Amazing 13 Shaped Challah by New Shul Member Laurie Wessely |
On a Saturday night earlier this month, everyone was moving and dancing in celebration of New Shul's Bar Mitzvah 13th Year Celebration on Cinco de Mayo.
Ring Toss Game was FUN Photo Credit: Barry Adler |
Photo Credit: Barry Adler |
photo credit: Barry Adler |
The Energetic DJ from Summit Soundz Entertainment had the crowd up doing the Hora, playing games and dancing the afternoon away to tunes that appealed to all ages.- There were face painters, photo boothes, and a contest featuring The New Shul mixologists that ranged in age from 7 - 70 competing in a Signature Drinks Contest. The adult boozy and family soft drink mixologists poured samples of their whisically named concoctions for all to try and vote on with their dollars. Every vote counted and by stuffing dollar bills and check into your favorite mixologists boxes the winner was determined by popular choice and the New Shul raised a bit more gelt over the ticket price.
Fun drink competitors for the Adult New Shul signature drink included
A Mazel Tov Cocktail, The New Mule (an obvious play on the New Shul),
A Cilantro Rum Infused Torah-tini, the Cucumber and Basil Cooler, and a Gimlet 613
Andy Cohen - the Mazel Mixologist |
Stephen Fried mixed it up deliciously with a refreshing basil cucumber cooler |
the New Shul Signature Drink Winner Martha Spector |
New Shul Mixology Contestants |
CuisinEtc has been catering for New Shul events for the past three years and we were excited to be asked to coordinated all the food and as well as provide more delicious food to round out the celebration - we know this crowd who have eclectic tastes and ALWAYS appreciate great food and fantastic displays!!
The CuisinEtc culinary team brainstormed and consulted with their peers over on caterbuzz and slowly a plan started hatching. Notice of course the signature Trojan horse table but this time used a mirror as the table top, creating a second tier using a beautiful jagged shaped piece of wood, raised up above the mirror.
The design for the evening was Elegant Vintage
offering comfort food and shabby chic decor that's kid friendly to kidz of all ages from 2-90.
Torahtini - Martha Spector (winner) Gimlet 613 - Mark Philips Mazel Tov Cocktail - Andy Cohen Cucumber Basil Vodka Cooler - Stephen Fried The New Mule - Karen Loew Rockin Rozberry Shul-y Temple - Jeremy, Bellamy and Molly Richardson (winner) Oreo Classico - Sher Family Triskaiderkaphilipa -Max Shatan |
Check out this amazing vintage drawer display - as the guests entered through the 1960's Carnaby Street Silver Curtains - the first set of vintage drawers held a wonderful variety of chef made salsas at a station aptly named "Micah's Build a Better Chip Bar" - in ode to Cinco de Mayo.
Micah's Salsa Bar
a selections of chips ranging from traditional corn tortilla chips, blue corn chips, whole wheat chips to lime corn chips allowing everyone to customize their own selections.
Chef Micah Fredman's
Fabulous Salsas included:
- avocado crema
- pico de gallo
- roasted tomato avocado salsa
- grape, pear + scallion salsa
- pineapple caramelized onion salsa
- black beans with jalapeño + cilantro
- crumbles queso fresco
- house pickled radishes + jalapenos
Micah's Recipes for some of the Salsa Bar Selections
Pickled Radishes
The radishes are sliced
thin on a mandoline and covered
with pickling liquid that has been brought to a
boil.
The liquid is
9 parts white vinegar,
3 parts sugar,
3 parts water and
1 part
salt.
Avocado Crema
a bottle of cream
blended with an avocado and seasoned with salt and lime.
Roasted avocado tomato
Salsa
is made by broiling or
grilling vegetable oiled
and salted tomatoes for a while - until they
have
colored fairly deeply (some would say burned).
Cool slightly and smash
or blend in a mortar or blender
(not too smooth). To that you add finely diced
white onion garlic and jalapeño,
and small chunks of avocado and season with
salt pepper and lime.
As for the Pico di
Gallo, it's really simple as well and
it's hard to give a recipe, because most
of us all already realize,
what's in it - the same five ingredients -
that is
in most Mexican food in America
- tomato, garlic, onion, jalapeño and
lime.
Dice everything fairly
finely and add salt and lime juice to taste.
You can seed the jalapeños to
allow for the full flavor
without all the heat and spice. And go heavy on the FRESH lime juice.
That folks is a typical chef's recipe - more a methodology than exact quanitites
since they have the experience to know the taste and such- but follow
your instincts as well to create fresh delicious accompaniments to chips -
not just opening a jar but making a delicious and healthy snack for yourself,
friends and family. Thank you Micah for generously sharing your knowledge.
and let me make a plug for my friends at Tortilleria Nixtamal in Corona who not only make the only fresh commercially available masa in NYC but also produce fresh corn tortillas - which we have often used to make our own freshly fried corn tortilla chips - a whole 'nother experience from opening a bag of frito lays... They run a small restaurant at that location and have a kiosk in downtown Manhattan, but warm tortillas hot off the presses or freshly made chips with any of the salsas that Micah made would be like taking a mini stay-cation for me and my family.
|
Grape Nut Bytes surrounding pebble potatoes with salmon caviar + creme fraiche |
One of the cuisinEtc Hostess with the Mostest... Miss Joni |
Edible Spoons by Jack creative displays and toppings by CuisinEtc |
Which came first? the chicken or the egg?? Edibles by Jack Sesame Spoon topped with Deconstructed Devil Egg |
Our Pretty in Pink Salad featured fresh mango + blackberries
you can find the recipe for this delicious dressing in the link above.
FLOTUS SHAKE IT UP !!
Salad Bar Displayed in Vintage Drawers
EGG-zactly what was offered at this Bar Mitzah Celebration you ask?
CLICK on the TV below to enlarge some the menu offerings.
carnivale mac n cheese balls and fried onion rings check the cute kid in the background |
salmon caviar pebble potato with creme fraiche
deconstructed silky lemon egg salad on edible sesame spoons |
Event Credits:
New Shul Bar Mitzvah Producer
+ Executive Director: Amy Eisenwald-Golding
Event Committee Chair: Marissa Cohen
DJ and Photobooth: Summitsoundz Entertainment LLCFacepainting Debby Lee Cohen (member)
Linens and Decor: Dusty Berke
The Magician The Great Lerdini's Magic Show
Catering + Food Decor: CuisinEtc Catering + Events NYC
Edible Spoons: Edibles by Jack
The Magician The Great Lerdini's Magic Show
Catering + Food Decor: CuisinEtc Catering + Events NYC
Edible Spoons: Edibles by Jack
Food Stylist: Lisa Teiger
Executive Chef: Chef Andrew Alexander-Crossan
thanks for visiting y'all - see you in cyberspace and be sure to leave a comment below.
life is a journey
let us help you
make it a delicious one.
Lisa Teiger
Culinary Fashionista
Fabulous pictures, capturing a fabulous evening! Thanks, Lisa and team.
ReplyDeletexo,
Amy and The New Shul
Hi, nice post. Well what can I say is that these is an interesting and very informative topic. Thanks for sharing your ideas, its not just entertaining but also gives your reader knowledge. Good blogs style too, Cheers!
ReplyDelete- The Bar Mitzvah Disc Jockey Boston