continued from page C14

Top: One of
Chef Cari's
amazing
dessert bars.

Below:
Settings from
Quality Kosher
Catering.

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celebrate! I March 2014

Q UALITY KOSHER CATERING

healthiest food choices, creating vegetarian and
vegan dishes as well as more traditional meat
or dairy menus for affairs. For the adventurous
vegetarians, she will create entire menus using
greens like the ever-popular kale or taking a cue
from the trend in using ancient grains like farro,
amaranth and quinoa.
Herskovitz said that vegan and vegetarian
entrees could go beyond pasta and tofu. She
likes to experiment with proteins like tempeh
and seitan and introduce different grains, all
enhanced with fresh herbs and greens.
For one recent wedding, she created an entire
vegetarian Indian feast consisting of eight to
10 dishes complete with yogurt raita and naan
bread.
As health trends evolve, so have the offer-
ings of kosher caterers. Kohn and Herskovitz
can attest that they have catered vegetarian
and vegan weddings where courses included
meatless entrees, such as stuffed manicotti or
textured vegetable protein layered with roasted
portabella mushrooms and asparagus.
"When we sit down with the clients, we
explain to them: 'You are inviting 350 guests;
you want them to come and then leave happy, —
Kohn said. "We round out the vegetarian and
vegan offerings with interesting salads, a great
sushi bar and velvety vegan soups."
And what about those pareve desserts?
Back at his kitchen in Southfield, Kohn said
David Carris, his pastry chef of 15 years, is con-
stantly working on the ultimate dairy-free des-
sert.
"Our pastry chef has a way of working with
desserts, starting with the finest quality ingre-
dients that you would never expect were dairy-
free or even egg-free. How good are they? I tell
clients they must try the pareve creme brulee.
If you don't have a dairy creme brulee sitting
there right next to it, you could swear you are
eating the real thing. It's that good."

Q UALITY KOSHER CATERING

Franci and Sam Shambon

