Rabbi Shmuel Herzfeld and Maharat Ruth Friedman, who lead Ohev Sholom - The National Synagogue in Washington, D.C., recently certified several dining options in the DC area under the “DC Kosher” hechsher, or kosher trademark.
At first glance, downtown Baltimore might seem like an odd place to open a kosher restaurant like The Daily Special, but having a mixed clientele of Jews and non-Jews is just fine with Daniel Neuman, the Baltimore-based chef brought on by kosher café impresario Salomon Bemaras and Blue Ocean Realty President Jonathan Ehrenfeld. Bemaras and Ehrenfeld engaged Neuman’s services last year to consult on the restaurant’s opening, which is scheduled for later this spring.
Managing food allergies is a year-round challenge, but kosher for Pesach food has significant implications for people with several common food allergies or sensitivities. According to the Food and Drug Administration (FDA), the top eight food allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Kosher for Pesach food can make it easier to avoid some of these allergens, while making it harder to avoid others.
For the first time ever, Kesher Israel Congregation in Washington, D.C., will be partnering with Char Bar, DC’s only full-service kosher meat restaurant, to host a communitywide Passover seder. The event will take place on Friday, March 30, the first night of Passover.
On Beechcraft Road in Gaithersburg, Maryland, there is seemingly typical industrial park, with businesses selling batteries, tires, trophies, and even entire patios. What makes this industrial park unique, however, is that it is home to kosher caterer Potomac 18’s new facility, which features the largest permanently kosher kitchen in America.
Husband and wife team Scott and Becky Harris started Catoctin Creek, a certified organic and kosher microdistillery in Purcellville, Virginia, in 2009. I spoke with Scott about the choice to get kosher certification, the company’s expansion to the national market, and product recommendations for the holiday just around the corner.
David Trone of Potomac, Maryland, is the co-founder of Total Wine & More, the largest private alcohol retail chain in the U.S. In 30 years, the company has grown from a single location in Delaware to 173 stores in 24 states doing billions of dollars in sales.
The eighth annual “Guys Nite Out,” coordinated by Mark Eidelman, was even more impressive than the previous seven, according to many attendees.
After much anticipation, take-out restaurant Holy Chow opened for business in the Kemp Mill Shopping Center of Silver Spring, Maryland, this week.
Kasey Turner and Justin Bonner started Jailbreak Brewing Company in Laurel, Maryland, in 2013. Kasey recently spoke with Kol HaBirah about the choice to get kosher certification, the company’s expansion to the national market, and drink recommendations for the Purim holiday just around the corner.
Paula Shoyer, local celebrity chef and baker, recently released a new cookbook, her fourth, titled “The Healthy Jewish Cookbook.” Currently a resident of Chevy Chase, Maryland, and a lawyer by training, Shoyer was living in Switzerland when she decided to go to pastry school in Paris “just for fun” and ended up with a catering business in Geneva. Her first cookbook, “The Kosher Baker,” was released in 2010, and “The Holiday Kosher Baker” was released in 2013. When her publisher requested a Passover cookbook, “The New Passover Menu” was born, and Shoyer shifted into writing savory cookbooks.
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- Preserving a Diverse Culinary Heritage, One Recipe at a Time