JCC Journeys: Adult Jews Living and Learning, the adult-engagement program created by JCC Association’s MCJE. Thus far, the four Journeys program units have focused on Jews and Food, Jews and Humor, Israel through the Arts, and Jews and Relationships. The Katz JCC is the only JCC to have put extensive programming behind all four units. A multi-sensory journey through French Jewish culture, the Gourmet Wine and Dine event included live music by Nitzan Haroz, principal trombonist of the Philadelphia Orchestra, with his rendition of French classics, as well as information on the contributions to society of French Jews. The main attraction, however, were the kosher cocktails and hors d’oeuvres, and the gourmet three-course French dinner with dessert, specially created by celebrated local chefs Matt Levin of Adsum, Kevin Kramer from The Capital Grille, and Classic Cake maestro Robert Bennett. This evening of kosher fine dining was the first of its kind in the Delaware Valley, and in a community with few kosher restaurants, offered a rare opportunity to partake in kosher cuisine other than pizza and Chinese food. Over 220 people came to sample the delicacies. For those who enjoy eating at fine restaurants, the opportunity to taste signature dishes was unique. For those who keep the Jewish dietary laws, it was a treat not to be missed. It was surprising to see the wide array of individuals who keep kosher and who were elated to have an opportunity to enjoy kosher food at a level of quality that is not easily accessible outside of the New York area. The participating chefs collaborated to create a French menu that accommodated kosher guidelines, within a reasonable budget. The chefs were enticed to participate for the opportunity to broaden their culinary skills and break out of their comfort zones by working within kosher restrictions. “I enjoyed working with the rabbi in the kitchen and learning more about the laws of kosher cooking,” said Chef Kevin Kramer. “It was a wonderful experience and I enjoyed the challenge of learning something new.” Preparing for the program became an educational opportunity for the
18