Last night, we were treated to a wonderful evening. We joined together at the annual Women's League Torah Fund Dinner to support Torah Fund and honor Arlene Bloom and Ruth Devine with the Chayai Olam and Kol Ishah Awards, respectfully. The prelude to the programming was an incredible inaugural dinner catered by Kensington Caterers. Kensington impressed those in attendance with beautiful presented and flavorful food.
Kensington Caterers Kosher division recently partnered with Adat Ari El to provide "exceptional kosher cuisine" using the highest quality of ingredients. They delivered what they promised. Beyond their kosher division, Kensington also manages on-site food service at the Rose Garden Cafe inside the California Science Center, as well as the Bullocks Tea Room in the Southwestern Law School.
Richard Mooney, co-owner, graciously agreed to give us the recipe to their Apple Cider and Orange dressing that accompanied the artfully presented salad (pictured below). The salad consisted of romaine hearts, placed within dark pumpernickel bread with grilled Granny Smith apples, pumpernickel croutons, candied almonds and Apple Cider and Orange dressing.
Welcome to the Adat Ari El community and we look forward to many meals to come!
To book Kensington Caterers for your next event or party, or view a sample list of kosher menu items, please visit Kensington's website: http://www.kensingtoncaterers.com/kosher.html
Apple Cider and Orange Dressing (Pareve)
1/3 cup Cider Vinegar (unfiltered)
½ cup Fresh Orange Juice
1 tablespoon Dijon Mustard
1 tablespoon Finely Minced Shallot
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Extra Virgin Olive Oil
¼ of a Granny Smith Green Apple, finely minced
In a bowl, combine all ingredients, except olive oil and fresh apple.
Add the olive oil slowly while beating to create an emulsion.
Adjust seasoning as desired, adding more salt and/or pepper.
Add minced fresh apple to dressing.
Fresh chives can be added if desired.