Food & Drink

When a young couple from Brooklyn moved to California’s Napa Valley in 2006, perhaps the last thing they expected was that they would one day be making their own wine. And if making wine seemed to be impossible, selling it was certainly out of the question.

You can’t miss an IKEA. Full of furniture and household items with Swedish names many find hard to pronounce, the stores all look the same – big, blue, and yellow.

Rabbi Mendel and Nechama Hendel got a new experience this past August when they became restaurateurs, opening up Gostijo, Greece’s only kosher restaurant.

Having eaten in kosher restaurants in America, London, and Manchester, Garry Mann has a basis for comparison when he’s sitting down for one of his regular meals at L’Chaim’s Restaurant in Glasgow.

When Paula Shoyer, the Chevy Chase, Md., pastry chef and cookbook author was invited to conduct a cooking demonstration for a group of enthusiastic foodies at a Brooklyn, N.Y., Jewish center, she never expected to be standing in the very kitchen where as a little girl she first learned the art of baking.

When Rabbi Laibel Berkowitz received a call one morning from the Raytheon Company, he was a bit taken aback. What would the defense contractor want to talk about with the director of Chabad-Lubavitch Jewish Center of North Alabama?

When a spiritual calling took Rabbi Elchonon and Chana Tenenbaum and their family to California’s Napa Valley four years ago, they knew that they would face a new beginning, and a lot of hard work.

After a grassroots campaign by Jewish students, people wishing to have a snack of the kosher variety can choose from a selection of sandwiches at three campus locations.

Based out of a Flagstaff Chabad House, Grand Canyon Kosher Catering provides what used to be impossible: a hot kosher meal.

At the urging of Rabbi Dovid Tiechtel, co-director of the Chabad Center for Jewish Student Life, the University of Illinois at Urbana-Champaign now gives their students the option of eating kosher meals every day.

Sushi is now on the menu at Berlin’s Rohr Chabad Center.

The addition of some fiery jalapeño pepper adds a kick to challah served at the Chabad Jewish Student Center at Texas A&M University.

Rabbi Chef David Trakhtman seeks to remake the kosher food industry from his corner of the Southern Hemisphere.

David Trakhtman’s “Pan-fried Blue Eye on sweet potato mash & saffron broth” reflects his fusion of Jewish law and culinary art.