The Fourth Annual Kosherfest Cooking Competition

Three Professional Chefs to Compete in First-Ever LIVE Culinary Competition to take place at Kosherfest!

The Center for Kosher Culinary Arts and Jack's Gourmet are pleased to announce a professional, live cooking competition to take place at Kosherfest:

Wednesday, November 9th

11am-12:30pm

Room C/D

About the Competition

Three established chefs from well-known gourmet, kosher restaurants will be competing for a cash prize of $1000, and of course, bragging rights. The competition is being organized and run by CKCA, the Center for Kosher Culinary Arts (http://www.kosherculinaryarts.com), the only kosher culinary school in the United States. CKCA works with students, chefs, restaurateurs and kosher food professionals to provide quality training and personnel for the kosher workforce.

Describing the ground rules of the live event, Jesse Blonder, director of the Center for Kosher Culinary Arts says, "Each chef will be presented with one secret ingredient and given 45 minutes to prepare three portions of one course featuring the ingredient." Three judges from the industry -- Jack Silberstein, CEO of Jack’s Gourmet, Cookbook author Gil Marks, CKCA Head Pastry Chef Philippe Kaemmerle, will taste the entries, make live comments, and take a few minutes to grade each competitor's dish based on taste, creativity, and presentation.

Competing Chefs

The three chefs participating in the CKCA/Jack’s Gourmet Kosherfest Culinary Competition are

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

http://www.etcsteakhouse.com

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

http://www.pardesrestaurant.com

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

http://www.arielskosher.com


Interview Opportunities

Interviews with the organizers of the competition, competition participants/winner and judges will be scheduled by Elizabeth Kratz. Please email elizabeth.kratz(AT)gmail.com for advance interview requests, or find her at Kosherfest Booth 63 during Kosherfest.

After the Center for Kosher Culinary Arts

Questions for the Center for Kosher Culinary Arts can be fielded after November 9th by Jesse Blonder, Director, CKCA. More can be learned about CKCA at http://www.kosherculinaryarts.com.
Center for Kosher Culinary Arts is located at 1407 Coney Island Avenue, Brooklyn, NY, 11230. 718-758-1339

Don't Miss Our Kosherfest $1000 Prize Culinary Competion!

The Center for Kosher Culinary Arts is pleased to announce that as part of the incomparable Kosherfest Trade Show at Meadowlands Exposition Center in Seacaucus, NJ (Tuesday and Wednesday, November 8th and 9th -- click here to sign up!), we, along with Jack's Gourmet, will be presenting a professional, first-ever live cooking competition for a cash prize of $1000!

The contestants are:

Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ

Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY

Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ

The competition will take place on the second day of Kosherfest, on Wednesday, November 9th, at 11:00am to 12:30pm. We look forward to seeing you there. Click here to find out all about Kosherfest!!

Sukkot Recipe: Salade de Pois Chiches (Chickpea Salad)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6)

INGREDIENTS
1½ tsp. kosher salt
4 cloves garlic
⅓ cup olive oil
¼ cup finely chopped parsley
3 tbsp. fresh lemon juice
1½ tsp. ground cumin
¼ tsp. cayenne
2 15-oz. can chickpeas, rinsed
2 large shallots, chopped
Freshly ground black pepper, to taste

INSTRUCTIONS
Using a knife, scrape and mash salt and garlic into a smooth paste; transfer to bowl and stir in oil, parsley, juice, cumin, cayenne, chickpeas, shallots, and pepper.

Sukkot Recipe: Tzimmes (Root Vegetable Stew)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
3 tbsp. olive oil
2 lb. beef chuck, cut into 1½″ cubes
Kosher salt and freshly ground black pepper, to taste
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
2 large yellow onions, minced
4 cups beef stock
2 lb. sweet potatoes, peeled and cut into 1 ½″ cubes
8 oz. pitted prunes, halved
2 carrots, cut into 1½″ lengths
1 tbsp. honey (optional)
1 tbsp. finely chopped parsley

INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.

2. Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.

Sukkot Recipe: T'fina Pkaila (Beef Rib and Meatball Stew)

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
FOR THE MEATBALLS:
2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2¼ tsp. kosher salt
1½ tsp. paprika
¾ tsp. ground cinnamon
1 egg, lightly beaten

FOR THE SOUP:
¼ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 16-oz. can white kidney beans, rinsed and drained

INSTRUCTIONS
1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.

2. Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.

Sukkot Recipe: Kibbeh (Lamb and Bulgur Wheat Croquettes)

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
FOR THE SHELL:
1 lb. ground lamb
1¼ cups fine bulgur wheat (No. 1), soaked in warm water for 10 minutes, drained
1 tsp. kosher salt
1 tsp. ground cumin
½ tsp. ground coriander
1 small yellow onion, minced
Freshly ground black pepper, to taste

FOR THE FILLING:
2 tbsp. olive oil
3 cloves garlic, minced
1 large yellow onion, minced
8 oz. ground chuck
2 tsp. ground cinnamon
2 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
⅓ cup lightly toasted pine nuts
Canola oil, for frying

INSTRUCTIONS
1. Make the shell: Place lamb, bulgur wheat, salt, cumin, coriander, onion, and pepper in a food processor, and process until a smooth paste forms, about 30 seconds; set aside.

2. Make the filling: Heat oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add chuck, cinnamon, allspice, and salt and pepper, and cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in pine nuts.

3. Form 2 tbsp. shell mixture into a thin disk; place 1 tbsp. filling in center, and mold disk around filling, forming a football shape. Repeat with remaining shell mixture and filling.

4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in batches, fry croquettes until golden brown, about 5 minutes.

Sukkot Recipe: Holishkes (Stuffed Cabbage Rolls)

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 6–8)

INGREDIENTS
Kosher salt, to taste
1 large head cabbage, cored
2 tbsp. canola oil
2 medium yellow onions, thinly sliced, plus ½ cup finely grated
2 ribs celery, finely chopped
Ground black pepper, to taste
¼ cup tomato paste
⅓ cup raisins
¼ cup honey
¼ cup fresh lemon juice
1 32-oz. can whole peeled tomatoes with juice, pureed
1 lb. ground chuck
¼ cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
3 tbsp. beef stock
1 tsp. paprika
¼ tsp. cayenne
1 egg, lightly beaten

INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer leaves to a baking sheet and continue until you have 20 leaves.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add sliced onions and celery, season with salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add raisins, honey, juice, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until reduced, about 30 minutes.

3. Heat oven to 350°. Combine remaining onion, chuck, rice, stock, paprika, cayenne, egg, salt, and pepper in a bowl. Place 2 tbsp. beef mixture in center of each cabbage leaf, fold sides over filling, and then roll up. Transfer rolls, seam side down, to bottom of a 9″ × 13″ glass baking dish. Pour tomato sauce over rolls; bake until filling is cooked through, about 45 minutes.


**Correction: September 12, 2011 An earlier version of this recipe did not indicate the correct amount of onions to add in step 2. Add the two medium yellow onions, thinly sliced, in step 2; Combine remaining 1/2 cup onion, finely grated, to the beef mixture in step 3. This recipe has been corrected to reflect this.

Sukkot Recipe: Fish Balls in Tomato Sauce

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 4)

INGREDIENTS
1 lb. ground white fish (any fleshy white fish such as carp or pike)
½ cup matzo meal
¼ cup finely chopped parsley
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
½ tsp. cayenne
¼ tsp. crushed red chile flakes
¼ tsp. ground allspice

INSTRUCTIONS
1. Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two ½-oz. balls; chill.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.

Sukkot Recipe: Marinated Cauliflower Salad

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


SERVES 4

INGREDIENTS
2 cups thinly sliced cauliflower
½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.

Sukkot Recipe: Baba Ghannouj

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 4)

INGREDIENTS
8 cloves garlic, unpeeled
2 medium eggplants
⅓ cup fresh lemon juice
¼ cup plus 2 tbsp. tahini
2 tbsp. mayonnaise
1 tbsp. finely chopped parsley
1 tsp. ground cumin
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.