Kosher Dinner, Worry-Free!

Thank you everyone who attended last night!

We had a large group and I love that everyone starts talking right away. Conversation flows easily and effortlessly in the safe space we create; everyone shares resources, personal stories, and listens to each other and laughs together—so fantastic!

A special thank you to Chef Mike Gershkovich for adapting his already wonderful menu to be gluten-free, fish-free and nut-free for us [it was already dairy-free]!

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Last nights’ menu

Choice of one appetizer

• Carrot Ginger Bisque

• White Asparagus Salad with fennel and orange

• Portobello Mushroom and Arugula Salad: port wine reduction, red onions, enoki mushroom, Caesars-style mushroom dressing

Choice of one entrée

• Chipotle Spiced Bean Chili (vegetarian): black rice, avocado, crispy corn tortilla, cilantro

• Mushroom Scented Rice Noodles: Edamame, sprouts, roasted Butternut squash, exotic mushrooms, toasted pumpkin seeds

• Pan Roasted Herb Marinated Chicken Breast: chamomile and honey glazed root vegetables, parsnip puree, herb chicken au jus

• Black Angus Rib Eye Fillet: crushed red potatoes, red-wine onion relish, green beans, chives

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Most of us started with the carrot-ginger bisque that was deceptively creamy but no dairy, no soy: just deliciousness. Some of us started with the salad mushroom Arugula salad. For mains, I saw a lot of the luscious rib eye fillet. I had the white asparagus salad as my main. [After a long weekend in Bermuda eating lots of steak I needed a veggie dinner.]

Below are some pictures of the appetizers and the table whilst we ate and talked. I should have taken more, I always forget, between the eating and laughing and sharing who has time for photos!

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Soup and salad apps:


The group with our entrées!


The Kosher goody bag!

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Everyone was oohing and aahing over the food it was just that good and we are all looking forward to the next KOSHER WFD!