(Jewish Group) A Jewish culinary renaissance is expanding the definition of kosher food

[MyMission]

Just read this article, and found it interesting. My first job was working in a kosher fast food restaurant in Brooklyn in the 1970's. It was called kosher king until burger King sued and made them change their name, to kosher country.

I was raised in a kosher home and still maintain a kosher style diet. I don't eat pork and don't mix meat and milk, and can get kosher meat and poultry from trader Joe's for holidays. (I made a kosher turkey breast for Thanksgiving, and kosher turkey soup after that.)

https://www.cnn.com/2021/12/12/us/kosher-restaurants-barnea-lennys-casita-serengeti-cec/index.html

(snip)
Nourafchan said his street food-inspired menu -- which boasts carne asado tacos with pico de gallo, chipotle honey wings and Mediterranean pitas called arayis -- is part of a larger "kosher food revolution" happening nationwide. In cities such as New York, Chicago, Miami and Baltimore, restaurants are redefining both kosher and Jewish food more than ever, pulling from traditionally non-kosher cuisines such as Chinese, Japanese, French and Italian.

These kosher restaurants are attracting more than just Orthodox Jews -- the kosher restaurant owners CNN spoke to noted that a large part of their clientele are younger non-Jews looking to try innovative dishes.

"Whereas before you had gefilte and cholent and your kosher deli, now you're getting a whole range of cuisines," Nourafchan said, adding that many previously non-kosher chefs are adding their multicultural spin on kosher cooking.

"People are willing to value and appreciate traditional, authentic new food in a way that I don't think kosher Jews were interested in, in the past," he said. "All that combines together to support a market that's allowing creative people like me to do my stuff."

What defines kosher food
Kosher food has become significantly more accessible over the past decade, according to Elan Kornblum, president of Great Kosher Restaurants Magazine, who runs a popular Facebook group about kosher restaurants. He attributes this to social media that has presented kosher cooking as healthier and cleaner, the growing creativity of kosher chefs, and increased accessibility of kosher ingredients.

(More at link above)

[IbogaProject]

1. Also full ingredient logs

Also full ingredient logs anywhere certified Kosher. So there are no surprises for anyone with food allergies or sensitivities.

[Behind the Aegis]

2. Thanks for the article.

We kept Kosher growing up, my grandparents were quite strict. I, however, no longer keep Kosher, but do when my parents come to visit (or my in-laws, though they are 7th Day Adventists).