Kosher Catering in NYC

Coverage - too much, too little - just right!

2011-07-26T17:01:00.000-07:00

It's a great way to use the math you learned in Middle School - figuring out the correct size linen for a dining, cocktail or buffet table! Calculate the table width, height - total and voila you have the correct size.

For example...
A 60" standard dining table (seats 10) is 30" high - so 60" plus 30" + 30" (two sides of the table!) = 120".
How about a "highboy" cocktail table? Easy - 30" wide plus 42" on each side = 114"!

But, just when you think you have it all figured out, then there's the option of do you want a straight fall to the floor or a bit of a "puddle" on the floor - in which case you would go with a 120" for the highboy cocktail table too!

We suggest you leave the measurements to the caterer or rental company and instead focus on the more exciting aspects of coverage - namely color and material! Love that champagne organza!

CATERING DEMYSTIFIED!

2011-07-18T09:17:00.000-07:00

Accommodating a client and personalizing a menu is one of the most important services we can offer. That being said, our role as a caterer is to ensure that a client’s request can be well executed and if not, recommend an alternative.

Some examples of client requests and how we’ve suggested a more effective option -

A request for a grilled steak entrée on Shabbat – sounds delicious – but since we’re not actually grilling the steak on Shabbat – we offered a different preparation of the steak entrée.

Instead of 8-10 passed hors d’oeuvres a client requested only 4 in order to save money. We explained that the reduction does not offer much of a cost savings (since we still have to prepare a certain quantity of food) AND that guests will be disappointed when the same items keep returning – half the fun of the passed hors d’oeuvres is to see what comes next!

How about a Cocktail Hour for 300 guests with only passed beverages. We recommended that waiters pass the Signature Cocktail (since passed cocktails offers a certain “je ne sais quoi!”) AND supplement with two bar stations. Thirsty guests aren’t happy guests and we don’t want your guests to miss out on the passed hors d’oeuvres because they’re trying to flag down a glass of wine!

If you have a catering quandary – let us know – we’re happy to make recommendations!

Juicy Fruit-ure

2011-06-06T10:43:00.000-07:00

Yom Shavuot!

Summer is just around the corner and we couldn't be more excited! Mouthwatering watermelon, luscious mangoes, rich ripe cherries...All winter long we've been craving fresh, sweet fruit and Shavuot is the time to celebrate these deliciously juicy treats.

Historically, Shavuot commemorates the giving of the Torah on Mount Sinai. Agriculturally, the holiday celebrates the time when the first fruit were harvested and brought to the Temple and is known as Hag ha-Bikkurim (The Festival of First Fruits). In celebration of Shavuot, Esprit is rolling out three new dairy items that make fruity and light summer fair. Chef Guy has crafted these beautiful (and fresh!) dishes to choose from for your upcoming summer event.

a. Fresh apple cups filled with soft goat cheese and walnuts with a drizzle of white truffle oil

b. Pate au choux filled with balsamic marinated basil, tomato and mozzarella

c. Sweet watermelon rectangle drizzled with a balsamic reduction and topped with a feta cheese floret

Which one are you anxious to try? Happy Holiday and be sure to wear some sunscreen!

What VIP means to Esprit

2011-05-31T10:33:00.000-07:00

The past two weeks we've been getting last minute orders from VIPs all over the place (which we are just thrilled about!) One day we even received two orders for the same VIP from two different clients. We feel honored to be considered a top caterer in NYC to be chosen for these high-profile events. When a regular client calls with a last minute event or needs to increase the guest count two days before a VIP event the only answer is “Absolutely, no problem!”
Believe us – it’s not what the client has in mind either – but when VIP guests calls them and want to attend the event, they too have to be ready at the drop of a hat to accommodate (key word!)

So, what’s involved with last minute additions? Obviously more food, but also… place setting & serving pieces, room reconfigurations, additional staffing, linens, tables, chairs… It’s like doing the planning all over again!

In the service industry, service with a smile and a "can-do" attitude is key.

These requests are a challenge and urge us to flex our fabulous muscles and push us out of our catering comfort-zone – we like it – it keeps the adrenalin pumping!

New Frontiers...and Venues!

2011-05-24T08:40:00.000-07:00

Catering at a regular venue is comfortable – our staff knows every aspect of the space and just how to setup rooms, handle the kitchen and the loading docks!

A new venue is exhilarating – a new look – a new opportunity to ourselves – but requires a very different approach. Multiple site visits, onsite team meetings...the whole caboodle!

This past week we worked with Olivier Cheng to provide kosher catering for one of their clients at The Museum of Modern Art (MOMA) and the next day we catered for UJA Federation at 583 Park. Two new venues that couldn’t be more different in appearance but both creating an ambiance appropriate for each event. Thank you to all for asking us in – we look forward to working with you again!

"Con-graduations!"

2011-05-12T04:40:00.000-07:00

Come this time next week, I will be dressed all in white and walking down the aisle, Mom and Dad crying and kvelling in the chapel as they watch their little girl all grown up. And, no, I am not getting married (although my parents won't stop asking me when they're going to have grandchildren). We usually are all about weddings but this month, we are celebrating another kind of occasion.

Graduations!

We're getting a little verklempt ourselves watching our students whom we've catered to all year move on to start their new life as college and law school graduates. We cater to many schools and universities in NYC throughout the school year and now it is time to celebrate the graduates with our fun party platters and celebratory treats.

June is also a big month for reunions. So whether you're remembering fond school days of the past year or decade, we wish each and everyone the best of luck in future endeavors.

Hats off to the Class of 2011!

Passover Food: From Yuck to Yum!

2011-04-15T06:09:00.000-07:00

I always recall Passover being a time for close friends and family to sit down and share a leisurely evening of the retelling of Moses and the Jews' exodus from slavery in Egypt. The songs, the stories, the plagues (plastic frogs and red wine drops of "blood") laughter and of COURSE, the delicious food. Brisket slathered in gravy, sweet carrot tzimmes, Grandma's matzoh ball soup...these are all tasty memories I eagerly looked forward to each spring.

However, when the first and second night have "passed over" (heh) and it's time to go back to school/work for the remaining six days with no chametz (bread), I was always sadly disappointed by the everyday meals that followed: Breakfasts of Chocolate "Cripsy Oh's" (more like "cardboard oh's" as my dad used to joke), lunches of matzoh and cream cheese sandwiches with a hard boiled egg from the school cafeteria, dinners of leftover chicken and soup and desserts of coconut macaroons and jelly fruit slices.
Needless to say, this would get boring very, very quickly.

Lucky for me, I had an adventurous mother who stormed the kitchen with fresh exciting recipes. We both discovered that we were gluten-intolerant and finding Kosher for Passover recipes became more typical for every day use. Here's one of my favorites that you will fall head over heels for!

François Payard’s Flourless Chocolate Walnut Cookies
2 cups chopped walnuts (can use pecans or almonds too!)
2 cups of confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch cocoa powder (recommend Droste)
1/4 teaspoon salt
4 large egg white at room temperature
1 tablespoon pure vanilla extract

Illustrations by John Burgoyne
(Photo: Kang Kim)

1.) Preheat oven to 350 F
2.) Spread walnuts on a baking sheet and toast in the oven for about 9 minutes until they are golden and fragrant. Let cool slightly, then transfer to a work surface and coarsely chop them.
3.) Line two large cookie sheets with parchment paper.
4.) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner's sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
5.) Spoon the batter onto the baking sheets in evenly spaced mounds and bake for 14-16 minutes.
6.) Bake at 350 until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. (not necessary to move pans).
Slide the parchment paper with the cookies onto 2 wire racks.
7.) Let cool and enjoy!

Recipe from New York Magazine Online

Beyond Sushi at the First NYC Vegetarian Food Festival

2011-04-08T08:23:00.000-07:00

This past Sunday, New Yorkers from all 5 boroughs, New Jersey and beyond flocked to the Altman Building in Chelsea to sample and snack on delectable vegetarian and vegan goodies from vendors in the local area to celebrate the first NYC Vegetarian Food Festival. Raw ice cream, gluten-free pasta dishes and vegan mozzarella sticks were just some of the treats available to taste and inquire about at the downtown food show.

Esprit Events was there in full-swing promoting our new line of boxed “Beyond Sushi” with our chefs Guy and Bogi busily rolling handmade vegetarian sushi rolls from 10 AM until the early evening. Our Rabbi Katz was also present to observe the preparation process and make sure that every roll passed the kosher law.

Just before noon, Chef Bogi and Esprit Vice President Ellen Vaknine took the main stage to give a live demonstration of how our sushi is prepared. Vaknine explained the process and ingredients (all vegetarian AND kosher!) that go into the unique maki rolls whilst Chef Bogi quickly turned a slew of fresh fruit, veggies, 6-grain rice and seaweed into a delicious work of edible art. Here's what some festival-goers (and new fans!) are saying about us:

"We bought sushi boxes from Beyond Sushi. We had to wait a little while to get our food, but it was well worth it. This is by far the best sushi I’ve ever had. Ever. And also the prettiest." – Veggie Girl

"All vegetarian, organic sushi rolls use black rice with fresh veggies, fruits and tofu based sauces like chilli & mango and tofu & miso...Look at how gorgeous these are; almost too pretty to eat. They’d be great for pregnant moms who can’t have shellfish, or those with shellfish allergies or of course, vegetarians/vegans!" - The Food Buff

Beyond Sushi was a smash hit with the beautifully crafted 10-piece “bento boxes” flying from the chefs' hands to the customer's shopping bags (or immediately to their mouths!). Beyond Sushi is not just beautiful to look at. All the rolls contain fresh fruits, vegetables and fiber-enriched rice with cute plastic tubes of topping sauces such as spicy mayo, wasabi, and miso. It also has a shelf life of 3 days when refrigerated.

If you were at the show and tried some of our sushi, tell us what you think! If you love it, tell your local supermarket and health food store you want to see Beyond Sushi on their shelves and in you fridge! We can also bring Beyond Sushi to your wedding, Bar/Bat Mitzvah and other special occasions.

Photos by Metro Mix NYC

BEFORE YOU LIFT YOUR GLASS: FACTS & FACTOIDS ABOUT KOSHER WINE

2011-02-16T07:25:00.000-08:00

L’chaim! You're about to toast your favorite couple on their newfound marriage. You know that the wine in your glass is kosher, but what does that mean?

• To be considered kosher, a Sabbath-observant Jew must be involved in the entire wine-making process, from the time of harvest to the actual bottling. Then, there is kosher wine and kosher Mevushal wine…. Wine that is Mevushal (goes through a heating process) can be poured by a non-observant Jew and still remain kosher. That’s why most restaurants and caterers serve only wine that is Kosher Mevushal.

• Only certified Kosher products such as yeast and filtering agents can be used during the preparation of the wine

• Kosher law does not prohibit the use of specific wine styles, grape varieties or origin

• No animal products may be used during the production of the wine.

• Grapes that come from brand new vines cannot be used when the wine is being made. After the fourth year they become eligible to use; however, every seventh year the fields must be fallow.

• Champagne refers only to wine bottled in the Champagne region of France – and while there are several Kosher Mevushal Champagnes, they do tend to be rather expensive. No worries – plenty of Sparkling Wine (the terminology for all bubbly wine produced outside of Champagne) absolutely fit for a l’Chaim.

• On Shabbat, obligatory blessings called Kiddush are required over cups of kosher wine or grape juice.

• Juice from approximately 600 grapes is required to make a single bottle of wine!

Now you know a little bit more about the wine with which you’re about to toast, stand up, say a few nice words about your loved ones and enjoy a sip!

Where To Celebrate?

2011-02-02T08:45:00.000-08:00

Selecting the venue for your celebration is so important – first and foremost, your venue creates an atmosphere for your wedding – a modern loft, a historical hall, an elegant hotel, a warm synagogue….

Then there are all the logistics…. Below are some tips and tricks to help assist you in finding the perfect kosher venue for your big day.

Catering

Catering is a very visible component of your event, comprising both the food and service that will greet your guests. Some venues will have an exclusive kosher caterer and many offer a panel of approved kosher caterers. If you already have selected a caterer, you will need to make sure they can work at your venue. Since each venue has its own regulations and “quirks,” selecting a caterer who has prior experience in the venue, is a definite plus!

What kitchen facility is available? Is there sufficient refrigeration for an outside kosher caterer to use? Will the venue permit the kosher caterer to kasher the ovens?

As an upscale kosher catering company, Esprit is constantly expanding our relationship with a variety of venues – different styles, different price points, different locations – so that we can assist our clients in finding the perfect locale!

Capacity

Naturally weddings range in sizes from small intimate parties to large grandiose events. Make sure that the venue has sufficient capacity to accommodate the type of service you are envisioning. For example, is there a separate area for the Chuppah and the Cocktail? Is the dining room large enough to comfortably seat all your guests and allow dancing?

Cost

The cost of wedding venues varies depending on the specifications of your event and on the venue’s going rate. Before choosing your venue it is important that you work out the details of your wedding budget and narrow down what price range you are looking for.

Some venues will provide the bar (make sure it’s kosher!) and all your waiters, bartenders and Maitre d’. If you’re paying the venue for these services, you can deduct them from the catering bill!

Also, January through March are slower months and mid-week celebrations may also result in more favorable pricing. Never be afraid to ask for a better rate!

Appearance

Of course the venue’s appearance will play a big part in your final decision - take into consideration the venue’s décor, lighting and overall structure. You want those photographs to turn out well! Check out the acoustics if music is key to your celebration. Remember to also check the restroom facilities, as these will be used by your guests.

Parking

Is parking available? Does the venue offer valet service? Can your guests easily use public transport?

Overall, these tips are fairly straight forward but can be a lifesaver during the hectic wedding planning season. We want to ensure that your event goes as smoothly as possible! Also remember to look up reviews, ask for recommendations and determine whether or not the venue has hosted kosher weddings before. Mazel tov!

Health conscious consumers Nosh on Kosher…

2010-10-14T05:50:00.000-07:00

Yes, there are traditional Jewish principles that call for a strict observance of Kashrut laws and restrictions, but for the health conscious food critics out there, eating Kosher has become a desirable fix.

Did you know that Kosher means “fit” or “proper” in Hebrew? Kosher is not a style of cooking but rather an ancient set of rules that prescribe how food must be prepared and cooked.

More often, people are realizing that following Kosher rules enable the consumer to eat foods that are not only better for your digestive system, but also employ a slaughtering process that is much more humane. Many people, regardless of religion, believe that “kosher” is synonymous with “healthy”, leading to a growing demand that has manufacturers producing increasing numbers of products for the multibillion dollar kosher food market. Animals that are slaughtered and found to have disease or punctured in any way are considered non-kosher. The reason why so many people are choosing kosher foods is because they know there is a second set of eyes supervising each manufacturing process. For example, in the milk industry, there is someone ensuring proper conduct from the time that a cow is milked, to the milk being pasteurized, and finally to the shelves in your local grocery store. In many instances, non-kosher milk can be mixed with goat’s milk, cow’s milk, and pig’s milk along with various other ingredients that you are unaware of. It is safe to say that when choosing a kosher brand of milk, the quality of the product is ensured.

Americans across the country are snapping up kosher food products knowing that they are under strict Jewish dietary laws. They believe that it is a safer choice amid fears of mad cow disease and bacterial contamination. Kosher laws are stricter than the U.S. Department of Agriculture standards when it comes to the health of animals that can be eaten. They closely monitor what each animal is fed, how they are killed, and how they are processed. This adds another element of “safety” to the food that you eat. The market for kosher food has received an extra boost from several food scares in recent times.

About 60% of the foods you buy in your local grocery store already have the “kosher” stamp of approval with the Kashrut symbol “U” on items like Oreos and Coca-Cola. Over $150 Billion of Kosher certified products are consumed annually. More companies are realizing that having the “U” symbol may lead to an increase in the company’s private label business. Companies like Heinz, Fuze, Hebrew National, Tuscan Dairy Farms, General Mills Cereals, Kashi, and Kellogg’s are stamped kosher.

There is clear evidence that a kosher symbol boosts market share and that a kosher product can win more favorable shelf space, and that when positioned next to a competing non-kosher brand, the kosher product will typically have 20% better sales. This data has remained constant even in the smaller cities, far from heavier concentrations of kosher Jews. (Source: Integrated Marketing Communications.)

How Much Does it Cost?

2010-09-14T12:27:00.001-07:00

Mazel Tov! You’re planning a simcha – a celebration for your family and friends – such a happy occasion. It seems a pity to have to ask “How much does it cost” but realistically it’s pretty important!

You’re not alone – it’s one of the most frequently asked questions and one of the most difficult to answer. It’s not that your caterer is trying to evade the question, but simply that many factors go into determining the price.

Key factors –
1) Venue
2) Number of guests
3) Style of service

Let’s focus on this last point – many people believe that buffet-style is less expensive than a plated meal and are frequently surprised to learn that pricing is comparable – why?

Food-cost
While buffet certainly creates a less formal atmosphere, from a food-cost perspective, it’s often more expensive. Why? Portion control!

Your caterer must bring an abundance of food. For example, if your buffet has three options with a beef, a fish and a vegetarian entrée, your guests move through the buffet taking a little bit of everything or a lot of one thing. The caterer needs to make sure that if the beef dish runs out before everybody has gone through the line that he can replenish it. With buffets, people always go back for seconds it’s inevitable. Someone gets up to dance or to get a drink from the bar the plate is left unattended and is cleared by a waiter doing their job. The guest comes back to no food and goes right back to the buffet for more. Portion control is lost.

A plated meal creates a more formal atmosphere and can also be a better choice when there is a speaker or many of the guests are older. A plated meal ensures the caterer portion control and so that offers a savings – everyone receives a pre-prepared portion and rarely does a guest request a second serving.

The other factor to consider is the staffing.
A buffet typically requires a lower waiter to guest ratio (1:20 or 1:25) versus a plated meal which requires a 1:10 or 1:15 waiter/guest ratio.

So, back to your question - How Much Does it Cost?

Based on the venue, the number of guests and the day of the week, ball park costs are as follows –
• Cocktail hour prior to the dinner – 18.00 to 25.00 per guest
• Plated or buffet meal – 45.00 to 60.00 per guest
• Additional items – wine/beer/liquor, staffing and rentals

We always recommend that our clients decide first what atmosphere they’re trying to create for their guests and then work with the caterer to develop a menu to match their budget.

Demystifying kosher lingo

2010-08-13T08:37:00.000-07:00

With all the jargon thrown around in the kitchen, catering talk can get a little confusing. Now throw in those essential need-to-know kosher catering terms and you might as well get yourself a Hebrew-English pocket dictionary! To make planning your event just a little bit easier we have provided some definitions to those important kosher catering terms that are often just on the tip of your tongue…

Glatt Kosher- Glatt is the Yiddish word meaning smooth, and refers to beef from kosher slaughtered animals whose lungs are free of adhesions. Kosher consumers, who are very stringent in accepting only high standards of kosher, demand that all meat products be "glatt." The term is often mistakenly used to differentiate food items which have higher standards of kashruth from those which have a more relaxed level of kosher certification.

Hechsher- comes from the same Hebrew root as the word kosher. This is a symbol that identifies the Rabbi or organization that certified approval of the ingredients used to make the food and the preparation process. This is the seal of the agency that periodically inspects the processing facilities to ensure kosher standards are maintained. Here at Esprit Events we are supervised by the OU (Orthodox Union) which is the world’s most widely recognized kosher certification agency.

Mashgiach- A person who supervises the kashrut status of a kosher establishment. The Mashgiach usually works as the on-site supervisor and inspector and enforces the policy decisions for what is or is not acceptably kosher. Common duties of a Mashgiach include checking lettuce and vegetables for bugs, and in general supervising the facility to make sure everything stays kosher! Our Mashgiach is on site from open to close to ensure all kashrut standards are met. The Esprit Events kitchen even has several cameras which monitor kashrut production standards.

Cholov Yisroel- refers to all dairy productions, including cheese and non-fat dry milk powder, which have been under constant Rabbinical supervision. Under Jewish law, milk is kosher only if it comes from a kosher species of animal (such as cows and sheep) and milk from a non-kosher species (such as horses, and camels) is forbidden.In the past, it was not uncommon for farmers to mix the milk of their various animals together, without their customers knowing. Cholov Yisrael milk is monitored by a Rabbi to make sure that milk’s from different animals are not being mixed together and sold as cow’s milk.

Pas Yisrael- This term defines bread or baked goods that have been baked by a Jewish person(or assisted in baking). Even the simple task of lighting the oven is considered as assisting.

Kosher Catering? Five things to keep in mind

2010-07-26T14:15:00.000-07:00

Did you Know?
The top 5 things to keep in mind when catering a kosher event!

Hurrah for all those who enjoy food and keep kosher – these days, amazing cuisine that just also happens to be prepared kosher is easily available.

There are, however, a few things to keep in mind when catering a kosher event –

Rabbis or other religious officials do not need to "bless" food to make it kosher.
Food can be kosher without a rabbi ever becoming involved with it: the vegetables from your garden and fruit from your trees are kosher (as long as they don't have any bugs, which are not kosher!). However, with so many processed foods now available, it is difficult to know what ingredients are in your food and how they were processed, so a reliable kosher caterer will have a Mashgiach on the premises to examine the food and its processing and assure kosher consumers that the food is kosher. In many cases, for a more formal catered affair, a Mashgiach will also need to be present at the venue where you are catering to ensure that observance of kashrut continues as the food is being served.

Fish & Meat at the Same Meal
Many kashrut-observers will change to a new plate and utensils after eating fish and before eating meat. So, on a buffet line, guests may first enjoy a variety of salads and fish and then return for the meat selections. Your caterer should keep this in mind when planning a plated meal and, for example, not serve a chicken appetizer before a fish main course.

Kosher Wine!
There are two types of kosher wine--non-mevushal, your basic kosher wine, and mevushal, fit for the most orthodox wine lover. Non-mevushal wines must be produced, handled and even served by Sabbath Observant Jews in order to be kosher. Mevushal wines go through an additional step, flash pasteurization, in which the wines are subjected to heat during the winemaking process but are not boiled, contrary to popular belief. This process originated from ancient times when wine was once used by pagans for idolatrous worship. By pasteurizing the wines, they were considered unfit for pagan worship and should satisfy the most orthodox Jew. As a result, mevushal wines may be handled by non-Jews and remain kosher. (Thank you to our supplier, Royal Wines for this explanation).

Equipment Rentals
If you’re renting china and flatware for your event, it is easier to work with a vendor whose equipment is certified kosher. China cannot be kashered – i.e. china previously used for a non-kosher meal, cannot ever become kosher. Silverware and steelware (utensils) previously used for a non-kosher meal can be kashered through boiling.

A Kosher Caterer Cannot Serve Certain Fruits & Vegetables!
What a shock to find out that your kosher caterer cannot serve raspberries or asparagus or other delectable fruits and vegetables. Raspberries can be heavily infested with small mites and thrips. These insects can be nestled on the surface of the berry as well as inside the open cavity of the raspberry. Occasionally, small worms may be found in the cavity of the berry. Likewise, the asparagus spears can harbor insects and are difficult to clean. White asparagus does not have tips and so can simply be washed and then prepared.

Bye Bye May

2010-06-02T01:36:00.000-07:00

May was a delicious month - for our guests and clients. And one of the busiest Mays that we've had in several years. Thank you for that!

Our Sushi Live Station (complete with swimming fish) went live seven times - that's many rolls rolled! Sushi still maintains its status as a favorite station at any event. Clients frequently ask whether they should include sushi on a menu or whether it's become passé. I shrug. Whether or not fashion dictates that sushi has had its day and should move over and make way for the next "it" item, our palates are still going wild for the little rolled rounds!

But there is new - we debuted our Trekking thru Thailand Station - and the feedback was great. Different flavors and tantalizing aromas envoking Thailand waft from the wok as chefs prepare-to-order chicken, beef, duck or tofu with toss-ins including lemon grass, water chestnuts, baby bok choy, crispy snap peas, bean sprouts, straw mushrooms, bamboo shoots and fresh ginger with a basil garlic chili, Thai ginger or black bean sauce. I'm crazy about the spicy green papaya salad with a creamy peanut sauce!

And yes, all of this is of course kosher. We're receiving an increasing number of inquiries from clients who aren't specifically seeking a kosher caterer, but there's a feeling of food safety with kosher and that's important to everyone. Honestly, most people don't even notice that "tref" isn't on the menu - there are too many good things being served!

Let Them Eat Cheese Cake

2010-05-12T02:09:00.000-07:00

One week countdown to Shavuot - holiday begins the evening of May 18th. Proper nourishment is important before AND after a night of learning.

We've been testing multiple cheese cake recipes and our cheese bill is through the roof - but it's so nice to have a reason to HAVE to use dairy as opposed to trying to come up with delicious pareve desserts!

A couple of tips we'd like to share - to avoid dry, cracked and lumpy cheese cakes!
1) You need to let the cream cheese soften and then use a lot of patience to incorporate all the ingredients into the cream cheese
2) After you have removed your delicious creation from the oven, while it's cooling, run a paring knife around the rim of the cake by the pan every so often to loosen the cake. That way it won't crack as it cools

Our favorite this year? A marble cheesecake with bitter chocolate - such an elegant presentation with those swirls (and so fun to make!)

Kosher Catering Demystified - How to talk with a caterer

2010-05-11T07:49:00.000-07:00

Selecting a kosher caterer in NYC should be fun, not stressful. The more you know about how a caterer works, the easier it will be to interview caterers. With that in mind, we're providing this "cheat sheet" for your reference.

WHAT YOU NEED TO KNOW FIRST:

From a caterer's perspective every event is slightly different based on the venue, the guest count, the service style and the client's special requests. Therefore, there are certain questions that any good caterer is going to ask you - and if you've already had a chance to think about these issues, it will save both of you time -

"What type of event are you envisioning? A formal plated meal, family-style or buffet? For a reception - do you want a combination of passed hors d'oeuvres and stationary items. Do you want live stations where a chef prepares guests' selections to order?

"Have you already selected a venue?

"What kind of bar do you want - wine & beer, a full open bar, champagne?

"Are there are specific themes you want to incorporate into your event - whether they be ethnic cuisines, colors, flavors, or another special theme that you have

"Approximately how many guests do you expect? If children are in attendance, do you want a separate menu for them? Will they be seated intermingled with the adults or in their own section?

WHAT YOU NEED TO ASK THE CATERER

* How many years have you been in the catering business?
* Do you have sample menus with pricing that I can see?
* Do you offer a kid's menu for the younger children?
* What's included in the catering price, and what do you price separately? (food, beverages, service, centerpieces, linens, china, chair covers, other rentals, etc.)
* How do you charge for liquor; straight per person, or per the bottle?
* What is the ratio of staff to guests?
* How do you price your staffing and gratuities?
* Can we make an appointment for a bar mitzvah food tasting? Is there a change for this?
* Will you provide us with a complete and signed catering price list that also includes your payment/cancellation policy?
* When do you require the final bar mitzvah head-count?
* Do you have liability insurance?
* May we speak to one of your recent Bar Mitzvah catering client?

Typical Kosher catering services offered in NYC

2010-05-11T07:47:00.000-07:00

Kosher Menu Planning
This is the really fun part – creating a menu that captures the spirit of your event – from the welcome reception to the light or lavish dessert, together we’ll select the items that you and your guests will enjoy.

Kosher Open Bar
Sometimes a simple red and white fits the occasion while other times a signature cocktail is called for. As long as it complements the mood and the food, we’re together on this one.

Kosher Event Staffing
In order to provide the level of service that your guests deserve, our professional staff are empowered to attend to and anticipate their every need.

China, Linen, Etc Rentals
All part of setting the scene and ensuring a seamless flow between food preparation, presentation and the comfort of your guests.

Kosher Venue Rentals
Once we have a sense of the mood you want to create, we will recommend a variety of locations for your event, including museums, museums, art galleries, clubs and synagogues.