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SOLOMONS-SKVER

ALL NATURAL

100% JUICE

NO HIGH FRUCTOSE CORN SYRUP

NEWVANILLA & COOKIE BAR

FLEISHIG S ORNOT , HER E YOU GO !

VEGAN

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PLEASE

READY TO EATIN

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PREPARE YOURSELF FOR A TRUE CULINARY ADVENTURE WITH OUR JAM PACKED SCHEDULE OF LIVE COOKING DEMONSTRATIONS! FROM SOURDOUGH TO MEAT AND EVERYTHING IN BETWEEN, WE'VE GOT SOMETHING FOR EVERYONE.

DANIELLE RENOV

WINE PANEL: IT’S GONNA BE GRAPE.

RAISE A GLASS WITH GABRIEL GELLER, YEHOSHUA WERTH, AND THEIR WINE SAVVY CREW. POP YOUR QUESTIONS ABOUT PAIRINGS, VALUE FOR MONEY, GLOBAL VINEYARDS, AND STORAGE METHODS. PLUS, GET A BONUS WINE-TASTING JOURNEY AROUND THE WORLD!

RESTAURANT PANEL: NO RESERVATIONS.

CHANIE APFELBAUM

KOSHER PANELS: THE OU AND YOU.

THE RABBI WILL SEE YOU NOW. HOLD THE APPLAUSE, NOT YOUR QUESTIONS AT THIS NO HOLDS BARRED Q+A PANEL ON ALL THINGS KOSHER. PLUS, THINGS WILL GET FEATHERY AND FISHY WITH LIVE KOSHER BIRD AND FISH PRESENTATIONS.

THAT'S THE SPIRIT: COCKTAILS & MORE

(PRAIRIE ST)

JOIN ELAN KORNBLUM FROM GREAT KOSHER RESTAURANTS) & DANI KLEIN FROM YEAH THATS KOSHER) AS THEY CHAT WITH KOSHER RESTAURATEURS ABOUT THE CURRENT KOSHER RESTAURANT SITUATION, CHALLENGES, UPCOMING TRENDS, AND MORE.

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FAIGY MURRAY

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@AMYSTOPNICKI_

COOKBOOK NOOK:

MEET AND GREET YOUR FAVORITE COOKBOOK AUTHORS ALL IN ONE SPOT. BROWSE AND BUY THEIR LATEST BOOKS, ASK THEM QUESTIONS, AND GET THOSE AUTOGRAPHS. ALL THE COOKBOOK ACTION YOU COULD WANT, ALL IN ONE PLACE!

1 50+ EXHIBITORS

MIXCRAFT IS PULLING OUT ALL THE STOPS! ENJOY ARTISANAL COCKTAILS, PICK UP SOME SKILLS AT THEIR COCKTAIL MAKING DEMONSTRATION, AND ENJOY THE “BAR-MITZVAH” BARTENDING COMPETITION.

CHALLAH BRAIDING

PANEL: LET’S GET TWISTED.

LEARN THE ART OF PERFECT CHALLAH BRAIDING FROM ROCHIE PINSON, CHALLAH EXPERT AND BEST SELLING AUTHOR OF "RISING: THE BOOK OF CHALLAH." FROM KOBE, JAPAN TO BROOKLYN, NY, ROCHIE HAS BEEN HONING HER CRAFT FOR DECADES, AND HAS GIVEN WORKSHOPS AROUND THE WORLD.

TICKETS ON SALE NOW

4000+ ATTENDEES

MEADOWLANDS EXPOSITION CENTER

CHICKEN CAESAR SALAD BOATS

Filling and so delicious, these salad boats are the perfect way to utilize your leftover schnitzel. Simply cut them into croutons and your salad is halfway done.

Ingredient:

4-6 Romaine lettuce leaves (preferably the large, outer ones)

About 1 ½ cups Spring mix

½ Red onion, thinly sliced

1 ripe Avocado, cut into chunks

3-4 pieces of breaded schnitzel, cut into ‘croutons’

½ cup mixed heirloom tomatoes, cut into chunks

Capers, optional

Onion garlic croutons, optional for added crunch

Dressing:

1 cup mayonnaise

1 teaspoon mustard

2 cloves garlic, crushed

2 tablespoons vinegar

2 tablespoon water

Freshly ground black pepper, to taste

Directions:

1. Dressing: In a small jar or bowl, whisk all the ingredients until combined. Refrigerate until ready to serve.

2. Assembly: Fill each checked lettuce leaf with some spring mix, then top with the rest of the ingredients. Drizzle with dressing and serve.

SHAWARMA LETTUCE TACOS WITH TAHINI DRIZZLE

Keep things light and refreshing with crunchy lettuce ‘taco’ shells, juicy marinated chicken and a delicious Tahini dressing.

Ingredients:

Assembly:

1 head iceberg, romaine, or butter lettuce, for serving

Shawarma Chicken, sliced into strips- see recipe

Tahini Dressing-see recipe

Purple cabbage

Red radish, sliced thinly Cherry tomatoes, halved

Roasted chickpeas, optional Israeli pickles, sliced

Shawarma Chicken:

1.5- 2 lbs chicken cutlets

¼ cup olive oil

2 cloves garlic, crushed

2 tablespoons shawarma spice (I used Pereg)

1 lemon, juiced (about 2-3 tablespoons)

Tahini Dressing:

2 cloves garlic, crushed

⅓ cup lemon juice

1 teaspoon dried parsley flakes

¾ teaspoon salt

½ cup tahini paste

¼ cup water

Freshly ground black pepper, to taste

Directions:

Shawarma Chicken:

1. In a large ziploc bag or bowl, combine all the ingredients and shake or stir until chicken is fully coated. Refrigerate for about an hour so the chicken soaks in the flavor.

Tahini Dressing:

2. In a small jar or bowl, whisk all the ingredients until combined. Refrigerate until ready to serve.

3. Assembly: Fold a lettuce leaf in half. Fill with some purple cabbage, shawarma chicken, sliced radish, cherry tomatoes, chickpeas, and Israeli pickles. Drizzle with the Tahini Dressing and serve.

ASIAN LETTUCE CUPS

The hearty, umami-filled sausage filling creates the perfect backdrop for the fresh and crunchy lettuce cups. Plus, feel free to use the sausage filling for other dishes, like meat pizza, and pitas. Enjoy!

Ingredients:

Oil, for frying

1 white onion, chopped

1 garlic, crushed

1 beef kielbasa, cut into small chunks

½ box fresh button mushrooms, cut into chunks

1 teaspoon tomato paste or ketchup

1 tablespoon teriyaki sauce

5-6 tablespoons soy sauce

2 ½ tablespoons dark brown sugar

1 tablespoon cornstarch

1 head iceberg, romaine, or butter lettuce, for serving black sesame seeds, for garnish scallions, sliced for garnish

Directions: Sausage Filling:

1. In a medium pan, heat oil over medium high heat. Saute the onions until lightly browned. Stir in the garlic, sausage, mushrooms, tomato paste (or ketchup) and cook for about 2 minutes.

2. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar, and cornstarch. Add the mixture to the pan and stir until fully combined. Cook on low heat for an additional 1-2 minutes. Remove from heat.

Assembly:

3. Trim the bottom of the lettuce head, then gently separate the leaves. Wash and check for insects. Pat dry with paper towels so they don’t get wilted.

4. Place 1 lettuce leaf in a ramekin or small bowl. Generously spoon the warm sausage filling and sprinkle with sesame seeds and sliced scallions on top. Repeat with the rest and serve.