June 6, 2024
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June 6, 2024
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Photo Highlights From Kosherpalooza 2024

Hersh Batkin, general manager of Noble Wines, with Baglietti sparkling wines.

From the first sight of hundreds of booths filled with kosher delights, to the last morsel of food tasted, Kosherpalooza was a feast for all the senses. The creatively designed booths were visually stimulating, the room hummed with dynamic conversations over a soundtrack of upbeat music, and of course endless delicious samples of kosher food were displayed to be tasted. There were established companies introducing their latest products, emerging companies adding new items, and startups eager to get a foothold in the market. The demonstration kitchen was in use all day with popular kosher chefs showing the audience their cooking techniques. There was even an impromptu concert, as Gad Elbaz, who was there to do a cooking demo, stepped away from behind the frying pan and performed a smokin’ hot rendition of his hit song, “Hashem Melech.”

Moishe Frank, founder of Bubbala, a line of fruit juice-infused seltzers.

The aisles were divided and marked ‘dairy’ and ‘meat’ so attendees could plan their tasting strategy. And if you were really structured, you could taste savory followed by sweet. Here’s a shout out to some of my favorites. The Pizza Guy made the best meat pizza I’ve tasted, with smoky sausage, rich tomato sauce and spicy garlic mayo. I loved the Captain Crunch fried chicken from Chef Mo, founder of Flavor on Board. There was a hint of sweetness in the crunch, which retained its texture despite sitting in a tray, and the meat was moist and tasty. Meal Mart served mini taco shells filled with their new vegan crumbles that were spiced perfectly and tasted like meat. I could picture making them at home with guacamole and sour cream for the complete experience. Dolcetto, which has rapidly become a fine dining powerhouse in the Monsey area, served perfectly seared tuna that was nicely charred on the outside and pink on the inside, with a touch of mayo for spice. I stayed for Susie Fishbein’s complete presentation in the demo kitchen and was rewarded with a delicious bite of pomegranate glazed chicken. Last but not least, I had a sample of Mehadrin’s pareve ice cream. And I’ll confess to a taste of Baglietti brut sparkling wine as I left the show.

Dolcetto offers fine dining with an award-winning mixologist in Chestnut Ridge, New York.


A sample of Dolcetto’s seared tuna.


Chef Mo of Flavor on Board, with a piece of Captain Crunch chicken. Flavor on Board ships all kinds of meat and dairy boards on ice from their Monsey location.


Samples of Cap’n Crunch and Pretzel Chicken from Flavor on Board.


Robert Beesch of French Press Coffee Makers, with their special process of brewing coffee.


Gad Elbaz demonstrating how to make Chraime (Moroccan fish).


Gad Elbaz steps away from the kitchen to perform “Hashem Melech” for the delighted audience.


Susie Fishbein about to start making pomegranate glazed chicken.


Miriam Pascal Cohen shows how to make salad dressings.


Rivky Kleiman’s spices, including five different ‘recipe in a bottle’ combinations that just need to be mixed with oil.


Chanie Engel of Mehadrin with a variety of pareve ice cream treats.


The Pizza Guy makes meat or dairy pizza events at your home.


Two pies from The Pizza Guy.


Molino Bakery makes a gluten free baking mix that will soon be available in the U.S.


Chef Yosef will transform your home into a private restaurant with any kind of meal you want.


Chefs House caters in the tri-state area and has take-out for the Lakewood community on Thursday nights.


Vegan imitation caviar: black, red and wasabi flavored green.


A tray of Halva Kingdom special flavors.


Gluten free baked goods: bread, babkas and pizza dough.


Avital Stern hands out samples of babka bites and rugelach from her brand, Haus of Bobka.


Meal Mart introduced new vegan crumbles in samples of mini tacos.


Mixcraft showcases a variety of fine liqueurs and spirits.


Red Garden serving sparkling wines.


Sina Mizrahi signing copies of her cookbook, “Good Food.”


A sample of fruit and granola mix from The Nuttery.


Galil makes a variety of sweet treats.
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