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Article: Kosher Food and Wine Go Gourmet.(Originated from New York Daily News)
- Article from:
- Knight Ridder/Tribune Business News
- Article date:
- March 20, 1995
- Author:
CopyrightCOPYRIGHT 1995 Knight-Ridder/Tribune Business News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Mar. 21--The menu: braised veal shank with tomato shallot sauce, baby vegetables, gingered salmon creme brulee, a three-pepper spiral soup, served with a Rothschild Haut-Medoc from the Chateau Clarke.
This is an example of what will be served this Seder, the first meal of the Jewish Passover, at one home in Brooklyn.
"Being kosher is not a type, it's a process," said Jay Buchsbaum, vice president of marketing for Royal Wine, the largest kosher food company in the country.
His company created this Seder meal, which traditionally consists of boiled chicken with carrots, matzo ball soup, chopped liver, gefilte fish and a Concord grape wine.
But ...