Latest update: November 14th, 2011
Gourmet mouth-watering food, top notch cooking classes, a wine and cheese tasting, and exclusive tours of a kosher chocolate factory and Manhattan’s premier farmers’ market were on the menu and, in its first tour, Kulinary Adventures served up these and more.
The kosher culinary tour company, launched earlier this year, conducted its inaugural tour on June 6 and 7. Participants hailed from as far away as Brazil, California, and Virginia, with New Yorkers and New Jerseyans also turning out for what was billed as a “one-of-a-kind” kosher foodie adventure.
Ahi tuna tartare in wonton cups, arranged on a
bed of sesame seeds with scallion flowers
Featured chefs included Chef Shaya Klechevsky, chef instructor and owner of At Your Palate, the kosher gourmet catering company; Chef John Scoff, executive chef instructor from Home Cooking New York; and food stylist and Chef Lauren Braun Costello, the author of Notes on Cooking: A Short Guide to an Essential Craft.
Among the featured recipes of Klechevsky’s class on French country cooking were crepes suzette and savory crepe recipes, as well as a watercress salad with goat cheese and lemon thyme vinaigrette.
Scoff led the Kulinary Adventurers on a private tour of Manhattan’s Union Square greenmarket, and followed that up with a cooking class using fresh seasonal ingredients found at the market. The participants partook in fresh-from-the market roasted potatoes and fennel, sugar snap peas amandine, pan roasted chicken with sherry-thyme sauce and a fresh strawberry and rhubarb crumble.
Aron Ritter, president of the Kosher Wine Society,
leading a wine and cheese tasting
Braun Costello’s food styling class included demonstrations on how to use ring molds, squeeze bottles, and a mandoline to turn ordinary plated food into a decorative culinary presentation.
Participants also enjoyed a chef’s tasting lunch at Basil, a dairy restaurant located in Brooklyn, which was recently lauded in the Wall Street Journal and the New York Times, among other publications.
Although this was an inaugural tour, participants we spoke to raved about the balance of activities that the tour provided, which ranged from active cooking classes and tours to the more leisurely wine and cheese tasting and spa experience.
Chef Shaya Klechevsky demonstrates
French country cooking techniques
One participant, Abby Robyn, joined the tour while on a visit from Los Angeles, CA. When asked about her experience, she replied, “What a wonderful culinary adventure! Excellent chefs with recipes for new dishes that I actually will make. And besides the great activities, such warm and interesting people in the group. I can’t recommend Kulinary Adventures highly enough.”
Another participant, Miriam Rosenblum of East Brunswick, NJ, decided to come on Kulinary Adventures because of her love of good food and great cooking. She lauded Scoff, in particular, for his “extreme organized (style) and confidence, and the loads of useful tips and tidbits” he gave.
Pearl Mann, of Woodmere, NY thought that “all of the presenters were excellent, knowledgeable, and personable” and added that she is now inspired to do more in the kitchen.
Kulinary Adventures participants at
Tumbador, the artisan chocolate factory
Kulinary Adventures is planning a second tour, to take place on December 19 and 20. The upcoming tour’s cooking classes will focus on Italian and Levant (Sephardic) cuisines, respectively. In addition, a historical eating and walking tour of NYC’s Lower East Side will feature tastings and food history at local area establishments. There will also be a cookie decorating class, using the latest techniques in fondant and royal icing, as well as a wine and cheese tasting and several restaurant visits.
Anyone interested in registering for the next tour should visit kulinaryadventures.com or call 646- 823-7529.
All food served at Kulinary Adventures is supervised by Orthodox supervision agencies.
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