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October 27, 2016 / 25 Tishri, 5777

Posts Tagged ‘Kosher Food’

Rosen Hotels Makes Kosher Simple

Monday, September 26th, 2016

ORLANDO (Sept. 26, 2016) – Family reunions, weddings and birthdays are a time for families to gather together, celebrate each other and share a meal. For the kosher community, however, trying to simply share a meal isn’t always that simple. Dietary restrictions and kosher guidelines can put the kibosh on party planning faster than you can say bar mitzvah. To answer the call, Rosen Hotels & Resorts founded Zayde’s Kosher Catering; and in nine short months, it has quickly emerged as Central Florida’s premier kosher catering service.

The Zayde’s concept is the brainchild of Harris Rosen, President & COO of Rosen Hotels & Resorts. Rosen named the service after his grandfather, his Zayde, Samuel Rosenhaus, who immigrated to the U.S. from Austria-Hungary in 1911.

“Zayde’s is about connecting to our Bubbes and Zaydes who serve as a link to our rich past,” said Rosen. “What better way to celebrate their lives and our community’s heritage than through world-class, gourmet kosher food?”

In keeping with the Rosen Hotels’ goal of exceeding the needs of every guest, Rosen said Zayde’s Kosher Catering was founded to be able to serve even the strictest of orthodox dietary requirements. Rabbi Yosef Konikov, of RCF, Rabbinate of Central and North Florida, consulted on all construction aspects of the kitchen and Rosen Plaza employs a full-time mashgiach to oversee all catering activities. The mashgiach holds the single key to the kitchen and provides constant supervision.

“It is important that we are able to honor the dietary requirements of our Jewish community,” said Rosen. “It is not enough to be ‘kosher-style’, we want our visitors to have the peace of mind that their guests and families are receiving the highest-quality certified kosher meals.”

Zayde’s Director of Catering, Rebecca Maxwell, said Zayde’s culinary team is dedicated to creating events made of lasting memories. The 5,000-square-foot facility, headed by Executive Chefs Michael McMullen and Jorge Oliveira, is one of the largest and best-supervised kosher catering services in the country.

Located at the Rosen Plaza Hotel on International Drive in Orlando, Zayde’s meets the certified requirements of kashrut in terms of equipment, food sourcing, storage, handling and preparation. The facility was also constructed in strict compliance with halacha, with three separate kitchens for glatt kosher meat, cholov yisroel dairy and pareve. Zayde’s can provide catering for any size group, from a small gathering of 25 people to a large convention or celebration of 800 people. In addition to on-site catering at Rosen Plaza, the meals can be catered in to all seven Rosen properties as well as off-site venues and events within the community.

Dr. Marcy Bernstein sought the help of Zayde’s Kosher Catering while planning her family reunion this summer.

“Our entire family keeps kosher,” said Bernstein. “Plus, we have family members that require gluten-free and peanut-free options. It makes it nearly impossible to find a facility able to accommodate that level of attention.”

Bernstein’s daughter began to search the Internet for possible solutions and found Zayde’s Kosher Catering was able to not only meet the family’s dietary requirements, but also cater in to Rosen Plaza’s sister property — Rosen Inn International — which allowed the group of 30 to stay close to the synagogue. “We were thrilled,” said Bernstein.

“They were very sensitive to our needs and everything was clearly labeled. They even had a supervising Rabbi on site. We wouldn’t have been able to go there if they didn’t.” Bernstein said she felt more families, especially those with children, would travel to Orlando if they knew they could have true kosher catering right there at their hotel. “They did a wonderful job. The food was delicious and plentiful, and they made it easy for us to just enjoy our family.”

About Rosen Hotels & Resorts

Celebrating more than 42 years in business, Rosen Hotels & Resorts comprises nearly 6,500 guest rooms at seven Orlando hotels: three convention properties – Rosen Plaza, Rosen Centre and Rosen Shingle Creek, as well as four value-priced leisure properties – Rosen Inn International, Rosen Inn closest to Universal, Rosen Inn Pointe Orlando and Clarion Inn Lake Buena Vista. Harris Rosen, founder and President/COO, is a staunch supporter of local philanthropic causes and initiatives. He funded the construction of the 55,000-square-foot Jack & Lee Rosen Jewish Community Center in Southwest Orlando, is a major event sponsor of the Holocaust Museum annual fundraising gala and provides full college scholarships to hundreds of underprivileged youth from the Orlando area. For more information, visit www.rosenhotels.com.

Jewish Press Staff

Chabad Rabbi Wins Second in Food Network’s ‘Chopped’ Competition

Wednesday, June 22nd, 2016

One can find a Chabad-Lubavitch emissary almost anywhere in the world — but how many viewers expect to find a rabbinical expert on kosher laws competiting for the top prize on the Food Network’sChopped‘ show?

The irrepressible Rabbi Hanoch Hecht, 31, actually won second place as a contestant on the popular program, in an episode titled “Leap of Faith” in which he competed alongside a priest, a pastor and a nun.

Hecht grew up in Brooklyn, NY as one of 10 children and told Chabad.org that he managed to stay in his mother’s good graces by helping his mother in the kitchen. Those skills came in handy later in life when he began whipping up Sabbath meals at home with his own wife, Tzivie; the two are co-directors of Chabad Dutchess-Rhinebeck Jewish Center in Upstate New York.

The clerics were tasked with preparing an appetizer, entree and dessert using secret basket ingredients revealed at the start of each round, timed in 20, 30 and 30-minute increments.

It was the rabbi’s expertise in kosher laws that he said brought him to the show, which he saw as an opportunity to educate millions about kosher food, and to debunk some myths about it as well.

“The experience was phenomenal,” Hecht said. “The producers were very accommodating and sensitive to my needs and requirements.”

Those requirements were part of the agreement for the rabbi’s participation on the show, which found him due to his role as a guest lecturer at the Culinary Institute of America (CIA) in Hyde Park, NY. It was one of CIA’s professional chefs that nominated him to appear on “Chopped.”

Hecht said he’s “always enjoyed cooking,” so before he appeared on the show, “some of the chefs at CIA coached me and gave me lessons” as a way to reciprocate for his lectures of past years.

The rabbi noted that the experience emphasized for him “how no other religion requires both the ingredients and food preparation to be within certain guidelines. The other contestants didn’t have the same restrictions… [It] helped me to appreciate even more the responsibility and reward of keeping kosher.”

One of the biggest challenges, of course, was the fact that because the studio kitchen was not kosher, the rabbi could not taste any of the food. To compensate, Hecht asked the pastor to sample the condiment levels in his dishes for him.

For those who are wondering what a Chabad rabbi might create as a gourmet chef for the Food Network’s ‘Chopped’ competition, the episode (Season 28, Episode 13) aired on June 21 and is set to be rebroadcast. It is also available on demand.

Rabbi Hecht created a salmon stew for the appetizer that included raw white honey and Ezekiel bread. His entree was a Lebanese-style lamb and rice dish with a jalapeno-based relish he called “the rabbi’s heat.” But his most successful dish was the dessert — a rugelach made with fig, macadamia nut and hamantash filling (the latter was a basket ingredient), alongside a rainbow carrot tzimmes and fresh non-dairy whipped cream (since meat was served in the main dish).

The spirit was congenial among the competitors and the judges, said the rabbi. As Sister Sara Marks noted, “We all have God in common.”

Hana Levi Julian

High Court Sides with Rabbinate, Rejects AG Push for ‘Alternative’ Kosher Certificates

Monday, June 6th, 2016

Israel’s Supreme Court on Monday embraced the position of the Chief Rabbinate on the Law prohibiting kashrut fraud, that a business may not present itself in writing as kosher, with or without the use of the word Kosher, unless it receives a kashrut certification from the only legally authorized body — the chief rabbinate, Walla reported. The decision dealt a severe blow to alternative kashrut certification services which have been operating in several Israeli cities, including Jerusalem and Tel Aviv, as well as food service businesses that keep kosher but do not carry a certification.

The appeal to the Supreme Court came from the Reform movement’s Israel Religious Action Center, in the name of two Jerusalem restaurant owners, Shai Gini and Yonatan Vadi, who argued that the food they serve is kosher despite the fact that they do not carry a kashrut certification from their local rabbinate. According to the appellants, there’s no problem with their presenting their food as kosher because it is. They appealed to the high court after their local Rabbinate levied fines on them based on the common interpretation of the kashrut fraud law, namely that only Rabbinate-certified food is accepted as being kosher.

The former AG, Yehuda Weinstein, reinterpreted the law following the appeal, ruling that the state may no longer fine restaurant owners who present kosher certificates from private kashrut services, and must cancel the fines that have already been issued. The AG only required that the restaurants in question not claim that the alternative certifications for their businesses had been issued by the Rabbinate.

In a rare exception, the Supreme Court permitted the Chief Rabbinate to present its case separately from the AG, and eventually accepted its position in a two to one ruling that the Rabbinate is the only statewide accepted authority on kashrut. The two justices in the majority were Noam Sohlberg and Elyakim Rubinstein. Justice Uri Shoham sided with the AG.

The Justices decided to limit their ruling to the next two years, subject to a system-wide change the court is demanding of the Chief Rabbinate, to reexamine the relationship between the certifying kashrut supervisor and the business he is auditing, so that they do not depend financially on the business they are expected to monitor. Justice Rubinstein suggested that “should this not be resolved in a significant and serious way, the entire subject may be reopened.”

Both Chief Rabbis commended the court’s decision; Rabbi David Lau said that a decision to permit alternative certificates, some of which are fictitious, would have led to a serious misleading of the public; Rabbi Yizhak Yosef said that the Chief Rabbinate regularly goes out of its way to make the kaashrut maintenance easier and cheaper for food service businesses.

MK Bezalel Smotrich (Habayit Hayehudi) said it was “refreshing to see a conservative approach on the part of the Supreme Court,” and praised the majority justices on overcoming their tendency for activism. The MK said he yearns for a time of “more balance in the relationship between the judicial, legislative and executive branches of government.”


Heathrow Goes Kosher

Thursday, September 24th, 2015

Kosher meat and dairy sandwiches now are available at four Heathrow Airport terminals, according got Kosher Today.

The London international hub offers kosher food at the White House Smith stories in terminals 2, 3, 4 and 5.

Kosher food increasingly is available at major international airports, and travel experts said that the London airport can support kosher fare, just as travelers in American airports have gobbled up kosher food from New York to Boston and Florida.

Tzvi Ben-Gedalyahu

South Africa one of Leading Kosher Markets

Thursday, July 16th, 2015

It is certainly not Jerusalem and New York but according to a recent article in the SA Jewish Report, the two major South African cities can take their place among some of the world’s vibrant kosher centers.

There are approximately 70,000 Jews in South Africa, and the paper reported, “Its members are fortunate to choose from an impressive selection of kosher products available at all local supermarkets.”

By comparison, Britain has approximately 300,000 Jews. London Beth Din Rabbi Eli Schoeman explained that there is a difficulty in securing products for those living outside the typically Jewish areas. “Meat and dairy products are difficult to come by and people have to make different arrangements for how they get these delivered to their area.”

Toronto, with 270 000 Jews, is a significant kosher market. In a price comparison of a whole kosher chicken across the continents, Jewish Report ascertained that kosher chicken comes out cheapest in Johannesburg as opposed to Britain, Toronto, and Melbourne.

Turning to kosher restaurants, the paper notes, “South Africa has a good selection of kosher restaurants, some of which have even become a favorite of overseas visitors who return to foreign shores raving about.”

Kosher Today

Netanyahu: I Do Not Eat Non-Kosher

Saturday, October 4th, 2014

PM Netanyahu told Channel 2 in a pre-Yom Kippur interview that he did not eat non-kosher while in NY, and in fact does not each non-kosher food at all.

The Prime Minister said in the TV interview, “I am careful, not just at the Prime Minister’s residence and in public events, but also in private events – I do not eat non-kosher. I have at least 2 kashrut supervisors always with me… [a reference to his wife and sons]. We’re keep it [kosher], I keep [kosher]. That’s what I am accustomed to do, and I think it’s the right thing to do, also as the Prime Minister, but more than that, this is is how we act [as Jews].”

A mini-storm broke out in Israel when the NY Post reported that Netanyahu had a meal with Sheldon Adelson in Fresco by Scotto and had the veal.

It was followed by a gathering with Jewish billionaires in the Chart House, a non-kosher sea food restaurant.

The Hareidi papers called it “The pig restaurant” scandal.

Now that the Prime Minister has weighed in and denied it all, the scandal can finally be put to rest.

Baruch Hashem.

Jewish Press News Briefs

Bibi, Sheldon, Doing Traif Italian Lunch After UN Assembly Speech

Tuesday, September 30th, 2014

Republished from Jewish Business News.

After telling the UN General Assembly on Monday, or, rather, educating them about the strong similarities between the Hamas and ISIS (although Hamas is not known for chopping off as many heads – they prefer to execute their victims lying down on the ground), Israeli Prime Minister Benjamin Netanyahu headed for a much deserved lunch in Midtown Manhattan, at Fresco by Scotto, accompanied by thirty, count them, 30 security guards, The NY Post reported.

The Post’s Page Six says Bibi, and his small army, attended a small lunch hosted by Las Vegas and Macao casino billionaire Sheldon Adelson. Only five people actually dined, but the restaurant was turned into a high security bastion against terrorism, as “every single customer at the restaurant had to go through a metal detector,” while Netanyahu and his Israeli and American guards looked on.

Sheldon Adelson has been Netanyahu’s sugar daddy for years, and even started a daily newspaper in Israel devoted mostly to supporting the prime minister, no matter what. Adelson has invested enough in the daily, Israel Today, to push out of the way all the rest of Israel’s dailies. Mostly because he gives away the paper for free.

With this much unconditional love, Sheldon certainly deserved to have lunch with his fair haired boy when he’s in town.

“The entire block was closed,” a source told the Post, adding, “There were even Secret Service men on the roof.”

Netanyahu had the veal chop.

If you’re a fan of kosher dining, you’d probably be better off waiting on the sidewalk with the gorillas (who are vegetarian, we’re told). The first item on the Fresco by Scotto lunch menu is their delightful meat & cheese antipasto, which adds the sin of prosciutto di parma to the mortadella, mozzarella, sweet and spicy sausage, provolone and capicola. The whole thing for $37, recommended for two or more.

OK, so now you know, the king of Israel eats traif. But really good, traif.

Tibbi Singer

Printed from: http://www.jewishpress.com/news/breaking-news/bibi-sheldon-doing-traif-italian-lunch-after-un-assembly-speech/2014/09/30/

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