Hotel kitchens go kosher
The number of kosher kitchens in U.S. hotels continues to grow, and the latest opened this month at the Hyatt Regency Minneapolis.
One of the largest hotel properties in the Twin Cities, the hotel says the kitchen is "a welcoming venue to the Jewish community."
The separate on-site banquet kitchen and full kosher menu can accommodate the dietary needs of Orthodox Jewish travelers, who eat only kosher food in kosher facilities, as well as cater kosher events, including Jewish weddings and bar and bat mitzvah celebrations.
The hotel’s extensive kosher menu is available upon prior request for groups or individual guests.
Kosher food must adhere to strict religious standards, and cannot be prepared or served with the same dishes or utensils that were previously used to make non-kosher food.
Dairy and meat products must be kept separate and cannot be served at the same meal or on the same dishes, for example. Meat and processed foods of many kinds must be certified kosher. And no pork or shellfish is allowed, in the kitchen or on the dishes, under any circumstances.
A kosher kitchen also requires supervision by a rabbi to ensure all the laws are followed.
The Hyatt Regency Minneapolis’s separate kosher kitchen contains all stainless-steel appliances, and two sets of kitchen equipment and utensils to accommodate both meat and dairy meals. The kitchen is under the supervision of Rabbi Shimon Perez of the Kehila Kashruth of Minnesota.
TotallyJewishTravel.com lists 140 kosher hotels around the world, and KosherToday.com reports 40 kosher kitchen in U.S. hotels, including the Loews Hotel in Santa Monica, the Four Seasons Boston and the Grand Hyatt Atlanta. There’s even one in the Warsaw Marriott.
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