Editor's note: Passover, a sacred Jewish holiday that commemorates the Israelites' escape from slavery in Egypt and their freedom, will run April 22 thru April 30, 2024.
Regarding culinary traditions, Kosher stands as a time-honored and flavorful art. It’s not just about serving food; it’s about upholding religious beliefs, adhering to strict dietary guidelines, and creating delectable dishes that satisfy both the palate and the soul.
Warm Mushroom Salad (foraged mushrooms, baby spinach, hickory smoked lamb “pancetta,” herbed spätzle, poached farm egg, and shaved truffle). Photo courtesy Denis Leon & Co
“Kosher catering is more than just a dietary choice,” says Jeffrey Kollinger (Spice of Life Catering), “it’s a commitment to a clean, fresh, and mindful way of eating.”
The Kosher laws
Kosher, derived from the Hebrew word “kashrut,” refers to the dietary laws and guidelines (laid out within the Torah) that are followed by Jewish communities. These rules encompass what can and cannot be eaten, as well as how food is prepared and served.
Star Trax Events took home the 2023 Gala Award for Best Event for a Private Individual for their “Take Over the Night” Bar Mitzvah. Photos courtesy Justin Munter Photography
There are several key principles that define Kosher ranging from ingredient choices to preparation to supervision.
The Laws
Although the details of Kosher or kashrut are extensive, the laws all derive from a few simple, straightforward rules:
- Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. This applies only to eating the animals. You can play football with a pigskin ball or wear pigskin gloves or shoes.
- Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law.
- All blood must be drained from meat and poultry or broiled out of it before it is eaten.
- Certain parts of permitted animals may not be eaten.
- Fruits and vegetables are permitted but must be inspected for bugs (which cannot be eaten).
- Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with meat).
- Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have encountered non-Kosher food may not be used with Kosher food. This applies only where the contact occurred while the food was hot.
- Grape products made by non-Jews may not be eaten.
Information above courtesy Jew FAQ
“These practices have been faithfully passed down through generations, preserving the heritage and values of Jewish families and communities over centuries,” says Kollinger. “As a testament to their enduring significance, Kosher guidelines connect modern generations to the same culinary principles and spiritual traditions that have bound Jewish communities throughout history.”
Separation of meat and dairy
One of the fundamental pillars of Kosher cuisine is the strict separation of meat and dairy products. This extends to both the preparation (i.e., separate kitchens) and serving of dishes. Two sets of utensils and cookware are used to maintain this separation.
Star Trax Events was a finalist in the 2022 Gala Awards with their event “Sami’s Bat Mitzvah,” Shown: Passed appetizers during cocktail hour. Photo courtesy Dianne Scafone Photography
“The strict adherence to these principles is crucial to maintain the Kosher status and uphold the dietary traditions of the Jewish faith,” says Kollinger.
Ingredient choices
The use of high-quality, Kosher-certified ingredients is paramount. Kosher caterers take great care to source products from reliable suppliers (Kosher products are typically denoted with symbols on the packaging) who meet the stringent Kosher standards.
There are three primary Kosher food categories, which include meat, dairy, and pareve.
Pastrami King Salmon (red and yellow beets, homemade sauerkraut, toasted mustard seed, parsley and rosemary gremolata, and pumpernickel tuille). Photo courtesy Fred Marcus Studio
Meat includes mammals or birds, while dairy consists of milk, butter, cheese, and yogurt. Pareve (neutral) is any food that isn’t meat or dairy, such as eggs, fish, and plant-based foods (see accompanying sidebar for further identification of Kosher ingredients).
Additionally, these animals must be slaughtered following specific rituals to ensure their Kosher status. A shochet is a person specifically trained to butcher these animals while following Jewish laws. Additionally, the meat needs to be soaked to remove any traces of blood before it’s cooked.
“For all you know, there’s already something on your menu that’s already fulfilling a Kosher menu without you even realizing it,” says Jenny Bast (*Catering Creations).
Supervision
Many Kosher caterers work under the supervision of a mashgiach, a trained and certified Kosher or kashrut supervisor who ensures that all rules and guidelines are meticulously followed.
“Many rabbis work in the world of Kosher certification, which requires them to supervise the production of food to ensure that the product does not come into contact with non-Kosher ingredients, but there is no actual blessing required in the process (contrary to popular belief),” says Dave Stasiulis, Executive Chef Zoo Atlanta. “Kosher food is Jewish food. Pretty much any style or type of cuisine can be made Kosher with the proper kitchen set-up, ingredients, and preparation.”
Proof of the Pudding is the exclusive Kosher caterer for Savanna Hall (a one-of-a-kind event destination) at Zoo Atlanta. The Kosher team comes fully equipped with specialized capabilities to host events with cultural preferences, dietary needs, and menus, taking Atlanta Kosher events to the next level. Photo courtesy Proof of the Pudding
In conjunction with the supervision, many caterers also opt for certification through such programs as AKC Kosher Certification or the Orthodox Rabbinical Board.
Many of these same laws relate to Halal as well, which are a set of dietary laws that are part of the Islamic religion.
“Being Jewish and having grown up within the Kosher lifestyle, I hold a deep respect for the Jewish community and aim for inclusivity in all our culinary endeavors,” says Kollinger. “When it comes to Kosher catering, having individuals who are familiar with Kosher dietary laws and Jewish traditions is invaluable. It ensures the preservation of the culture.”
Modernizing menus
In the past, Kosher meals have carried with them some pretty negative stereotypes.
“There’s a broad belief that Kosher catering is rubber chicken on a plate,” says Michael Waiser (Michael Scott Events), “and that stigma is a pretty hard sell for clients since Kosher is so much more expensive traditionally.”
Menu Example
PASSED HORS D’ OEUVRES
Seared Fish
Cake Smokey Remoulade,
Chive SnipConfit Duck Dumpling
Lemon Grass Shitake Consommé, Ponzu DrizzleAhi Tuna
Ginger-Jalapeño Rice Cake Cilantro Mayo, Fried Jalapeños, ScallionThree Pepper Spinalis
Garlic Crostini
Herb Horseradish, Tomato
Onion RelishSALAD COURSE
Fall Stack
Red & Yellow Heirloom Tomatoes, Artisan Lettuce, Peach Pico, Avocado Broken Champagne Vinaigrette, Herb SaladENTRÉE
Herb Seared Center Cut Ribeye
Tri-Colored Peruvian Fingerling, Haricot Vert & Baby Carrot Roasted Shallot Cab Demi, Tobacco Onion CurlsDESSERT
Cake Trio
Summer Sorbet & Berries
Information above courtesy Spice of Life Catering
Today’s caterers, however, have gotten innovative with their menus to ensure that everything is not only Kosher, but also delicious. It’s about creatively blending traditional Jewish recipes with contemporary culinary trends, while maintaining the authenticity of age-old dishes with a modern twist.
“We strive to showcase that Kosher food can be not only flavorful but also gourmet,” says Kollinger.
When developing Kosher menus (when you’re a caterer who doesn’t specialize in this area already), what you are able to present to clients might vary depending on who the client is. On the one hand you may have clients who are very strict Kosher, but on the other you might have clients who simply request no pork, or request that meat and dairy are not served together. This is where discussing options with clients becomes so important.
“It’s really dependent on the flexibility of that person because there’s so many sects within that religion,” says Bast. “It’s really difficult sometimes to pinpoint what they fully want.”
“This adaptability allows for a beautifully tailored culinary experience that respects both personal convictions and the diverse preferences of those partaking in the meal,” Kollinger agrees.
For many Kosher caterers, they’ll start by presenting the current menus that they offer, before discussing with the client how to customize them and tailor them to be Kosher.
“We can customize each and every Kosher menu to suit unique client needs,” says Stasiulis. “We start by sharing the non-Kosher menu to spark some ideas, and then, we’re able to make them Kosher for the event.”
Take chicken and waffles or chicken biscuits. Typically, both items would contain dairy, but Proof of the Pudding (an Atlanta, GA caterer) is able to use dairy alternatives and still create the same great flavor. As for desserts, don’t underestimate the appeal of dairy-free desserts such as brownies, mousse shots, cookies, and mini cupcakes with icing. Comparatively, Michael Scott Events says they serve a lot of briskets and homemade pastas during their Kosher events.
“Modern Kosher cuisine often reflects a creative fusion of traditional practices with contemporary culinary trends, combining these time-honored dietary rules with a flair for delicious and diverse flavors,” says Kollinger. “Kosher menus offer a variety, much like typical catering choices. You’ve got options that span from casual, comfort-food feasts to more upscale, gourmet experiences. It’s all about tailoring the menu to fit not only your taste but also your budget, so whether you’re aiming for a relaxed get-together or a high-end event, there’s a Kosher culinary solution to match your style and financial plan.”
Going Kosher
There are a few different ways to approach Kosher from a catering perspective (i.e., weddings, Bar and Bat Mitzvahs, Shabbat dinners, etc.).
“I think it’s awesome to expand your own knowledge on a different cultural custom while expanding your clientele,” says Bast.
To start, you can invest the time, cost, and experience that is necessary to become a fully Kosher catering company, meaning you have fully Kosher meat and dairy kitchens while also using Kosher ingredients.
“Having a distinct Kosher kitchen facility on our premises ensures that we can provide unforgettable menu offerings and event planning opportunities you won’t necessarily find at other destinations in Atlanta,” says Jennifer Smith, vice president of strategic partnerships and initiatives at Zoo Atlanta (where Proof of the Pudding is the exclusive caterer).
Herb roasted whole chicken served with garlic roasted potatoes, a cucumber tomato salad, roasted green beans with Cipollini onions, and a mixed berry delight. Photo courtesy Taylor Neimer for Spice of Life Catering
This option definitely requires the most investment, though.
“For some caterers, I’m of the opinion that if it isn’t broken, then don’t fix it,” says Waiser. “I don’t think that people understand the true cost of operating in a Kosher setting. Everything is just more expensive.”
The other way to approach providing Kosher menus is to partner with Kosher kitchens (such as those at a synagogue or Jewish community center) where you can prepare Kosher meals offsite for an event.
“I’d make sure that you’re always listening to the rabbi and not the party planner,” says Bast, “because the party planner may want a certain something, but at the end of the day, the rabbi has the expertise.”
Citrus grouper with herbed risotto and roasted caulilini in a citrus vinaigrette. Photo courtesy Proof of the Pudding
Lastly, if it doesn’t make business sense for your company to embrace fully Kosher menus, but you still want to provide Kosher meals upon request during events, there is the option to partner with a Kosher caterer to provide Kosher meals for an otherwise non-Kosher event.
“I think it’s been awesome to be able to provide food to anyone regardless of their background,” says Bast. “I look at it just like you would if we were fulfilling anyone with a dietary restriction; I want to be able to please that client and make sure that that guest is also having a great experience.”
“Planners don’t necessarily think of food and beverage as a diversity and inclusion issue, but it very much is,” said Tracy Stuckrath, CSEP, CMM, CHC, CFPM, in an article for PCMA.
The evolution of Kosher
As the culinary world continues to evolve, Kosher remains resilient and innovative. In fact, According to Proof of the Pudding, the Kosher market was evaluated at over $19 billion in 2018 and is expected to grow to $26 billion by 2026.
A large segment of the growth in the industry is due to the many customers who want third-party auditors inspecting their food and the added health benefits that they prescribe to Kosher foods.
Pan seared salmon with roasted potato and root vegetables in a citrus white wine sauce. Photo courtesy Proof of the Pudding
Kosher is bought by people for a variety of reasons. According to independent market research, the vast majority of Kosher consumers buy Kosher for health and safety reasons. They appreciate that their processed food will be audited by a third party. Vegetarians and vegans value the Kosher symbol as a way of ensuring that meat or dairy is not in a product.
Modern Kosher caterers are increasingly experimenting with international flavors and innovative techniques while upholding the Kosher dietary laws. This evolution ensures that Kosher catering remains relevant and appealing to a broader audience.
“Kosher catering is a tradition steeped in respect for the process and it’s a way to celebrate a wonderful culinary culture,” says Kollinger. “It’s an art of infusing each dish with deep respect while embracing innovation to ensure that every bite is full of flavor and every presentation is a work of art. To be a successful Kosher caterer is to embrace tradition and innovation to create extraordinary dining experiences.”
*Catering Creations is a proud member of the Leading Caterers of America, a consortium of the top catering and event planners throughout the United States and Canada.
