Kosher soul food on the menu at Touro dining hall
by Rob Gloster
Tomato fennel soup. Roasted sweet potato, kale and sausage. Fried red snapper and grits topped with roasted tofu and okra. Sautéed garlic spinach and dirty rice. Cheesecake for dessert.
All kosher. And that’s not even the surprising part.
Chef Ray Nottie has created day-of-the-week themes for his kosher menu at Touro. (Photo/Diyosa Carter)
Copyright 2005 - 2017, Touro University, All Rights Reserved.