Mochers - Summer 2021

MOCHERS The Jewish Men’s Lifestyle Magazine

DRINKS /

Whiskey SOUR KOSHER CRAFT BEER, WHISKEY: SCOTLAND & ITS MOUNTAIN

FEATURES / SCOTLAND, ITS MOUNTAINS, ITS BARREN MOORS, ITS COLOURFUL PEAT BOGS, ITS PICTURESQUE VALLEYS FOOD / KIDDUSH CLUB & THE SUMMER Q: KEEP IT COMING WATCHES / TOP FOUR PICKS FOR THE SUMMER COLOGNES / NOT JUST FOR THE SIMCHA

USA $8.99

TRAVEL /

GABRIEL BOXER

KOSHER GURU FOOD /

EATS, MEATS & THE Q SHPITZ SUITS /

In Defense of the Summer Suit ISSUE 02 SUMMER 2021

14 Photos By Yisroel Teitelbaum

12 DE PART MENTS

18 8 NOTES FROM THE EDITOR IN CHIEF 10 LETTERS TO THE EDITOR 12 KOSHER COCKTAILS 14 THE CHOSSON’S WATCH 17 MEN’S HEALTH 18 SHPRITZ SPRAYS 24 COFFEE 32 SHPITZ SUITS 42 CARS 44 SHTICK LAB 46 WORKING SPACE 55 FINE ART 58 PLACES TO GO WITH THE CHEVRA 62 CIGARS 78 HAIR: THE BAIS BARBER 82 FITNESS

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26 KOSHER GURU’S JOURNEY TO MOROCCO 52 PLACES: JERSEY SHORE GETAWAY 60 IN MEMORIAM: RUSH LIMBAUGH

FEA TURES

64 RESTAURANT RENDEZVOUS: LAKEWOOD RESTAURANTS 67 SPORTS: A GIANT’S WHAT IF 73 CBD

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Photo courtesy of Samuel Adams

38 KID DUSH CLUB

43 20 DRINKS: THE WHISKEY RABBI 38 FOOD: BBQ 43 KOSHER CRAFT BEER 48 HOW TO HERRING 50 HEALTHY EATS 69 WINE: FOUR WORLDLY WHITE WINES 76 FOOD SNACKIE 80 DRINKS: SCOTCH

EDITOR’S NOTES

NOTES FROM THE

Editor in Chief from the shoot

K

iddush club is what unites us mochers and if you don’t have one, you can be in quite the predicament.

The kiddush clubs that I attend are cordial, with an affable chevra, and always garnished with a fine scotch. Finding a kiddush club can be quite the quandary and always a major task. I was looking for an amenable group who would enjoy talking Torah with some fine Michters.

After I started davening at a new minyan in a new town, I asked around and inquired to find out where the cool cats would be. The response was quick and very welcoming — nothing like attempting to sit at the cool kids table during my high school days. I found the oilum to be interested in the new guy in town, wanting to know more and to see what my amusements were. My kiddush club is quaint, yet up-to-date, and has good taste in the finer things, and I hope yours is too.

In regards to a perfect kiddush club, I learned a few tricks that are paramount. Make sure you have a real savant who knows his stuff. The first course can be of the lighter goods; it knocks out the tasters who can’t truly taste but quenches

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them. After the first round is when the good stuff should come out. It’s revivifying. Pace yourself, although that can be a challenge after the walk to shul, stroller pushings, and elbow bumps at the hashkama minyan.

In this issue we are enthusiastic for summer.

It’s finally here after a prolonged winter, stricken with masks and Zooms. We take a look at some phenomenal cocktail recipes by Yissie Steinhardt.

Want to get away with some flair? Moshe Ney details local adventures right here in our Jewish communities. I prattle about cigars and the usual, while Kalman Safrut portrays the best about fine art and Judaica. Josh Perew discusses the morning cologne routine and how to get the best perfunctory shpritz.

IZAK J. HELD Editor-in-Chief

They say that a happy wife is a happy life. I find that a happy kiddush club is a delighted way to keep the dudes happy too.

— I’m enjoying the cordial rendezvous, I know you are too.

Photograph by Yisroel Teitelbaum.

Office space provided by Henry Cohen.

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MOCHERS The Jewish Men’s Lifestyle Magazine

EDITOR IN CHIEF PUBLISHER & CHIEF CONTENT OFFICER

Izak J. Held

COPY EDITOR

Chana Z. Weiss

HEAD PHOTOGRAPHER

Yisroel Teitelbaum

ASSISTANT EDITOR

Ben Zigelstein

EDITORIAL ASSISTANT

Yehuda Pitterman

LEAD CONTRIBUTING EDITORS

Gabriel Boxer Ami Lock Tuvia Mackay Naftali Engel

SENIOR CONTRIBUTING EDITORS

Noah Morris David Pliskin Kayla Goldstein Avrahom Pressburger

CONTRIBUTING EDITORS

Pinny Wasser Lizzy Brenner Eli Jaffee Kalman Safrut Menachem Ickovitz Ahuva Shandelman Josh Perew CONTRIBUTORS

Yissie Steinhardt Yisroel Zuckerman Amir Ellituv Jeremy Urbach Dovid Nahem Shlomo Assayag Bentzy Fox Sruly Meyer

MOCHERS

PUBLISHING CONSULTANT

Moshe Kinderlehrer

LAYOUT CONSULTANT

Adam Negnewitzky

DISTRIBUTION CONSULTANT

Avi Conway

SENIOR PRODUCER

Gabriel Boxer

SENIOR WRITER

ALTCHIES MEDIA GROUP PUBLISHER

Izak J. Held

VICE PRESIDENT STRATEGY

Yonatan Parmett CONTROLLER

Sol Feldman

Moshe Ney

ASSISTANT TO THE EDITOR IN CHIEF

Dovid Weiss

OPERATIONS MANAGER

Yonatan Parmett

PUBLISHING ASSOCIATE

Libby Unger

ASSOCIATE CONTRIBUTORS

Daniel Green Ariel Katz Eyal Seti Yosef Vera

PHOTOGRAPHY PRODUCTION DESIGNERS

Samantha Green Deanna Perew

PROOFREADERS

Avromi Mostofsky Azi Fein

LAYOUT & DESIGN

Jewish Link Marketing Solutions PHOTOGRAPHY ASSISTANT

Naftali Kunstler MARKETING

Dufgers Social

C O R P O R AT E O F F I C E

Woodmere, NY 11598 (866) 4-ALTCHIES editor@mochers.com Mochers is published by Altchies Media Group © Altchies Inc. (866) 4-ALTCHIES info@altchies.com Mochers Magazine is published quarterly by Altchies, Inc. in Woodmere, New York 11598-1906. Subscription price for the U.S. is $35.96 for one year (4 issues). For all other countries outside of the US. Call 866-4-ALTCHIES to order your issues for the regular price; additional shipping costs apply for foreign orders. Copyright 2020.

All rights reserved. No part of this publication is allowed to be reproduced without written permission from Altchies. Altchies, Altchies Media Group and Mochers Magazine is not responsible for the loss or damage of unsolicited materials. We proudly print in the United States of America.

Altchies Inc. and Mochers Magazine encourages responsible consumption of alcohol and tobacco products.

Mochers Magazine does not encourage alcohol or tobacco consumption for ages under the state or federal law.

Mochers drink responsibly.

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LETTERS TO THE EDITOR M 10 |

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Dear “Mochers,” I thought Machers was spelled with an A! What is with you spelling it with an,,“O”?? ~ Berny from Lakewood

Hi Izak, is this magazine monthly or bimonthly? ~ Jen from 5 Towns

Dear Mochers Editors, How can I update my subscription? I am moving and the one you have on file won’t be valid soon! I must get my next Mochers issue!! ~ Lieb from Teaneck

Thanks for the catch!

You are right indeed that the conventional way of spelling machers is with an A, not an O. Mochers Magazine, however, is our brand identity and this is how we spell it. By our community simchas we dance around the rebbe or chosson in an O or circle. This is how we plan to share in the mochers experience — in a circle, together. Also...Lyft, Reddit, Tumblr, Flickr...Mochers!

Hi Jen, our magazine is quarterly, meaning it will be produced 4 times a year. We do this in order to provide plenty of time to gather the best content out there. During this production time our editors and contributors are hard at work watching trends, studying the products, and postulating ideas that we know our readers are interested in. We do not want to cheapen content by putting too much out too soon. With that said, we hope to go bimonthly soon!

Lieb, we can help you with this!

You can update your address in the portal by clicking in the original email subscription confirmation, or by visiting this page: https:// s u b s c r i p t i o n s . zo h o . c o m / p o r t a l / altchies If you have not set a password; simply click on reset your password. It will ask you to enter the images below the population box. (You can disregard the message about enabling cookies.) It will then send you the email to enable your portal login and you can update your shipping address from there!!

@Mochers and @MochersMag Signup for our email newsletter on our website at Mochers.com

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y e k s i h WSOUR COCKTAILS

BY: YISSIE STEINHART

Whiskey sour at Fireside in Monsey, NY firesidekosher.com 12 |

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M

any people are under the impression that making cocktails is something that is difficult to do. You need too many weird ingredients, the tools are expensive and hard to find, and only bartenders know the right way to mix the ingredients.

add bitters as well.) The trick to using egg whites in a cocktail without any unpleasant flavor is to dry shake the egg white with citrus juice first, before putting in ice or other ingredients. Personally, I prefer to skip the egg white altogether. For some extra sweetness, wet the rim of the glass and then dip into sugar before pouring your drink in.

Truth be told, that’s how cocktail mix companies got started. Mr. & Mrs. T’s, Master of Mixes, and Rose’s, to name a few, are all able to make a living because people are looking for an easy fix when it comes to mixing cocktails at home.

Shake whiskey and sour mix with ice, then top with Sprite. Garnish with a maraschino cherry and a cocktail straw.

I have been drinking for a long time. A very long time. When I first started making cocktails, I bought premade mixers and didn’t think anything of it. It made sense to me because I had all of those standard fears and doubts. But no matter which brands of mixers I used, the drinks didn’t taste the same as the ones I would order at bars. So I started to do some research into what was actually in these mixers. Google is amazing, and thanks to YouTube as well, I was able to find really simple and easy recipes for great fresh mixers!

sour mix

Two of the most basic components to have on hand are simple syrup and sour mix. Simple syrup is just that, simple — one part water to one part sugar. There is disagreement as to whether you should measure by weight or by volume, but either way, it’s a pretty simple formula to remember.

1 part Simple Syrup 1 part L emon Juice 1 part Lime Juice

Simply mix the sugar and water together and heat until all of the sugar is dissolved. If you bring it to a light simmer for a few minutes, that will extend its shelf life. Adding some vodka also adds to the time this syrup can stay good in the fridge.

whiskey sour 2 ounces

Whiskey (or bourbon)

3 ounces

Sour mix

2 ounces

Sprite

For garnish

Maraschino Cherries

Sour mix, an easy mixture of lemon juice and simple syrup, is a standard component that is used in many cocktails, my favorite being the whiskey sour. The exact ratio is up for debate, but those are the only two ingredients. After learning how easy it was to make sour mix, I started to riff on it. I would add or use different fruit juices for the sour component, and eventually I landed on the perfect combination which is now my go-to whenever making sour mix.

You can make big batches of this mixture if you have an event coming up when you’ll need this in bulk. Otherwise, you can make it to order by squeezing fresh lemons and limes.

Once you’ve got your sour mix, you’re well on your way to the standard whiskey sour, which is made of whiskey, sour mix, and egg white. (Some

MOCHERS

Yissie Steinhart is a contributor for Mochers Magazine and a for hire bartender, specializing in private events and cocktail workshops. Follow on Instagram @bar.simcha www.mochers.com |

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H C T A W T U O for SUMME THE CHOSSON’S WATCH

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hile everyone has heard of summer or winter suits, not many people think of watches in seasonal terms. However, people are definitely more apt to buy and wear certain watches in the warmer seasons.

A summer watch knows how to have fun — it can be suited for dressing down or occasionally dressing up. It has a focus on flexibility and comfort along with a high level of water resistance. While it is easy to say “buy a Rolex” in every situation, let’s focus on lesser-known alternatives that provide a unique style and value.

Here are our top four picks for the summer of 2021:

Tissot PRX

This 2021 release from Tissot sold out instantly and it’s easy to see why. It features an integrated bracelet design that is seeing a tremendous renaissance this year. The PRX brings to mind timeless watches such as the Audemars Piguet Royal Oak and Vacheron Constantin Overseas, but it is especially reminiscent of the celebrated Rolex Oyster Quartz.

This is certainly fitting for a timepiece with such a reliable and accurate quartz movement.

The 40mm case is a great fit for most wrists. It has a combination of polished and brushed surfaces that contribute to its instantly classy look. There are a variety of dial options available, but our first pick is the timeless blue sunray. The dial is protected by a scratchproof sapphire crystal. Fit and finish are top-notch for the price point.

100m water-resistant. $375

ER BY: ANDREW LOCK

MOCHERS

Longines Hydroconquest Ceramic The Longines Hydroconquest presents a unique value proposition in a segment dominated by Rolex and Omega: a handsome diver with all the features one might need for a deep-sea dive, splash in the pool, or while munching on a slice of pizza on Central Avenue.

The watch features a scratch-proof green ceramic bezel complemented by a matching dial. The dial’s matte finish differentiates it nicely from the infamous green Rolex Submariner. The CONTINUED ON PAGE 16 www.mochers.com |

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CONTINUED FROM PAGE 15 watch can be purchased with a steel bracelet or a rubber strap — our choice is rubber for comfortable summer wear. When it begins to get dark out, the blue Super-LumiNova on the dial positively glows. The timepiece is powered by an automatic movement with a robust 72-hour power reserve.

300m water-resistant. $1600

Seiko Prospex LX GMT SNR049

Oris Carl Brashear Calibre 401 Limited Edition

The Carl Brashear 401 is the third watch from Oris that pays tribute to the inspirational story of US Navy diver Carl Brashear.

The timepiece is presented in a moderately sized 40mm brushed bronze case. While it may look like rose gold at the time of purchase, the bronze will develop a patina unique to each watch and the story of its owner. Sitting in the center of the bronze case is a dial of deep blue lacquer. The dial markers and hands are filled with a cream color Super-LumiNova that glows green and blue respectively. The watch is powered by Oris’ newly developed in-house Calibre 401 movement. It provides chronometer-like accuracy and a whopping five-day power reserve. Owners can rest easy thanks to a ten-year warranty and a ten-year service interval for the movement. Rather than a bracelet or a rubber strap, the watch is worn on a moisturewicking nylon parachute strap produced by Erika’s Originals. One would be hard-pressed to find a more comfortable option for humid summer days.

100m water-resistant, 2000 piece limited edition. $4200

The Prospex LX line from Seiko is a challenging watch to understand when judging it based on the brand name on the dial.

It took long enough for the public to understand the value offered

by Grand Seiko but here is a watch that says Seiko — and only Seiko — on the dial and costs more than many fine Swiss watches.

Examine each part of the watch, however, and its true and unique value is quickly revealed. It is easy to dismiss the 44.8mm case as oversized, but slip it on your wrist and it wears more comfortably than many smaller watches. The case and bracelet are crafted of titanium, a metal significantly lighter than stainless steel. While titanium is often a dull grey, Seiko uses a bright, high-density titanium that is hard coated for scratch resistance. The case is polished by hand in the Grand Seiko studio for a mirrored “Zaratsu'' finish. The timepiece is powered by a Spring Drive GMT movement.

It has a true, sweeping second hand and quartz-like accuracy.

While most automatic watches are accurate to within five seconds a day, this spring drive is accurate to within one second a day and fifteen seconds a month. It is also a true GMT movement; the hour hand can be jumped forward or backward in one-hour increments, making it easy to set the watch when landing at a destination. The GMT hand can be set to UTC time or home time, allowing two time zones to be seen at a glance. The gradient sunray dial represents the blue of Earth and the deep black of space. Complementing this dial is a black and blue sapphire bezel insert with a 24-hour scale.

Summertime is travel time and this lightweight, feature-packed watch is just what a summertime traveler needs.

100m water-resistant, 400 piece limited edition. $5500

M These watches and many others can be purchased at David Desso Jewelers.

468 Central Avenue, Cedarhurst, NY 516.341.0733.

Tell them Andrew sent you.

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Andrew Lock is the proprietor of Andrew Lock Custom Menswear at 403 Central Avenue in Cedarhurst. His shop offers all manners of custom clothing as well as fine shoes, accessories, wardrobe consulting services, and the best cappuccino in town.

Call 516.619.6264 or visit NYbespoke.com to schedule a fitting.

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MEN’S HEALTH & WELLNESS BY: BENSON FOX

Benson Fox practices as a certified transformation coach and specializes in helping Jewish men achieve higher levels of balance, joy, and confidence. He is a Psychology major and a Psychology Doctoral student at Adelphi University. He runs the 500 member Facebook group: Jewish Men for Joy, Balance, and Growth. Go to coachbensonfox.com or results@coachbensonfox. com for a free consultation.

“There is nothing to fear but fear itself.”

“Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured.”

“Jealousy is a form of hatred built upon instability.”

Through these seemingly clever phrases, society has idealized language that makes negative emotions into symptoms that are to be feared, seen as problematic, and eliminated.

In the interest of “moving on” and “not living in your past,” we must disown, repress, and skip over the process of processing our MOCHERS

emotions. I have found that our relationship with our dichotomous parts such as negative emotions and pain is often what defines people’s lives for good and otherwise.

When you experience negativity that contradicts the narrative of how you would like your life to be, do you deny it exists, immediately and reflexively push it away, or do you welcome it, seek to understand it and receive its communication?

One way to work on becoming more open to the latter approach is to start noticing the language that people use every day that reflects this collective unconscious of seeing the parts we do not like in ourselves as an enemy to be defeated. Begin to notice the hyper-positivity of “just smile” campaigns and the extreme discomfort in letting your uncomfortable emotions surface.

While it is true that imbalance can lead one to balance or the Rambam’s and Aristotle’s “Golden Mean,” we must not confuse the process with the result. The purpose of

hyper-positivity campaigns should not be to establish a state of constant positivity, but to help someone who is too negative find a better balance between the negative and positive aspects of himself.

When you are feeling sad, anxious, or mad, are you allowed to just be in it, or do you or others reflexively attempt to shut down or distract from these uncomfortable feelings? Do those around you try to cheer you up so that you feel good again, or do they help you navigate through it?

Let’s get very comfortable with sitting with our most scary, painful, and uncomfortable parts by recognizing that all they want is for you to be protected and happy. Let’s become more sensitive to language that perpetuates these destructive and divisive myths about the “badness” of our “negative” parts.

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COLOGNES

SHPRITZ SPRAYS BY: JOSH PEREW

I

f you are like me, sometimes your morning routine can be rushed.

After your alarm jolts you out of bed, you walk to the bathroom still half asleep, turn on the light, brush your teeth, shower, throw on some clothes with little thought, and head out the door. But there is something missing.

Perhaps the most often-overlooked finishing touch to your morning routine is a few sprays of your signature scent to wake up your olfactory senses and the senses of those around you. There are many reasons why men wear cologne. For some it’s a matter self-care, for others, it’s to get noticed by that special someone, and for others it’s a matter of wanting to impress the boss. Whatever the motivation is, behind it is a singular goal: to smell exceptional.

As in every area in life, there is no “one size fits all” cologne. Not everyone will have the same experience with the same cologne.

Everyone has unique oils on their skin, so

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the same fragrances can smell different depending on the person who is wearing it. But in a world of uncertainty, one thing is for sure — if you have not yet found your signature scent, the time is now. Luckily for you, I am here to help you along that journey.

The cologne world is filled with tens of thousands of options, so picking just a few is a daunting task. Nevertheless, my criteria are simple: Four colognes in total, including two that are approachable and affordable that can be worn every day, and two colognes that are more niche, expensive fragrances for more special occasions (or every day if you are a man of means). www.mochers.com

M DIOR SAUVAGE 3.4 oz $100. This is the quintessential fresh and bright cologne. Top notes of citrus, sweet earth, fresh wood and pepper. It lasts around 5 hours, which is above average, and has medium projection. This is the perfect everyday cologne that will get you noticed and will get compliments but won't offend people by being too bold.

LA NUIT DE L'HOMME BY YVES SAINT LAURENT EAU DE TOILETTE 3.3 oz $90. To me, this scent screams nighttime fun. It opens with cardamom and bergamot with citrus in the background. As it dies down, it becomes herbal and spicy with hints of masculine lavender and wood. It is sophisticated and elegant. This is a very extroverted, attention-grabbing scent, and thus is more suited to going out rather than for the office. It lasts around 8 hours and has a medium-to-high projection.

OUD WOOD BY TOM FORD 3.4 oz $340. This is my all-time favorite cologne. Smooth, subtle and understated. Sweet, fresh oud with plenty of vetiver, sandalwood, eastern spices, and Chinese pepper. Bright, yet refined and sensual. It lasts around 6 hours but does not project. I wear this for more formal occasions, or whenever I want to smell special.

LAYTON BY PARFUMS DE MARLY 3.4oz $310. This scent is from a niche fragrance house from Paris. With Parfums de Marly, you get what you pay for in terms of the quality of the ingredients. Layton opens with ripe, crisp apples, bergamot, jasmine, vanilla and pepper. It smells expensive, sweet, and fresh. As it dries down, you get floral notes and sweet spices. This is what I would consider to be a gourmand scent — it is complex and mysterious, with many things going on in the background. This is the perfect scent for a romantic evening. Projection is medium to high and it lasts forever.

Josh Perew is a contributing editor for Mochers Magazine.

MOCHERS

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WHISKY

DRINKS

RABBI

BY: AMIR ELLITUV

W

hisky (not just whiskey) or scotch (not just scaatch) is the one drink that carries so many different connotations in the mind of the mocher.

It is a unifying force that brings people together, taking center stage at the kiddush club. When you pour a great dram, you are viewed on a different level, as a true gentleman who takes care of his friends.

But there is so much more behind “uisge beatha” (pronounced ooshky baye) — Gaelic for the water of life. Rabbi Amir Ellituv, otherwise known on Instagram as @ whiskyrabbi, opens up a whole new world of Scotch Whisky, bringing a new appreciation and understanding of this great drink.

When I think of whisky, I think of the beautiful country of Scotland — its mountains, barren moors, colourful peat bogs, picturesque valleys, coastlines that are unparalleled in beauty, ruggedness, white sands, and turquoise waters. When you visit Scotland’s 20 |

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many distilleries, you will undoubtedly pass many of these scenes to reach that pot of gold. Many people think that a great whisky must be old, expensive, and smooth, but I’m going to buck that trend and show that there is so much more than a Blue Label, Macallan 18, Glenmorangie Signet, Chivas Regal 25, or Glenfiddich 30. Those are all great whiskies, but can be quite expensive.

I want to showcase some great whiskies which create a symphony of flavors, full of explosive sweetness, tosfos-level complexity, harissa-level spice, and even some cohiba wafting smoke (the smoky ones will come at a later stage!) that will make your friends view you as a connoisseur without hurting your wallet.

We will go to the tip of the Mull of Kintyre, to Campbeltown, the former capital of whisky in Scotland. Drive through Loch Lomond and the Trossachs National Park, past Inveraray and Loch Fyne, which incidentally has some of Scotland’s finest smoked salmon and whisky shops. Continue past

Kennacraig, the ferry harbor that connects to the mythical and legendary island of Islay, and drive down the coast, passing stunning coastlines with seals perched on the rocks and smooth sandy beaches, and arrive at your destination.

Campbeltown’s main distillery is Springbank, which produces three types of whiskies; Hazelburn, a non-peaty triple-distilled malt; Springbank, a slightly peaty but lovely oily and fruity malt; and Longrow, a more peated malt. Next door to Springbank is the Glengyle distillery, open for a few months of the year, which produces Kilkerran, another heavy, salty, and smoky malt that is full of character. Springbank ensures that all the stages of the whisky making process is done on site, including the malting of the barley, bottling, and aging of the casks.

The smell is me-eyn oilom habo, and tasting the malts direct from their famous Cadenhead warehouse is an experience not to be missed. www.mochers.com

SPRINGBANK RUM WOOD 15 YEAR 51% vol NOSE: Pineapple and toasted marshmallows, with sweet barley notes.

TASTE: A sweet banoffee pie in liquid — do I need to say anything else? Try this delightful heavenly dram and be transported to another sphere. There were only 9,000 bottles made, but if you manage to get your hands on a bottle, it is well worth it!

Sunset by Machrihanish Bay in the Mull of Kintyre

HAZELBURN 13 YEAR, OLOROSO CASK MATURED Bottled September 2020, 50.3% vol NOSE: Coconut, tropical fruits, and crème brulee.

TASTE: An explosion of wonderful tastes greets you, with stewed fruits, sweets, and aged bananas. It feels oily and so smooth, with the sludge of the Lagavulin special release and the deft softness of a Dalwhinnie. The flavors in this Campbeltown classic come back in waves that you would expect in a peaty whisky.

Location: Bamford Edge, overlooking Ladybower reservoir, Peak District National Park, Derbyshire, UK

CONTINUED ON PAGE 22

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DRINKS

SPRINGBANK 12 YEAR, CASK

CONTINUED FROM PAGE 21

Strength 56.1% vol NOSE: Apples, subtle marzipan, stewed fruits, and caramel toffee.

TASTE: On the palate you’ll notice a hit of spiciness, with a nice oily feel. The spiciness moves to the sides of the tongue and then vanishes, with alcohol that is quite overpowering.

Add a couple of drops of water and the complexion totally changes. It is a lot more oily, the spiciness subsides, and the caramel chocolate flavors come to the fore.

The initial powerful dram loses its potency — with just three drops of water, the beast has been tamed.

The Springbank has been transformed from one that is clawing at you to one that hugs you and touches your palate with warm whisky chocolate.

Location: Derwent Water, Peak District National Park, Derbyshire, UK

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Amir Ellituv is a contributor for Mochers Magazine. Follow his brand @whiskyrabbi

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COFFEE

GEARING UP FOR A GREAT CUP An overview of essential coffee equipment for unique personalities, tastes, and brew methods BY: TUVIA MACKAY

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ur last installment of the Mochers Magazine coffee section covered a range of coffee brew methods, from pour over to espresso.

I hope you’ve had the opportunity to get out there, sample cups at your favorite cafés, and discover what styles suit you best. Personally, I like to match my coffee to my mood, the foods I’m enjoying my cup with, and yes, the weather.

On hurried mornings, I’ll have a quick espresso before hitting the gym; on lazy Sunday afternoons, I’ll chill with a tall cup of single-origin pour over; and on hot summer days, I can’t resist a good cold brew to cool me down and keep me going.

M POUR OVER: Pure Over. As simple as pour over is, there are still so many different setups on the market. Yet even in this crowded space, the Pure Over stands head and shoulders above the competition. A sleek, self-contained, all-glass system, the Pure Over is easy to use, beautiful to look at, and creates a crisp and clean cup that elevates your bean’s best qualities. There’s no metal filter to impart a funky taste and no paper filters that you’ll inevitably run out of at the worst possible time.

(Retail price: $75 for the complete kit, available exclusively at pureover.com)

However, if we learned anything from the last article, we know that drinking coffee is only a part of the enjoyment. The full experience comes from sourcing great beans, getting your hands dirty in the brewing process, and of course, sharing with friends and family. In this installation, we’ll cover some essential recommended gear, fit for the most discerning Mocher and tested by yours truly, to match coffee styles for every mood and occasion.

GRINDER: Baratza Virtouso+. High-quality grinders aren’t just for your favorite, ahem, besomim. They also ensure that your coffee tastes fresh, vibrant, and retains its best qualities. Buy your beans whole, store them in an airtight container, and grind just before use for best results. Burr grinders are always the way to go. They are essentially small mills that crush your beans to a fine and consistent size, unlike blade grinders which will heat your beans as they slice, burning away those precious oils that coat the bean and detracting from the flavor. The Baratza Virtuoso+ is super easy to use, with 40 grind sizes from coarse cold brew all the way down to the finest espresso. The machine’s time settings allow you to dial in for the perfect quantity every time. It’s also super easy to clean, which is critical to keeping your grinder shmutz free. (Retail price: $249)

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ESPRESSO: Breville Bambino. Breville has long been one of the masters of espresso machines for serious home baristas. While we will cover the full range of at-home espresso machines in a future installation, the Bambino is a no-brainer for those getting started who value serious performance and unparalleled taste. This machine is the ultimate uncomplicated and compact device for those looking for incredible espresso-based drinks without the worry of a more complex piece of equipment.

It comes with a built-in frothing wand for steaming milk for cappuccinos and lattes. The Bambino’s competitive price point is another plus for those who don’t want to dive into a more complex machine just yet. (Retail price: $299)

Tuvia Mackay is a multidisciplinary connoisseur and all-around faynshmeker.

His love of coffee started in earnest when he discovered a micro-roastery near his yeshiva and developed through numerous tastings and classes thereafter. These days, you can find Tuvia pulling espresso shots on his Lelit Bianca or walking Zeidy, his French bulldog. Tuvia can be reached for questions, comments, or inquiries on all things coffee at mocherscoffee@gmail.com.

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TRAVEL

Kosher Guru’s Journey to Morocco A Warm Welcome to Jewish Visitors BY: GABRIEL BOXER

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y crazy Moroccan adventure during the pandemic was everything I thought it would be and much more. On a Sunday morning in February, with a sprinkling of snow in New York, Rebeka and I were checked into our flight by a courteous representative from Royal Air Maroc (RAM).

hotel, Sofitel Jardin des Roses. Almost immediately we were whisked off to enjoy the sights of the city.

First was the oldest hotel in Rabat, called Tour Hassan. Its traditional Moroccan decor was evident, with all modern amenities. Many celebrities are known to stay here. In fact, there’s a hall dedicated to their photographs. We had an excellent tea experience, the first of many!

We went to see the Tower of Hassan, which would have been the highest tower in the city but was never completed. Next door is the Mausoleum of King Mohammed V and his two sons. A walk through Kasbah Des Oudayas led to stunning views of two cities and the shore. Throughout our tour we were impressed how clean Rabat is, and how much pride the people have in their culture.

The plane was sleek and sanitized, the Early the next morning we set off for the city staff above and beyond. Warm Moroccan of Fez. We were in for a real treat, starting hospitality was evident the with Riad El Amine, the hotel moment we took our seats. EDITORIAL NOTE where we stayed for the day. Fez We were greeted by the onis known for their riad (garden) board staff who made sure accommodation. Many homes As a result of the Abraham Accords in the fall of 2020, whereby four our flight was comfortable in the medinas have a beautiful Muslim nations established cordial relations with the state of Israel, and enjoyable. The lay-flat garden at the center of their the government of Morocco invited Kosher Guru as a royal guest first class section was one homes, with the rooms of the with the aim of opening the kingdom to Jewish travelers of the most comfortable home surrounding it. In Fez sections I have ever been in. many of these homes have been They provided not only stellar service, but Our tour guide took us to the Mellah, turned into lodging accommodations with kosher food as well. the ancient Jewish quarter located in modern amenities. Some even have pools, almost every medina (Old City). We saw the spas and other luxurious facilities for the After we landed, we were greeted by Hamid facade of an old shul, the homes that used guests. Staying at a riad you experience the Aberaouz of the Ministry of Tourism, our to belong to Jewish families, and the streets warm hospitable culture of Morocco. “protector” for the week. We drove to named after prominent Jewish people.

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school methods to create a multitude of products. Many are taught a trade by their ancestors, some dating back to the 12th century. You never know what you will find behind closed doors.

passed from generation to generation. After a long day, we went to the top of a mountain to view the entire medina at sunset and grab some amazing pictures of the sights of Fez. As a treat before the COVID curfew, we had the opportunity to check out a modern hotel just outside of the medina of Fez. The Sahrai hotel has such a cool young vibe and amazing architecture — very modern yet with subtle Moroccan flair. After a long day, we were happy to get back to our traditional accommodations for some shut eye before the next day’s adventures.

We woke up early for breakfast in our riad, then headed out to the Fez mosaic and pottery factory. It’s all handmade, handpainted and sold the way the craftsman’s father taught him. It was amazing to see how the fountains were poured and the tiles made to create the amazing Moroccan mosaics you see in so many buildings.

Our visit to Riad Palais Amani was a treat.

Around the spectacular garden were unassuming doors that led to beautiful guest rooms with accommodations for about 30 people. On the rooftop there is a cooking school with stunning views of the medina of Fez.

I was proud to be Jewish in Morocco.

Throughout our visit we were called “brother” and “cousin.” People were happy to see us walking around the streets of Morocco with a yarmulke.

After a bite to eat, we were on the winding streets of the medina. After a few short steps we went up the stairs of a building that contained handcrafted leather goods. I had no idea where our guide was taking us, but we kept on walking through different rooms until we came to a porch with the coolest view and worst smell I’ve ever experienced in my life.

Off the porch was a full view of the Chouara Tannery of Fez, which dates back to the 12th century. Although super odorous from the use of animal feces and urine to soften the leather and remove the hairs of the animal, it was a sight not to be missed. It looks like a huge display of watercolors and it’s amazing that it’s still in use after 1,000 years. Here they color and soften the leather to prepare it to make shoes, bags, jackets, and other colorful leather goods.

A walk through the souk brought us to the many artisans working and selling their crafts. We saw woodworkers, coppersmiths, wool and yarn dyers using natural dyes, tapestry makers, women making traditional Moroccan delights, pottery, handcrafted metal works, blacksmiths and shoemakers.

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Most Jewish quarters in Morocco also have Jewish cemeteries attached. It’s remarkable to see our ancient culture and heritage still extant. We inspected the communal bakery ovens, where even to this day a Jewish shamash lights the fire, symbolizing the Jews and Muslims who live in peace together.

We went to visit Riad Myra, run exclusively by women. As the owner explained, women are the ones who run a traditional Moroccan home and can operate a riad better than anyone. So in Riad Myra women cook, serve, and handle all aspects of a traditional riad.

The King’s palace in Fez is right next to the Mellah, the Jewish quarter. There sits a synagogue with traditional Moroccan lanterns and mikvah, all from the 18th century. As the Jewish sights and synagogues are under the protection of the king, there were guards everywhere.

From there we went to see the house of Rambam, where he taught and learned. It was a special feeling to be able to walk in the same streets where the great Rambam spent a great portion of his life.

Throughout our trip every guide was quick to tell us how Morocco was considered a Berber and Jewish site before it became the Muslim country that it is today. Morocco stresses a love for all people regardless of faith. Most Moroccans we spoke to said they are Moroccan first and their religion is second. It was an incredibly special place to be with all the chaos and antisemitism in our world today.

A break in our riad after a long day was much appreciated, where we took advantage of the amazing decor to grab some pictures before heading out to visit Riad Karawan.

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CONTINUED FROM PAGE 27 This riad was nestled deep in the streets of the medina and we needed an escort to take us there so we wouldn’t get lost.

Behind these closed doors was a stunning modern riad. Every room was different and beautiful and portrayed the owner’s lust for travel and adventure.

In Rabat we were shown another riad called Dar el Kabira Salam that was situated in the medina. Although the riad was older, the views from the rooftop were dazzling, and the hospitality was above and beyond.

JOURNEY TO MARRAKECH On our way to the city of Marrakech we enjoyed the breathtaking countryside. The flocks of sheep made for a pretty sight. We drove a few miles along the forest of cork trees which Morocco is known for. It was just a pretty journey heading into the desert where Marrakech is located.

Upon arrival at the Pearl Hotel, we were shown the most heartfelt warmth from the entire staff. The hotel boasts three pools, an incredible spa which I highly recommend checking out, and the coolest rooftop circular bar that was enjoyed by locals as well as hotel guests. Our suite was extraordinary, from the decor to every modern amenity one can ask for. We enjoyed dinner on the rooftop that overlooks the walls of the medina of Marrakech; it was only a tease of the days that were to follow.

Our day started super early with a visit to the Yves Saint Laurent museum, next door to the Majorelle Garden where YSL had his home. Many of his fashion inspirations came from Marrakech. The museum was dedicated to his fashion over the years and was interesting to see. However, the gardens were the highlight, with the colors, fountains and beautiful foliage you cannot help but fall in love with. The shocking blue villa of YSL is now a museum dedicated to the history of Berber culture. There are artifacts of the history of Morocco with its Berber, Jewish and Islamic influences.

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my cup of tea. My skin felt so refreshing after being scrubbed and cleaned, and the relaxing massage just did the trick to help me set the mood for Shabbos.

We went into the medina of Marrakech to another museum called Dar el Bacha, which was originally a palace owned by a wealthy Moroccan family. Dar el Bacha now houses a museum of Moroccan culture with a popular coffee shop. The rooms with the mosaics were enthralling and the garden with the orange trees spectacular.

The museum displays artifacts from the religious cultures that helped shape Morocco today. I especially enjoyed seeing such exhibits as the Torahs, tefillin and tallit bags as well as traditional clothing of Moroccan Jews.

We then went to the Dar el Said Museum, originally a palace owned by a wealthy family. It is known as the museum of weaving. We learned about Berber and Muslim rugs and the culture of rugs for the Moroccan people. In Moroccan culture rugs gain value with age, and a rug is seen as an investment.

We made sure to order Shabbos food to be delivered to our hotel. We called the kosher restaurant Dar Ima, which was closed during our stay, but managed to coax the owner to deliver Shabbos complete with challah, wine, traditional Moroccan salads, fish, and meat.

Thank you to the Pearl Hotel for the incredible suite where we were able to enjoy welcoming Shabbos.

We decided to take walking tours so we could enjoy Marrakech and Shabbos at the

same time. After we davened and tasted some of the Moroccan salads from Dar Ima, we walked from our hotel into the streets of the medina and around Koutoubia Mosque and its gardens, the largest mosque in Marrakech, located near Jemaa el-Fna Square. We were told more than 20,000 Muslims come to pray during Ramadan. If you cannot get a spot inside, the outdoor area has pillars to pray.

On to the mellah, the Jewish quarter, to the synagogue Al Azama. It is a courtyard that contains a beautiful blue and white decorated synagogue, with a women’s section up a flight of stairs. It also has a Talmud Torah and a soup kitchen. The synagogue is no longer in use on Shabbos; there is another shul outside of the old medina, where more Jews live today.

A few minutes got us to the old cemetery.

We did not go in, but were told it’s one of the largest Jewish cemeteries in Morocco.

We passed by a carpet store that used to be an old synagogue and walked along the surrounding streets of Jemaa el-Fna, which is the main square in Marrakech. As in Fez, there were artisans selling their handmade goods.

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In the medina of Marrakech there is a restaurant owned by Che Moha. He is wellknown in the country, and has been a top chef in the U.S. After watching a cooking demo at his beautiful restaurant, we spoke to him about opening a kosher spot in New York.

SHABBOS IN MARRAKECH On Friday we needed to get back to our hotel for Shabbos. What better way to prepare other than a traditional Moroccan hammam and a massage at The Pearl Hotel. It was an experience I will never forget. I can’t wait to return to Morocco for more pampering.

The spa at the Pearl was incredible. It was complete with both a men’s and women’s area for hammam, and another area for a private hammam. We went to the private hammam which contained saunas, hot tubs, and traditional stone tables where your skin is cleaned and scrubbed. Something tells me these weren’t the typical hammams in the streets of the medina, but this was more MOCHERS

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CONTINUED FROM PAGE 29 The Jewish community of Marrakech no longer resides within the mellah of Marrakech, but Jewish history and couture are still preserved by order of the king.

Throughout our visit we were greeted in the streets with “shalom aleichem” and “welcome my brother.” Marrakech’s history, culture, and atmosphere is remarkable.

Our “tent” was not a simple tent. It was an extravagant oasis with private showers, bathrooms, modern amenities, and of course, air conditioning for the day and heat for the night when it gets quite chilly. We watched the jaw-dropping sunset over the infinity pool and enjoyed a delicious dinner in one of the common areas of the resort. If this is what camping is like, sign me up for next year!

King Mohamed VI. The museum boasts an old synagogue and portrays the history of the Moroccan Jews.

We met the chief advisor to the king, André Azoulay, and thanked him for his relentless support. We visited the Gadol Rav Pintos shul, his home, and the Jewish cemetery where he is buried. The day ended with a stay in the stunning Hotel Sofitel with a breathtaking pool and refreshing spa.

A NIGHT IN THE DESERT The next day, we decided to buy some souvenirs for the little ones at home, so we went straight to the souk. After some back and forth, I ended up with enough goods that I needed to procure a new suitcase. Then we started our drive into the desert toward Agafay, 45 minutes from Marrakech.

I was told we would be spending the night camping. The camping sight was called the White Camel Lodge. It wasn’t just camping, rather “glamping.” The White Camel Lodge is a stunning resort located in the middle of the desert, with solitary views of sandy hills on the far horizon. The owner talked to us about putting in a kosher kitchen and was excited for Jewish tourism to come for his accommodations. He ordered kosher food for us, and even served us on brand new dishes he kept in the original cartons.

Of course, we partook in some of the adventures the glamping site had to offer, including ATV tours and a sunset camel ride.

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ESSAOUIRA I woke up and saw the sun wasn’t quite up yet, so I decided to daven right outside my “tent” and watch the sunrise. It was such a special treat to be able to daven in such a setting. After breakfast we headed to Essaouira for our COVID tests to get back home and to tour the stunning city on the shore. In Essaouira we saw a hotel with a riad-like feel called l’heure Bleu, located within the medina. It was a very pretty hotel with a rooftop pool and 360-degree views of the city.

We went down to the port and fishing area that was bustling with fishermen ready to go out to sea and kids swimming in the ocean.

Opposite the port is the Gate of Tolerance, bringing together Christianity, Judaism and Islam by Mohammad III. Then off we went to Dar Dikra, now a museum inducted by

OUIDAD CITY On the way to Casablanca, we stopped at a stunning resort called La Sultana, located on a lagoon off the ocean in Ouidad City.

The resort accommodates 30 guests and has 70 employees. It’s luxury at its finest.

We enjoyed the lagoon on a boat ride along the shores and relaxed on some plush lounge chairs by the pool. At its farm-totable restaurant we sampled some of the produce that is grown right next door. In fact, the resort is built on an old tomato farm. We wished we had one more night to enjoy the wonderful La Sultana. www.mochers.com

M Phal.

We went to the Hassan II mosque situated on the coast. As the largest mosque in Morocco, it holds 100,000 worshippers during Ramadan.

The Jewish museum in Casablanca is set in a former orphanage and depicts the Jewish culture and history of the Moroccan Jews. It is filled with numerous artifacts and remnants from old synagogues throughout the country. It was a superb place to visit and marvel at the original menorahs, tallis bags, tefillin bags, bridal jewelry, bridal dresses and clothing that Moroccan Jews were known to wear. Hanging in the front hall of the museum is the 2011 amendment to the Moroccan constitution which guarantees freedom of religious practice to all faiths.

Many people ask if Morocco is safe for Jews. My response is 100% yes!

The king protects the Jews and

all Jewish sites. Not once did I feel uncomfortable wearing my yarmulke and tzitzit. In fact, countless people thanked us for coming here.

We were sad to leave but we had a houseful of kids awaiting their Moroccan gifts. On board RAM, one of the best airlines I have ever flown, we were again treated like royalty, with all the warm Moroccan hospitality we were accustomed to during our visit. We can’t wait to go back!

Gabriel Boxer is a lead contributing editor & senior producer for Mochers Magazine. Follow his brand @kosherguru

CASABLANCA We arrived in Casablanca to our Hotel Kenzi Tower, where a kosher bottle of wine and some sweet treats greeted us in our suite. The hotel is modern, clean and within walking distance to the Jewish area and kosher food in the city. While we waited for food to come from a local caterer, we went out to explore the city on foot.

Casablanca is a typical European city with traffic and the hustle and bustle of everyday life. It’s amazing how every city we visited had its own charm and culture.

In the morning we met with the head of tourism in Casablanca and the managers of several large hotel chains to discuss the prospects of Jewish tourism in Morocco. In the wake of the signing of the Abraham accords, there are several kosher restaurants set to open in some of the bigger hotels to prepare for the influx of Israeli and American Jewish travelers. We were so excited with all the plans to welcome and accommodate the kosher traveler to Morocco.

On a quick tour of the city, we saw the synagogue and the oldest kosher bakery in Morocco called Madam MOCHERS

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SHPITZ SUITS

In Defense of the Summer Suit BY: ANDREW LOCK

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T

he first thing a clothier must do when meeting with a client is have a conversation about what the client needs. This way, their precious hour together can stay focused, without wasting time poring over swatches that might be irrelevant and needlessly confusing.

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The greater the number of fabric books taken out of the closet and laid on the table for perusal, the greater the chance that the client will have difficulty finding something he likes. Being overwhelmed with too many choices is never a good thing. One of the first questions for the clothier to ask is whether the client would like a seasonal fabric or something to wear year-round. Of course, the seasonality of a fabric is not just a matter of the fabric’s weight — there are heavy summer fabrics and lightweight winter fabrics. Color plays a part in determining

seasonality, but there is nothing inherently wrong with wearing light grey or periwinkle blue in the winter or dark somber shades in the summer. While it is not recommended to wear a bright fabric to an evening wedding or to shul on Friday night, that same fabric can look fantastic on a sunny winter day.

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the rules to break the rules.” If you understand what works and what is expected in different situations, you can bend those rules to create your own personal style. I would be remiss not to mention that it is possible to stretch that concept too far, which is where the advice of a professional clothier can help you develop your unique look while still adhering to common fashion sense.

More often than not, clients request suits that can be worn year round.

This seems to make sense because each custom suit is an investment and who wants to have a large part of his wardrobe hanging unused for several months of the year?

It actually may be worth approaching this question from a different perspective. Do you want to wear a year-round suit when it is frigid outside and you have to walk to shul in sub-freezing temperatures?

Would it not be preferable to wear a handsome, durable flannel that drapes better than anything else you own? Think about the humid summer months. Wouldn’t you choose to wear a fabric that is light as air and doesn’t stick to your legs and make you sweat?

Additionally, it’s not as though a summer suit must be worn for strictly four to six months before being locked away. One may not want to wear a tropical suit in the dead of winter, but there are plenty of mild days on which a lightweight suit would work just fine.

Fabric weight is measured in ounces per square yard or grams per square meter. Lightweight suiting fabrics generally range from 190240g and midweight fabrics range from 250-300g. Anything over 300g is fairly heavy and best reserved for colder seasons. Contrary to popular assumption, the “super number” has nothing to do with weight; it simply indicates the diameter of the fibers used.

For example, the term Super 150s means that the fibers are 16.25 microns in diameter while the fibers used for super 200s fabric are 13.75 microns around. A fabric with a higher super number will generally have a softer, more luxurious feel, at the expense of durability and drape.

To make things more complex, the

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Summer fabrics can be woven from a variety of raw materials such as linen, mohair, cotton, silk, wool, and an infinite number of blends of any of them.

weight of the fabric doesn’t give you all the information you need to tell you whether it will wear warm or cool.

A 240g twill with some cashmere in the blend and a brushed flannel finish can wear warmer than a 280g Fresco wool with a high-twist open weave that allows air to travel right through.

This is only one example of why it is so important to work with a clothier who understands more than just how to note an order form and take measurements. A good clothier listens to his or her clients’ needs and guides them to build wardrobes that are current and versatile. Sometimes it’s as simple as a gentle suggestion that the fabric in question is “nice but not necessarily what you need” or showing a new pattern or style that the client may not have considered in the past. (Such as pinstripes. I repeat: Pinstripes!)

Summer fabrics can be woven from a variety of raw materials such as linen, mohair, cotton, silk, wool, and an infinite number of blends of any of them. Each has its inherent strengths, weaknesses, and idiosyncrasies. Like a whisky that is blended to highlight the best aspects of its ingredients, blended fabrics intend to let the wearer enjoy the best features of each part of its composition.

Wool is breathable and widely available in the most colors and patterns. It is hygroscopic, which means that it can wick moisture away from the body. In fact, tests show that wool is less likely than other fabrics to carry an odor, and it can be freshened by just hanging and letting it air for a bit. Wool also tends to keep its shape, so it works well if one enjoys a crisp look.

Wool can be woven with an open weave that allows air to pass through and keep the wearer cool on hot, humid days. Minnis Fresco, woven in Huddersfield, England, is a perfect example. It is heavier than what one would expect from a typical summer cloth but the high twist of the fibers allows it to retain its shape remarkably well. It is one of the most durable suiting fabrics made and is a very smart choice for a summer MOCHERS

wardrobe. The weight and drape make it an excellent candidate to be tailored with little or no lining, allowing even more air to pass through. Fresco is also popular as a travel suit since it can be treated less-than-gently, with few ill effects.

Lightweight wools such as Vitale Barberis 120s and Loro Piana Tropical Wish 170s are also excellent choices for summer suiting. A plain weave, also referred to as a tropical weave, has less fiber per inch than a typical twill, causing it to weigh less. Suits created from these fabrics can be tailored with a lightweight canvas interlining that will provide structure while still allowing a luxurious light-as-air feel.

While jackets tend to fare well in extra lightweight fabrics, it can be harder for trousers to maintain their structure and there is a bit of trade-off compared to a typical four-season twill.

Linen is often the first fabric that comes to mind when thinking of summer suits.

It certainly stays cool and breathes exceptionally well, but there is the very subjective question of whether the rumply nature of linen is a feature or a flaw. It does not belong at a formal wedding, but if some care is taken when it is worn, linen can stay somewhat crisp throughout the day.

Heavier linen is less prone to rumpling but is less comfortable than lighter alternatives.

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M Hemp is functionally the same as linen, even though they come from completely different sources. Interestingly, the fibers can only be distinguished by the direction in which they twist when wetted: hemp turns counterclockwise, linen clockwise.

Mohair, made of the hair of the angora goat, is a fabric one might not associate with summer. It is rarely used on its own due to its rough feel and high cost. However, it truly shines when blended with wool, and not only because of the luster mohair gives the fabric. This luster is popular for tuxedos, but it can also create an eye-catching effect in a true blue or navy summer suit. Mohair is exceptionally durable and even just a bit of it blended into a fabric gives the fabric increased resilience and resistance to creasing. Most wool-mohair blends contain between two and fifteen percent mohair; more than that can make the fabric a bit too rough. Silk, which can add some stiffness and a bit of sheen, is also usually used as a small component of a blended fabric.

Cotton is another popular summer fabric, but like all the others, it has benefits as well as drawbacks. It tends to have good body, which allows it to be worn unlined, but it is quick to crease and is more likely than wool or linen to hold moisture. Because of this, cotton has to be dry cleaned more often than wool to keep it fresh. One nice feature of cotton is that it will fade a bit as it ages.

This gives it a casual “lived in” look that pairs well with a knitted tie. Cotton is also used to make seersucker, one of the bestknown summer fabrics. Loro Piana makes a seersucker using a wool and silk blend that is an intriguing option for someone who wants a suit even lighter than cotton seersucker.

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All in all, when it comes to making a summer suit or sportcoat, there are plenty of options to accommodate every taste, fit, and style.

While it may seem easier to limit oneself to classic year-round suits, doing so would be to ignore a world of summer (and winter) fabrics that would revitalize your wardrobe.

It is certainly worthwhile to explore your options and make a knowledgeable decision when buying your next suit.

Andrew Lock is the proprietor of Andrew Lock Custom Menswear at 403 Central Avenue in Cedarhurst. His shop offers all manners of custom clothing as well as fine shoes, accessories, wardrobe consulting services, and the best cappuccino in town.

Call 516.619.6264 or visit NYbespoke.com to schedule a fitting.

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FOOD

EATS, MEATS & THE Q

BY: SHLOMO ASSAYAG

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ith warmer weather quickly approaching, one thing we can count on is getting back to the barbecue and enjoying time outdoors. I love grilling — it’s a pastime many of us enjoy and a great way to safely bring people together outdoors.

before they hit the grill. Steak should be cooked briefly at a high temperature and if they're cold, it’ll take much longer to cook and your results will not be optimal. With a great cut of meat, all you need is salt and pepper, but if you want to get fancy, you can use the Kosher King's Steak Rub for a guaranteed trip to flavor town.

Although the art of grilling takes on many shapes and forms, everyone has their favorite item to throw on the grill and mine is steak. There's nothing like a delicious hunk of meat grilled perfectly and paired with your favorite sides to truly mark the start of the summer season (no pun intended).

So which steaks are great for the BBQ and how do you achieve that perfect steak? It all starts with your choice of cut. My top picks are beef rib steaks, rib eye steaks, Tomahawk steaks, and cowboy steaks.

Grilling can be a daunting task for some — despite what most people think, you are not simply born with the ability to grill perfectly.

Having the right cuts, ingredients, and tips can make all the difference in the success of your grilling efforts.

Pat your steaks dry before applying any spices or rubs to achieve the perfect sear.

You can also spread a little oil to help your spices or rub adhere to the steak.

Kitchen prep

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Make sure your grill is clean

You should always keep your grill clean, and this includes the space underneath the grill rack and grates. Simple maintenance will prevent flare ups, which can really damage your cooking process and your grill. If a fire does pop up, simply close the lid to deprive the fire of oxygen and that should take care of it. If you don't have a lid, you can spray a small amount of water into the fire. Keep in mind that fires will happen if your grill isn't clean. If a fire proves difficult to extinguish, sprinkle salt or baking soda directly over the grates.

The easiest, non-toxic way to scrub a dirty grill rack clean is to wipe it down with an

onion. Make sure the grill is on and at least warm before you begin this process to draw out the natural cleaning agents found inside the layers of an onion. Slice the onion in half and skewer it with a long grilling fork, which will allow you the freedom of scraping the racks with a good grip on the otherwise slippery onion. You'll notice excess debris peeling right off as you run the freshly cut onion across the grill. The added flavor to the grill itself is a great bonus when using this method to clean. Not only does the onion clean well and add flavor, but it will also coat the racks with its oils to prevent future build up.

Grill Time

Before you begin grilling, heat the grill to the desired temperature and grease the grates with some oil to make sure things don't stick. This is especially important when grilling chicken but is helpful for anything you choose to grill. Next, make sure the grill is HOT! Any experienced griller knows every grill has its own quirks and temperature variations. The perfect cooking temperature can vary based on the size and style of your grill so you can play around as you go. For a brand new grill, it’s always a good idea to test it out with chicken first. There's a lot more leeway and a longer cooking time www.mochers.com

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for chicken so it gives you a chance to get comfortable.

Keep cooking temperatures in mind when planning what will go on the grill first.

Chicken cooks more slowly over low heat, so it has time to cook through thoroughly. If you’re grilling steaks as well, cook those at the end over high heat. Another commonly made mistake is making skewers with a combination of meat and vegetables. These items cook at different temperatures and the vegetables will often end up burnt or undercooked, depending on the protein they were cooked with. When cooked separately, each ingredient can be cooked for just the right length of time, resulting in perfectly cooked vegetables and meat.

Once grilling the steaks, make sure to only flip them once. A critical error many make is to keep flipping steaks over and over, which will surely affect your final result and not in a good way. Don't poke or stab the steak to check if it’s ready — this causes the juices in the center to escape and can result in rubbery results. When you do make the flip, especially with large pieces of meat, the easiest way is to use tongs. A good set of long grilling tongs are a must have to keep your hands away from the fire and give you lots of control. If you're not sure if the steak is ready to flip, use the tongs to gently lift a corner and take a peek at the cooking progress.

Meat continues to cook after it comes off the grill (through carryover heat), so it’s best to remove it just before it reaches your desired result so it doesn’t overcook. Let meat rest for 5 minutes before slicing it so the juices have a chance to settle back into the meat, then slice against the grain.

indulge

Now that you have a good steak going, you’ll likely want to throw more things on the grill and I’m here to tell you to get creative! The grill can be used for so much more than meat and chicken. In my experience, you can pretty much throw anything on. Some of my unexpected favorites are watermelon,

pineapple, and avocado. I also love grilled salami and......wait for it......kishka!!! Cut the kishka into thick slices and watch a delicious outer crust form for the ultimate crunch. Lastly, don’t forget to crack open a cold beer or a nice bottle of wine, whichever you prefer.

Whatever you throw on your grill, these simple tips will help you make the most of your grilling as you enjoy time outdoors with friends and family. Enjoy the season, stay safe, and happy grilling!

M The Kosher King's Steak Rub: •

¼ cup coarse salt

•

1 tablespoon coarse cracked black pepper

•

1 tablespoon onion powder

•

1 tablespoon paprika

•

1 ½ teaspoons granulated garlic

•

1 ½ teaspoons dried rosemary, lightly crushed

•

1 ½ teaspoons crushed red chili flakes

•

1 ½ teaspoons dried thyme

“Don’t forget to keep it kosher!”

-The Kosher King

Shlomo Assayag Is a contributor for Mochers Magazine, follow him on Instagram and Facebook @thekosherking

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M CARS

Rentals on the Road for BY: DAVID NAHEM

W

ith so much talk about brands moving to EVs (electric vehicles), with the Mustang Mach E, Audi Etron, and Tesla model Y hitting the roads, let's take a quick break.

As the weather is warming up, we all get in the mood of some summer vibes. I'll never forget the weekend I was going away and I needed a rental. What would a car guy do when given the opportunity but jump into something fun?

It was 86 degrees, and soon I was driving in a brand new shiny Mustang with the top down — I'd call it tanning on the go. Speeding over the Verrazano bridge in a car like that is just something different than your average day!

We all need a little vacation sometimes, and a simple way to enhance your getaway or a vacation at home is just to rent the perfect car. Do you ever want to get that thrill of freedom? On another occasion when I

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needed a rental, a Bright Red Camaro SS caught my eye as soon as I drove into the lot. It’s a 6.2 liter V8 with 455 horses and I knew this would be the one I'd be going home with. Sitting behind the wheel of this beast is exhilarating — the only problem can be too much power under that hood!

If attention is not your thing, you can hop into a Wrangler or something else you’ve always wanted to try and find some off roading trails that are a hell of a lot of fun.

Another time, a friend of mine had a Grand Cherokee Limited X that needed some repair work (we all know what it’s like when it comes to American cars) so off to the rental center we went. We spotted a nice Tahoe in the corner, and the sales guy got right to work, trying to convince us to rent it for $200 a day. We had a budget to stick to, so we ended up with the more affordable Nissan Yaris. Surprisingly, my friend loved the Yaris so much, he’s even considering getting one for his next car! With a rental company, there will always be someone

there to help you out, but you may not end up with the car you want at the price you were hoping for.

For a more personal experience, check out turo.com, which is an AirBnB or Uber-like service to rent out people's cars, which adds a special bonus of not dealing with professional sales people. It’s more homey and you can get a good bang for your buck.

Unlike a professional car service, however, because you are dealing with a private party, there can be last minute cancellations or hiccups.

It's not where you go, it's how you get there.

Safe travels!

David Nahem is a contributor for Mochers Magazine and a car specialist at Express Leasing.

www.mochers.com

KOSHER CRAFT BEER

BY: AVRAHOM PRESSBURGER

S

ummer invokes thoughts of spending time in the sun, sitting poolside, and manning the grill.

What better way to go through these moments than with a beer in your hand?

While some might make the case that this is when you should reach for the classic light and refreshing Bud, Miller, or Coors, I would argue for the following three options, which demonstrate that a full-flavored beer can be very refreshing as well.

1

2

3

Avrahom Pressburger founded www.koshercraftbeer.com in 2016 when he saw a need for kosher beer news. His primary focus is now Instagram and his username is @Koshercraftbeer. He can be reached via email to discuss any beer-related questions at Koshercraftbeer@gmail.com.

1. Boulevard Tank 7

2. Sam Adam’s Wicked Easy

3. Leinenkugel's Summer Shandy

Boulevard may be my favorite koshercertified brewery, with a wide variety of beer across the spectrum of different styles, many of which are koshercertified. Tank 7 is a saison, also known as a farmhouse ale. Saisons are known for the flavor the yeast imparts, which can lend earthy and peppery notes. What makes Tank 7 unique is the addition of American Amarillo hops, which add citrus notes to an already flavorful beer.

Despite coming in at 8.5% ABV, Tank 7 is crisp and perfect for a summer day.

Certified kosher by the Vaad of KC. (Availability, year-round)

What would a kosher beer list be without a Sam Adams on it? Formerly known as Sam ‘76 and recently rebranded as Wicked Easy, this is a light and easydrinking lager featuring a light-bodied character, with bright citrus and tropical fruit notes and a clean, crisp finish. This is also a low alcohol beer at 4.7% ABV — perfect for those summer moments.

Certified kosher by the Star-K. (Availability, year-round)

Founded in 1867, Leinenkugel’s is not your typical craft brewery. Five generations of Leinenkugels manned the brewery until 1988, when it was sold to Miller Brewing Company. They offer other shandies over the course of the year, but the summer version is likely their most popular. Summer Shandy is a Weiss beer brewed with wheat and has natural lemonade flavor added.

The taste is reminiscent of Lemon Heads candy and it’s easy drinking coming in at 4.2% ABV. Certified kosher by the OU. (Availability, March-August)

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SHTICK LAB

1

Barrel Cork Catcher Side Table

2 T H S L 3 ‘Nuff said. Elegant, intricate, and distinctive. A barrel-shaped, antiquelooking table, which allows you to insert up to 2,000 corks, and has a chalkboard plaque where you can write your favorite quote or saying.

A perfect little space to capture your favorite memories by collecting corks of bottles shared in good times with good people.

Wineenthusiast.com

norlan whiskey glass

I have been on the search for a new whisky glass for a while. Most are similar, and don’t seem to offer anything unique. Well, at least until I discovered these Norlan glasses, made of mouth-blown double-walled borosilicate glass, which aerates better than any other glass.

Its design was created to deliver and diffuse aromatics to the nose and mouth, revealing hidden flavors. The double-walled design will allow you to drink your favorite whisky without tilting your head back too deeply. Try it out for yourself!

$195

Norlanglass.com

Set of 2 glasses

$48

THE ORIGINAL RABBIT CORKSCREW

It is Friday night, and you have your favorite bottle of wine sitting on the dinner table. You start using a corkscrew to get it opened. So you begin twisting and turning… STOP! You are already doing it wrong. If you do not have the Rabbit corkscrew, now is the time. The Original Rabbit Corkscrew effortlessly opens every bottle of wine you have ever seen, no matter the size or shape. It is an essential for any home bar. You literally just pull the cork out in two seconds. The less time you spend on opening the bottle, the more time you get to enjoy it!

Rabbitwine.com

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$50

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4 K C I T 5 B A L 6

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ACACIA CIRCO CHEESE CUTTING BOARD & TOOLS SET We have all seen those wooden cutting boards that some use to cut meat, while others for cheese. They are normally basic and simple. This interesting and useful charcuterie/cheese board is made by Picnic Time and has a built-in compartment containing four stainless steel cheese tools with wooden handles. You will never have to go and look for the cutting tools; they will always be there waiting for you.

Picnictime.com

B

IG N Z E B Y:

EL

ST

$34.95

EIN

MoMA Touchscreen Mist Cleaner If you are tired of constant fingerprints, dirt, and grease on your phone screen, here is a neat little gadget you might consider.

It is a compact, all-in-one mist cleanser. Comes in a slender bar which contains both the alcoholfree spray and a microfiber cloth.

Press the button, spray, and wipe.

Simple. Easy. Affordable.

Store.moma.org

$13

SYMFONISK TABLE LAMP W/ WIFI SPEAKER

Lamps are a necessity; they are just part of life. Ikea makes a unique table lamp which has a built-in speaker that connects to WiFi. It is dark, atmospheric, and clean looking. I could see this fitting in your office, bedroom, or man cave.

Ikea.com

$189

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Ben Zigelstein is an assistant editor for Mochers Magazine.

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WORKING SPACE

Designing an Outdoor Kitchen A

s the weather gets warmer and social life starts up again, the outdoors are getting a lot of love with barbecues and cozy dinners with friends, not to mention the occasional party.

Having a well-designed outdoor space really adds to the environment and vibe of the gathering, and an outdoor cooking space tops it off to perfection. Here are 10 things to keep in mind when upgrading your outdoor kitchen this year.

1. Size and Location: It’s crucial to make sure the kitchen is in a functional space that won’t block the flow of an indoor-outdoor gathering. You want it to be close enough to the real kitchen that walking back and forth is not exhausting. It should also be close enough to the seating area so that whoever is cooking is not excluded from the festivities. Size matters 46 |

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BY: KAYLA GOLDSTEIN

as well, because where you place the kitchen will determine how big it can be — we don’t want to overpower a space or underwhelm it. Keep these factors in mind when deciding where the kitchen should go and how big it should be. This will help you make sure it complements the yard and event rather than complicates it.

2. Prepping Space: Once you’ve figured out the size and location and are designing the kitchen itself, make sure it has the key factors that make an outdoor kitchen amazing. The most important and yet most overlooked is prepping space.

Many assume they would just prepare inside and bring the food out to cook, however this creates extra running around and less socializing. Make sure to create a clear counter space you can prep on so that you can stay with your guests in the sunshine.

3. Seating Space: Make sure to have an area where guests can lounge and an area where guests can eat. This can be one combined space or two separate areas, but either way it should be easily accessible and compliment the kitchen. Good quality, comfortable furniture that adds to the feeling of the space can completely change the mood of a dinner party. Make sure this space is close enough to the kitchen so that no one is isolated, but far enough that smoke doesn’t go in people's eyes.

4. Storage: When designing the kitchen, think about what you are going to be storing outside.

Some like to keep all of their grilling tools outside, some like to keep cutlery and dishes on hand — it’s up to you and your personal tastes. Write down a list of all the items that you are going to be storing outside and factor it in when creating the floor plan www.mochers.com

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and selecting cabinets and drawers, so you can make sure you have space to keep everything organized. When selecting those items, make sure you choose materials that will endure whatever climate you live in.

5. Appliances: Another important factor when designing a kitchen is appliances. Once again, you want to make a list of everything you will be using out there, and then find places for them in your kitchen. This might include a smoker, a cooler, a sink, or anything else that you might want to use outside while cooking or hosting.

6. Lighting: This can be an often overlooked part of the outdoor kitchen. There are a few different kinds of lighting going on, and we want to make sure to hit all of them. The first one is for the daytime — the sun can be a killer to both the food and the chef, so make sure to have adequate shade (and make it pretty, nothing striped!). Next, you have nighttime lighting. This includes party lights, mood lights, and task lights. To brighten up the whole yard, make sure to have some amazingly powerful spots to turn on for events. For cozier dinners where that kind of brightness would be too much, you can get some string lights — just make sure they actually give off lumens. Task lights should ensure that the actual cooking space is properly lit up so that you can see the food and cook it correctly. This can be done with gooseneck lamps, spot lights, or strong wall lights. This is why it’s important to build your kitchen near an electric source to power the lights you’ll need.

7. Climate: The general climate in your area really impacts the design of the kitchen and the materials you’ll use, but even the climate MOCHERS

in your specific backyard has an effect.

There will be spots in your backyard that are shadier, windier, or sunnier that need to be taken into account. Make sure you are not in a wind tunnel, or if you are, create some blockages with the kitchen to reduce the wind. You want to have options for both sun and shade, whether that is with trees or with a shade you put up. In addition, while most people may think of it as a summertime kitchen, it will still be out in the elements throughout the winter and needs to survive them. Keep all these different factors in mind when selecting location, shape, and material for the kitchen.

8. Privacy: This is an important factor in deciding where and how to place the kitchen. You do not necessarily want to be in full view of all the neighbors. A fence or some trees can give you privacy, as well as the other side of the house. Either way, make sure that no one is staring at you and that you are not bothering anyone so you can fully enjoy your space.

9. Budget: The least exciting part of all — budgets are not fun to think about, but even less fun not to think about and to be surprised.

I suggest writing up a budget by looking at your finances and seeing how much you can realistically spend, then writing down the number you would like to spend.

Next, write down everything you will need to spend money on, including pavers, cabinets, appliances, shade, chairs, tables, decor, greenery, and most importantly, labor. Gather the prices for everything you’ll need, without making any purchases or commitments. Add it all up and refer back to what you could and would like to spend.

Using this information, see if you can fit what you need into your budget. If there’s

anything you need to trim down, do it now so you have no surprises. You never know — you might be able to do more than you think.

10. Get Creative with Space: Lastly, here are some ideas if you feel like your space is too small. There are some design tricks that can help expand your space and make it feel bigger. Try placing a centerpiece (like a fire pit) a bit away from the kitchen space and put chairs around it, which will make the entire space have larger boundaries and therefore feel bigger.

Another trick is to buy loose pavers and add them to the patio you already have. You also can put down a path extending into the yard and put furniture on either side of it, which is cheaper than putting down more patio.

Another option is to put lighting at the edge of the boundary, and move that boundary to make the space feel larger. You can also extend the shade to make the space feel cohesive.

All in all, an outdoor kitchen can be an amazing entertainment venue, as well as a great relaxing space. Done right, it can really be your spot. Just make sure to keep the important parts in mind before you get to work, and work with a trustworthy contractor. If you need any help with design or have any questions, feel free to reach out at kayla@kaylallc.com.

Kayla Goldstein is a contributing editor for Mochers Magazine and an Interior Designer at Kayla LLC. Follow her on instagram @Kayla_LLC

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HOW TO HERRING

Kiddush r foKings

Some of the best items for any good kiddush BY: JEREMY URBACH

Photo courtesy of The Rebbe’s Choice

Photo courtesy of Mushki Brichta

Gefilte Fish

Gefilte fish is a staple item at any good kiddush.

It’s a classic, but no less one of the greats. The sweet and savory fish melts perfectly in your mouth, and the carrot on top makes this food a visual masterpiece. I recommend the classic Manischewitz gefilte fish in gelled broth, but to be honest, any gefilte fish product will get the job done.

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Kichel

The kichel at your kiddush club is extremely important. You can enjoy it plain, or with a variety of toppings like hummus, herring, babaganoush, or matbucha. A good kichel should have enough flavor to enjoy plain, but subtle enough that it doesn't overwhelm its accompaniments. You can never go wrong with Manischewitz Tam Tams. For a healthier option, try The Rebbe’s Choice new whole wheat kichel.

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Lox

What can be said about lox? There is truly nothing better. The amazing smoky taste and unique texture provides the foundation for an amazing kiddush. You can enjoy lox plain, on a piece of kichel, or even on a bagel with cream cheese.

Cholent

Cholent is one of the best Shabbos foods of all time. I recommend making or buying cholent in the cooler months because nothing warms up the body like a nice bowl of cholent. Get a slow cooker pot, throw in some beef, sweet potato, onion, kishke, and barley, and let it cook overnight. Don’t bother with beans; the cholent will be better without them. I like to eat my cholent with some fresh challah.

Herring

No kiddush club would be complete without herring. Nowadays, the herring market has completely exploded to the point where there are dozens of herring flavors readily accessible at the supermarket. Herring ranges from creamy schmaltz to the more fishy and savory Matjes herring. My personal favorite is Everything Bagel Spice herring and lox from The Rebbe’s Choice. Use code GISHMAK for 10% off your entire order from rebbeschoice.com.

Photo courtesy of Goldbelly

Photo courtesy of Whisky Galore

Potato Kugel

Potato Kugel is one of the most delicious foods that Yiddishkeit has to offer. Kugel is an extremely traditional Jewish food with variations including potato, noodle, and Yerushalmi. Potato kugel is without a doubt the best type of kugel — if anyone tells you otherwise they are lying! Keep in mind that kugel is very dense, so you won’t need to a lot to fill you up. You can buy kugels in kosher supermarkets, but the best kugels are homemade. Consult your local rebbetzin for a recipe.

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Hummus

Hummus is one of the most important foods in our culture, enjoyed by Jews and non-Jews alike. The best hummus is homemade, but you can easily buy it from the grocery store as well.

Store bought hummus won’t taste much like authentic Middle Eastern hummus, but it is still fabulous with some challah or kichel.

Mashke

No Kiddush club can be perfect without mashke. Whether it’s whiskey, vodka, or Manischewitz wine, anything with alcohol can help elevate your fabrengen to the next level. Whiskey pairs well with herring and is always my top choice.

Jeremy Urbach is a contributor for Mochers Magazine.

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HEALTHY EATS

Desserts

ARE IN BY: SRULY MEYER

T

oday I wanted to share with you the easiest and most beautiful dessert that is also super simple to make.

Fill the bottom third with yogurt — I use Greek, but you can also use fro-yo! Add blueberries and chopped strawberries in the glass, followed by another layer of yogurt. Throw a few more berries on top.

Sprinkle some crushed Lotus cookies, or for a healthier option, use granola. Chill and serve! You can even add fun toppings like these white chocolate wafer sticks.

What do you think about this bright, healthy, and easy-to-make summer dessert!?

• • •

raspberry jam oat bars • • • • • • • •

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1 cup flour⁣ 1 cup rolled oats⁣ 3/4 cup light brown sugar⁣ 3/4 teaspoon fine sea salt⁣ 3/4 cup chopped, lightly toasted pecans⁣ 1 stick (4 ounces) cold butter, cubed⁣ 1 large egg⁣ 1 cup raspberry jam⁣

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•

•

Preheat oven to 350°F. Combine flour, oats, brown sugar, salt, and pecans. Add butter and egg and mix well.

Press dough onto a parchment paper-lined baking sheet and bake for 40 minutes.

Let cool, then cut in half. Spread jam over one half, then place the other half on top and cut into squares.

Take it up a notch: Instead of using store bought jam, try making your own — it’s surprisingly easy!

Mix 1 large container of fresh raspberries with 1 cup of brown sugar in a small saucepan and cook over high heat, stirring constantly, for 5 minutes. Reduce heat to low and let simmer for another 10 minutes. Let cool, then chill in the freezer for 10 minutes to set. Store in the refrigerator until ready to use.

Sruly Meyer is a contributor for mochers magazine, you can follow him on Instagram @srulycooks. www.mochers.com

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PLACES

y e s r Je re o h S Y A W A T E G

BY: MOSHE NEY

I

t’s been a crazy year, and we’re all looking forward to the time ahead, with the pandemic in the rearview mirror.

The spring and summer of 2021 will see many return to travel, and I think that you are no exception. You’ve had enough of quarantine and are more than ready to explore new horizons and get a new change of scenery.

Wait!

Don’t want to be extravagant but still do it in class? Want to live it up without having to go the distance?

Ok, I got you.

Let me introduce you to the wonderful and spectacular Jersey Shore. Located not too far from Lakewood, Jackson, and Toms River, some of these beach towns are tailor made for your oneto-two-day excursion or simply just for your day off. It’s bound to make some pretty cool memories down the road. So sit back and relax as we serenade you to sleep with the beautiful songs of the Jersey Shore.

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humpback whales and dolphins leap out of the water and give everyone some natural wildlife entertainment. Enjoy the sea breeze as you travel along the Jersey Shore from Belmar to Sandy Hook (or wherever else on the Jersey Shore). Trips are typically 1 ½ to 3 hours. Check the website or call for more details.

(732) 451-6003 jerseyshorewhalewatchingtour.com Maclearie Park

Located just a few blocks over from the whale watching, Maclearie Park has been described as an easygoing riverside park with tennis courts, a children's playground, and picnic area with grills. Its location directly next to Shark River makes it quite the ideal place for a quiet place to chill with your friends over a good barbecue or let your energy out with a good game of tennis. Check out the beautiful waterfront location at 905 NJ-35, Belmar, NJ 07719.

The Endless SUP Company

Belmar

I know some of you are familiar with this one. Belmar, NJ is bound to strike a chord with many. Until recently, Belmar was home to a very successful Yeshiva for boys mostly from Lakewood and the surrounding areas. Although the Yeshiva is no longer in existence, Belmar still has that unique flavor to savor for a spur of the moment getaway with friends or alone. Check it out and feel refreshed when you’re done.

Attractions

Jersey Shore Whale Watching Tours

Located on the shore of Shark River, opposite the Shark River Hills neighborhood across the river, this is the perfect exciting activity for those who want to get out on the water and watch the local MOCHERS

With the right weather and the right company, why not treat yourselves to a stand-up paddle boating extravaganza?

Whether you want to do this before or after your BBQ at Maclearie Park, the choice is totally yours. Have some fun in the water with your family or friends as you paddle around the Shark River shores. Think of it as a small Venetian experience, just in New Jersey and with more room to move. This trip is one you won’t regret. Located at the L-street Beach, Belmar NJ 07719.

(848) 404-9033 endlesssupcompany@gmail.com endlessbelmar.com (Note: Viewer discretion is advised when visiting the websites.

Make sure your computer has proper image filtering, or simply call or send an email instead.)

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Avon-by-the-Star

Done with Belmar? Oh, but of course you aren’t! But there’s so more to see beyond its borders, and you don’t even have to go that much further. Just over the Belmar Bridge, there’s a tiny beach town called Avon-By-The-Sea. And, oh, by the sea it is!

Head on over to the boardwalk on Ocean Ave. and be awed by the amazing sights of the brilliant and breathtaking Atlantic Ocean.

Shuls

Congregation Agudath Achim of Bradley Beach:

When I say this place is tiny, I mean it. This cute little beach town covers an area only a little more than a half a square mile! Don’t let that turn you off. It’s picturesque with very neatly maintained beach homes and a beautiful shoreline.

While there isn’t much here in the form of attractions, the boardwalk is definitely a must if you want to enjoy the fresh breeze from the sea. Otherwise, just take a stroll down Main St. and browse the many stores that line either side.

Bradley Beach

Bordering Avon-By-The-Sea by merely blocks, Bradley Beach is extra special because it actually has—wait for it!—not one, but two shuls in the neighborhood. Although seasonal, these shuls welcome guests to come into their humble walls to join them for Shabbos and sometimes during the week as well. Unfortunately, some of the local attractions in Bradley Beach are temporarily closed (perhaps due to COVID), but that definitely should not stop you from enjoying the beach and other local scenery in the area.

It’s not often that you find a beach town with a shul nearby (Atlantic City has one near it as well; that’s for another time).

Agudath Achim is quite the homey out-of-town shul atmosphere that you want to feel when you're away on vacation.

When my son was born on Shemini Atzeres a number of years ago in Jersey Shore Medical Center, I walked 45 minutes to daven there, and boy am I glad that did. Although open only seasonally from Memorial Day Weekend to Labor Day Weekend, Agudath Achim has enough room for all different stripes and colors of Yiddishkeit to come and spend a Shabbos in their warm atmosphere. The shul is Modern Orthodox, but whether you’re Yeshivish, Chassidish, Modern, if you’re a Jew with a beating Jewish heart, Agudath Achim welcomes you with open arms. It’s also right near the water so you can enjoy a nice walk on the boardwalk on Shabbos afternoon.

301 McCabe Ave., Bradley Beach, NJ 07720 (732) 774-2495 www.bradleybeachshul.org Magen David Congregation of Bradley Beach:

If you’re a Sephardi and want a Sephardic beit knesset while on vacation, not to worry. Magen David is also here for all of your tefillot needs. You can literally see it from the boardwalk so you’re never too far away! Make sure to call to ensure that they are open and running for the summer season.

101 5th Ave., Bradley Beach, NJ 07720 (732) 988-1200

Moshe Ney is a senior writer for Mochers Magazine.

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This is just a little taste of what the Jersey Shore has to offer.

I’m sure you can only imagine what else lies beyond. So what are you waiting for?

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FINE ART

In the Laws of Writing

STAM A

BY: KALMAN SAFRUT

scribe must pay attention to the black ink he lays down as he writes the letters as well as to the white space around the ink.

and hidden Torah teachings. The Baal Shem Tov asked him to explain a certain passage in the Etz Chaim, a Kabbala Sefer that is the summary of the Arizal’s teachings.

In the laws of writing STAM (an acronym for Sefer Torah, Tefillin, and the Mezuzah text) the Halacha stipulates that the letters must be surrounded completely by clean parchment (Mukaf G’vil).

The Maggid of Mezeritch explained the passage word by word in intricate detail while seated before him. But the Baal Shem Tov nodded dismissingly in dissatisfaction. He said “Stand up!

I will explain the passage properly.” As the Maggid stood, the entire room became dark.

The first time I saw the fiery letters on my friend’s parchment of Megillat Esther I was blown away and convinced I had to learn this ancient craft. I wanted to have a closer relationship with the Hebrew letters and understand them more deeply.

The story goes that the first meeting between the Maggid of Mezeritch and the Holy Baal Shem Tov went as follows: The Maggid was already an established scholar, both in revealed

The Baal Shem Tov began reciting the passage with the very same words the Maggid had used, but now the Maggid stood in awe. Thunder and lighting, his mind and opened to an expansiveness he had never known. He felt as Moshe must have felt ascending Mount Sinai. As the Baal Shem Tov concluded and the Maggid returned to his senses, the Maggid

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Prayer for the Home (Birkat Cohanim in the mane and Hamalach Hagoel as the face)

Shiviti

Inner flame. Hashems name ‘I AM THAT I AM’ (Notice the right legs of the Hei:)

“You told me pshat, but without lifesource. I put the neshama into this teaching. That is the only way you must learn.”

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asked his master what had happened. “You told me a detailed explanation of this passage and you were absolutely right, but you didn’t understand a word you were saying.

“You told me pshat, but without lifesource. I put the neshama into this teaching. That is the only way you must learn.” This story always shakes me. On a simple level we must add life and richness to our Torah learning and Jewish lifestyle.

My favorite commissions of scribal artwork is when a person or a family have a pasuk or tefillah that they want decorating the walls of their home and add inspiration and kedusha to their living space or office. www.mochers.com

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With My spirit.

Zecharia 4:6

When working with the letters, I look for techniques and styles that I can use to express the neshama of the texts. It’s a passion of mine that I feel blessed to share with people.

The holy hebrew letters are infinite, and so are the ideas that come from them.

I enjoy crafting pieces or collections for homes, shuls, community centers, and offices. The bottom line is the same for all of these places, each in its own application.

How do I infuse life and meaning to Hebrew texts and prayers in a way that people can relate to and find meaning in?

I take precaution not to write Hashem’s name directly in my artwork unless appropriate. Writing Hashem’s name makes the artwork halachically holy and many laws apply for safeguarding and storing. I make a small, hardly noticeable gap in the right legs of the letter Hei in Hashem’s name. This way, you have the impression that it is Hashem’s name but halachically, it is not.

It’s a win-win for making Torah texts into artwork. I want people to be inspired and find insight vis-à-vis my work, without putting a stumbling block before the blind.

Kalman Safrut is a contributing editor for Mochers Magazine.

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PLACES CHEVRA e h t h it w o g to

BY: LIZZY BRENNER

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e love a good waterfront outdoor bar.

Combined with COVID-friendly activities, we're doubly sold. Here are three that we love across different areas of NYC:⁣

⁣

the Hudson

@thehudsonny Where: Just north of Washington Heights on Dyckman Street⁣ Details: The Hudson (formerly known as La Marina) is a beautiful spot situated right on the water. It’s perfect for a late afternoon or evening drink (with beautiful sunset views) and also has picnic table options for groups. It’s located right next to Fort Tyron Park, which has a nice hiking trail if you want to make this a full #sundate⁣⁣.

Reservations: You can make reservations on opentable.com or walk in for a table⁣.

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⁣Pier i Cafe

@piericafe Where: On the UWS Pier — enter at 70th and Riverside⁣ Details: Pier i Café⁣ is a super casual summer spot to grab a coffee or cocktail before or after hopping on a Citibike (there’s a nearby dock) and riding down the pier. You order at the counter and find an empty table, making it a great spur of the moment place to check out⁣⁣.

Reservations: They don’t take reservations, so tables are first come first serve⁣.

Grand Banks

@grandbanksnyc Where: Downtown on Pier 25 – enter at N. Moore & West Details: Grand Banks is a top notch date spot we visit every summer (along with its sister location Frying Pan @ fryingpannyc), located aboard a historic wooden ship. It can get very busy on weekends, so if you’re looking for a more low key date, try coming on a Monday or Tuesday.

Reservations: Always make a reservation in advance here to get a spot on this boat bar, especially if you’re coming on the weekend.

Second Date Shadchan is a popular NYC activities feed on Instagram, constantly delivering the best date, family and group activities NYC has to offer. If you enjoyed this article, give us a follow on Instagram @ SecondDateShadchan

MOCHERS

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M IN MEMORIAM

Remembering Rush BY: IZAK HELD

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ou might have never known this, but Rush Limbaugh was my only friend at one point in time. The year was 2011, I had just come back from a college year abroad and I started something new.

A new school, in a new town, with no one I knew. In between classes I’d run to my car for a break, grab some food, and dial up the radio. One morning, the car reset and 770 AM went on full blast, and the rest of my conservative talk radio days would begin. I never missed a month, I never missed a week, and for the past five years, never a day. When I was young, maybe 9 or 10, my mother used to play this guy who called himself El Rushbo, who I would later find out was Mr. Rush Limbaugh.

Rush is like an uncle to me. He has been there for the good, the bad and the ugly.

His wisdom, wit, brevity, debonair and simple love for life is what made him stand out. Aside from being a pioneer and then a titan in the radio and broadcasting arena, he was also simply a good man.

Rush was a large part of my inspiration for creating my own businesses and companies. He gave betteradvice to us millennials, entrepreneurs, and blue collar workers than anyone else… and I’ve heard everyone else. It wasn’t just about what Rush did for me (and over 200,000,000 million listeners over his career), it was what he was able to bring out of every soul he was able to reach out to.

My afternoons will never be the same. Life won’t ever be the same. But I will prevail. I’m deeply saddened by the loss of Rush, I know he’s with us in spirit on the waves of radio. Again, thank you for the cherished memories Doctor of Democracy, America’s Anchorman & Maharaja!

Thoughts are with Kathryn, the Limbaughs, Cookie, Mr. Snerdley, Dawn, and the rest of the gang.

Your “talent on loan from God,” as you use to say, is now back home. Bless you, bless you.

Forever dittos, my friend,

Published in Cigar Aficionado and other publications.

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MOTZEI SHABBOS PUFF CIGARS

BY: IZAK HELD

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igars have a plethora of flavors — not just your typical strawberry, chocolate, or vanilla (as you get in a milkshake) but rather creamy, mild, medium, and heavy.

If you’re a first time cigar user, preconceived notions will have you trying a light and creamy cigar. I would counsel differently. Being that your palate is a novice, go for a stick that is heavy and has spice. Your palate simply won’t be able to break down and decipher the hints and natural deliciousness within, but that’s ok.

Think about the first time you tried something and how deep it felt, while you knew there was a long way to go.

I think back to my first job on Wall Street (ok, it was two blocks north of Wall Street, but pardon the nuance).

After the whole human resources welcome and a few days in training, I found myself at my desk and wired.

Thinking about the entire job and what it entails can be, nay, is overwhelming. To bring the analogy back to our cigars, taking on too much in the beginning can weaken the experience. A cigar that is light is actually harder to understand for a beginner or occasional smoker. Heavy and more spiced cigars are much easier to detect and familiarize yourself with when it comes to the flavor profiles and notes within the cigars.

A few of the brands that sell phenomenal heavier cigars that conventionally come in darker shades are Rocky Patel, Diamond Crown, CAO, and Alec Bradley. These four cigars will vary in price depending on where you buy them and can range from affordable to a luxury buy.

They are all not only delectable but make great Motzei Shabbos chill gifts too.

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M Rocky Patel Number 6 This Honduran-grown Corojo wrapper and Honduran binder cigar has a delicious creamy and peppery taste. It scored a 95 in professional cigar-rating media outlets and was Cigar Aficionado’s number nine cigar of the year. This has become a top five cigar for me. It’s available in your local tobacco shop, but hurry, they are going fast!

$10

Diamond Crown No. 3 Maduro This cigar is fairly big, coming in at 6½ by 54 rim gauge. This is a remarkable smoke for a summer day outside with the family or guys. It will last you plenty of time.

It’s fermented with a Connecticut broadleaf wrapper and a Dominican binder with a mix of fillers. This special cigar is made in the Fuente factory and if you think it’s too big, well, it comes in five other sizes as well.

$17

CAO Brazilian This CAO Brazilian has me relishing my original days of cigar smoking.

It can be found almost anywhere and with plenty in stock. It’s a full Nicaraguan cigar with a Brazilian wrapper. Most expect a spicy cigar, but this one is actually pretty light and very doable without overpowering your palate.

What I fancy about this cigar is that it’s very consistent in taste, from the first third to the last.

$8

Alec Bradley Project 40 Maduro This cigar is pretty new and aesthetically, it has a very attractive look to it. A Brazillian habano binder with a Mexican San Andreas Wrapper, it has a light chocolatey taste with notes of leather. For about $8 a stick this is the way to go.

$8

So for all of those first timers or newbies, embrace being a cigar dilettante.

Izak Held is the Editor in Chief of Mochers. Magazine.

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RESTAURANT RENDEZVOUS

L A K EWO O D

Restaurants BY: MOSHE NEY

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ometimes, we all need a change of scenery — especially the young and adventurous entrepreneur looking for a nice venue outside of the Five Towns and Central Avenue.

You’ve probably been to every restaurant already (or have you?), and Brooklyn and Cedarhurst just don’t seem that exciting.

Where can you go without having to travel too far?

FLEISHIG RESTURANTS Entrée Photo courtesy of Entrée www.entreerestaurant.com

Listen closely.

Lakewood.

What? Lakewood?! The Lakewood of today offers a lot of new phenomenal restaurants that weren't there once upon a time,with the quality dining outlets you’re looking for.

These venues are good for a date, corporate meeting, or special events with family and friends. Here is but a sampling of some of the luxury dining that Lakewood has to offer.

Bon appetit! (Just a little reminder to call ahead or check online for COVID-related info. Some, but not all restaurants, may still be doing outdoor dining.)

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The ambience at Entrée is simply stunning.

Located in the heart of Lakewood in the Kikar Shabbos shopping center on Monmouth Ave. and 4th St., Entrée is a must visit if you are on a date (whether single, newly married, or many years married) or want to make a smashing celebration that’s a little over top

(just a little, though). The interior is classy and distinguished for its coveted guests coming for their special evening. Let’s not forget about the reason you came in the first place — the food! Dig in to their unbelievably delectable appetizers and entrées (hence the name, if you haven’t realized). Don’t forget to make a bracha with kavana! (The more kavana in the bracha, the heartier your enjoyment will be!) Their out-of-this world menu includes: • Smoked Brisket Eggroll • Pastrami Empanadas • Short Rib Tacos • Baby Back Ribs • Stack of Lamb Riblets • Stunning Sizzling Steak Selection (Don’t forget to ask if they have the surprise steak available. Boy, is it a surprise!)

• Chicken Marsala • Baby Chicken • Grilled Chicken Entrée also has an exquisite selection of wines and other upscale beverages, hard and soft. Just check out the beverage menu upon being seated. Check them out today for an unforgettable dining experience.

399 Monmouth Ave, Lakewood, NJ 08701, (732) 534-6000, entreerestaurant.com www.mochers.com

M Revolve

Photo courtesy of Revolve @revolverestaurantandcatering Instagram

guys, there’s no smoking lounge yet!) Estréia has a very serene feeling — with dimmed lights, relaxing classical background music, and candlelit tables, it’s pleasant in every sense of the word. Relax into your seat as you analyze the delicious and impressive menu selections, from steak and chicken to duck — you name it! The spirit selection isn’t too bad either, and can be ordered by the bottle or the glass. Call today to make your reservation or check out the website for more details.

978 River Avenue Lakewood, NJ 08701, (732) 994-7878, www.estreia978.com, info@estreia.com

Ottimo Café Photo courtesy of Ottimo Café www.ottimocafe.com

MILCHIG RESTAURANTS Kava Coffee House

Another heart-of-Lakewood grand slam for any event, big or small. Revolve is a unique, two-level rustic boutique restaurant in a fully-renovated 19th-century brick building, located in the municipal parking lot right behind Eat-A-Pita (on Clifton Ave). The relaxed setting is good for any corporate business get-together, night out with friends, or any classy celebration, with a menu featuring exotic appetizers, as well as a variety of fish, chicken, and steak entrées. Be sure to stop in for a great dining experience next time you’re in the area!

116 Clifton Ave, Lakewood, NJ 08701 (in the parking lot behind Eat-A-Pita), (732) 738-6583, dineatrevolve.com

Upscale dairy dining could not taste any better, with the perfect setting for a date or fancy outing with friends. The menu boasts an array of pizzas, salads, and an impressive selection of fish entrees including: • Teriyaki Grilled Salmon • Espresso Crusted Tuna • Roasted Chilean Sea Bass Check out their menu for all the details — you’re bound to come away happy. Don’t forget to reserve in advance!

6794 U.S. 9 S, Howell Township, NJ 0773, (732) 367-0009, ottimocafe.com

The Upper Crust

Estréia

Photo courtesy of Kava Coffee House @kava_coffeehouse Instagram

Photo courtesy of Estréia www.estreia978.com

Estréia is another popular and classy location for a date, anniversary outing, or any other occasion, but be prepared to spend because it can be quite pricey. (Sorry, MOCHERS

Kava’s cozy atmosphere is great for a late morning breakfast with friends or a lunch meeting with business associates.

Check out their variety of omelet and bagel selections. The menu also boasts a variety of fish, wraps, quesadillas, pizza, salads, and more! (The Breakfast Burrito and Nachos are my personal favorites.) Of course, there are more than enough coffee, smoothies, and milkshakes to go around for everyone, and waffles and pastries as well. Kava is an all around-winner! (If you’re not in the mood of sitting down, Kava has a drive through option as well, so you can order from the comfort of your car and be on your merry way.)

6791 US-9 N, Howell Township, NJ 07731, (732) 534-5199, kavacoffeeonline.com

Photo courtesy of The Upper Crust @TheUpperCrustLakewood Facebook Now this is fine kosher Italian dining, in my humble opinion. The Upper Crust is a spacious dairy restaurant serving the Lakewood community and anyone who wants to drop in for the experience. It’s not just a pizza shop, it’s an experience in and of itself.

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M The comfort, the ambience, and the food are all part of the same package. Great for an afternoon or evening party with friends and family, The Upper Crust will please you more than enough to come back again. Check out the full menu of pizza, salads, soups, and other tasty selections that The Upper Crust has to offer.

95 E Kennedy Blvd, Lakewood, NJ 08701, (732) 243-8226, uppercrustlakewood.com If these aren’t enough for you, then I don’t know what is, my friend! You’ve got more than enough here in Lakewood to keep you busy with family or friends for any event, big or small.

It’s worth the trip, it’s worth the money, and it’s worth the experience. Plan your next visit whenever you need to be in Lakewood or are looking for a nice change of scenery.

AUTHOR’S NOTE While I made a strong emphasis on the details of the gashmiyus here, I want to clarify that it is not my intention to endorse splurging into these things just in and of themselves. It goes without saying that as Yidden, our job is to take the gashmiyus and raise it up for ruchniyus. Beyond eating and enjoying, the purpose of these venues is to allow us to have a nice change of scenery so we can come back to our davening and learning a little more refreshed and relaxed than we were before, showing Hashem how much we really want to serve Him and be close to Him.

Moshe Ney is a senior writer for Mochers Magazine.

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SPORTS GLAZE

Photo courtesy of Peter Morgan/AP

a

GIANT(S) ? f i t a h BY: MENACHEM ICKOVITZ

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he NFL draft is a time of great opportunity as each team works to improve their roster.

w

For fans, especially those of teams that didn’t make the playoffs, there’s a renewed optimism that this group of players can help turn the franchise around. There are many remarkable NFL draft stories from over the years but the one that might have the best “what if” attached to it is from 1984.

The story of the 1984 draft is an interesting one. The draft itself was filled with good players, but nobody who would eventually make the Pro Football Hall of Fame. This was partially due to the fact that there was another football league at the time, the USFL.

MOCHERS

The USFL did what they could to get the best college players to play for them instead of heading into the NFL. Amongst the things that they offered was more money to start their careers, which enticed many players.

NFL owners wanted to have the rights to these players but did not want to “waste” a pick in the actual draft, so they implemented the supplemental draft.

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Reggie White (R) talking to Lawrence Taylor (L) before the 1999 NFL Pro Bowl. Photo courtesy of Lenny Ignelzi/AP

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What if the Giants would have drafted Reggie White instead? earlier. The Tampa Bay Buccaneers, needing a starting quarterback, drafted Steve Young.

At #2, the Houston Oilers took the 1983 Heisman Trophy-winning running back Mike Rozier to replace future Hall of Famer Earl Campbell, who was traded away.

Then came the #3 pick and the New York Giants. The Giants were choosing between offensive lineman Gary Zimmerman and defensive end Reggie White. Both players would eventually make the Hall of Fame and neither would play for the Giants.

They decided to go with Zimmerman, who requested a trade and the Giants obliged.

Then at #4, the Philadelphia Eagles picked White and he played for them from 1985 – 1992.

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The Giants’ reasoning for not drafting White was because they needed more help on the offensive line than on defense. But the question must be asked. What if the Giants would have drafted Reggie White instead?

Having White along with the other defensive players would not have hurt the Giants’ Super Bowl runs in 1986 and 1990. In fact it may have helped them reach another Super Bowl. At the very least, watching White and Taylor together would have been amazing.

Finally, after the 1992 season, White was a free agent and signed with the Green Bay Packers. The other team he was considering was the Cleveland Browns, whose head coach at the time was former Giants defensive coordinator Bill Belichick.

White’s decision to go to the Packers over the Browns sent both teams in opposite directions. The Packers soared all the way to a Super Bowl win, while the Browns moved to Baltimore. The NFL could have been completely different had the Giants taken Reggie White!

Menachem Ickovitz has written for numerous sports websites and enjoys taking an historic look at sports topics. He is a contributing editor for Mochers Magazine.

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WINES

4

WORLDLY

White Wines BY: NOAH MORRIS

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s far as popularity goes, white wines often take a back seat to red wines. For the longest time I favored red wines until recently, when I began to develop a greater appreciation for the lighter side of wine. It’s really all about having the right white wine at the right time.

With summer approaching, I wanted to share some excellent white wine options that you may have never heard of and are definitely worth trying. These are mostly of the Old World style, but are each an incredible example of its country.

Just as in the world of red wines, one of the best places to start is in France. There you can find the two most popular white wine varieties available — Chardonnay and Sauvignon Blanc.

Today we will begin our journey with the latter.

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Domaine Joost de Villebois PouillyFume 2019 It’s important to note that the most prestigious regions in France for growing the Sauvignon Blanc variety can be found in the Loire Valley, and more specifically, the appellations of Sancerre and Pouilly Fume.

While I do enjoy several examples from both of these regions, I’d like to focus on one in particular, the Domaine Joost de Villebois Pouilly-Fume 2019.

Let’s start off with a little bit of background information about this kosher run, produced at a non-kosher winery. (Side note: Sometimes the best worldly wines are kosher runs from non-kosher wineries.)

With lineage tracing as far back as the knights of the Medieval period in Touraine, in the heart of the Loire Valley in France, Dutch businessman Joost van der Does de Villebois is an aristocrat whose original family castle still stands in the foothills of the Perigord, Gironde, and Charente.

Pursuing his dreams, Joost de Villebois understood the potential of the Sauvignon Blanc grapes growing in the Loire Valley and dedicated himself to bringing his passion to the tables of wine lovers everywhere while remaining faithful to the terroir of this region, which consists primarily of soils rich in limestone and flinty clay.

The Pouilly-Fume appellation, originally created in 1937 as Blanc Fume de Pouilly, is one of Loire Valley’s most revered white wines, and is made from Sauvignon Blanc grapes (Blanc Fume is the local nickname for Sauvignon Blanc). As with all French wines in their portfolio, Menachem Israelievitch, European Chief Winemaker for Royal Wine Corp., oversees all aspects of the production of this kosher run.

Pale straw in color, this refreshing and beautifully balanced light-to-medium bodied dry white wine is made from 100% Sauvignon Blanc grapes.

On the nose, there are aromas of citrus, lime, peach, orange blossom, fresh cut grass, light smoke and flint.

On the palate, we get a soft and round

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mouthfeel, with flavors of lemon, lime, grapefruit, white peach, papaya, and apricot, with nice salinity and limestone minerality balanced with mouthwatering acidity.

This wine is Mevushal, and has an alcohol content of 12% by volume.

Chill well to about 50°F and enjoy now. This wine can be appreciated with food or on its own, and should hold up well for another 2-3 years with proper cellaring. It pairs well with fresh fish dishes, oven roasted chicken breast, grilled asparagus with hollandaise, or tangy goat cheeses.

One thing to look for in an Old World white wine is its level of salinity, or mineral aromas and flavors in the wine.

Ramon Cardova Albariño, Rias Baixas 2019 Our next offering (and the one following it as well) certainly does not disappoint.

If you ask someone what the most popular www.mochers.com

white wine from Spain is, they would probably answer Albariño or Verdejo. Although we have good examples of both, let’s focus on the Albariño varietal, specifically the Ramon Cardova Albariño.

Ramon Cardova is the kosher line of wines produced by Ramon Bilbao, one of Spain’s most respected wineries, with the name of the brand paying tribute to the town of Cordova.

Rias Baixas is a DO wine zone (Denominación de Origen, which indicates both the geographical origin as well as the style of wine) located in the Galicia region of northwestern Spain. Rias Baixas is named after the coastal inlets, or rias, that characterize the landscape.

Hailing from old vines carefully picked at sunset in the Salnes Valley (Val do Salnes) located along the Umia River, the Albariño grape variety is a green-skinned grape native to Galicia on the north Atlantic coast of Spain, and is a variety not commonly found in the kosher wine world.

The proximity of the Atlantic Ocean is what influences the environment at Rias Baixas, MOCHERS

with mist and fog from the sea, along with a very high annual rate of rainfall, contributing to the cool climate.

The coolness helps the grapes to retain their crisp acidity, and the granite soils on the slopes and floors of the valley imbue the wine with the intense minerality that this local variety is known for.

Light gold in color, with slight greenish hues, this light-to-medium bodied crisp dry white wine is created from 100% Albariño grapes.

On the nose, there are aromas of melon, citrus fruit, pear, peach, nectarine, apricot, and wet stone.

On the palate, we get tart citrus flavors of lemon, lime, tangerine, and pink grapefruit, with a hint of green tea leaf in the background.

This wine has medium acidity, nice minerality, and just the right amount of salinity; is not Mevushal, and contains 13% alcohol by volume. At the price, this wine earns a very high QPR (Quality to Price Ratio) recommendation.

Chill well and enjoy this wine while it’s still

young, or cellar for up to 3 years longer.

The wine has a novel label with a postmark on the front, which becomes visible at the correct serving temperature of 46-48°F. Pair this wine with grilled sea bass, ceviche, spicy fish tacos, seared tuna with tropical fruit slaw, creamy Greek-style pea soup, fried Padrón or Shishito peppers, or soft, creamy cheeses.

Pescaja Solei Terre Alfieri Arneis 2019 Another great white wine of similar style representing an amazing wine region is a grape you also probably never heard of — the Italian Arneis.

Owned and managed by Beppe Pescaja, the Pescaja Winery is located in the Piemonte (Piedmont) region of Italy, source of some of the country’s oldest and most soughtafter wines.

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exposure to sunlight is maximized. The climate here is hot and humid during the summertime and cold in the winter, with year-round precipitation. Fog during the autumn season is common, and provides a cooling effect, beneficial for many varieties grown here.

The Arneis grapes used for this wine are grown and harvested in the Terre Alfieri region in southern Piemonte, on sandy soils, at altitudes ranging from 130 to 350 meters above sea level. Arneis has a reputation as being a troublesome variety — it is lowyielding and susceptible to powdery mildew and in warm seasons, struggles to retain useful levels of acidity. All of the above supports the theory that the variety’s name is derived from a Piemontese word meaning “little rascal”. Arneis was also once known as Nebbiolo Bianco.

On the palate, we taste concentrated yellow fruit, banana, lemon, honeydew, lychee, as well as floral nuances, almond, and hazelnut along with nicely bracing acidity and loads of flinty minerals.

Allow this white wine to come up almost to room temperature for greatest enjoyment.

Drink now, or store for up to 5 years longer.

Pairs well with baked salmon, turkey, or chicken dishes.

This wine is mildly oaked, and has a smooth, supple, and lightly oily mouthfeel, and is medium bodied. Alcohol content is 13% by volume, and this wine is not Mevushal.

Serve slightly chilled and enjoy now, or cellar for another 2-3 years. This refreshing white wine pairs well with lemon sole, spaghetti with garlic and olive oil, hard aged cheeses, or Waldorf salad.

These are great white wines that I highly recommend trying, but represent only the tip of the iceberg of what’s available. I urge you to continue to try new and different wines that challenge your assumptions and your palate. If you would like to learn more about wine, and particularly more about kosher wine, please go ahead and follow me on Instagram @kosherwineguy, and subscribe to my blog kosherwinelife.com. We have lots of new and exciting developments, as well as offering a unique curated wine club available for those of you in New York.

This elegant white wine is made from 100% Roussanne grapes and is harvested completely by hand at the Domaine Netofa Winery. The Roussanne grape variety is also one of the more popular grapes produced in the northern Rhone Valley in France.

Netofa Winery, established in 2006, is located in Mitzpe Netofa, with the vineyards located at the foot of Mount Tabor in the Lower Galilee region in northern Israel,

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The nose on this bright, golden colored, medium-to-full bodied dry white shows plum, pear, apricot, toasted walnuts, peach, and apple, with mineral, earth, and orange blossom floral notes.

This fruity and fresh well-structured complex and fragrant dry white wine is pale yellow in color, with notes of lemon, elderberry, peach, apricot and flint on the nose.

Now that you’ve gotten a taste of the Old World, let us try a wine and winery that takes all that influence and further develops it with our own holy land of Eretz Yisroel. Let’s head up north, where we can share a glass of the Domaine Netofa Tel Qasser White 2017.

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The creators of this wine are the winemaker Pierre Miodovnik, who spent many years producing wine in France, Spain, and Portugal; and Isaac Thor, who has lived and breathed the vineyards in the land of Israel for many years.

On the palate, we get a slightly oily texture with nicely balanced acidity, along with layers of green apple, stone fruit, melon, quince, lemongrass, vanilla, and mineral flavors. Aged for 10 months in French oak barrels, this non-Mevushal wine contains 13.5% alcohol by volume.

Domaine Netofa Tel Qasser White 2017

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whose landscape is characterized by rocky elevations of well over 1500 feet.

The relatively high rainfall and cool climate attribute to the fresh and vibrant flavors of the wines grown here.

Noah Morris is a wine connoisseur and sommelier, holding the Wine Spirits and Education trust level 2 certification in wine and spirits. This is a side hustle and a passion for Noah, who is a professional digital marketer and owner of the digital marketing agency Tevahmedia, where he helps Jewish owned businesses and non-profit organizations execute effective marketing strategies to grow their reach, revenue, and impact.

Learn more about Noah and his firm at Tevahmedia.com.

www.mochers.com

BY: AARON BALKANY

I

have been deeply involved in the cannabis and hemp industry for almost a decade. Particularly, my expertise lies in extraction from the plants and infusion of their derivatives into delicious, all-natural, kosher edibles.

Together with the team leaders at Kosher CBD, Mendy S. and Shloimy R., our aim is to provide customers with the highest degree of quality and kashrut at a price that will not break the bank. To educate our clients about CBD+ products, we felt it necessary to dispel some rumors and stigmas and to validate some of the medical research on cannabis and hemp.

Welcome to part one of the world of CBD and the host of beneficial substances derived from the ancient hemp plant! This is the first in a series of informational segments on hemp, marijuana, cannabinoids, and how to use them. To be clear, this is meant to provide information and education on cannabis and its derivatives, and NOT to be used for legal or medical guidance.

This information has been culled from extensive research, beta-testing, lab results, and scientific journals. Our hope is that you will come away more informed and less wary when considering the nutraceutical and pharmaceutical benefits hemp has to offer.

Public interest in and the availability of CBD have grown extensively due to its promising health benefits. People use CBD to help with a wide variety of physical and mental issues, including pain, nausea, addiction, and depression.

Although scientific studies have not confirmed CBD’s usefulness for all these conditions, available evidence suggests that CBD works with the endocannabinoid system, which is a signaling network.

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CBD, or cannabidiol, is non-intoxicating and one of the more than 540 phytochemicals found in the Cannabis sativa (C. sativa) plant. THC, or delta-9tetrahydrocannabinol, is the compound that gets people high. It is the difference between THC levels found in hemp and cannabis that has caused so many legal complications.

What is hemp?

Hemp is a specific variety of C. sativa.

People have grown hemp for hundreds of years, using it to make rope, clothes, sails, food, and much more. Industrial hemp has an equally long history in the United States – Thomas Jefferson, the third president, grew it himself.

The 2018 Farm Bill considers C. sativa plants 74 |

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with less than 0.3 percent THC as hemp or industrial hemp. Producers can grow it legally across most of the U.S. (excluding three states), subject to strict regulations.

Hemp plants do contain THC, but at very low levels. However, certain types of processed hemp, such as tinctures, gummies, or capsules, can still cause euphoria. In most cases, manufacturers use the leaves and flowers of the hemp plant to make CBD products.

What is cannabis?

There are three standard varieties of cannabis plants: C. indica, C. sativa, and C. ruderalis. There is also a range of hybrid plants that are a mix of these three strains.

These cannabis plants contain much higher and varying levels of THC than hemp

plants. Besides containing more THC, these plants also tend to contain less CBD than hemp plants, and the difference has become steadily more pronounced. A 2016 analysis found that the average potency of cannabis plants rose from about 4% in 1995 to 12% in 2014. Average CBD levels decreased from 0.28% in 2001 to less than 0.15% in 2014.

Cannabis CBD vs. Hemp CBD Cannabis and hemp plants contain both CBD and THC, along with more than 540 other substances. The main difference between the two plants is the amount of each compound they contain. Cannabis contains more THC and less CBD. Hemp contains more CBD and less THC. www.mochers.com

Most importantly, the benefits of CBD do not change whether it is cannabis-derived CBD or hemp-derived CBD. Common side effects, such as an upset stomach, tiredness, or feeling on edge, remain the same. This is because the chemical makeup of CBD does not change depending on which plant it comes from. However, the amount of CBD available for extraction does depend on the source. The hemp plants contains far more CBD, making it a more lucrative option for manufacturers and the option with the least potential legal ramifications.

The main difference between hemp CBD and cannabis CBD is their legal status. According to the 2018 Farm Bill, products made from plants that meet the legal standards of hemp are legal across most of the USA, except three states.

Products made from plants that have higher levels of THC are not legal under this statute. However, it is important to note that all CBD products must have less than 0.3% THC, so even those made

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from cannabis-derived CBD should contain less than this amount. The United States Drug Enforcement Administration (DEA) consider any CBD products containing more than 0.3% THC as a Schedule I drug in states where the recreational use of cannabis is not legal.

Summary • CBD is attracting considerable public interest because of its promise in treating various physical and mental health issues, even though there is no scientific evidence to prove these health claims.

• Hemp and cannabis are two different varieties of the C. sativa plant with hemp containing more CBD and minimal THC.

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•

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Most CBD products are made from hemp plants, as they contain far more CBD and almost no THC, which is the compound that creates the high.

Individuals considering using CBD for physical or mental challenges should inform their doctors to make sure it does not interact with any medications they may be taking.

The main difference between hemp CBD and cannabis CBD is legal standing.

Thank you for reading and stay tuned for Segment Two, in which we will look at how the cannabinoids contained within the plant get from the ground into a beautifully infused edible.

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FOOD SNA Y

our favorite sports drink is now available in a frozen format!

New POWERADE® Sports Freezer Bars. Each bar, available in sizes ranging from 1.5oz to 5.5oz, will feature POWERADE's ION4 Advanced Electrolyte Solution, that helps replace the sodium, potassium, calcium, and magnesium lost in sweat, as well as Vitamins B3, B6, and B12.

And they are kosher!

Products are currently rolling out to stores and online nationwide and are available in two classic POWERADE® flavors – Fruit Punch (red) and Mountain Berry Blast (blue).

Mentions: @powerade @jelsertco Kosher Certified @oukosher

K

oma is a traditional, authentic kosher omakase dining experience, with a variety of unique & exotic fish from all over the world, brought to you in the heart of brooklyn. Koma stands for ‘ko’sher ‘oma’kase.

The Line Up • Otoro with fresh wasabi on top • Triple toro • Yellowtail belly with scallion • Sake Sakura maki (lightly seared salmon with tomato) • Salmon roe ikura Mentions: @komasushinyc for inviting @teamgrowth @kosherlicks for a true omakase experience!

Cuisine: Japanese Sushi Poke Atmosphere: Casual Dining 1618 Ave M, Brooklyn, NY 11230 (718) 758-5311 Kosher Certified Pareve, Vaad Hakashrus of Flatbush

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D ACKIE M

BY: YISROEL ZUCKERMAN

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ew Mountain Dew Frost Bite Zero Sugar, available exclusively at Walmart.

The melon-flavored beverage is the brand’s alternative to the original flavor, delivering the same “bold charge and flavor” now with zero sugar.

Additionally, the brand is also expanding its packaging offerings of original Mountain Dew Frost Bite by adding 24-can packs to the lineup.

Both the Original and Zero Sugar varieties are Walmart exclusives.

Available now @walmart News @pepsico

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he all new and limited edition: PEACH HABANERO POTATO CHIPS

If you like sweet and the right amount of HOT, you’ll love these chips. Sweet and salty, tangy and spicy, they’ll carry you away with their burst of fruity peach flavor and peppery habanero heat.

What do Y’ALL think of the new Southern Peach Habanero?

Yisroel Zuckerman Is a contributor for Mochers Magazine.

Follow his snack experience @kosherfoodie_stalker

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THE BAIS BARBER

1

Stop using the 5-in-1:

There’s no way that this mystery soap can properly clean and moisturize your hair, face, and body. Why not use hand soap while we’re at it? Cheap shampoos tend to be formulated with harsh ingredients that can dry out your hair. Find a more natural shampoo that is right for your hair type.

Condition more:

2

This step is more important than you think. It helps keep your hair smooth, hydrated, and shiny. After using conditioner, you should find your hair softer and less tangled. It should be used after shampooing to replenish moisture that shampoo strips away.

3

Shampoo less:

I still highly recommend a shower. Everyone needs that.

However, your hair does not need the shampoo every day.

Why not clean your hair? Everyone’s scalp produces sebum and oils that are crucial to keep your hair and scalp hydrated.

Washing with shampoo too often strips these oils away and leaves your head dry. It’s recommended to wash with shampoo 2-3 times a week unless you have particularly dirty or oily hair.

Be gentle:

4

Hair is fragile. Rubbing your head with a towel like it’s the hood of a car is not what it needs. It’s especially important to be gentle while your hair is wet. Hair absorbs water, making it more elastic and prone to breakage. Use a quality hairbrush, let it air dry, and avoid heat tools.

5

Use hair oils or leave-ins:

Many of us do not naturally have soft, silky hair, but that doesn’t mean it’s far from reach. Aside from taking proper care of your hair, putting on a little specialized cream or oil can make dry hair instantly feel soft and moisturized.

Whether you experience dry, rough, or thinning hair, there are many oils or leave-in conditioners that will help you feel a difference. Just a bit after a shower, either alone or followed by some styling product, will do a trick.

BY: ELI JAFFE

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6

Find the right barber:

You want your hair to look good? All the hair care in the world can’t protect you from a bad haircut. Even great hair can be ruined by a bad haircut and even the worst hair can look good with a great haircut. Your barber should be on speed dial. Like it or not, he is one of the most important people in your life. A large part of your physical appearance is accredited to him, for good or bad.

Get the right haircut:

7

The right barber will work with you to find the haircut that suits you best. It may not happen right away, but that’s why it’s important to stick with one barber. Over time, your barber should learn your hair and preferences and will fine-tune your haircut until it’s 100% on point.

8

Use the right product:

There’s a good product out there for everyone’s hair. Don’t like it too shiny? Don’t like it too hard? Don’t like it greasy? There are still good products out there that will suit your needs and keep your hair where you want it. Know your hair type and find a product that caters to it. The right product can make thin hair look more full. The wrong one will make it look even thinner. The right product can make curly hair fresh and bouncy. The wrong one can make it frizzy and heavy.

Eat right:

9

The most common cause of hair loss is genetics. However, many other factors can affect your hair health. Lack of proper nutrition and vitamins from your diet can cause hair loss over time. People with protein-deficient diets and extreme and sudden weight loss can experience thinning hair. Fatty fish, eggs, greens, and nuts are good for your overall health, and especially hair health.

10 Chill out:

Another factor that can affect hair loss is stress. An occasional bad day or week won’t move your hairline up, however chronic stress or psychological trauma can lead to losing some or even all of your hair temporarily. In most cases, hair loss from stress is not permanent.

ALTHIER HAIR

Eli Jaffe is a contributor for Mochers Magazine. Follow his hair care experiences on Instagram @the_bais_barber

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DRINKS

Is Bourbon the New

Scotch?

S

ince time immemorial (or at least since 1495), scotch has always been the staple at the Kiddush club.

BY: YEHUDA PITTERMAN

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Back in the day, we all remember the blended Scotch at our grandfathers’ Kiddush club. You had Chivas Regal, Crown Royal, or Canadian Club (unless your grandfather was Chassidish, in which case it was Slivovitz and Old Williamsburg, with sponge cake, of course) and if you were really fancy, you had some Johnny Walker. As single malts became more popular and prevalent in the late 80s and early 90s, The Glenlivet (yes, its official name is THE Glenlivet) and McCallan overtook Dewar’s and J&B as the must-haves at any self-respecting kiddush club. As additional distilleries started importing more varieties and people’s palates matured, we entered the start of the golden age of scotch. Besides the classic single malts, people began discovering smoky and peaty scotch (what exactly is a smoky or peaty scotch is a topic for a future date), and Lagavulin and Laphroig became common sights. While scotch became more popular, good old fashioned American bourbon became “old fashioned” and out of style and the people who drank it were looked down upon. (It bears mentioning that you should never make fun of someone’s drink of choice if it’s what they enjoy— they’re entitled to enjoy themselves, even if they’re wrong.) It had a reputation of being the drink for those who couldn’t appreciate a single malt scotch, besides a few exceptions like Woodford and Basil Hayden.

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Beer Barrel Bourbon AMAZING! It was the first bourbon that I really liked.

Angel’s Envy At one point, they even partnered with Kedem and had a hechsher.

In spite of all of that, an extraordinary thing happened — bourbon became popular and mainstream. If you go to most liquor stores nowadays, the bourbon selection has probably doubled, and people are unabashedly drinking bourbon by kiddushim. People began to realize that there actually are some very decent bourbons, including some very high-end bourbons, and they might even prefer some bourbons over some scotches. Once you realize that there are some good and even great bourbons out there to try, after years of drinking scotch, you might not know where to start. First of all, here’s a very important life lesson when it comes to buying alcohol: Always speak to the sales people at your local liquor store. They are usually very knowledgeable (I mean, it is their job) and very helpful. That being said, although I’m personally more of a scotch guy, here’s my (slightly eclectic) list of bourbons that I have personally enjoyed, excluding some of the more famous ones like Woodford and Basil Hayden.

Yehuda Pitterman is a contributor for Mochers Magazine.

Wild Turkey 101 I told you it was eclectic!

Spring Mill Around $30 and somehow delicious

Bulleit Probably one of the most underrated bourbons

Michter’s Jeffersons Especially their special editions

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Widow Jane

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M FITNESS

The gyms are closed is no excuse.

BY: JEREMY URBACH

Russian Twists

Jeremy Urbach is a contributor for Mochers Magazine.

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ne of the things about this pandemic that has really annoyed me was that all the gyms were forced to close down.

This meant that many avid gym-goers like myself had to step into a whole new territory of exercise: bodyweight exercises, which are exercises using only the weight of your body. This especially took a toll on me; as someone who enjoys lifting weights and swinging kettlebells, my university's gym facilities being closed meant that I had to stay in my room and work out without equipment.

But over the months, I became familiar with many bodyweight workouts and have even learned ways to alter them to reap more muscle-building benefits. I'm going to let you tzadikim in on three of my favorite bodyweight exercises that hit all areas of the body, work up a good sweat, and will definitely help you cut down the kugel gut.

Push Ups Push ups are an excellent upper body exercise that you can do anywhere.

Push ups will hit your chest muscles and also work your shoulders, triceps, and back.

If you’re ready for something a little harder, you can do diamond push ups with your hands together, so your fingers form a diamond. If you want even more of a challenge, try clap push ups.

Squats Squats are the ultimate lower body workout.

While gym-goers usually like to squat with heavy weights to bulk up their legs, we can do bodyweight squats to make our legs stronger and get our heart rate up. When squatting, make sure to keep your feet shoulder-width apart and your knees in line with your toes.

If you want to make it harder, hold the squat position for longer. If that gets too easy, try single-leg squats, AKA pistol squats, by doing the regular squat movement, but on only one leg.

Russian twists are an excellent workout for your core and can get your heart rate pretty high. To perform them, rest your tailbone on the floor with your legs off of the ground in front of you, then twist from side to side until your abs can’t take anymore. You can make this exercise more challenging by holding something in your hands, like a water bottle. For even more of a challenge, try and keep your legs locked in place.

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