KOSHER

Fall 1997 / 5758

Dear Friends:

Recently, my family visit-
ed Toronto for a weekend
get-away. Whenever we
travel by car and stop for
gas, my youngest child Avi
always comes to me with a
candy bar in hand and two
questions at the tip of his
tongue.
The first question is
always: "Daddy, is this
kosher?" If I tell him "no" or
even if I say I'm not sure, he
instinctively never asks the
second question.
Like many of you, my
wife Leah and I have
instilled the laws of kashruth
into our family's value sys-
tem. Keeping kosher is an
integral part of our lives
founded on generations of
sacrifice and daily practice.
Because we have passed this
tradition on in our family,
Avi — nor any of our other
children — would consider
even tasting something that
is treyf.
I share this story with
you because I think it exem-
plifies the significance of fol-
lowing traditions. Maintain-
ing kashruth is important in
all our lifecycle events. At
Quality Kosher Catering, we
strive to provide our clients
with inventive creations that
are equally pleasing in taste
and presentation, while also

On Vacation (left to right): Paul; son Daniel; Leah (Paul's wife); and son Avi.

maintaining a sterling level
of kashruth.
A common misconception
is that kosher is considered a
class of food without much
class. This couldn't be
farther from the truth.
Other than for specific
dietary restrictions, our han-
dling, preparation, seasoning
and presentation are com-
pletely unaffected and defi-
nitely undiminished by our
strict adherence to kosher
guidelines.
The variety of foods
from the "hot side" of our
kitchen, the "pantry" and
our pastry department —
use classic recipes that need
no substitution to accommo-
date kosher laws. In fact,
the dietary laws we abide by

have motivated the Quality
Kosher Catering team to
prepare foods that are not
encumbered by the miscon-
ceptions of kosher.
For example, seafood is
not only shell fish. Our
poached salmon and seared
tuna are just samplings of
many seafood varieties
which fall within the kosher
boundaries. Just the same,
noodle kugel is a traditional
kosher food. However, a
homemade pasta with roasted
red pepper sauce is equally
as kosher.
We are committed to taking

a culinary step forward in
kosher catering. Modern
technology — from the
Internet to overnight world-
wide transportation — gives
us easy access to shop the
world. In our kitchen, we
avoid imitation, "erzatz," by
being resourceful and innov-
ative. We invest tremendous
time and effort in identifying
new kosher products to
incorporate into our recipes.
We also accept only the
finest in fresh produce to
serve at our events.
In this issue, we spotlight
our mashgeach Rabbi
Gabriel Sigler. Also, you
will find a few recipes from
Chef Michael Miller to try
during the upcoming holi-
days. To help you with your
Rosh Hashanah dinner,
Quality Kosher Catering
offers an extensive selection
of tantalizing traditional
dishes from which to select.
On behalf of the entire
Quality Kosher Catering
family, we wish you good
health and a shanah tovah.

Best regards,

Paul Kohn

For questions regarding how we can help you with
your catering needs, call Quality Kosher Catering
at Congregation Shaarey Zedek at (248) 352-7758.