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Shaarey Tikvah serves up gourmet kosher food
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By: ARLENE FINE Staff Reporter
The "kosher nostra" and anyone else with a taste for great food were in their glory at Shaarey Tikvah's first ever fund-raiser event, "A Kosher Taste of Cleveland."
Kashrut observers, who rarely have the opportunity to try the culinary specialties of leading restaurants in town, were able to do so last Sunday evening. That's when chefs of several of Cleveland's finest restaurants prepared some of their signature dishes with all kosher ingredients.
Guests entered the synagogue's beautifully redecorated social hall and dined on grilled veal rib-eye prepared by Doug Katz of Fire at Shaker Square. They sharpened their chopsticks for a succulent duck confit in a Chinese pancake prepared by David Cameron of Hunan by the Falls and feasted on beef churasco with carioca tomato relish and Brazilian rice expertly prepared by Sergio Abramof from Sergio's in University Circle.
Lenny Glazer of Contempo Cuisine prepared rolled chicken with Spinach, and Mustard Seed Market provided vegetarian Salisbury steak. New restaurateur Rob Spira of Moxie, The Restaurant, served satisfied partygoers seared Pacific halibut with sauce bouillabaisse.
An overflowing dessert table filled with pareve specialties from Chocolate Emporium and Contempo Cuisine was a fitting finale to this gastronomical gala.
Making sure all the food was strictly kosher was Shaarey Tikvah's rabbi, Edward C. Bernstein. The food in the kitchen was prepared under the direction of chef and synagogue member Rene Rawraway.
Planning committee members Diane Burgin, Amy Einhorn, Cari Immerman, Fran Immerman, Diane Lavin, David Leavitt and Rene Rawraway kvelled (took pride) throughout the evening at how well the event went.
"We plan to do this again next year," says Cari Immerman. "Now that we have a kosher taste of success, we'll be back for more."
Kashrut observers, who rarely have the opportunity to try the culinary specialties of leading restaurants in town, were able to do so last Sunday evening. That's when chefs of several of Cleveland's finest restaurants prepared some of their signature dishes with all kosher ingredients.
Guests entered the synagogue's beautifully redecorated social hall and dined on grilled veal rib-eye prepared by Doug Katz of Fire at Shaker Square. They sharpened their chopsticks for a succulent duck confit in a Chinese pancake prepared by David Cameron of Hunan by the Falls and feasted on beef churasco with carioca tomato relish and Brazilian rice expertly prepared by Sergio Abramof from Sergio's in University Circle.
Lenny Glazer of Contempo Cuisine prepared rolled chicken with Spinach, and Mustard Seed Market provided vegetarian Salisbury steak. New restaurateur Rob Spira of Moxie, The Restaurant, served satisfied partygoers seared Pacific halibut with sauce bouillabaisse.
An overflowing dessert table filled with pareve specialties from Chocolate Emporium and Contempo Cuisine was a fitting finale to this gastronomical gala.
Making sure all the food was strictly kosher was Shaarey Tikvah's rabbi, Edward C. Bernstein. The food in the kitchen was prepared under the direction of chef and synagogue member Rene Rawraway.
Planning committee members Diane Burgin, Amy Einhorn, Cari Immerman, Fran Immerman, Diane Lavin, David Leavitt and Rene Rawraway kvelled (took pride) throughout the evening at how well the event went.
"We plan to do this again next year," says Cari Immerman. "Now that we have a kosher taste of success, we'll be back for more."
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