Combine ancient laws of kashrut with the finest chefs from Europe and the United States. Mix well. Stir in a couple of Israeli mashgiachs and a liberal splash of French artistic temperament.Season to taste with Hebrew, English and Italian.
Thousands of Los Angeles-area youngsters participate in hands-on workshops.
Just one floor beneath the legendary Polo Lounge at the Beverly Hills Hotel, there\’s a large room that, for much of the week, remains locked. The chef has the key. So does the catering manager. But if they ever want to so much as crack open the door, they can\’t do so alone. First, they need the rabbi.
Quick, what\’s a kosher animal with horns that can be used to makea shofar?\n\nUh, well, everyone knows the answer to that. A ram, right?\n\nOK. Right. But name another kosher animal with horns good formaking a shofar.\n\nBzzzzzz! Your time is up.\n\nBut the several thousand Los Angeles-area day- and Hebrew-schoolchildren participating in Chabad\’s Traveling Shofar Factory know theanswer: The long, spiraling horns of the male kudu, a type of Africanantelope, are often used to make the shofarim employed in Sephardicsynagogues.
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