he problem with most Kosher cooking, it seems, is that chefs approach the restrictions as just that - restrictions. That’s what makes Abigael’s such a refreshing new approach to Kosher cooking: he doesn’t work in terms of restrictions or limitations, but rather vast possibilities within strict parameters. It’s a bit like Iron Chef, where they have to include a certain ingredient in every dish but find new and different ways to do so, like Wasabi Pie.

Except rather than Wasabi pie (which sounds delicious, by the way), celebrity chef Joe Nathan creates all sorts of New American cuisine not often associated with Kosher cooking. Perhaps one of his best creations is the venison chili, a dish which won him first prize in a prestigious chili cook-off that wasn’t restricted to kosher entries (there I go with that word ‘restricted’ again). Also of note are the various types of steak, the cedar plank salmon, and the Peking duck. Notably missing are matzah ball soup and gefilte fish. What, you don’t like gefilte fish already?