Dealing with religious requirements can add a different dimension to preparing for a supper club dinner party. Whether it is meeting the catholic “fish on Fridays in lent” or Kosher rules it does require a bit of thought.
As I write this blog I have to confess to serving a meal a few months ago that got me excommunicated from two religions in one sitting. I had a menu that included both beefsteaks on Good Friday and bagels (leavened bread) during Passover. A few additions got me out of the religious penalty box. I added a tuna steak for the Catholics and matzos for the Jews.
In today’s culinary world people are generally less demanding with religious requirements. I grew up working at a Jewish country club in New York and Lobster night was a big crowd pleaser even though shellfish is a Kosher no-no. I have a friend in London that is a strict Muslim. I have seen him order Lobster at a Chinese restaurant and have the wait-staff bring the uncooked lobster to the table so that he could pray over it. Somehow his prayers absolved him of potential halal sins. Or maybe he just liked lobster.
Most of my formal Kosher training has come from working with a friend in Israel. Tuvi Soreq who is a major food distributor has explained to me that most of Kosher law has its roots in ancient practicality. Pork in ancient times presented health risks. Today not eating pork has become a tradition. Of course there is the difference between reform and orthodox Jews. When I first met Tuvi 20 years ago I remember being concerned about Kosher requirements when selecting a restaurant for Tuvi and his son Ofer. Any concern I had dissipated pretty quickly when Ofer ordered Oysters Rockefeller as the dish breaks at least 3 kosher rules.
I once wrote a menu for a supper club dinner party where one of the hosts kept a Kosher home. The host called me with concerns and I offered to “Kosherize” the menu for her. Making substitutions is pretty easy when you know some kosher basics like no shell fish and no mixing of dairy and meat.
I did get in trouble the night of the party. The college-aged daughter of the hosts was watching me prepare a dessert dish. When I added some lime zest she asked why. I explained that it was a culinary trick that added a fresh dimension. She asked me if I knew any similar tricks. I couldn’t help myself. I told her I knew that her mom kept a Kosher home, but one trick is that you can add bacon to almost anything and people will like it. With a sparkle in her eye she said: “I have heard that”.
When you know that your guest may have dietary concerns, a quick Google search and a few substitutions will go a long way to keeping everyone happy.
If you enjoy this blog and similar other stories/supper club lessons subscribe to get future blogs at www.impromptufridaynights.com/blog and be on the look out for my book Impromptu Friday Nights a Guide to Supper Clubs due out from Morgan James Publishing on January 30, 2018.