The Jew And The Carrot

The Future of Kosher Food — In 24 Courses

By Alix Wall

Courtesy of Yitzchok Bernstein

This story originally appeared in j., the Jewish news weekly of Northern California.

Imagine a perfect bite of raw, wild sockeye salmon, sprinkled with a smattering of the spice combination found on an “everything” bagel, two thin slices of celery, one or two micro sprouts on top, and a swoosh of avocado pureé at the bottom of the plate — giving it the mouthfeel of cream cheese. Add a glass of crisp chardonnay to go with it.

Now, imagine 23 more courses like this — each one small, but yes, 24 in total. The first 10 are fish, 11 through 22 are meat (with one lone vegetarian course thrown in), and the last two are dessert. Each has the same attention to detail, the same high-quality ingredients, the same use of negative space on the plate; each is matched with a wine chosen by a winemaker.

As if that weren’t enough, now imagine that the dinner and all of the wines are kosher.

An invitation to a meal like this doesn’t come around very often. I certainly had never been invited to one, kosher or otherwise, and I suppose few of you have been, either. Unless, of course, you’re one of the lucky 18 congregants of Oakland’s Beth Jacob Congregation who paid dearly for the privilege of attending this amazing affair, part of Beth Jacob’s annual fundraising auction.

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