David Sher, Director of Food and Beverage at Fairmont Chicago, Millennium Park, 200 North Columbus Drive, announces today that the hotel has opened a fully-dedicated on-site kosher kitchen. 

The kosher kitchen will offer high quality service to guests planning Jewish weddings, Bar or Bat Mitzvahs, and other special events. Under the direct supervision of The Chicago Rabbinical Council, the culinary team at Fairmont Chicago is committed to upholding the Orthodox standards of tradition. All food is prepared in-house in the CRC certified kitchen.  

“We recognized that adding an on-site kosher kitchen would be a very welcome resource to the Chicagoland Jewish community. The entire team at Fairmont Chicago is excited and honored to provide our guests with exceptional, artfully prepared kosher cuisine,” says Sher. 

The special kosher menu at Fairmont Chicago offers an extensive variety of canapés, hors d’oeuvres, and fresh seasonal salads like cinnamon spiced pumpkin and carrot with shaved jicama, candied cranberries, granny smith apples, and date vinaigrette; red and yellow beets with roasted walnuts, sweet pimento, saffron oranges, and anise vinaigrette; and marinated asparagus with tomato confit, roasted mushrooms, and honey mustard vinaigrette. 

Soups selections include Roma tomato and carrot with juniper essence; Midwest corn, leek and sweet potato puree; and English pea and spearmint with wasabi pea and potato confit. 

An array of enticing entrée selections such as herb-crusted sirloin of beef with horseradish creamed potato, caramelized shallots with red wine glaze; sun-dried tomato and olive marinated Atlantic salmon with fingerling sweet pimento potato salad and spinach thyme vinaigrette; and  lemon pepper spiced grain fed chicken breast with soft olive polenta and apricot herb vinaigrette are available. 

Guests may also opt for a sushi station with assorted gourmet specialty rolls; a lavish risotto bar; a mu shu or carving station; deli specialties; or Middle Eastern, Asian, or “South of the Border” stations. 

Guests can end the meal on a sweet note with desserts like dark chocolate and sundried berry bread pudding with toasted almond crisp and whisky sauce, or a mandarin chocolate mousse with pistachio macaroon, passion fruit Gelée, and raspberry essence. A custom dessert buffet is also available, as well as kosher champagne and wine selections.   

A 15-year hospitality industry veteran and native of Israel, Sher joined the team at Fairmont Chicago in 2013 after holding a variety of positions at luxury hotels and restaurants, including general manager of Olive Leaf Restaurant at the Sheraton Hotel & Towers in Tel Aviv, Israel; director of banquets at RIHGA Royal Hotel in New York; and general manager of Rosewater and Sassfraz dining complexes in Toronto. 

In 2010, Sher joined Fairmont as director of food and beverage at Fairmont Chateau Laurier. Sher is a graduate of Institut Hotelier “Cesar Ritz” Colleges in Switzerland and has an associate degree in International Hotel Management.

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