Jewish food is “in” right now and we couldn’t been happier. Combine that with top-n0tch DC chefs and we’re anxiously awaiting the fine kosher fair to be had at our annual gala on April 3. Two weeks ago we featured the first half of our accomplished chefs. We are now at the second half and have no doubts that their creative takes on traditional Jewish favorites will have us even more excited about this new food trend.
Chef Billy Klein is a passionate supporter of local food and uses ingredients from neighborhood farmer’s markets in his incredible dishes at Cafe Saint-Ex.
Chef Barry Koslow of DGS Delicatessan (coming to Dupont Circle this summer) was recently named DC’s best Jewish chef by Forward Magazine.
Chef Harper McClure once worked on an organic farm and skillfully brings style to the “historic-gets-hip” cuisine at The Federalist.
Seasonal Pantry, the brainchild of Chef Dan O’Brien, hosts incredibly successful supper clubs three times a week. Chef O’Brien draws up fully-illustrated menus to feed his innovation.
Chef Robert Weland plans to plant an on-site garden at Cork. He is driven by finding new things to incorporate into his dishes, such as the recently highlighted tangerine lace.
Creative, talented chefs paired with reinvented kosher Jewish favorites spells a true foodie’s delight. Bon apetite!