KFWE February 2017

The enormous Chelsea Pier 60 was filled with kosher gourmet. So many temptations! Here's her thoughts.

"I started with the meats: beef, veal, duck and chicken were plated strikingly, with a fantastic marriage of flavors. Even with gourmet samples, there's a lot to take away to use in home kitchens.

Abigael’s on Broadway, a well-known and esteemed NYC restaurant, developed an alternative to duck confit with its Chicken Confit on Truffle Whipped Cauliflower Mash and Cranberry Sauce. The cauliflower mash had potatoes added for a thicker consistency. The sweet, tangy cranberry sauce balanced the creamy mash and the savory meat and added a spot of color for a decorative presentation.  This is an easy one to replicate for a festive meal’s start. Even if you can’t make a confit, roasted chicken can be used. While similar to a main course, the combo would be creative for a first course and a great use of leftovers.Minced chives were added to garnish.

Le Marais is a fabulous French restaurant which specializes in hearty meats. They presented a cool and smooth avocado mousse with a chunky, spicy lamb chili. The combo was a success in taste and presentation. Loved the heat in that chili, which can easily be made with ground beef or chicken or vegetarian. Chick peas were added for a Middle Eastern touch. A crusty oil drizzled bread added a third great contrast to the chili and mousse. Went back for seconds! To make an avocado mousse. take 2 avocados peeled and pitted, 1 teaspoon lemon or lime juice and 1 tablespoon olive oil. Purée in a blender at high speed until smooth.

​

Four hundred wines represented the expanding number in the market and tempted visitors to sample. To remain upright, I only managed a dozen or so! Her favorite was Amarolo 2012 from the Alexander the Great series made by Israel's Alexander Winery.

I'm on next year’s mailing list for the KFWE 2018. Until then, I'm back in my Charleston kitchen cooking!"