The Culinary Federation Winnipeg November event was held at the Jewish Learning Center located at 1845 Mathers Avenue, hosted by Chef Dov Korkh. The evening was dedicated to looking at Jewish and Israeli Cuisine and “Kashrut”,(Jewish dietary laws dealing with food). To open the meeting Rabbi Avrohom Alten gave the participants an understanding of what foods are permissible and what foods are forbidden to eat according to the Jewish traditions. Participants explored the idea of not mixing milk and meat, different levels of kashrut and the development of kashrut over time. A power point presentation is available on request from the branch.
Chef Dov Korth prepared an Israeli style kosher dinner in order to let the chefs compare the characteristics of Ashkenazi and Sephardic Cuisine, the two leading cuisines of Israel. The menu consisted of the following items.
Salads Egg salad, Potato salad, Tahini & eggplant salad, Tabule, Israeli salad, Matbuha
Soup Eggplant soup, Charira,
Starters Spinach knishes, Fricassee,
Fish Gefilte fish, Chraime
Sides Kasha, varnishkas, Lokshen kugel, Couscous w/soup, Majadra
Desserts Rugelach chocolate, cinnamon, jam & sesame. Baklawa
Thanks to Chef Dov Korth , Food Services Manager Alla Golinkin and Baker Dora Ben Zhion.