Wolfgang Puck Catering teamed up with the Spertus Institute of Jewish Studies to launch a new service called Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck, which offers off-premise catering with full-service capabilities. (The kosher cuisine previously was only available at the institute). Chef Laura Frankel, author of Jewish Cooking for All Seasons, oversees the new menu and adheres to the Chicago Rabinical Council's standards of kashruth (Jewish dining laws). Among the offerings are hors d'oeuvres, soups, three-course dinners, and buffet stations, with items like tamarind-and-pomegranate beef in spiced flat bread, chilled heirloom tomato soup wth cucumber-lime sorbet, and entrees such as coconut-crusted salmon, pan-roasted duck breast, and honey-ginger-glazed rack of lamb. Buffet stations can be themed around Asian, Italian, or Southern cuisine; the firm can also prepare kosher sushi stations.
