We are consistently voted "The Best Kosher Caterer" by local JTNews readers. Since my Orthodox conversion 18 years ago, I am dedicated to elevating the expectations consumers have about kosher food. The community has been supportive of my catering service in a way that goes beyond business as usual.

It is my good fortune to be from Seattle, a city renown for its foodies and eclectic social conscience. Within this Jewish community, we have a long-standing Ashkenazi and Separdi blend of food and ritual. I learn from some of the best Jewish mothers in the city ~ young and old! Through the pages of this website and over time, I look forward to expanding my own learning of the foods Jews eat; classic and trendy, vegetarian and vegan, gluten-free and dairy free.....and, all kosher.

All aspects of Jewish life are expressed with food, both traditional and trendy. Kashrut adds layers of holiness and meaning. Join me in a community of Jewish cooks who are excited to share their regional specialties and global perspectives on food in a Jewish context. Become a Supporting Member ~ its' FREE! Build your profile, share your recipes and feel free to contact me with questions, requests and comments. 

May we all be blessed for the love we share through food ~ Leah

Tu B'shevat Menu Ideas
Posted: January 17, 2011

This Thursday is Tu B'shevat, the day that marks the new year of the trees fruit-bearing cycle in the Holy Land. The internet has many resources for learned and detailed information on the holiday. As with all things Jewish, there are so many layers of meaning to derive from study. Reflecting on the passage "Man is like a tree of the field" (Deuteronomy 20:19), we have yet another opportunity to consider our personal tree of life. How strong are our roots, how do our branches reach toward our potential and what fruit do we bear over the seasons?

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1st Night of Chanukah
Posted: December 1, 2010
Happy Chanukah!

             Shabbat Shalom!

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Are you asking me for my Passover order?
Posted: December 1, 2010

It's the first day of Chanukah and I've already been supplied deadlines for Passover orders. I'm waiting for final confirmation that I'll be doing the Passover program at Hillel UW. This year, we have big plans for changing up the menu. I estimate that we'll be doing 1,800 meals between Hillel and private seders.

Can't believe that it is time to outline the meals, develop the menus, project ingredients and place orders, schedule kitchen cleaning, Va'ad mashgiach supervision and production. And, if you've read this, you'll be happy to know that I'm going to devise a handy checklist for home use to countdown to Passover.

Meanwhile, time to bake Chanukah cookies and fry sufganiyot!

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