YTCTE Chinese Auction

If you see what I see, then we are both looking at an amazing night out in a trendy new venue with chances to WIN BIG! Join me Sunday night May, 27th as I once again host what’s most probably the grandest and chicest Chinese Auction on behalf of Yeshiva Toras Chaim Toras Emes in Miami, FL. Over the years I’ve gotten to meet some up the outstanding parent body and their families, some of which are the brains behind the whole evening. Don’t worry if you can’t be there to see all of Artistique Events talents in all her glory, here’s the link to purchase your package choice and enter it in for a chance to win some UhMazing prizes! 

Link to purchase to tickets:

Can’t wait to see you there!

OU’s Torah NY

Sunday mornings- also referred to as the one day a week to sleep late, catch the later minyan and just an all around lazy day. But on Sunday, April 29, 2018 around 2,000 men, women and teenagers gathered early in the morning in CitiField (and more on LiveStream) to partake in one of the most inspirational and grandest days of Torah learning of the year. The OU always has something great brewing up their sleeve, and for the second year in a row and doubling in numbers #TorahNY touched the masses with outstanding lecturers and Torah geniuses from the USA and Israel. 
In a brief interview with Moishe Bane, President of the OU, he explained, “Everyone wants to learn Torah but they don’t know whether it fits them. Today we put together a wide varaiety of topics and speakers to relate to anyone attending.” 
It was remarkable to see such a range of ages from  NCSYers to grandparents, from all backgrounds and walks of life filling the seats of the four floor venue. 
“It represents everything that the OU is trying to do in the world, increasing our relationship with Torah and Torah learning,” Executive Vice President Allen Fagin shared. “To give over
Torah in a variety of directions, a whole array of Torah programming where everyone can find shiurim and subjects that speak to their Neshama.”
It’s an honor and a privilege to be involved in an organization so influential and outstanding. Always thinking one step ahead to better our future. Already looking forward to next years #TorahNY event!

photos are courtesy of Kruter Photography

Check out the podcast for this article here:

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Brisket King 2018

 Brisket King 2018 was off the hook and I got to see it all go down! There were smokin views inside and beautiful outside the awesome venue on the waterfront in Williamsburg in Brooklyn, NY with about 500 guests gathering to see who will be named #Brisketking2018! Brisket King co-founder Jimmy Carbone hosted some of the best names in the industry to compete and judge including Nick Solares in making the best Brisket or a variation of the meat.

Some of our very own stars were Yehuda Joffre if Judd’s Memphis Kitchen together with Bosh Boshnack of Boshs Meat who prepared Burnt End Hush Puppy Sliders with candied Jalapeño and Mainhouse Smokehouse from Mill Basin, Brooklyn serving Brisket over smoked Lamb Plov.

We had some awesome representation in the past with the 2016 and 2017 winners being Ari White of The Wandering Q and Sruli Eidelman of Izzy’s BBQ from Crown Heights, Mendel Segal also known as the BBQ Rabbi from the delicious Backyard BBQ in Surfside, FL was there giving a hand in the field he knows so well! Some kosher rep made it into the top 3 this year with Nobo’s Chef Joshua Massin out of Teaneck, NJ coming in 3rd place! His Brisket Ramen was insane. Combining handmade ramen,  tonkatsu broth, wakame, ginger and scallion duckfat, mushroom tare, soy poached oakwood shiitake,raw scallion, togarashi, beet marinated onsen egg and of course Brisket rubbed and cooked to a tender degree! All those ingredients together- how could you not make it to the top!

Big shoutout to the first place winner out of Toronto, Canada Cherry St. BBQ and all the all-stars who competed. Looking forward to next years competition with more Kosher contestants!

Check out the podcast for this article here:

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Sous Vide Ribs

I never wanted a sous vide. I was like what do I need that for. Another gadget to take up space that I don’t have. What’s the point of it. Well Black Friday came, and I saw it on sale, and I guess peer pressure got the best of me, and I bought one. I’m going to tell you it’s really a fun toy. I use it all the time it’s not just something that takes up space, I actually find myself bringing it out to make yummy Shabbos meats and weekday meals  and they have been coming out amazing. This week I even used it to keep my food warm for Shabbos day, and for this maybe it was worth it. Who knows? I now have one and I’m enjoying playing around with it. One of my favorite things to make using my sous vide are boneless ribs, they come out yummy. My kids gobble them up. I use Meal Mart boneless ribs and they come out perfect using this method. You need a lot of time for these but remember most of it you do not need to do a thing, just some advance planning is needed.


  • 2-3 lbs Meal Mart boneless ribs
  • 1 tbsp Salt
  • 1 tbsp Black pepper
  • 1 tbsp Garlic powder
  • 1 tbsp Paprika
  • 1 tbsp Brown sugar
  • Or use your favorite spice rub  
  • Your favorite BBQ sauce or something sweet like silan or honey


  • Liberally sprinkle ribs with spice rub until they are nicely coated.
  • Place in a bag and vacuum seal or place in a high quality ziplock with it open a little and submerge in water till it creates a seal and then close it making sure the air is out.
  • This is to ensure the meat stays submerged in the water bath.
  • Set your sous vide to 131 degrees place your meat in the water bath and leave it for 24 hours up to 48.
  • After 24 hours it’s ready but the texture will be different with the longer cooking times don’t be afraid to experiment. After 24 hours place ribs in an ice bath and either finish them right away or you can place in fridge until you are ready to finish them.
  • To finish I dry the ribs off and spread the ribs on tray and drizzle either BBQ sauce honey or silan on top.
  • Broil for 2 min on each side to create a caramelization.

Ready to eat!

Enjoy !   

Indoor “Grilled” Beef Burgers

It’s supposed to be springtime and before you know it, summer is around the corner and if you don’t know what that means it’s BBQ season. I love having BBQ for dinner. Yummy burgers, Chicken, Meal Mart hot dogs and sausages, just so many options it’s endless quick and easy. The weather hasn’t exactly cooperated to make going to the backyard to grill so easy, so we’ve decided to grill indoors. This super easy method makes clean up a sinch and best part who doesn’t like a yummy juicy burger with all the toppings. I use for this baking sheet lined with foil to catch the drippings and a cooling tray that normally you would use to cool down cakes and cookies. No longer are you cooking the burger and making a huge mess on the stove top it’s now, form your patties, place on the rack, broil for a few minutes on each side and “BAM” dinner is done and all is right in the world.

  • Ingredients
  • 3 lbs Meal Mart chopped meat (makes 6 8 oz burgers but you can make as large or small as you like)
  • Black pepper
  • Salt
  • Garlic powder

An  toppings you like on your burgers  

  • I used lettuce “buns”
  • Tomatoes
  • Sautéed onions
  • Pesto dip
  • Meal Mart smoked beef fry 
  • But feel free to use
  • Mayo
  • Pickles
  • Sunny side egg
  • Mushrooms
  • Red Onions
  • Coleslaw
  • Really toppings can be endless


  • Bring meat to room temperature, season your meat with pepper, salt, and garlic powder, you can season with any other spices or sauces you like I’m sure it will be amazing.
  • Form into large flat patties.
  • Set up your indoor “grill” by lining a sheet pan with foil and using a cooling rack you normally would cool cookies and cakes on and place that on top of your sheet pan.
  • You can spray the rack to make sure it doesn’t stick.
  • Place your patties on the rack and broil about 3-5 minutes on each side flipping in the middle until desired doneness.
  • Place cooked patties on the bun of your choice and add on all your toppings
  • For the Meal Mart smoked beef fry all I did was cook in a really hot cast iron skillet on a high heat about 1 min per side until crispy or you can bake on a sheet pan in a preheated oven at 350 degrees for about 15-20 minutes for similar results!



Spend Shavuos with your family in the Catskills

With Shavuos around the corner, there’s no better place to spend it than at Hudson Valley Resort and Spa together with us. You’ll get a lineup of inspirational speakers, breathtaking Chazanus, and a Heimishe choir. Delectable food by Chef Avrumie Flam to enjoy while surrounded by the beautiful green hills surrounding the hotel…what more do you need? Call or email today to find out about the Early Bird Special:
(845) 794-6000 or
 — at Hudson Valley Resort & Spa.

Celebrating Israel’s Birthday at Alenbi Kitchen

I always enjoy a party! Who doesn’t? Most times I don’t really care what the celebration is about, it’s just a good opportunity to get together with some good quality people hoping for some good quality food! But the other night I had the perfect reason to go out celebrating Israel’s 70th Birthday, and I have Alenbi to thank. As soon as I heard about their pre-fixed menu I jumped to make reservations. 

Albeni, located in the trendy part of Brooklyn, NY brings the neighborhood vibes in through the front door. I felt it the moment I walked in. I would recommend bringing your own wine since they do not have a liquor license yet. Our table enjoyed one of my favorites by Shiloh Winery. 

Now to the menu. As we read through it, we were salivating from excitement to see the awaited presentation. As expected the friendly and responsive waiting staff served each course graciously. There was no sense of feeling rushed. We were able to enjoy each dish all while tasting the uniqueness of the fine details displayed. Like Executive Chef Balbul said, “I can’t imagine a dish without imagining the plating.” There are so many Middle Eastern spices and flavors under the radar that are highlighted in the open kitchen at Alenbi. 

Some of my favorite dishes were the Raw Cured Salmon. Brushed with Coffee (never would have thought of that!), Salmon Caviar, Black Radish Ravioli, Scallions, Panko, Aiolli, Horseradish Cream and Parsley Oil… I mean WOW! What a combination! 
The Beef and Duck dishes were prepared at a perfect medium rare. 

Don’t be taken aback, but yes that is a head of cauliflower and it’s like NOTHING I’ve ever tasted. Prepared in a wood oven and seasoned with spices like Sumac and my favorite Zatar, the texture and flavors of the Arabic salads and Tahini combined gave me, as anticipated, a modern taste of Israeli cuisines. 
The desserts were a perfect touch to end the meal. The Arctic Iced Cucumber, Basil, Melon and Pineapple was amazing. I loved how they paired it with Cotton Candy. Deep down we are all kids at heart! 

Celebrating Yom Ha’atzmaut (Israel’s Independence Day) together with two chefs who have more than an abundance of passion for the land I love, Yuda Schlass of Hassid+Hipster and Israeli chef Elior Balbul really do take modern and Mediterranean flavors to a level never seen before.

Israel has more to it than shawarma and pita sandwiches. It has art and I saw it that night. Happy 70th Birthday Israel!

Alenbi Kitchen 
887 Nostrand Avenue 
Brooklyn, NY 11225

Cafe Emunah – New Florida Kosher Restaurant

For all you Floridians and constant vacationers, here’s some good news for you! Now that Fort Lauderdale is becoming the latest hot spot, here’s a new restaurant to add to the list of places to try! 

Cafe Emunah by Elegant!
They will be having a soft opening today. To RSVP call(561.305.2761). 
3558 Ocean Blvd.
Fort Lauderdale, FL

Don’t forget to take pictures and share your experiences on our Facebook, Kosher Guru’s Kosher Nation. 

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