Celebrity Chef Claire Robinson to Host the
6th Annual Man-O-Manischewitz Cook-Off!

Share Your Favorite Recipes And “Share The Memories”
Enter for a Chance to Compete in NYC for $25,000 Grand Prize Package

Newark, NJ (November 2011)—This year, the nationally-esteemed Man-O-Manischewitz Cook-Off will be bigger-than-ever as the contestants compete by preparing their best family-friendly recipes. Five finalists will compete live in New York City, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. Contestants will compete in front of an esteemed panel of judges led by the Celebrity Chef and food TV star Claire Robinson as Head Judge!

The contest deadline is January 15, 2012. Four finalists will be chosen by the judging panel and five other semi-finalists will be posted on www.manischewitz.com to select the fifth finalist. From February 13th through February 24th, consumers can vote online, and via Facebook and Twitter, to select the fifth finalist. For complete contest details, log onto www.manischewitz.com.

The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. Perhaps these recipes can be inspired by traditional Jewish fare or a cherished memory of a favorite family meal. The competition is designed to showcase the benefits of using kosher products as part of the home cooking experience and to think about using kosher products in other types of cuisine, whether it is Japanese, Italian, Mexican, Greek or something else!

In addition to being the celebrity guest of honor, Claire Robinson will also serve as the event’s emcee and head judge. Robinson was trained at the French Culinary Institute and is one of TV’s most popular chefs, currently hosting her own cooking shows.

“I always stress the quality of ingredients in great recipes,” said Robinson. “I am thrilled to be part of the Manischewitz Cook-Off because it inspires creativity and stresses the importance of quality ingredients for a delicious outcome.”

All five finalists will win an all-expense paid trip to NYC to compete live on March 28th at The JCC in Manhattan in front of a live panel consisting of food media and other culinary experts. The grand prize package includes a Maytag® appliance giveaway, cash and a beautiful crystal trophy! Recipes must include one of the new Manischewitz All-Natural broth flavors-Chicken, Reduced Sodium Chicken, Beef and Vegetable-and may contain other Manischewitz products as well.

For over 120 years, The Manischewitz Company has inspired great family recipes and ideas.
Today, the Manischewitz product line continues to innovate with new and improved products that maintain the highest quality of ingredients. These products range from traditional comfort food items like soups, crackers and stuffings to products with a Mediterranean twist like the delicious Couscous and Falafel Mix to products that are better for the consumer with reduced sodium, no trans fat, sulfite free and All Natural attributes.

This year’s Cook-Off will support rock CAN roll, which is a non-profit, hunger relief organization that collaborates with rock concerts, schools, corporations, and individuals to collect healthy & nutritious non-perishable food for distribution to local emergency food agencies and into the hands of children, seniors and families who live with hunger and in poverty. rock CAN roll® is built on four basic principles: Healthy Nutritious Dignity & Respect. Bins made to look like Manischewitz broth cans will be set up in major cities during a portion of the contest period so that consumers can make non-perishable food donations in support of rock CAN roll. In support of this effort, Manischewitz will match all donations. www.rockCANroll.org

Additionally, the cook-off raises awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and will work with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on www.jahm.us and will continue through the end of JAHM on May 31, 2012.

To get inspired to create an original recipe using any of the new Manischewitz broths, visit the recipe section of www.manischewitz.com.

How it works
U.S. residents 18 or older are invited to submit an original, easy-to-prepare entrée using any flavor of new Manischewitz Broth product. Recipes should have no more than a total of eight ingredients and be prepared and cooked in one hour or less. For official contest details log onto www.manischewitz.com, complete the official entry form and submit your recipe online or by mail. Entries must be received by January 15, 2012. Four finalists will be selected by a panel of judges and one finalist will be selected during the online people’s choice vote from February 13-24, 2012. Five contestants will compete live in New York City in front of a panel of live judges on March 28, 2012.

For more information, prize details, rules and regulations, 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®, Tam Tams™, 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.

For more information, log onto www.manischewitz.com

New Products and Delicious Recipes from Manischewitz®
Just in Time for Holiday Entertaining
Manischewitz Unveils All Natural Gravies and Panko Bread Crumbs Perfect for Holiday Meals

NEWARK, NJ (November 2011) With Thanksgiving, Chanukah and winter parties right around the corner, there is much excitement surrounding great food and fun festivities with families and friends. This busy time of year can be stressful and overwhelming when preparing to entertain a large crowd. This holiday season, put your mind at ease and get some help in the kitchen with great new products from Manischewitz® that will vamp up your meals along with quick and easy recipes from Quick & Kosher: Meals in Minutes author, Jamie Geller. Take time to relax and enjoy the holidays with your friends and family by sharing these exciting, new dishes, which are not only easy to make, but so delicious that everyone will be asking for seconds.

Manischewitz provides a wide range of recipes to suit everyone’s taste buds while incorporating ingredients that are traditional kosher staples. Perfect for entertaining a large crowd are a few quick and easy recipes created by Jamie Geller, such as Panko Crusted Tilapia and Oven-Baked Chicken Fingers. Both recipes are sure to delight partygoers of all ages, can be prepared in under an hour and use the crunchy, new, Jason® All Natural Panko Bread Crumbs. Adding to Jason’s popular line of coating crumbs, the debut of the Panko Bread Crumbs is another answer to consumer demands for “better-for-you” products. A good source of fiber, the delicious, crunchy coating will revitalize a number of meals and add a contemporary flare to any kitchen. Suggested retail price is $2.99 for the panko bread crumbs.

Also debuting, just in time to complement your favorite family recipes, are Manischewitz All Natural Homestyle Kosher Gravies. Manischewitz All Natural Gravies are made from a delicious, home-cooked recipe and are available in 12 oz glass jars in three varieties: Chicken, Reduced Sodium Chicken and Beef. Not only is it the only all natural and kosher gravy on the market, but its healthy, delicious taste will make it a mainstay on many tables and a wonderful accent to many dishes including your bubbe’s brisket. Suggested retail price for the gravy is $2.49. Another key ingredient to have on-hand are the Manischewitz All-Natural Broths, which are kosher, contain no MSG, are fat-free and available in Vegetable, Beef, Chicken and Reduced-Sodium Chicken varieties, making them ideal staples for the pantry. Another delicious recipe idea from Jamie Geller incorporates our Beef Broth, Beef Bourguigon with Noodles. These All-Natural broths can be used to enhance a number of recipes and are available in 14 oz cans and 32 oz cartons. Suggested retail price for the can is $1.69 and $2.99 for the carton.

Also, this year’s nationally-esteemed Man-O-Manischewitz Cook-Off will be bigger-than-ever as the contestants compete by preparing their best family-friendly recipes. Five finalists will compete live in New York City, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. Contestants will compete in front of an esteemed panel of judges led by the Celebrity Chef and food TV star Claire Robinson as Head Judge!

When it comes time to whip up a delicious holiday feast, try these fabulous recipes and visit our website www.manischewitz.com for additional recipes including entrees, appetizers, sides and more.

Panko-Crusted Tilapia*

4 (6-ounce) tilapia filets
2 limes, divided

Manischewitz® Kosher Salt
Freshly ground black pepper

½ cup Jason® All Natural Panko Bread Crumbs
¼ cup Manischewitz® Matzo Meal
¼ teaspoon chili powder
2 large eggs
2 tablespoons canola oil

Rinse and dry tilapia. Squeeze juice from one lime over fish. Season with salt and pepper to taste. In a shallow bowl or pie pan, mix panko with matzo meal and chili powder. In a second shallow bowl or pie pan, beat the eggs. Dip the fish in the beaten eggs and then in the panko mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place breaded tilapia in pan. Brown on one side, about 3 minutes. Flip over and cook for 3 more minutes or until cooked through. Remove fish from sauté pan and place on serving platter. Finish with an extra squeeze of lime juice. Serve with lime wedges and pasta.

Oven-Baked Chicken Fingers with a Duo of Dipping Sauces*
To save time, buy the chicken already cut in strips.

Canola Oil Cooking Spray
4 cups Jason® All Natural Panko Bread Crumbs
½ cup Manischewitz® Matzo Meal
1 tablespoon Manischewitz® Kosher Salt
1 teaspoon freshly ground black pepper
½ cup (¼-pound) Pareve Mother’s® Margarine, melted
2 pounds boneless, skinless chicken breasts, cut in ½-inch strips
½ cup Dijon mustard
1 cup Manischewitz® Honey
1 cup store-bought barbeque sauce

Preheat oven to 425° F. Line a jelly-roll pan with foil and spray with cooking spray. In a shallow bowl, combine panko bread crumbs, matzo meal, salt, and pepper. Place margarine in a second shallow bowl. Dip each chicken strip in melted margarine. Roll strips in the panko bread crumbs mixture, pressing to coat. Transfer chicken to the prepared pan. Make sure you do not crowd the pan so chicken will bake up crisp. Bake for 20 minutes. While chicken is baking, prepare honey mustard dipping sauce: Combine mustard with honey in a small bowl. Mix well. Place chicken fingers on a serving platter. Serve with honey mustard and barbeque dipping sauces.

Beef Bourguigon with Noodles*

This is a classic French dish that the whole family will enjoy. Having your Butcher cube the beef saves you a ton of time in the kitchen. Using silver tip beef eliminates the need for slow cooking.

2 tablespoons Canola oil

1 ½ pounds beef silver tip, in 1-inch cubes

1 (8 oz) package baby bella mushrooms, quartered

1 (9 oz) bag frozen white pearl onions, not thawed

2 medium carrots, peeled and sliced

2 tablespoons flour

1 (32 oz) carton Manischewitz® All-Natural Beef Broth

½ cup (recommended) red wine*

1 teaspoon freshly ground black pepper

¼ cup fresh thyme leaves

1 (1 lb) package Manischewitz® Wide Egg Noodles

Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Pat beef very dry with paper towels so the beef will brown, not steam. Brown beef on all sides, about 5 minutes. Remove with a slotted spoon and set aside. Add mushrooms, onions, and carrots, scraping the brown bits from the pan, stirring occasionally, for about 5 minutes. Sprinkle in flour, stir to mix and coat veggies. Add broth, wine, pepper, and thyme; return beef to the pan along with any accumulated juices. Bring to a boil, reduce heat to medium-low. Cook uncovered for 45 minutes, stirring occasionally.

While beef is stewing, prepare noodles according to package instructions. Drain and place in serving bowl. Spoon stew over noodles and serve.

New York, NY (PRWEB) September 12, 2011

Joy of Kosher with Jamie Geller, the world’s only kosher food and lifestyle magazine, is kicking off the Jewish New Year in style with its first-ever Rosh HaShanah Issue. The magazine’s 350,000 readers will be treated to a record-breaking 96 page issue, including holiday-and back-to-school themed editorial and 80 original recipes to celebrate the season.

For a limited time, the magazine’s publisher, Kosher Media Network, is offering a 1-year or 2-year subscription for 25% off the newsstand price.

“Our special Rosh Hashanah Issue is our best yet – a culmination of months of creativity and hard work – the magazine is the perfect gift for anyone who loves food,” said Jamie Geller, Editor-in-Chief. “We are very thankful for our continuous growth in both readership and ad sales. There is no better way to celebrate the Jewish New Year.”

Joy of Kosher with Jamie Geller is available at Barnes & Noble and in Shoprite, Wegmen’s and Giant stores throughout the country, as well as at kosher supermarkets and newsstands nationwide.

For the September/October Issue, the Joy of Kosher with Jamie Geller editorial team has been cooking up a feast, including:

- 80 of the Best Jewish Holiday Recipes, featuring incredible food photography and special recipes from acclaimed cookbook author Poopa Dweck and famed Chef Laura Frankel
- Great tips for designing the ultimate Rosh Hashanah and Sukkot tables; plus, amazing gift ideas for the home cook
- Jamie Geller captures the flavors of Rosh Hashanah with special Quick & Kosher holiday dishes
- Holiday Wars! Chef David of The Prime Grill and Chef Makoto of Prime KO face off in a duel to create the ultimate holiday feast
- Save Room for Dessert – Make those last bites the sweetest – with holiday-worthy cakes by best-selling author Paula Shoyer

Joy of Kosher with Jamie Geller garners a diverse range of advertisers – its top 3 ad categories are food & beverage, household appliances and travel. Ad revenue is increasing and, based on presale estimates, 2012 is expected to be the largest year ever in terms of ad pages.

About Jamie Geller and the Kosher Media Network

Jamie Geller is the best-selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social networking website for foodies called JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

The Kosher Media Network, spearheaded by Grey Advertising veteran Milt Weinstock, is the first multi-platform network for the kosher market combining traditional media (magazines, books, and broadcast) with the latest in digital, online, and social media. This novel combination provides clients with a totally integrated multimedia and marketing platform which reflects the way today’s consumers communicate and live.

[VIA: Kosher.com]

Like the exodus, it was years in the planning, but happened in an instant! Hard to believe it’s finally here—the inaugural edition of Joy of Kosher with Jamie Geller. I’m so giddy, I feel like celebrating. Maybe I’ll cook up something special and not even count the calories!

“Why is this magazine different from all other kosher magazines?” Glad you asked. Together with my managing editor Victoria Dwek and our talented staff, we want to bring you not only EXCLUSIVE recipes, but also the cooking secrets of culinary stars from every corner of the world. Featuring famous food columnists and a column by yours truly with my signature (all new) Quick & Kosher recipes, you’ll be delighted by the range and diversity of flavors within these pages.

In the first issue, we get right to the Great Passover Challenge. One of my lifetime culinary goals is to cook and bake for Passover and hear my guests say “that’s delicious”—not “that’s delicious for a Passover cookie.” So we’ve packed this issue with over 75 scrumptious recipes that you’d be proud to serve any day of the year—they just happen to be K for P.

David Kolotkin, Executive Chef at Prime Grill in New York, shows us how to prepare gourmet Pesach meals, Prime Grill style; and Laura Frankel, Executive Chef for Wolfgang Puck’s kosher catering division, shares six of the most refreshing and beautiful Passover desserts. We also have you covered for the entire holiday, with light and family-friendly breakfasts, lunches, and dinners specially tailored to suit your Chol Hamoed schedule.

And at the beginning of April we’re moving our blog to our new website – check it out at: JoyofKosher.com. With over 5,000 recipes—the largest online kosher recipe database—it’s a totally comprehensive and interactive community. Become a member (for free!) and you’ll be able to craft a member profile, upload your own recipes, save recipes to your individual recipe box, rate and review recipes, and win awesome prizes and giveaways.

Now you see why I’m so excited! Joy of Kosher with Jamie Geller magazine allows you and I to touch base every month, and through JoyofKosher.com, we can share ideas every day. So come join me in my new “kitchen.” You can be sure that everything you’ll find there will be as fresh as today’s bread—or, um—matzah.

Joy of Kosher with Jamie Geller is available this week with Ami Magazine – packaged as 1 with 3 other magazines – Ami, Ami Living and Ami for only $2.99 and next week it will be available in select locations as a standalone for $2.99 – so go and get the entire package for the special introductory rate while it lasts!!! Available at kosher stores in:
NY
Boro Park
Flatbush
Kensington
Williamsburg
Crown Heights
Monsey
Staten Island
Lower East Side
New Square
Monroe
South Fallsberg

NJ
Passaic
Clifton
Deal
Long Branch
Lakewood
Edison
Highland Park
Elizabeth

Baltimore

Canada
Montreal
Toronto

If you cannot find it locally please leave a comment so we can get back to you with information about how to obtain a copy. Please also leave a comment if you are interested in subscription information and we will get back to you.

The Center for Kosher Culinary Arts’ (CKCA) search for The NEXT GREAT KOSHER CHEF concludes with its final round on Sunday, December 12th. Three finalists will compete in a filmed competition at the Entrepreneur Space in Long Island City, NY, for a full scholarship to the CKCA Winter 2011 Professional Program in Culinary Arts (Cash value: $5,000). Besting the other competitors in the competition will also grant the winner the title of NEXT GREAT KOSHER CHEF.

The three finalists are Jasmine Einalhori, of Los Angeles, Calif., Batsheva Goldstein, of Brooklyn, NY, and Josh Pashman of Manhattan. These finalists faced stiff competition from many applicants and they have already survived a grueling application process, which indicated they possess strong kitchen skills and a passion for learning, while confirming their status as “amateur” chefs. Biographies about the finalists appears at the end of this release.

The December 12th finalist competition has three parts: a written exam, a series of surprise culinary challenges, and a final market basket challenge. Three judges will preside over the final market basket challenge, which is an “Iron Chef” style cooking competition in which the participants will create several dishes on a timed basis with the materials they are provided in a market basket. The event will be professionally filmed and will be made available to the public shortly.

The public can enter here to win two free tickets to the limited space live event.

http://blog.kosher.com | Jamie Geller from Kosher.com shows us how to make her Bombay Salmon recipe. This recipe is included in Jamie’s new cookbook, Quick & Kosher: Meals In Minutes. Original air date: 12/5/2010

Released in time for Chanukah 2010, Geller Introduces “Quick & Kosher: Meals in Minutes”

New York, NY-  The bride who knew nothing is back! Five years after her chupah and three years since her bestselling first cookbook, Jamie Geller brings us “Quick & Kosher: Meals in Minutes, From The Bride Who Knew Nothing.” (Feldheim, November, 2010).   The 312 page, full color, hard cover cookbook features hilariously honest anecdotes, more than 215 recipes and 134 mouth-watering photos.  Available at Feldheim.com, Kosher.com, Amazon.com, Barnes and Noble and Jewish bookstores, it makes a great gift for your favorite busy cook!

“It was wonderful to know that cooks everywhere wanted to get out of the kitchen and enjoy the food as much as I did!” said Jamie Geller of her first book’s success. “I promise it is not sacrilege to make a delicious meal in minutes no matter how strong your memories of bubby slaving over steaming pots in the kitchen.  I am so excited to share hundreds of my favorite easy-to-create recipes that look and taste like you fussed all day – only you didn’t. You don’t have time for that!”

Geller, who launched the Quick & Kosher franchise in 2007 with the release of her first book “Quick & Kosher: Recipes From The Bride Who Knew Nothing,” was a stranger to the kitchen when she first got married.  She was determined to find a way to serve delicious meals without wasting precious time.  As her family and career rapidly grew and time condensed, cooking took on a whole new meaning for this “mompreneur”.  She set out to discover family-friendly recipes she could create in moments, without losing her cool!

“Quick and Kosher: Meals in Minutes” brings you over 100 of Geller’s favorite meals along with incredibly valuable tips and tools.  She will help you stock your shelves with key cookware and turn your kitchen into a comfort zone.  Her girl-next-door attitude and poignant and comedic commentary make this a book you’ll want to take from kitchen to couch to curl up and enjoy.

Best of all, Jamie Geller knows that some days you have more time than others, so the book is full of fast facts and meals are categorized by total time from Prep and Cook to Serve, lovingly abbreviated to “PCS”.

Highlights of “Quick & Kosher: Meals in Minutes”:

- 217 all new triple tested recipes

- 134 full color photographs

- Over 100 balanced menus

- Delectable entrees with suggested side dishes and/or beverages

- Wine Recommendations for each meal!

- 20 Minute Meals, i.e. Bowties with Salmon and Peas in Lemon Dill Sauce served with an exquisite Melon Salad

- 40 Minute Meals, i.e. Polenta Stuffed with Mozzarella alongside Fennel and Celery Salad

- 60 Minute Meals, i.e. Veal Scallopini with Tomato Chutney accompanied by Garlic Orzo with Peas

- Holiday Meals, i.e. Samosa Latkes paired with Bombay Salmon – the ideal Chanukah menu just in time for the book’s release! Available at Feldheim.com, Kosher.com, Amazon.com, Barnes and Noble, and Jewish bookstores everywhere.

About Jamie Geller

Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother.  When she overcame her first great challenge -learning how to cook a truly edible meal- Jamie thought she had it all figured out.  She confidently wrote her first cookbook, Quick & Kosher: Recipes From The Bride Who Knew Nothing, teaching beginner and experienced cooks alike how to create superb meals in less time than it takes to say “What’s a spatula?”  An instant success, the book put Jamie on a trajectory to culinary stardom.  She gives cooking demos all over the USA and is regularly featured online, in print, and on radio and TV.

When she joined the dynamic Kosher.com team as Chief Marketing Officer, Jamie became the engaging spokesperson for the world’s largest online kosher supermarket and the host/producer of the popular Internet cooking show Quick & Kosher with Jamie Geller.

This book is a reflection of Jamie’s latest experiences in “the Mommy biz” and her wonderful, new aspirations. Visit Jamie’s kitchen at http://blog.kosher.com to watch her cooking show, learn new recipes, pick up quick cooking and entertaining tips and also to read “Smart Bites,” a list of Jamie’s monthly food favorites.

Secaucs, NJ – Once again, the annual Kosherfest food show, held at the Meadowlands Exhibition Center in Secaucus New Jersey, broke all records attracting a crowd of over 6000.  The two day show, held October 26th and 27th featured 350 vendors from nineteen countries including Poland, Lithuania, Gibraltar, the United Kingdom, Chile, Argentina and Ecuador.

Menachem Lubinsky, founder and president of LUBICOM Marketing and consulting and co-producer of the annual kosher food trade show described this year’s 23rd annual Kosherfest in an interview with VIN News as “the largest and best attended ever.”

“All segments of the industry have adjusted to the ‘new kosher’ ”, said Lubinsky.  “Today’s kosher consumer is younger and wants healthier food and this year’s show featured an unprecedented number of gluten free, organic, natural and spelt products.  Even the older, more traditional companies have adapted their products to meet the needs of today’s kosher consumer.  At the first Kosherfest, there were eleven booths featuring kugel.  Now?  You can’t even find kugel.”

Well over 500 new products were featured at this year’s show and Lubinsky is confident that many of them will be on store shelves soon.

As in previous years, new products competed for the title of “Best New Product” in various categories and this year’s “Best in Show” was awarded to No Worries Natural Foods Mountain Bread, a wrap that comes in eight varieties and according to Lubinsky “was absolutely delicious”.

Other winners at this year’s show reflected the trend toward lighter, healthier products including Kedem’s Zeta Olive Oil with Garlic and Basil, Klein’s Natural Dried Guava, Les Petites Fermieres Reduced Fat Cheddar Sticks, Nature’s Select Food Group Organic Petite Select Sheperd’s Pie, Dr. Praeger’s Sensible Foods, Lightly Breaded Tilapia.  The winner in the Best New Giftware and Novelty catergory was The Kosher Cook’s Challah Dough Cover, a special cover designed to cover rising challah dough emblazoned with the words “l’hafrish challah min ha’isa.”

Below video report from Yossi Zweig at the show.

Almost twenty five percent of the exhibitors at this year’s show were new to Kosher Fest and Lubinsky explained that it is not uncommon for vendors not to return to the show.

“Once they are picked up by a distributor,” said Lubinsky, “they have set out what they achieved to do.  There is lots of good news for the kosher consumer and many of these products should be on store shelves soon.”

Among the products featured at Kosherfest were glatt kosher sausages,  kosher l’Pesach breadsticks,  French and Belgian chocolate, Beef jerky and smoked teriyaki chicken nuggets in addition to a whole host of wines and liqueurs, not only from all over the country, but from literally all over the world.  Kosher food giant Manishewitz set up their booth to look like an Israeli Shuk while candle company Ner Mitzvah created havdala candles on the spot.  Additionally, six new cookbooks debuted at Kosherfest, including Susie Fishbein’s seventh volume, Kosher By Design For Teens and 20-Somethings and award winning author Joan Nathan’s “Quiches, Kugels and Couscous:  My Search for Jewish Cooking in France”.

The downside of attending Kosherfest?  “With so many delicious new products to sample, it’s not good for my diet,” said Lubinsky.  “It’s not good for anyone’s diet.”

Like every year VIN News will post a special article tomorrow of Photos Highlighting The Best And Brightest at the event.

[source VINnews]

Share Your Favorite Recipes And Share The Memories
Five Finalists Compete Live in NYC for $25,000 Grand Prize Package

Entry Deadline December 31, 2010

SECAUCUS, NJ (October 2010)—Get ready to dive into your recipe rolodex and kitchen for the
launch of the 5th Annual Man-O-Manischewitz Cook-Off. The nationally esteemed cooking contest will
feature entrants as they prepare family-friendly recipes incorporating the new Manischewitz All-Natural
broths. The competition encourages home chefs to experiment with Kosher products while preparing
delicious recipes that could become a new family favorite or that have been shared from generation to
generation. Perhaps these recipes can be inspired by traditional Jewish fare or a cherished memory of a
favorite family meal. The competition is designed to showcase the benefits of using Kosher products as
part of the home cooking experience and to think about preparing traditional Jewish foods in the same
way people enjoy preparing Japanese, Italian, Mexican, Chinese and other popular ethnic cuisines. More
than 10,000 people of different backgrounds and ages have entered this competition over the past four
years.

Finalists will compete live in New York City, for the $25,000 Grand Prize, in front of an esteemed panel
of judges consisting of food media and other culinary experts. The grand prize package includes GE
Profile kitchen appliances, cash and more! Recipes must include one of the Manischewitz All-Natural
broth flavors including the new All-Natural Vegetable broth which joins the existing line of beef,
chicken and reduced sodium chicken flavors. Five finalists will win an all-expense paid trip to NYC
to compete live on March 31h at the Jewish Community Center of Manhattan. The contest deadline is
December 31, 2010. Four finalists will be chosen by the judging panel and five other semi-finalists
will be posted on www.manischewitz.com. From January 17th – 31st, consumers will be able to vote
online, and via Facebook and Twitter, to select the fifth finalist. For complete contest details, log onto
www.manischewitz.com.

For the second consecutive year, the legendary chef Jacques Pépin will be the celebrity guest of
honor as the event’s MC and head judge. Chef Pépin 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.

“I am thrilled to be a part of the 5th Annual Manischewitz Cook-Off!” said Chef Pépin. “I always

encourage people to experiment with new types of ethnic cuisines and products. It is important for
families to enjoy meals together and creating great family recipes helps to grow that experience.”

For over 120 years, The Manischewitz Company has inspired great family recipes and ideas.
Today, the Manischewitz product line continues to innovate with new and improved products that
maintain the highest quality of ingredients.

To get inspired to create an original recipe using any of the new Manischewitz broths, visit the recipe
section of www.manischewitz.com.

How it works
U.S. residents 18 or older are invited to submit an original, easy-to-prepare entrée using any flavor of new Manischewitz Broth
product. Recipes should have no more than a total of eight ingredients and be prepared and cooked in one hour or less. For
official contest details log onto www.manischewitz.com and complete the official entry form and submit your recipe online or by
mail. Entries must be received by December 31, 2010. Four finalists will be selected by a panel of judges and one finalist will be
selected during the online people’s choice vote from January 17- 31, 2011. Five contestants will compete live in New York City
in front of a panel of live judges on March 31, 2011.

The cook-off will raise awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the
more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor
of JAHM, and will work with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are
available on www.jahm.us and will continue through the end of JAHM on May 31, 2011.

For more information, prize details, rules and regulations, log onto www.manischewitz.com. For media inquiries please contact
Elena Magg at Elena.Magg@bhgpr.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 New Year Treat Your Guests to New & Delicious Recipes

SECAUCUS, NJ (August 2010) With Rosh Hashanah around the corner, the house is sure to be filled with loved ones.  Start the New Year off right with a meal they won’t forget. Best of all, these recipes are so simple to make and thus allowing you to spend less time in the kitchen and more time with your guests.

Manischewitz provides a range of recipes to suit everyone’s taste buds while incorporating ingredients that are traditional kosher staples.  With delicious recipes such as the Grilled Mahi Mahi made with the new Manischewitz Vegetable Broth and Sweet Potato Ravioli made with the Manischewitz All-Natural Beef Broth and Kosher Salt- the whole family is sure to be impressed.

Also, remember that Manischewitz has new all-natural ready-to-serve soups in addition to the existing all-natural line of ready to serve broths. The new vegetable broth and the pre-existing line are now available in a larger, reusable 32 oz. version, perfect for using larger recipes for big crowds.  Other items, such as their preservative-free course flake Kosher salt is a key ingredient to have on hand as it can be used in almost any recipe.

Try these delicious Rosh Hashanah inspired recipes below and also visit our website-www.manischewitz.com for additional recipes including main dishes, appetizers, sides and more.

Grilled Mahi Mahi with Vinegar Spiked Vegetables

Cooking Time: 45 min

Ingredients

3/4 cup baby carrots

3/4 cup leeks, chopped (rinse well)

3/4 cup rutabaga, chopped

3/4 cup green bell pepper, sliced

28 oz (2 cans) Manischewitz® Vegetable Broth

1/2 teaspoon ginger, minced

1/2 teaspoon garlic, minced

1/4 cup rice wine vinegar

1/2 teaspoon granulated sugar

6 (6oz) Mahi Mahi filets

Manischewitz® Kosher salt, to taste

Cracked black pepper, to taste

6 onions

3 cups cooked rice

2 tablespoons parsley

Preparation:

1.       Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.

2.       Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

3.       For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.

4.       Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.

5.       Serve with rice filled onion cups.

SWEET POTATO RAVIOLI WITH LIGHT CREAMY SAUCE

Cooking Time:  30 min

Ingredients
2 tablespoons Manischewitz® Extra Virgin Olive Oil
1 spanish or white onion, diced
5 cooked sweet potatoes, skinned and mashed coarsely
1 teaspoon cumin
¼ teaspoon curry powder
¼ teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon fresh garlic, minced
Manischewitz Kosher salt and fresh ground pepper to taste

1 package of pre-made frozen ravioli rounds or wonton wrappers
Small cup of warm water
corn starch

2 tablespoons pareve margarine
2 tablespoons flour
1 cup Manischewitz® Beef Broth
1/3 cup non-dairy whipped topping
Pinch of kosher salt
Pinch of white pepper
2 tablespoons dry white wine (optional)
Fresh parsley for garnish

To make ravioli:
In a large frying pan on a med-low heat, sauté the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt and pepper to the onions. Mix well and allow to sauté for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature.

Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While you wait for the water to boil, sprinkle counter with a little corn starch and lay out the ravioli rounds. Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold closed and pinch the ends of the ravioli to secure. Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate.

To make creamy sauce:
Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using optional wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste.

To Serve:
Drizzle creamy sauce over sweet potato ravioli and garnish with fresh parsley.

*Recipe images are available upon request. Please contact Elena Magg at 973.744.0707 or Elena.Magg@bhgpr.com.

*For more recipes and information log on to www.Manischewitz.com.

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New Products for the New Year

Manischewitz® Offers an Array of New Products to Celebrate Rosh Hashanah

SECAUCUS, NJ (August 2010) –Manischewitz offers a whole new line of product offerings that are sure to bring you and your family together at the table this Rosh Hashanah. With entertaining essentials like Tam Tams- that have no trans fats and offer 20 percent more product in the packaging for the same low price- and the new All-Natural Vegetable Broth, preparing meals for large Rosh Hashanah gatherings will be a cinch.

Other newly introduced products like All-Natural Ready-To-Serve Soups and All-Natural, low sodium Roasted & Peeled Chestnuts from the Season® brand are also great to have on hand for those colder days when you need some comfort food to warm you up.

New Products:

New Manischewitz All-Natural Vegetable Broth
Manischewitz launches an all-natural vegetable broth that contains no MSG and is fat-free, making it an ideal staple for the pantry.  In addition to the new vegetable broth, all of the Manischewitz’ broths come in a 14 oz size and the newly added 32 oz size.  This great new product joins the other line Manischewitz broths which include: Chicken, Beef and Low-Sodium Chicken.  The broths have multiple uses outside of soups and can be used for a number of recipes for your Rosh Hashanah menu. 14 oz- $1.79, Aseptic broth – $3.49

New Manischewitz All Natural Ready-to-Serve Soups
Manischewitz expands its line of ready to serve soups.  The 14 oz. soups are available in five flavors, which are Matzo Ball & Chicken Soup, Matzo Ball & Chicken Soup Reduced Sodium, Chicken Noodle Soup, Chicken Noodle Soup Reduced Sodium and Chicken Soup & Rice.  All of the soups are all-natural, and taste so good you would think your grandma made it. Available in the 14 oz. size with a suggested retail price of $2.79.

New Season  Roasted and Peeled Whole Chestnuts
The company adds Season® Roasted & Peeled Whole Chestnuts- an all-natural, low sodium product  that works great in all sorts of uses like preparing holiday recipes such as stuffing and etc. Available in a 5.2 oz. size with a suggested retail price of $2.49.

More Tams Tams!

With Tam Tams, bigger is better.  Now Tam Tams are even better for you with no trans fats and offer 20 percent more product for the same price. The crowd-pleasing crackers expanded their line of snack crackers to a bigger 9.6 oz packaging.  So whether you put out your favorite dip, you and your guests can enjoy snacking just a little while longer. Flavors include: Original, Garlic, Unsalted, Onion and Everything, and now Sesame. The 9.6 oz. size is available with a suggested retail price of $3.69.

*For a full list of products log on to www.Manischewitz.com.

*High resolution images and product samples are available upon request. Please contact Elena Magg at 973.744.0707 or Elena.Magg@bhgpr.com.

About 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.

The Season® brand was the inspiration of Issac Epstein, a Polish immigrant who started his career as a food merchant selling specialty products to grocery stores in New York and New Jersey over 80 years ago. In the 50′s, as the brand’s reputation as a diversified line of high quality, canned seafood, specialty vegetable and Asian products grew, so did the business, with Season becoming a household staple in cities like, Miami, Chicago and Los Angeles. Today, Season products can be found on supermarket shelves all across the United States, as well as in countries as close as Canada and as far away as Israel.