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Kosher ain’t what it used to be—at least as far as Chef David Kolotkin is concerned.

Famed as a place where “kosher beckons the cool crowd,” the Prime Grill has been selected as New York City¹s number one kosher restaurant by Zagat for the past eight years. Join Chef Kolotkin for a tantalizing tasting and talk, and learn how to recreate some of his signature dishes as he brings us inside his extraordinary restaurant that’s at the forefront of the kosher culinary revolution.

Kosher wine for this event will be provided by Royal Wine Corp.

Prime your palette and tuck in to more Kitchen, Arts & Letters Food Talks & Tastings at 92Y! Learn more


Brief Bios

Chef David Kolotkin was raised in the kitchen. Watching his mother prepare delicious home-cooked meals and bonding with his father while food sizzled and sautéed in the background, Kolotkin gained a strong veneration and respect for the culinary arts. His passion ran deep, so he decided to pursue a life dedicated to preparing gastronomical delicacies for others. A graduate of the Culinary Institute of America, he worked his way from the line into the upper epicurean echelons. Kolotkin apprenticed at the 21 Club, where he met Chef Michael Lomonaco, who was so impressed with Kolotkin’s skills that he became his mentor and lifelong friend. Following his apprenticeship, Kolotkin was offered a position with the restaurant. Jobs with other notable fine-dining establishments soon followed, including Butterfield 81, Aretsky’s Patroon and Windows on the World. Famed as a place where “kosher beckons the cool crowd,” the Prime Grill in New York City enlisted him as their executive chef. A well-experienced and innovative cook, he brought international recognition to the restaurant. Armed with his three favorite tools—chef’s knife, sauté pan and his hands—he creates tantalizing dishes such as dry-rubbed, double-cut veal chops with sweet potato soufflé and brined steak with fennel purée and apricot-raisin compote.

Devra Ferst is the Forward’s Food Editor and unofficial cooking evangelist. She edits the Jew and the Carrot blog and the paper’s food pages. She also works as a member of the Forward’s digital team as the Deputy Digital Media Editor. Her writing and recipes have appeared on Grubstreet and Serious Eats as well as in Sweets & Bitters. Follow her on Twitter at @devraferst.

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Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.

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