By Hadas Kuznits
“None of these chefs are from kosher restaurants except one, and that’s the great challenge, to see all these top names in the Philadelphia restaurant scene putting away their regular set of dishes and tools and being challenged with a new set of rules, new set of tools and creating a new kind of dish,” says the organizer, Rabbi Yudy Shem Tov (top photo).
The event is $175 per person but it’s for a good cause, and it includes cocktails, hors d’oeuvres, and Israeli wine pairings. For more information, go to jewishcenter.info.
Hear the full “Bubby’s Cook-Off” interview (runs 6:23)…
Meanwhile, Reading Terminal Market has a new cheese shop.
“And here at Reading Terminal we actually built a production room where some of the cheese will be produced and aged on site,” says Eran Wajswol, owner of Valley Shepherd Creamery, in Long Valley (Morris County), NJ.
(Kuznits:) “So people can actually watch you make cheese?”
(Wajswol:) “There’s a whole room with glass walls where they can see the whole production taking place, yes.”
Hear the full “Valley Shepherd Creamery” interview (runs 4:30)…
And Robin Admana of Frolic Waffles says her catering company will be rolling out a waffle truck in the spring.
(Kuznits:) “The concept is sweet and savory, right?”
(Admana:) “Sweet and savory waffles. Yeah, sort of anything you can do with a bread, we can do with a waffle.”
Hear the full “Frolic Waffles” interview (runs 6:44)…
And for this week, that’s “What’s Cooking on 1060!”