Demystifying kosher lingo

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

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

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

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

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

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.