Monsey is Rolling Smoke

IZZY LOVES US! With 306 BBQ’s “smokin” boss Izzy Weiss we keep coming back for more deliciousness and I guarantee you will too. 
As you open the door and enter the nicely decorated hot spot in Monsey, NY you are greeted by the wafting aromas. You can practically taste the flavors in your mouth. You KNOW you stepped in to what’s going to be a superb meal! The menu board is clear and easy to follow. The servers are eager to please. They really aim to make everyone happy, feel welcomed and have the utmost delectable experience. 
 
The Second Cut Brisket we had was juicy and excellent. The Pastrami was hands down the best I’ve ever had. The Chicken Fingers were legit insane and the Chicken Sandwich was tender and so filling! Don’t be fooled to not order poultry in a BBQ joint. There’s nothing ordinary about this place! Everything was finger lickin’ good! They have a very large and nice sitting area along with a cool chill area with couches. Kosher BBQ has a new boss in town and that’s Izzy along with the entire crew of 306 BBQ! They are making moves in the Kosher BBQ arena surely to be the destination spot for BBQ aficionados. Monsey’s in da house…or as we really should call it ‘in da pit’! And we’ve got Izzy to thank for that!
 
 
306 BBQ
☎️ 845-777-9227 

STREATS Food+Drink Coming to the 5 Towns

Take two talented brothers who are rocking the food industry by storm + an amazing location you get STREATS Food + Drink. The Safaniev brothers are innovative and proving more and more they deliver quality and great experiences. Over the last 2 years their other high-end restaurants, Cork & Slice (dairy) and Doma Land + Sea (meat) have become the talk of the 5 Towns and must go-to for out of towners. I can assure you their concept for STREATS (STReet + EATS= I appreciate some good creativity!) which will highlight all sorts of international street food must-haves will be a more affordable option than their sister restaurants and become a regular spot for all ages. This ‘Dream Team’ has given nothing less than outstanding ingredients and quality service. Now with STREATS coming to town, we’ll get all that AND a variety in menu choices (to be announced) which will include chicken, beef and vegetarian options. This new spot which is expected to make its grand opening in the next 3 months will be conveniently located right around the corner from the other 2 locations at what used to be Hapina Restaurant on Cedarhurst Avenue in Cedarhurst. Looking forward to rock this joint out!

Celebrate Israel’s 70th Birthday with a Falafel Ball Eating Contest at Pitopia Wednesday April 18th at 6pm

Celebrate Israel’s 🇮🇱 70th Birthday with a Falafel Ball Eating Contest at Pitopia Wednesday April 18th at 6pm.

Hosted by me!

Email pitopianyc@gmail.com for a chance to be entered.

See Kosherinmidtown.com or http://kosherinmidtown.com/sign-up/

Falafel Ball Eating Contest Rules
20 contestants will be chosen from all email addresses submitted.
Contestants selected will be notified by email. 
Each contestant will be given 12 Falafel balls.
The first five to finish will move on to round two.
Round two will be a 5 minute round to see who can eat the most Falafel balls in those 5 minutes

Grand prize
$200 gift certificate to Koshernmidtown.com or Kosherinmidtown.catering

2nd place
$100 gift certificate to Koshernmidtown.com or Kosherinmidtown.catering

3rd place
$50 gift certificate to Koshernmidtown.com or Kosherinmidtown.catering

4th and 5th place
$25 gift certificate to Koshernmidtown.com or Kosherinmidtown.catering

Kosher rebirth of the Lower East Side

The Lower East Side is making quite a comeback these days. But it’s not going to be the way our parents or grandparents may remember it. It’s all about reinventing the wheel, so don’t let all the Brownstones or stories from “back in the day” keep from making the easy drive across the bridge.

When you go on a night out, it’s not just about the food. Food IS important of course don’t get me wrong, but it’s not the only thing I’m looking for. Just as the neighborhood is up and coming, one step in to Noga and I felt that vibe immediately. Clean and modish was my first impression. I was greeted and seated by the Maître d’ Sam who was as warm and inviting as the glow in the room.

Before looking at the menu I couldn’t hold back and take in the ambiance. The seating was spacious and cozy. The fine china and cutlery was modern, sharp and something I would love to have in my own home.

Let’s talk about what you really want to read about. THE FOOD! Now there’s a secret to ordering food in a restaurant that many don’t know, but I’ll let you in on it. The trick is to order course by course. Start with the appetizers. Enjoy the variety. Then move on to the entrees and do the same for the dessert. I suggest this because dining out should be an experience. If you place your whole order at one shot, you’ll be rushing through the dishes. The order is put into the system at one time, the food will be made the same way and served upon readiness. Take your time when it comes to fine dining. It’s an opportunity to enjoy the food and company.

And so that’s how my evening began. I started off with some appetizers. Now let me tell you this, each dish was presented like a piece of modern art in conjunction to the restaurants vibe.

Roasted Beets add to any dish with their delicious and rich colors of red and gold and sweet flavors. The one served was over house made ricotta cheese and house made butter pretzels.

If you know me, you know that one of the first things I look for on most menus is the raw fish. The Yellow-Fin Tuna Tartare with a side of Amarosa potato chips had divine mix of chilli oil and a citrus mixture.

The Roasted Squash topped with crumbled Goat Cheese along with the Truffle Caesar Salad were of my top favorites on the appetizer menu.

As I moved right along to ordering the entrees, I enjoyed the vibrant cocktails and Noga’s great selection of wines coming from the bar across the room. I sipped away on one of my favorites; Privilege by Shiloh Winery was a great pair to the evenings dining.

When I say wow! I mean WOW!

The Parisian Gnocchi made me feel like I was transported to a quaint side café in France with each bite. The texture so buttery I couldn’t resist putting piece after piece in my mouth.

The Grilled Black Sea Bass came apart effortlessly which made it easy to combine some fish with the crunchy Fennel and Arugula side.

I always appreciate something different. Noga gave it when ordering their Pistachio Pine Nut Crusted Halibut. Hands down UhMazing!

I try to be healthy in my food choices, and for the most part I was. But when pizza is on the menu, who can resist? The Chef’s Artisanal Pizza was perfect from bottom to top. The crispy dough was layered with house made organic sauce and topped with fresh Mozzarella and herbs. Heavenly!

When the desserts sound as tempting and delectable as those offered at Noga, you bet I’m finishing off my meal with some of their best choices. A Chocolate Glazed Crepe and Butterscotch Pudding topped with sea salt and a side of shortbread cookies and Chantilly cream were as toothsome as you would expect. My favorite of the night was their Flourless Bourbon Chocolate Tort. Woo Wee! It was abundantly flavorful.

Noga will definitely be seeing me again with more on the menu to explore. Like I said earlier, it was a simple commute from Long Island and positively worth it. With their trendy yet elegant touch, they are sure to have many more with the same experience as mine.

Help those in need of food for Passover in Israel

With bread and cereal off limits on Pesach, families depend on yogurt, cheese, leben and other dairy products to fill their children. But in the Rubin home, milchig products are a rare treat. The family can’t afford things like six-shekel-a-container cottage cheese – and won’t dip into their precious stash of shmurah matzah for breakfast. Neither will they get Pesach packages from any organization. They’re just secure enough not to qualify as “poor.”

Join us in funding the annual Mesamche Lev dairy products “sale” – the final segment of the famous Mesamche Lev massive Pesach distribution. The “sale” is where milchige products are sold for a third of the makolet price. A container of yogurt will be about 1.30 NIS (37 cents). Cottage cheese will be about 2 NIS (57 cents). But Mesamche Lev needs you to help make the sale possible. We’re raising funds to help us subsidize twenty tons of dairy products in three locations – Shomrei Emunim, Ezras Torah and Beit Shemesh. The cost is enormous – but thousands of families are depending on us.

Donate now to give hungry children satisfying, delicious dairy products this Pesach.

Link in bio to donate: https://thechesedfund.com/cause/milk-cheese-yogurt-to-feed-hungry-children-on-pesach

Kosher For Passover Pet Food

Because our pets are part of our
family, why stress on how they’ll be fed this Pesach. For the FIRST TIME EVER Kosher Paws is a Kosher for Passover pet food certified by the OU. Understanding that everyone holds differently over Pesach, Kosher Paws has no Kitniot and is non-Gebrokts. You may not be eating it, but you can be stress free knowing it can be stored anywhere in your house over the holiday. Only wanting the best for our pets, Kosher Paws is a single ingredient pet food with absolutely no artificial additives inside. With Pesach around the corner you’ll want to place your order fast for your furry friends! Place your order today at WWW.KOSHERPAWS.COM or call (718)200-9070. For any questions email info@kosherpaws.com

Orthodox Union to bring together 2,000 for New York Torah learning event

MORE THAN 2,000 EXPECTED AT ORTHODOX UNION’S TORAH NEW YORK, INDOORS AT CITI FIELD, APRIL 29, 2018

DAY OF LEARNING WILL OFFER TOP SCHOLARS ADDRESSING ISSUES LIKE #METOO, ADDICTION, POLITICS AND LAW & JUSTICE

NEW YORK – Leading rabbinic scholars, educators and Jewish communal leaders will be featured at the Orthodox Union’s (OU) second annual Torah New Yorkon Sunday, April 29, 2018. The event, hosted by the nation’s oldest and largest umbrella organization for the North American Orthodox Jewish community, is expected to draw more than 2,000 men and women to Citi Field in Queens, N.Y. for a day of Torah study and to address topics and questions facing the Jewish world today from the perspective of Jewish law and thought.

Torah New York, the largest event of its kind in North America, will feature 25 shiurim that are divided into five main categories: Tanach, Halacha, Hashkafa, Israel (in honor of its 70th birthday) and Rav Y.B. Soloveitchik, z’l (in commemoration of his 25th yahrzheit). There will be sessions appropriate for individuals of all backgrounds, from beginner to scholar and every level in between.

“Learning Torah has always defined and shaped our community, giving meaning and context to everything, from how we pray, to how we conduct our business affairs, to how we interact with our family and with society, at large,” said Orthodox Union President Moishe Bane. “What better way to shine a beacon on the importance of Torah study than by coming together as a community to hear from some of the world’s leading Jewish teachers, all in one place.”

The blue-ribbon list of scholars teaching sessions throughout the day includes: Rabbi Hershel Schacter, Rabbi Dr. Tzvi Hersh Weinreb, Rabbi Mordechai Willig, Rabbi Dr. Abraham Steinberg, Rabbi Elazar Muskin, Rabbi Efrem Goldberg, Rabbi Yosef Tzvi Rimon, Rabbi Eli Mansour, Mrs. Sivan Rahav Meir, Rabbi Judah Mischel and Rebbetzin Dr. Adina Shmidman. Former U.S. Sen. Joseph Lieberman will also deliver a session together with Rabbi Menachem Genack.

            Topics addressed will include:

  • Jewish Politics – Moral Concerns vs. National Interests
  • Addictions in today’s world – Halachic & Hashkafic perspectives
  • Quality of Life as a consideration in Halachic determination at the end of life
  • #MeToo through the prism of Megillat Esther
  • Perfecting or Transcending Humanity – a Debate in Jewish Thought
  • Liberty & Justice between Pesach and Shavuos
  • The convergence of Sefardi and Ashkenazi traditions in contemporary Israel

In addition to the main program, there will be an NCSY program for teenagers that will feature inspiring discussions and a Torah trivia game; a networking event for college students that will be sponsored by the OU’s JLIC program; and an evening event in partnership with YUConnects for singles with a shiur by Rabbi Steven Weil, along with dinner and socializing.

“This event highlights the rich diversity of the Orthodox community,” said Orthodox Union Executive Vice President Allen Fagin. “We are thrilled to welcome speakers and guests from near and far, bringing different points of view and new perspectives on the most pressing issues of our time.”

The will be FREE parking at Citi Field. Entry fee: $25 early bird pricing until March 18, $36 until April 19, then $50 through April 29. For more information aboutTorah New York, and to register, please visit https://www.ou.org/torahny/.

About the Orthodox Union

Founded in 1898, the Orthodox Union, (OU), serves as the voice of American Orthodox Jewry, with over 400 congregations in its synagogue network. As the umbrella organization for American Orthodox Jewry, the OU is at the forefront of advocacy work on both state and federal levels, outreach to Jewish teens and young professionals through NCSY and Birthright Israel/Israel Free Spirit trip organizer, and Yachad, the National Council for Jewish Disabilities, among many other divisions and programs. For more information, visit https://www.ou.org/.

Strawberry Cream Pavlova/Upside Down Strawberry Cream Merengue

I have been making this recipe for years, mostly year round because my kids love it. In fact I think they prefer this over cake any day of the week. It’s not a cake so it doesn’t need to taste like cake and it’s not a cookie so no need to try and make it taste like a cookie. It’s a meringue. It has a nice crunchy bite to the “crust” with a softness in the middle that both ultimately melt in your mouth. It is a 2 piece recipe but neither part is hard and it’s super simple ingredients that on Pesach you probably have anyway. It doesn’t need to look perfect, in fact it shouldn’t be perfect, rustic is probably the look this dessert is going for. The “crust” is a meringue, just basic egg whites and sugar and then I fill them with different creams. I used to make this with a lemon cream which is a little more complicated and experimented with a strawberry cream. My kids prefer the strawberry but I have a thing for lemon so I’ll try and get the lemon on the next blog post. Enjoy and have an amazing Pesach!

Ingredients

  • 3 egg whites
  • ¾ cup sugar
  • Tsp vanilla or vanilla sugar
  • 1 bag frozen strawberries (Bodek distributed by Quality Frozen Foods if available) defrosted or 1lb fresh strawberries hulled and cleaned.
  • 1 8oz container Rich’s whip (or Unger’s whipped topping is preferable for this).  
  • Strawberries to garnish

Directions

  • Preheat oven to 275 degrees.
  • In a clean bowl add your egg whites and beat using either beaters or the beater attachment to a mixer until soft peaks form, you will know this when they can’t fall out of the bowl.
  • While the mixer is running add your sugar and vanilla a little at a time, it should be super glossy and thick.
  • On a tray lined with parchment paper either using a free form hand with a spatula create a round shape with an indentation in the middle so you can add your cream, you can also pipe with a bag into a round shape and create walls by piping a second layer on the perimeter of your circle, (I like making one big one but you can make small ones too).
  • Allow to bake for 45 minutes then shut oven and allow to come to room temperature don’t open the oven.

The “meringue crusts” will stay in an airtight container for about a week.

For The Cream:

  • Whip your Unger’s brand whipped topping or non-dairy topping until it forms soft peaks.
  • Drain any juice from your frozen strawberries or chop the 1lb of fresh strawberries and add to whipped topping and mix until fully incorporated.
  • When ready to assemble add your strawberry cream to the “crusts“ and garnish with strawberries (I usually do this right before serving, but you can make in advance and keep in the fridge, the crust will just be less crunchy and more chewy).

When serving the big one, cut like a pie or if you made little ones you can serve them individually

Enjoy!

Printable verison below

Strawberry Cream Pavlova/Upside Down Strawberry Cream Merengue
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Ingredients
  1. 3 egg whites
  2. ¾ cup sugar
  3. Tsp vanilla or vanilla sugar
  4. 1 bag frozen strawberries (Bodek distributed by Quality Frozen Foods if available) defrosted or 1lb fresh strawberries hulled and cleaned.
  5. 1 8oz container Rich’s whip (or Unger’s whipped topping is preferable for this).
  6. Strawberries to garnish
Instructions
  1. Preheat oven to 275 degrees.
  2. In a clean bowl add your egg whites and beat using either beaters or the beater attachment to a mixer until soft peaks form, you will know this when they can’t fall out of the bowl.
  3. While the mixer is running add your sugar and vanilla a little at a time, it should be super glossy and thick.
  4. On a tray lined with parchment paper either using a free form hand with a spatula create a round shape with an indentation in the middle so you can add your cream, you can also pipe with a bag into a round shape and create walls by piping a second layer on the perimeter of your circle, (I like making one big one but you can make small ones too).
  5. Allow to bake for 45 minutes then shut oven and allow to come to room temperature don’t open the oven.
For The Cream
  1. Whip your Unger’s brand whipped topping or non-dairy topping until it forms soft peaks.
  2. Drain any juice from your frozen strawberries or chop the 1lb of fresh strawberries and add to whipped topping and mix until fully incorporated.
  3. When ready to assemble add your strawberry cream to the “crusts“ and garnish with strawberries (I usually do this right before serving, but you can make in advance and keep in the fridge, the crust will just be less crunchy and more chewy).
Notes
  1. The “meringue crusts” will stay in an airtight container for about a week.
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Here is the HUGE list of the best deals on Amazon for the kitchen and cooking, food and anything related everything foodie categories This page is updated daily with the best Amazon deals, so be sure to bookmark it for easy reference. For items that are shipped from Amazon, you can get Try Amazon Prime 30-Day Free Trial (free 30-day trial to Prime available) or free super-saver shipping if your order is over $49.

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