Royal Wine’s 12th Annual NYC Kosher Food & Wine Experience Draws 2500 People

NEW YORK    Judging from the buzz at the 12th annual Kosher Food and Wine Experience in New York City, the kosher food, and beverage industry is exploding at warp speed and shows no sign of slowing down. The takeaway from the sold-out event on February 5 at Chelsea Piers: there’s no culinary or wine-making envelope that can’t be pushed.

More than 2500 guests flooded into the world’s largest kosher food and wine show to sample astonishing creations from hundreds of vendors and restaurants. Over 35,000 plates of mouthwatering modern bites were served up to the enthusiastic attendees — from Lamb Bacon, Buffalo Meatballs, and spicy Hawaiian poke to Lotus Doughnuts, Bacon-Flavored Brittle, and pulled beef with veal truffle pate. Not only are all of these delicacies kosher, but many are kosher for Passover.

Industry professionals and consumers alike also lined up to taste 700+ intriguing wines and spirits from around the world. Over 1300 bottles of 300 + wines were poured throughout the day and evening, showcasing new releases for every budget and any occasion. The remarkable wine offerings ranged from Herzog Generation VIII Padis Vineyard Napa Valley ($250 SRP) to Don Alfonso Merlot from Chile ($7.99 SRP). Exciting new entrees in kosher-for-Passover spirits included LVOV Vodka Distilled from Beets and Tequila made from wild agave.

Kosher Food & Wine Experience is produced each year by Royal Wine, the leading producer, importer, and distributor of kosher wines and spirits in the world.

Among the new notable releases this year was [VJ1] :  

The first kosher run from the legendary Château Lascombes 2015 – 2nd cru classé from Margaux, arguably one of the finest kosher wines ever produced.

  • The return, after a 10-year absence, of Château Léoville Poyferré 2015 – 2nd cru classé Saint Julien.
  • The first kosher run of Château Cantenac Brown 2015 – 3rd cru classé Margaux, one of Bordeaux’s most celebrated estates.
  • The first kosher run of Château Fontenil 2015 from the château of Michel Rolland, the world’s most sought-after winemaker and oenologist.
  • The first kosher cuvée from the very modern Château Fayat 2015 – Pomerol
  • Château Remo, a new boutique winery from Israel’s Galilee.
  • The return to America of Gush Etzion, a great boutique winery from the Judean Hills that produces an impressive array of high quality wines.
  • A superb Pinot Noir from Catalonia’s cult Spanish winery, Celler de Capçanes Peraj Ha’abib Special Edition Pinot Noir 2015.

According to Jay Buchsbaum, VP Marketing & Director of Wine Education at Royal Wine Corp.,

“An early Passover (Friday, March 30-Saturday, April 7, 2018) is driving an intense demand for kosher wines. KFWE has fulfilled its growing role as a key influencer in determining which wines will grace America’s Seder tables, showing wines ranging in price from $6 to $500.”

Kosher Foods & Cuisine at KFWE 2018

The cornucopia of food represented a variety of cuisines including classical French, Japanese, steakhouse favorites, traditional Jewish cooking, nouveau American, charcuterie, fusion, Caribbean, authentic barbecue, and Mexican, as well as a variety of decadent desserts and specialty coffees. Guests enjoyed some unexpected dishes such as Thai chicken and rice, beef and beet dumplings, Hamachi with yuzu, chicken comfit with mashed cauliflower, tuna poke, lamb bacon brittle, and pulled beef with truffle sauce.

Among the 30 participating restaurants, caterers and foods companies were: Breadberry, Wandering Que, Silverleaf Caterers, Great Falls Bistro, Diamond Caterers, West Wing, Judd’s Memphis Kitchen, Marani, Abigael’s on Broadway, Grow & Behold, Graze, Pelleh Poultry, Sabra, Aufshnitt Meats, UN Plaza Grilll & Sushi, Koshe Poke, Buffalo2Go, Bison & Bourbon, T Fusion Steakhouse, Heritage Kosher, Le Marais, NY Brat Factory, Teaneck Doghouse, Sushi Tokyo, Urbanpops, Wissotzky, Susan Sez “Say it With Cake”, Sesame, The Nuttery, Dess Frozen Excellence, and Reserve Cut.

Kosher Food & Wine Experience is produced each year by the Royal Wine Corporation and has grown from shows in New York City and Los Angeles to a worldwide event with shows in several cities, each with its own unique spin, including Miami, Paris, London and Tel Aviv with plans to expand to Toronto, Chicago and Baltimore/DC.

“The Kosher Food and Wine Experience is a chance for restaurateurs, caterers, vintners, and spirit distillers to showcase the very latest in the expanding world of kosher food and beverage. It is a chance to set trends and raise the bar,” said David Levy, VP of Marketing and Special Events for Royal Wine Corp, who’s already planning next year’s shows.

About The Royal Wine Corporation / Kedem

Founded in 1848, Royal Wine Corp. has been owned and operated in the United States by the Herzog family, whose winemaking roots date back eight generations to 19th century Czechoslovakia.

Today, Royal Wine Corp is the leading producer, importer and distributor of kosher wines and spirits, headquartered in Bayonne, NJ, offers more than 300 brands in its portfolio including Bartenura Moscato, the best-selling Italian Moscato in America (kosher or not) which they own.

Their portfolio of domestic and international wines hail from nearly every significant wine producing region in the world including California, France, Italy and Spain, as well as Israel, New Zealand and Argentina.

Additionally, Royal Wine Corp. imports produces and distributes a growing portfolio of spirit and liqueurs which includes many sought-after scotches, bourbons, tequilas, and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, with a tasting room and gift shop as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the Oxnard winery houses the award-winning restaurant Tierra Sur, serving the finest Mediterranean inspired contemporary California Cuisine.

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