David Herzog was nervous. Here he was, an Orthodox Jew, hosting a mock Passover seder at Aureole restaurant on Manhattan's Upper East Side. His guests, most of them strangers and few of them Jewish, included a number of the city's leading food and wine journalists. The kitchen had been made kosher earlier that day and the non-jewish chef, Gerry Hayden, was briefed on how to keep it that way.
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Published By: Wine Spectator