My Grocery Master” will scan its database of the top 100 grocery store chains in the country to identify the nearest store that carries the desired items.  The App’s database of stores includes; Whole Foods, Trader Joe’s, Alberstons, Wegman’s WalMart, Giant Food and Stop & Shop to name a few. In addition, “My Grocery Master” will provide convenient driving directions from your location to the selected grocery store.

“We’re delighted to save people time and energy looking for the products they need by making them available at the convenient touch of a button,” says Steven M Friedman, President of MyGroceryMaster.com. “We will continually be updating our database with new products and tailoring the application for more diet types.”

“My Grocery Master” App Features:

• Database of over 100,000 products for Kosher, gluten-free and lactose-free diets
• Over 360 name brands
• Future updates to include searches for Vegan, Organic and diabetic suitable diets
• Search by category, brand of product name
• Frequent, FREE updates with new products and brands
• Includes most Top 100 grocery store chains in the country and the leading online grocery stores
• One-touch link to the “My Grocery Master” website providing recipes and more information
• No connectivity required unless you utilize the one-touch website links
• Save searches for easy future access (such as”Beach House”, “Grandma’s Condo”, etc.
• Driving directions to store included
• A low annual $4.99 fee

Availability:

“My Grocery Master” is available at the Apple’s App Store in the iPhone and iPod Touch.

For more information please visit: www.mygrocerymaster.com

About My GroceryMaster.com

MyGroceryMaster.com offers people easy and convenient access to specialty food needs.  The company launches its first iPhone application “Grocery Master” to meet the needs of the growing population of people who seek out specialty food where ever they may be.  Look for updates on product news and App updates on www.grocerymaster.com.

2010 Kosher Restaurant & Wine Experience

Monday February 1, 2010

6:30pm – 10:00pm

Chelsea Piers – Pier 60

New York City, NY

*Over 200 wines from all over the world, including a special French collection

*Dishes prepared by top New York kosher restaurants

*Wine seminars by Jay Buchsbaum (Director of Wine Education) and Pierre Miodownick, renowned French winemaker

TO purchase tickets or for more info please click HERE

Staten Island, NY – Check out the GreenBox , the Swiss Army Knife of pizza boxes.

No more jamming a huge cardboard box into the fridge or the lobby recycling: the top of the GreenBox comes off and separates into four plates, and the bottom folds in half and becomes a vessel for leftovers.

“This is revolutionary,” said Dan Richer, owner of Arturo’s Osteria and Pizzeria in Maplewood, N.J., who tried out the 100% recycled GreenBox with fellow pie makers Monday.

“Parents will buy a pizza and take it to the park with their kids and rip it apart for the plates,” he said.

GreenBox is the brainchild of William Walsh, 42, who came up with the idea in college when his friend spilled hot cheese on his shirt.

Walsh ripped off a piece of the box and gave it to the friend to use as a plate. Now, he’s hoping to cash in 20 years after he cooked up the idea.

“It’s only a pizza box, but there are 2.3 billion pizza boxes manufactured in this country each year,” said Walsh.

Walsh patented the idea and has a warehouse full of GreenBoxes at a Staten Island warehouse. He has a few small customers in the New York area and hopes to land a contract with a nationwide chain.

He named it the GreenBox because it’s made of 100% recycled paper and eliminates the need for paper plates.

Walsh insists he can get the price down when more orders start to come in and he can benefit from larger-scale production.

‘Green Box’ Product Promo (Pizza Box) from Green Box on Vimeo.

[source: VIN News]

Amy Siegel of Clifton, NJ Proclaimed Grand Champion

In the Third Annual “Simply Manischewitz Cook-Off”

SECAUCUS, NJ (February 2009) — The Manischewitz Company named Amy Siegel of Clifton, NJ Grand Champion of the Third Annual Simply Manischewitz Cook-Off . Out of thousands of recipe entries nationwide, six finalists were chosen to compete in a live cook-off held at the NY Marriott Marquis on February 13, 2009. Amy Siegel’s Marvelous Mediterranean Falafel Sliders topped five other award-winning recipes, allowing her to take home the $25,000 grand prize package which includes GE Profile kitchen appliances, cash and more. In addition, the day of the Cook-Off was proclaimed “Simply Manischewitz Cook-Off Day” by Mayor Bloomberg of New York City.

Amy, 37 years old, is a stay-at-home mother of three.  She is an active volunteer with a local non-profit organization called “Hand in Hand,” which provides food for senior citizens and, despite her hectic schedule, Amy finds the time to devote to her favorite past time: cooking. She is a familiar face in the competitive cooking circuit and was a semi-finalist in the 2007 Simply Manischewitz Cook-Off . As a serial cooking contestant, Amy stays up-to-the minute on contest opportunities by participating in an active online cooking community called Contestcooking.com. Amy’s previous contest honors include: 2007 Semifinalist of the Crisco Country Music Cook-Off, Runner-up in the 2007 Alouette Spreadable Cheese Recipe Contest and Grand Prize Winner of the 2004 Kraft recipe contest.

winner and David Rossi

“I am so excited to be the grand prize winner of the Third Annual Simply Manischewitz Cook-Off competition,” said Siegel. “This competition challenged me to use everyday ingredients in a more creative way. It was a natural fit for me to enter this contest because I keep my pantry well stocked with Manischewitz products.”

“The competition was extremely stiff, and the scoring very tight, but Amy Siegel’s Marvelous Mediterranean Falafel Sliders consistently scored high enough to take home the top honors for best overall recipe,” said David Rossi, Vice President of Marketing for The Manischewitz Company.

The Grand Prize Winner was chosen by a panel of prestigious food experts including Todd Coleman, Food Editor, Saveur magazine; Emily Kaiser, Food Associate Editor, Food & Wine magazine; Michael Park, Epicurious.com ; Jacob Schiffman, foodnetwork.com ; and winner of the 2008 Simply Manischewitz Cook-Off , Joy Devor of Rockaway, NY. The final recipes were judged on the following criteria: Taste- 50%, Ease of Preparation- 20%, Appearance-15%, Originality and Creativity- 15%.

*The other five finalists and their recipes include:

• Erin Evenson, Brooklyn, NY: “Ruby Red Risotto with Pistachio-Basil Pesto, Garlic-Herb Goat Cheese”
• Myra Smolev, New York, NY: “Sloppy Moses”
• Shana Schuman, Chicago, IL: “Meaty Manischtroni”
• Deborah Leebove, Denver, CO: “Mani Meatloaves”
• Elise Lalor, Issaquah, WA: “Laced Lamb with Figs”

contestants and David Rossi

Here is Amy Siegel’s Grand Prize Winning recipe:

Marvelous Mediterranean Falafel Sliders

Kosher Meat

1 envelope                    Manischewitz falafel mix

2 lb.                              Ground turkey*

1 cup                            Mint leaves, chopped

1 TBSP                                    Extra Virgin Olive oil

1                                  Large Bermuda onion, thinly sliced

1 can                            Ready to serve Tehina

12                                 3-inch rolls

1 head                          Bibb lettuce, washed and patted dry

Manischewitz non-stick cooking spray

Ground black pepper

Water

1. In a large mixing bowl, combine falafel mix, turkey, mint leaves, black pepper to taste and 3-4 tablespoons cold water to moisten. Shape mixture into 12 small patties. Heat a grill pan or large skillet over medium-high heat. Spray with nonstick cooking spray. Grill patties for 3-5 minutes per side, until no longer pink in center. Meanwhile, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden. In a small bowl, stir together tehina with ¼ cup water. Add more water to make a thinner sauce, if desired, set aside. Heat rolls in a 250 degree F oven for 5 minutes or until warm.

2. To assemble slider; on a plate, place bottom of roll, lettuce leaf, cooked patty, onions, 1 tbsp tehina, and top of roll. Garnish with additional chopped mint leaves. Serve remaining techina sauce on the side for dipping.

*You can use regular and light varieties of ground turkey however the regular variety works best in this recipe.

*For additional photos and recipes from all finalists please contact Helen Magg at

(973)744-0707 or Helen.Magg@bhgpr.com *

*For full contest details, log onto www.manischewitz.com

About The Manischewitz Company

In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC and today is now known as The Manischewitz Company . The Manischewitz Company is a specialty food company that includes the Manischewitz brand^® , Season^® , Guiltless Gourmet^® , Asian Harvest^® , Rokeach^® , Mishpacha^® , Horowitz Margareten^® , Jason^® , Mother’s^® , Carmel^® , Croyden House^® , Mrs. Adler’s^® and Goodman’s^® brands.  The company offers a diversified line of premium kosher food products that covers over 60 different categories.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati.  This move paved the way for the introduction of new products like Tam Tam^® Crackers, Chicken Soup, Noodles and Gefilte Fish.  Today, all plant operations take place in Newark, NJ. Manischewitz continues to introduce unique, delicious, premium specialty food products such as coating crumbs, dairy-free frostings and more.

]]> http://www.thejewishinsights.com/wp/winner-announcement/feed/ 0 http://www.thejewishinsights.com/wp/manischewitz-120-years-in-the-making/ http://www.thejewishinsights.com/wp/manischewitz-120-years-in-the-making/#comments Wed, 17 Dec 2008 23:42:28 +0000 yossi http://thejewishinsights.com/wp/?p=924  

Manischewitz: 120 years in the making

By: Yossi Zweig

I got to meet with VP of Marketing for Manischewitz David Rossi at Kosherfest 2008 to discuss the changes that Manischewitz Co. is making and the company’s expansion in the last 120 years.

YZ: So David 120 years, sound like a Jewish joke, right?

DR:  Yes actually, and we hope to be around for the next 120.

YZ: Are you doing anything special for the 120^th anniversary?

DR: Actually we are. Manischewitz will be re-producing the original Manischewitz Matzoh box that was used when we first opened. The box is not a cardboard box like you might purchase in the stor now, but actually a wooden box much like you might see cigars in. It is a commemorative box and of course will be a little more then a regular box of Matzoh but it’s a collectors item .

YZ: How many companies exactly is the Manischewitz Co. today?

DR: Good question. Well lets see; Season, Rokeach, Guiltless Gourmet, Horowitz Margareten, Mishpacha, Goodman’s, Mrs. Adler’s, Mother’s, Cormel, Croydon House, Jason and Asian Harvest.

YZ: Wow! I bet I wasn’t the only one who didn’t realize that all those companies were part of Manischewitz. Where are most of the products made?

DR: In 1954, Manischewitz purchased a processing plant located in Vineland, New Jersey. The Vineland facility, which has now ceased operations, manufactured all of the company’s canned and jarred products, including old familiar favorites like gefilte fish, chicken soup and borscht. The plant was primarily a hand-pack processing operation stressing careful attention to quality and flexibility. Workers there packed about 2,000,000 lbs. of fish and 1,000,000 lbs. of beets each year.  We are actually updating the plant as we speak. We replaced the Matzoh over that we have been using I think since the beginning. The old oven was brick, and very reliable. Now though its time to upgrade the machinery to a state of the art stainless steel oven in which we can control the climate better too.

YZ: Wow! So how many people are employed in the factory?

DR: About 250 people work in the plant.

YZ: How many Rabbi’s/Mashgichim work on the premises?

DR: We have up to 12 maschiach during Passover production and a little less then that during the year.

YZ: So what happens to the factory around Pesach time?

DR: Well pretty much the whole Matzoh section gets closed down for about 2 monthes while all the rabbi’s and mashgichim are koshering all the machinery and conveyor belts with blow torches.

YZ: 2 MONTHES???? WOW!

DR: Yes the plant is really big and the koshering has to be done right.

YZ: Do you have any tours through the plant?

DR: Actually we will be having tours when we finish making so minor changes to the plant and then it will be open to the public to see how everything is made.

YZ: I actually think that I saw Manishcewitz featured on the Food Network last week.

DR: Yes we have been featured on the Fod Netwok on a show called Good Eats where they go behind the scenes to show you how products are made. On that particular show I believe, they were seeing how we make out jared Matzoh Ball Soup.

YZ: So, this is the 3^rd year your having the cook off contest?

DR: Yes, that’s right. We have gotten a huge amount of feedback the previous years. The great thing about the contest is that ANYONE can enter. We have had finalists that were Doctors, Lawyers, Mechanics literally anyone who has a great recipe and enjoys cooking.

YZ: If I may ask is it mostly women entering the contest?

DR: Exactly the opposite. Last year 2 or 3 of the finalists were men with professional careers.

YZ: David, where do you see Manischewitz going in the next 120?

DR: Well Yossi, I see us perfecting all products we already have, keeping them afforadable for our consumers and defiantly branching out into more food products then we currently produce.

For more about Manischewitz products or companies please visit manischewitz.com

FAQ for The Third Annunal Simply Manischewitz Cook-Off

Q. What is the Simply Manischewitz Cook-Off?
A. Now in it’s third year, the Simply Manischewitz Cook-Off is a fun and entertaining recipe contest. Create your favorite kosher entree or soup recipe that can be made in one hour or less and submit it here. The contestants with the top six recipes, as determined by a private panel of judges, will be sent to New York for a 2009 Cook-Off showdown where a winner will be declared.

Q. What can you win?
A. The winner receives state-of-the-art GE Profile™ Stainless Steel Kitchen Appliances including a single Trivection® Wall Oven, Built-in Advantium® Oven, Profile Stainless Dishwasher, 36″ Gas Cooktop, 36″ High Performance Hood and Built-in Profile Refrigerator. PLUS, Manischewitz throws in a bunch of free products and a $5,000.00 check! Prize includes installation that does not require structural alterations to existing kitchen layout. Overall, more than $30,000 worth of prizes will be awarded in the contest. All finalists will win a trip to New York City for the exciting Cook-Off showdown.

Q. Who can enter the 3rd Annual Simply Manischewitz Cook-Off?
A: This contest is open to all amateur cooking enthusiasts in the 50 U.S. states and District of Columbia who are 18 or older as of September 2, 2008.

Q. What should my recipe include?
A. Recipes are limited to 8 ingredients (that’s to keep them simple!), not including salt, pepper and water. All recipes must be kosher and include at least one Manischewitz product.

Q. What happens to my recipe once it is submitted?
A: A panel of judges will review all recipes and select the top 15 to be prepared in the Manischewitz test kitchen. Six finalists will then be selected to move on to the Cook-Off in New York City. All submitted recipes become the property of Manischewitz and can be used in any promotional materials.

Q. What is the judging criteria?
A: PRELIMINARY JUDGING TO DETERMINE FIFTEEN (15) SEMI-FINALISTS:

• Originality – 50%
• Perceived ease of preparation – 30%
• Creative use of Manischewitz ingredient(s) – 20%
• In the event of a tie, tiebreaker will be based on the highest score for “originality.”

JUDGING TO DETERMINE SIX (6) FINALISTS:
The 15 (fifteen) Semi-Finalist recipes will be prepared by a professional chef for judging by a panel of food experts. Six (6) Final recipes will be determined by the following criteria:

• Taste – 50%
• Ease of preparation– 25%
• Originality and creativity – 25%
• In the event of a tie, tiebreaker will be based on the highest score for “taste.”

GRAND PRIZE COOK-OFF:
The six (6) Finalists will have 1 hour to prepare and cook their meals in front of a live audience at the Grand Prize Cook-Off in New York City. Judging to determine the Grand Prize winner will be accomplished by a panel of food experts and Manischewitz. Judging to select the Grand Prize winner will be based on the following criteria:

• Taste – 50%
• Ease of preparation– 20%
• Appearance – 15%
• Originality and creativity – 15%
• In the event of a tie, tiebreaker will be based on the highest score for “taste.”

Q. Who pays for travel to the cook-off?
A. A 2-day/1-night trip to the finals will be awarded to the 6 finalists by Manischewitz. (Please see the Official Rules for complete details on trip).

Q: What happens at the Cook-Off Finals?
A: The finals in New York City will be a live event. All finalists are given 1 hour to make their recipe which is then presented to and tasted by the panel of judges.

Q: What is different from previous Simply Manischewitz Cook-Off contests?
A: This year, there will be no regional Cook-Offs or online voting for a people’s choice. New for this year, the Manischewitz test kitchen will be preparing your recipes to see who will become finalists.

Q: What if I’m not sure my recipe is Kosher?
A: Don’t get all faklempt! Just click here for an easy guide to see if Bubbe’s recipe fits the bill.

For any other questions, please read the Official Rules.

For more information please visit www.manischewitz.com

“What was once old is all new again in the form of Caraville Glatt, the “Home of the New Essex.” When news broke that the the owners of Essex of Coney Downtown, Julian Whiteman and son Meyer, took over Caraville, the Brooklyn dining community could not have been more excited. While it was sad to see Harry Rasp, the original owner of Essex on Coney close the Coney Island Avenue store at the end of 2007, it allowed Julian and Meyer to retain the name and concept- delicious, family-friendly food.

And when the opportunity came along to take over the long time established Caraville, the pieces just fit perfectly – they simply could not turn it down. Julian and Meyer’s goal is to cater to the former customers of Essex on Coney as well as the future customers of Caraville Glatt.

The restaurant, which recently opened in the beginning of 2008, is a spacious establishment with many accommodations to benefit their customers. When you first walk in, there is a long counter with all your favorite deli selections. Cushioned and private booths are to your left and to your right is a beautiful, large room, featuring a sushi bar and a full beer and wine bar. Two additional large dining rooms are located to your far left and far back which, depending on the circumstance, will be used for both in house dining or on premise catering.

The trademark Essex specialties combined with the classy decor and wide space for seating, allow for both large families and those couples looking for fine dining to be very satisfied. Of course, their menu features all their well known fare, like kishke, hot open deli sandwiches, Bison Burgers and Stuffed Cabbage, but they also offer higher end items such as Chicken portabella and 40oz. Rib Steaks. With a great tradition under their wings, the future of Caraville Glatt, “Home of the New Essex” looks as bright as ever.”

Kosher Bistro
1320 East 19th Street
(Corner of Avenue M)
Brooklyn, NY 11230
718-376-8474
www.KosherBistroGrill.com

“Kosher Bistro is all about fish and sushi. They know the right way to cook it and the right way to serve it, which customers should not take for granted. The owner of Kosher Bistro has designed a menu that allows for any fish or sushi lover to wish they would have opened years ago. After great anticipation, the restaurant opened this past summer with a beautifully designed cozy dining room. With ocean-themed prints on tall glass windows, the restaurant is bright and sunny during the day with an intimate and candle-lit setting at night. You almost feel like you’re eating outside under the stars – it’s quite amazing what they have been able to do.

If you’re there at eleven when they open you can take advantage of their very reasonable breakfast specials of two eggs any style served with Israeli salad, toast, french fries, coffee or tea, all for under four dollars. They have many omelettes to choose from, like Mushroom, Spinach, Smoked Salmon and Mediterranean Onion. Pancakes, French Toast and blintzes are also offered in the morning. At lunch time, you get to select from starters such as mozzarella sticks, assorted Mediterranean salads and soup of the day. Salads, paninis, pizzas and pastas are also available all served with beautiful presentation and large portions.

But with over 17 different fish items on the menu, one would have to come a few times a week to appreciate all that they offer – and many do. The menu features Salmon, Sole, Bass, Snapper, Branzini, Tilapia, St. Peters, Tuna, Halibut, Flounder, Mahi Mahi, Grouper and much more. You’d think that it was a fish market. You can get any fish served whole, filet, spicy, mild and all according to your tastes. Of course, sushi is another specialty they have excelled in, their Sushi Love Boat is a fan favorite. They have a great cheese cake, Israeli style and the restaurant has a full espresso bar along with saki, wine and beer.

If you are looking for a new fish and sushi restaurant to go to, you owe it to yourself to stop by the Kosher Bistro – they’ll often give you a complimentary appetizer to make sure you start your meal off right.”

On the Grill
95 East Kennedy Blvd.
(Shloimy’s Kosher World Plaza)
Lakewood, NJ 08701
Phone: 732-942-6555

www.OntheGrillNJ.com

RABBINICAL SUPERVISION
KCL / Glatt Kosher

“Lakewood has been waiting a long time for a restaurant like “On the Grill” to come along. The local and area residents have been patient and they have been rewarded with this elegant and sophisticated establishment. When the owners saw a lack of fine dining restaurants they knew they would have a big hit and by the looks of the crowd – they were right.

On the Grill, which opened its doors in December 2007, offers superior service, kashrus and quality. As the name implies, everything is made on the grill from the Grilled Chicken Cutlet to the Baby Chicken Kabob to the 16 oz. Del Monico Rib Steak. But before one gets to the perfectly grilled and reasonably priced meats, you need to take a step back and appreciate the combination of their numerous homemade Israeli style salads. Some include hummus and tehina, babaganoush, hot peppers, Greek eggplant salad and matbucha salad.

What’s ever so special about On the Grill is that it has the best of both worlds. You see, when one walks through the doors of the restaurant, depending on why they are there they will undoubtedly leave satisfied. If one walks straight they will see a huge restaurant length-counter where all the meats are grilled and where all the salads are made. Everything that is served in the restaurant can be taken out at the counter. This way you can actually see what you’re “taking out.” But the restaurant is designed with such precision that the counter is away from the dining area where if one chooses to sit and dine, it is not noisy or crowded from the take out counter.

The restaurant’s dining area is decorated with a modern yet classy decor. Wood partitions with beautiful white tree-like branches separate each table to add privacy. Waiters are busy taking orders, patrons are looking over the menu and everyone seems to be having a good time. It is the ideal place for dates, meetings and where married couples can leave the kids at home and unwind. Lakewood deserved a place like this – it was about time.”

Sushi Metsuyan Monsey
314 East Saddle River Road
(Rt. 306 S. becomes Saddle River Rd.)
Monsey (Airmont), NY 10952
Phone: (845) 517-0022

www.metsuyan.com

“After conquering Cedarhurst, Queens and Teaneck, it was only a matter of time until Sushi Metsuyan made its way up north to Monsey, New York. Tzvi Maller, owner of Sushi Metsuyan and The Pasta Factory in Teaneck has partnered up with local Monsey native, Chaim Stimmel to offer the highest quality sushi you can get. For over seven years, Monsey residents had to drive 30 minutes to get their Sushi Metsuyan craving, but since May 2007, it is just a few minutes away. Ironically, while it is a two minute drive off Route 306, it feels like miles away. And the owners like that. Tzvi and Chaim like the fact that the restaurant is away from the “hustle and bustle” of Route 59. Once you arrive, you’ll feel relaxed and ready for your upcoming exquisite meal.

The modern style restaurant features a beautiful onyx wall above the sushi counter and lit candles on an exposed brick wall. While the Teaneck branch is strictly sushi and fish, the owners of the Monsey establishment recently added meat dishes to their sushi-packed menu. Some of the interesting and suggested appetizers include El Bomba, avocado and sundried tomato eggrolls and Malaysian Cigars, crispy rolls with meat and rice noodles. On the robatayaki grill side, recommended selections include the honey-flavored Malay BBQ chicken in a secret blend of spices, Steak Sambai marinated in their vibrant tequila lime sauce and the famous tender Metsuyan Kalbi short ribs, slow roasted and char grilled yielding delicious layers of caramelized bliss. The menu is constantly changing, so be sure to ask your waiter for their most recent specials.

For sushi, get the tempura-style, Godzilla Roll with tuna, yellowtail, salmon, kani and their secret spicy sauce or the Tiger Eye Roll, of raw fluke and smoked salmon wrapped around Kani (mock crab), avocado and jalapeno. For dessert, you can’t go wrong with the Apple Cobbler or Creme Brulee.

Already off to a great start, Sushi Metsuyan Monsey is certainly a deserving restaurant worth your time.”

Village Steakhouse
9440 West Sahara Ave
(Off S. Fort Apache Rd – in Village Shopping Center)
Las Vegas, NV 89117
(702) 838-8006

www.VillageSteakhouse.net

RABBINICAL SUPERVISION
Chabad of Las Vegas

“Elegant, inviting and contemporary are just a few words to describe Village Steakhouse, Las Vegas’ premier Glatt Kosher restaurant. Opened in October 2007, Village Steakhouse is a fine dining establishment, featuring natural and seasonal ingredients in an exclusive decor and refined service.

Owner Marc Attia spent most of his life running upscale restaurants and when he decided to eat only kosher, he saw the need for a place like this. Marc’s philosophy is providing his guests with an experience that will exceed their expectations as far as quality of food and service. Marc jokes that he wanted to let, not only the locals but tourists and business travelers who come to Las Vegas, know that kosher is not just “Houmous and Kebabs.”

The steakhouse is located in the Village Shopping Center, hence the name, but Marc says it was more than that – “Village” conveys the original concept of an organic and natural restaurant. And like in any village, you need a leader, and the culinary leader of this restaurant is Executive Chef Jacques Zagouri. Trained by some of France and Israel’s best masters, Chef Zagouri exhibits an extensive knowledge of French cuisine as well as a healthy approach to modern cooking. He uses only the healthiest of natural and organic ingredients along with kosher dietary principles.

If you like lamb, you’ve come to the right place. With signature dishes like the Lamb Ossobuco, Braised Lamb Leg and Lamb Curry you’ll be in Lamb heaven. Other specialties include Buffalo Chateaubriand, Veal Chops and a couple of their fish selections, including the Mushroom stuffed Trout and Chilean Sea Bass with tri color pepper coulis. Of course, no fine dining experience would be complete without an assortment of exquisite wines from California, South America, France and Israel. For dessert, there are many to choose from such as the homemade Cabernet poached Pear, Chocolate mousse and the semi-frozen caramel mousse. For lunch, they have a similar menu but with added lunch items like burgers and sandwiches.”

Coming this Fall:

Carciofi – 914 Kings Highway, ……

Mendy’s Deli – 1359 Coney Island Avenue, ……

Carlos & Gabby’s- …. Coney Island Avenue, …..

Hibachi Steakhouse- 816 Avenue U, 718-336-1445

Tea for Two Lounge – ….. East 4th, ……

Tea for Two- 564 Central Avenue, 516-374-9200

Grill Time- Tenafly, NJ

For more information, stay tuned to www.GreatKosherRestaurants.com
written by:Elan Kornblum