Wooza KosherPlaooza – Kosher Foodfest Reinveted

Jul 3, 2023 by Chef David

By Chef David

KosherPlaooza introduces the next generation of kosher food experiences, giving foodies access to elite kosher food vendors and celebrities. The Meadowlands Convention Center was transformed into a foodie haven on June 28. This event focuses on the consumer, with panel discussions, cooking demonstrations, book signings, and unlimited snacking opportunities for the 3,800 attendees. KosherPlaooza was an interactive, intoxicating event, conceived by Fleshigs Magazine “to be about people having a positive kosher experience, to come and have fun, walk around taste foods, enjoy great entertainment.” The event accomplished that and more. “The vibe was electric all day and everyone just had a great time – consumers, vendors, and everyone in between.” Participants had one thing in common, an enthusiasm for kosher food, and an appetite.

Evolution of Kosher Foodfests

KosherPalooza was located in the same venue used by Kosherfest, which recently announced the end of its 33-year run in May 2023, that was the extent of their similarities. Kosherfest was a tradeshow to introduce kosher products growing the fledgling kosher food market in 1990.  Kosherfest announced the best new kosher-certified products, which attracted global interest, and offered a way for brands to break into the United States market.

Kosherfest served its purpose, increasing visibility and interest in kosher food which has gone mainstream. This uptick is driven by demand from the general population, due to lactose intolerance, the increase in health-conscious consumers, and rising demand for vegan food items. It also reflects the acceptance and growth of new kosher certificating agencies. In the 1990s there were only 18 kosher certification agencies in the world, the number is now measured in thousands.  Due to the changing role of supermarket category managers, buying responsibilities are managed broadly rather than relegated to designated kosher buyers.

Re-Focused on Fun

Fleshigs magazine recognized the need to bring together kosher consumers in an environment meant for them to eat, drink, learn, and explore. According to Shifra Klein, Editor in Chief, Fleshigs Magazine “We are all about making kosher fun and exciting, this show was the next step actually bringing Fleishigs to the people and we are so happy with the way the show turned out and the overwhelmingly positive response.”

The venue was configured logically, vendors serving fleshings (meat) were on the left, and milchigs (dairy) were to the right, letting attendees snack their way around the space, which contained 125 different vendors including – The Cheese Guy whose selection of cheese was amazing, Pelleh’s pate, Fer-Real fermented products including beets and string beans alongside a barrel of traditional pickles, The Nuttery with an amazing selection of nuts with flavor combinations including glazed, salted and BBQ.

A kitchen with a large monitor was set up at one end of the hall for cooking demonstrations, while across the hall an intimate area was filled with chairs for panel discussions, where we watched Bosh Boshnack break down a side of lamb, using an electric hand saw.  In the middle of the space was a circular table accommodating back-to-demonstrations, letting you get up close and personal with celebrity chefs. There was a magician bending spoons, a DJ, a photo booth letting you put your picture on Fleshigs Magazine, and games galore. Competitors could demonstrate their dexterity by peeling carrots or pulling a wine glass sitting on a strip of toilet paper across a table (aka the wine glass challenge), and there were bountiful tasting opportunities, wines, cheese, signature drinks, hot sauces not to mention the restaurants and caterers.

There was something for everyone, for most it was the food. Our favorites included The Cheese Guy whose brie was so creamy, the wide variety of sushi from several different vendors, crispy chicken from Wall Street Grill, and crispy tocos from Lamppost Bistro. All so good they were gobbled up as soon as they were plated. We were introduced to new kosher restaurants, caterers, products as well as kitchen products, table settings and so much more.

Shlomo Klein co-publisher of Fleishigs Magazine responsible for managing the business side shared that ‘it will definitely be back in 2024, we are already discussing the date and location as well as the possibility of a second day and other options such as a concert after or a unique dinner.’

We can’t wait to see what they dream up next!

About Fleishigs Magazine

More than just an authority on kosher cooking, Fleishigs Magazine serves up kosher like never before. Each of its eleven annual issues is a jewel box of triple-tested recipes, entertaining tips, food trends, Shabbat and holiday entertaining guides, in-depth chef spotlights, luxe travel features, and more. A feast for the eyes dedicated to the best modern cuisine, Fleishigs takes kosher to unexpected heights to reach and inspire the discerning chef, the food-obsessed and budding gourmand in us all.