Did you know that there’s a difference between Ashkenazic and Sephardic ways of butchering? That’s why we rarely see kosher filet mignon. Atara Foods is making more kosher meat available through its unique approach.
About the Author
This Rosh, no need to rush around the kitchen. Here’s a great time to take advantage of the vibrant DC food scene, including lots of exciting special offerings for the Jewish New Year.
In part two of his series highlighting some of the LGBTQ Jews in the DC food scene (there are many more!), Evan chats with Ace Karchem, Josh Hahn, Sara Fatell and Ruth Gresser.
With Pride approaching, Evan interviewed local LGBTJ (J is for Jewish) chefs on being a chef, gay and Jewish. In part 1, we share pastry chef Alex Levin’s written interview.
When Jordan Stahl’s unit at LivingSocial was eliminated, she and her husband, both with ample hospitality experience, turned the bad situation into a new Bloomingdale spot, Tyber Creek Wine Bar and Kitchen.
A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.
With Passover beginning on a Monday evening, you may not have time to put together a festive meal. Luckily, plenty of DC-area establishments have you covered. The challenge is choosing one…
When it comes to Jewish food, the Mexican capital boasts lots of options (kosher, too), and unlike with the neighbor to the north, it’s not necessarily all, or mostly, Ashkenazi fare.
Evan chats with Jessica Weinstein, beverage director and bar manager at Hank’s Oyster Bar, and Ace Karchem, assistant general manager of Espita (shh, he’s not a bartender—but does know a lot about drinks!).
With One Eight Distillery’s drinks and generous hosting, food from On Rye and a visit from Amy Kritzer of What Jew Wanna Eat, last week’s JFE® event, Nosh, Sip and Schmooze, was a hit.