![]() The event also had several stalls with specialty products, like gluten-free, dairy-free and egg-free foods, as well as vitamins, supplements and health foods. “That’s what these social media platforms allow us to do.”Īmish children worked at the Meant to Be stall, serving chocolate and strawberry ice cream. “The visual dining experience got prettier,” he said. At a panel on the state of the kosher restaurant industry with Dani Klein from the blog YeahThatsKosher, Elan Kornblum from the magazine Great Kosher Restaurants and its accompanying Facebook group, Chef Mike Gershkovich of Mike’s Bistro and Steven Traub from Wall Street Grill, Klein attributed the rise of social media among observant Jews to the beautification of kosher food. The increasing value of social media in the kosher food world was a steady theme throughout the day. “You can’t go more than a few steps without seeing people you know.” “It’s nice to run into people,” she told JTA while running her stall, where she was selling her cookbooks. Meanwhile, kosher food bloggers Melinda Strauss and Chanie Apfelbaum judged cooking competitions.Īpfelbaum, who had previously attended Kosherfest and had noticed its decline in recent years, said this event was much more influencer-friendly. ![]() ![]() (Jackie Hajdenberg)Īmid the crowds of kosher food enthusiasts, a bevy of Jewish social media influencers circulated, including podcaster Nachi Gordon, TikToker Miriam Ezagui and TikToker Sarah Haskell. Tasters reported that the dried pink pineapple “definitely tastes different.”Ī Kosherpalooza guest digs into the fruit display at Fruit by Pesha. On Wednesday morning, some patrons began their day with gluten-free kosher pastries from Twisty, while others snacked on fruit samples from a vibrant display at Fruit by Pesha, where both pink and yellow watermelon were available. “She loves food,” her mother explained, while taking a phone call. “I thought it would be a little over the top - and it is a little over the top.” “I thought it would be fun!” said the daughter, who appeared to be in her 20s. “The vibe was electric all day and everyone just had a great time: consumers, vendors and everyone in between.”Īmong the attendees were a mother and daughter duo, who declined to give their names, who said they learned about Kosherpalooza from an Instagram ad. ![]() “We wanted this site to be about people having a positive kosher experience, to come and have fun, walk around taste foods, enjoy great entertainment around food and enjoy - and we did just that,” said Shlomo Klein, chief operating officer of Fleishigs Magazine, which co-organized the event. Attendees, who paid $150 per ticket, were treated to a day of kosher cooking demonstrations, wine tastings and food samples from 125 vendors.Īn assortment of colorful pareve desserts include flavors like berry, pistachio, mango, and chocolate. Kosherpalooza, by contrast, held in the same location as Kosherfest, welcomed these individuals - 3,800 of them throughout the day, both “influential” and not. Kosherfest organizers said they shuttered the trade show due to changes in the industry - as kosher food goes mainstream, supermarket buyers became increasingly likely to buy kosher products at general trade shows - as well as a shift in attendance: While the ranks of professionals had dwindled at Kosherfest, there was increasing interest from individuals and social media influencers. Kosherpalooza was first announced in March, just weeks before the kosher trade show, Kosherfest, announced that it was ending its 33-year run. Those who employed this strategy didn’t have to wait between the dairy and meat courses, as dictated by Jewish law, therefore maximizing enjoyment and efficiency at the all-day event, which was held Wednesday at the Meadowlands Expo Center in Secaucus, New Jersey. ( New York Jewish Week) - At the first-ever “Kosherpalooza” - a kosher food festival geared toward consumers - savvy attendees knew best to strategize: First, sample everything on the “dairy” side of the convention center (lattes, ice cream, cheeses, pasta, fresh goat and sheep’s milk), and then cross over to the “meat” side, where steak tartare, charcuterie, deli meats, chicken soups and crispy steak tacos awaited. ![]()
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