Chorizo sausage? Panna cotta after steak? In an era where consumers, even kosher ones, want to “have it all,” clever kosher chefs are dreaming up new dishes that take their inspiration from popular non-kosher delicacies.
Experimentation is the name of the game in today’s culinary market and the kosher market is no different. One of the challenges many chefs take on is finding kosher versions of treif treats.
Some of these chefs have always eaten kosher and they’ll never know if their riffs bear any resemblance to the real McCoy. But many of them are Jews who didn’t always follow the Shulchan Aruch. They’re seeking to expand the possibilities for kosher cuisine by reproducing the flavors they once appreciated.
To get a taste — literally — of the latest improvisations of kosher chefs Family First visited twoNew York restaurants. Come along with us as we see what’s cooking.
Expanding the Kosher Palette
When Chef Jeff Nathan first opened up Abigael’s restaurant inManhattanabout 14 years ago it didn’t occur to people that kosher could be upscale. “People assumed I was serving corned beef on rye and coleslaw” he says dryly.
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