Tag Archives: Kosher

Show 657, December 13, 2025: The Milky Way, Los Angeles with Executive Chef Phil Kastel – Special Hanukkah Boxes

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Phil Kastel of PK+J Hospitality Group

“The Jewish Festival of Lights, Hanukkah, starts at sundown on Sunday, December 14th. A tradition at The Milky Way (a long-established Kosher-Dairy restaurant) in the Pico-Robertson area of Los Angeles is the availability of special Hanukkah Boxes available from December 14th through December 22nd.”

“The Latke Kits contain a dozen crispy Latkes with sour cream and Chef Phil Kastel’s house-made apple compote along with reheating instructions.”

“The salivating Sufganiyot Box features six decadent Jelly Doughnuts made by The Milky Way’s friends at Mensch Bakery.”

“Each order comes beautifully packaged in Milky Way’s blue tulip boxes and make perfect additions to any holiday gathering. Add a handwritten gift note at no extra cost. Their Hanukkah Boxes will be available for curbside pickup and delivery via their website (minimum 48 hours’ notice required). Last-minute orders can be placed via DoorDash, or by calling the restaurant directly at 310-859-0004.”

The Milky Way’s executive chef, Phil Kastel, joins us with a decorative Latke Box at the ready.

Show 608, December 21, 2024: Joan Nathan with My Life in Recipes & A Sweet Year

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Joan Nathan at Melissa's Produce

NOTE: Due to technical issues at KLAA, the majority of hour two was not recorded and we don’t have podcast segments for segments 6-8. The SoCal Restaurant Show apologizes for the inconvenience.

“Acclaimed cookbook author Joan Nathan is the authority on Jewish cooking, heralded as the “queen of American Jewish cooking” (Houston Chronicle) and “the grande dame of Jewish cooking” by the New Yorker.” New books for her this year are a memoir, My Life in Recipes, and A Sweet Year.

“My Life in Recipes (Knopf, April 9, 2024) is Joan’s memoir told through food and the recipes that have defined her life. She looks back at her family’s history and shares stories of her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Joan has spent decades discovering Jewish cuisine from around the world and redefining Jewish cooking in America—here, she recounts her career as a food writer, as well as her marriage, motherhood, and family celebrations, all told with accompanying recipes to share the nourishment, flavors, and community around food that Joan has cultivated in her life.”

“A Sweet Year (Knopf, November 19, 2024) is an updated version of Joan’s 1987 book The Children’s Jewish Holiday Kitchen, with new recipes, photos, and more, for Joan’s grandchildren’s generation. It covers nine Jewish holidays and includes step-by-step instructions for kids and their families to prepare accessible feasts for celebrating and marking the special occasions. Recipes also specify the ingredients, equipment, and steps suitable for children to do by themselves or with adults.”

“Joan Nathan is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won both the James Beard Award and the IACP Award, and King Solomon’s Table, which won an IACP Award and a Gourmand World Cookbook Award. She shares her time between Washington, DC, and Martha’s Vineyard.”

Joan graciously shares her recipes for Rugelach with Raspberry Walnut Filling, Date Tahini Banana Milkshake and Golda Meir’s Chocolate Chip Cookies from A Sweet Life.

Joan Nathan takes a break from her ongoing, busy book tour to join us.

Show 502, December 3, 2022: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles

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Phil Kastel of PK+J Hospitality Group

It’s holiday Latke Time at The Spielberg Family’s (yes, the entertainment Spielberg Family) kosher diary restaurant, The Milky Way, located in the Pico / Robertson neighborhood of Los Angeles.

“There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.”

“A local legend in her own right, The Milky Way’s Leah “Lee Lee” (Spielberg) Adler’s restaurant has been an institution for more than 30 years. Her recipes are next level, and after her passing several years ago, The Spielberg Family is lovingly carrying on her legacy.”

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. The restaurant soon became known in the global Jewish communities, and among the general public too! Leah was a devoted mother to her four children and a beloved friend and employer. She will always be an iconic figure, revered by so many. Her memory is forever a blessing and her spirit lives on inside Milky Way, its food and community always.”

“A Holiday latke kit is $36 for a dozen and includes fresh, house-made apple compote and sour cream through Door Dash or by calling (310) 859-0004.”

New menu items include Salmon Piccata Linguine, Edamame Falafel Burger and Roasted Vegetable Chili featuring winter squash, black beans, corn, carrots, bell peppers, scallions, olives, tomatoes, cilantro, cheese, crispy tortilla strips and avocado. Added options for Sunday Brunch are on the refreshed menu for January.

We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Show 452, November 20, 2021: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part One

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Nancy Spielberg of the Milky Way

“The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are warmly welcomed.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant (A Kosher Dairy restaurant) in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai. Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as a living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu.

For Hanukkah (and beyond) a custom latke kit To-Go (containing 12 latkes) with house-made apple compote and sour cream is now available. Among other menu items The Milky Way is known for are Leah’s cheese blintzes with strawberry preserves and their Halibut, beer-battered fish & chips. Also, trout amandine and other seafood specialties are on the menu. Dessert specialties include a classic cheesecake with blackberry compote and a rich carrot cake with cream cheese icing with toasted coconut.”

The Milky Way is open for Lunch and Dinner Monday through Thursday. Brunch and Dinner on Sundays. Closed for The Sabbath on Friday and Saturday.

Nancy Spielberg (Leah’s youngest child) and Chef Phil Kastel are our guests to chronicle the inspiring revival of The Milky Way.

Show 452, November 20, 2021: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part Two

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Phil Kastel of PK+J Hospitality Group

“The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are warmly welcomed.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant (A Kosher Dairy restaurant) in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai. Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as a living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu.

For Hanukkah (and beyond) a custom latke kit To-Go (containing 12 latkes) with house-made apple compote and sour cream is now available. Among other menu items The Milky Way is known for are Leah’s cheese blintzes with strawberry preserves and their Halibut, beer-battered fish & chips. Also, trout amandine and other seafood specialties are on the menu. Dessert specialties include a classic cheesecake with blackberry compote and a rich carrot cake with cream cheese icing with toasted coconut.”

The Milky Way is open for Lunch and Dinner Monday through Thursday. Brunch and Dinner on Sundays. Closed for The Sabbath on Friday and Saturday.

Nancy Spielberg (Leah’s youngest child) and Chef Phil Kastel continue as our guests to chronicle the inspiring revival of The Milky Way.

Show 443, September 18, 2021: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook

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Beth Lee author of the Essential Jewish Cookbook

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.”

“With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.”

“Beth A. Lee grew up on the East Coast before moving to Northern California, far away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and pursued a marketing career in Silicon Valley.”

“In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.”

Beth shares her recipe from The Essential Jewish Baking Cookbook for Sweet Challah Rolls with Apple Currant Filling.

Beth Lee is our guest with rolling pin in hand.

Sweet Challah Rolls with Apple Currant Filling

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Sweet Challah Rolls by Beth A Lee

Recipe excerpt from:
The Essential Jewish Baking Cookbook
by Beth Lee

Dairy-free, Nut-free, Pareve

Prep Time: 40 minutes Inactive Time: 30 minutes Cook Time: 27 minutes

Challah rolls filled with apples and currants are the ideal sweet baked good for Rosh Hashanah, the Jewish New Year. I originally developed this recipe for a High Holidays cooking class, but these little gems are perfect all year round. Ready faster than a traditional challah recipe, these rolls are also versatile: Leave the filling out, make one loaf instead of individual rolls, or double the recipe and freeze some for another day. Makes 8 rolls

For the dough

  • 2 ¼ teaspoons (7 grams/1 packet) active dry yeast or instant yeast
  • 3 ½ cups (438 grams) all-purpose flour, plus more for kneading
  • ¼ cup (47 grams) granulated sugar
  • 1 cup (235 grams) warm water (105°F to 115°F)
  • 1 large egg
  • ¼ cup (56 grams) vegetable oil
  • 1 ½ teaspoons kosher salt

For the filling

  • 1 cup (118 grams) chopped and peeled sweet firm apple
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ cup (36 grams) currants or raisins
  • 2 teaspoons cinnamon
  • 2 tablespoons granulated sugar

For egg wash

  • 1 large egg
  • 1 teaspoon water
  1. Mix: In the bowl of a stand mixer, whisk together the yeast, flour, and sugar. Add the warm water, egg, oil, and salt.
  2. Knead: Using the stand mixer fitted with the dough hook attachment, knead on medium-low speed for 3 to 4 minutes, making sure the dough is thoroughly combined and scraping down the sides as necessary. Once kneaded, the dough should be smooth and pulling away from the sides of the bowl. If the dough is overly sticky, add flour, 1 tablespoon at a time, as necessary.
  3. First rise: Remove the dough from the bowl, form it into a round, and place it on a sheet of parchment paper. Use your finger to poke a 1-inch hole through the center of the dough. Cover the dough loosely with a kitchen towel and let rest for 30 minutes.
  4. Make filling: While the dough is resting, in a medium bowl, combine the chopped apple, lemon juice, currants, cinnamon, and sugar. Set aside.
  5. Prep: Line a baking sheet with parchment paper.
  6. Fill and shape: Divide the dough into 8 equal pieces. Flatten a piece into a roughly 6-by-4-inch rectangle and spread a heaping tablespoon of filling down the center. Close the dough up around the filling and gently roll it out with your hands to a roughly 9-inch rope. Loosely coil the rope, tuck the end under, and pinch to seal. Repeat with the remaining pieces of dough to create 8 rolls. Place on the prepared baking sheet.
  7. Second rise: Loosely cover the challah rolls with a kitchen towel, set in a warm location, and let rise for about 30 minutes, or until the dough slowly springs back when poked with your finger.
  8. Preheat: Preheat the oven to 375°F.
  9. Egg wash: Whisk together the egg and water. Use a pastry brush to coat each roll with the egg wash, getting into all the nooks and crannies.
  10. Bake: Bake the rolls for 5 minutes at 375°F, then lower the heat to 350°F and cook for about 22 minutes longer. Transfer to a wire rack and cool at least 30 minutes before serving.

Show 360, February 15, 2020: The Milky Way, Kosher Dairy Restaurant, Los Angeles Part One

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Phil Kastel of PK+J Hospitality GroupLeah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the proprietress and heart of the kosher dairy restaurant, The Milky Way.

In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) reimagined and reopened The Milky Way in February of 2019 with a new look and an updated, appealing and streamlined kosher menu.

A Sunday Brunch menu was added right before Mother’s Day last Year. The varied selections range from Huevos Rancheros with Black Beans, Ranch Sauce, Fried Eggs, Feta Cheese, Lima Cream, Olives and Avocado to the Impossible™ Green Chile Breakfast Burger with fries. Also Brunch Cocktails (think Beermosa with IPA and Grapefruit Juice) and creative non-alcoholic Mocktails. Live piano music (played on Leah’s restored piano) is part of the Sunday Brunch experience.

The Milky Way serves Lunch and Dinner Monday thru Thursday. Friday is lunch only. Closed on Saturday. Sundays feature Brunch and Dinner.

Executive Chef & Restaurant Consultant Phil Kastel of PK+J Hospitality Group is the Creative Chef at The Milky Way and is out guest.

Show 360, February 15, 2020: The Milky Way, Kosher Dairy Restaurant, Los Angeles Part Two

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Phil Kastel of PK+J Hospitality GroupLeah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the proprietress and heart of the kosher dairy restaurant, The Milky Way.

In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) reimagined and reopened The Milky Way in February of 2019 with a new look and an updated, appealing and streamlined kosher menu.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai.”

“Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

Show 317, March 30, 2019: Executive Chef and Restaurant Consultant Phil Kastel, The Milky Way, Los Angeles Part One

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The Speilberg Family with the late Leah Spielberg Adler Leah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the larger-than-life proprietress and heart of the kosher dairy restaurant, The Milky Way. In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) has reimagined and reopened The Milky Way (after an extensive renovation) with a fresh new look and an updated, appealing and streamlined menu of tasty kosher fare.

“Ms. Adler, whom friends and family alike referred to as “LeeLee,” was a concert pianist and an artist, and also a proud mom of four talented children – Steven, Nancy, Anne and Sue Spielberg, a fact that was celebrated throughout the restaurant in the form of a memorabilia-filled room that became as much a salon as the perfect place to drop by for a plate of blintzes.”

“Our mom had a gypsy spirit that was larger than life itself, with an unstoppable energy and a fiery confidence that was reflected in the halls of The Milky Way,” said the Spielberg family in a joint statement. “LeeLee opened the restaurant with the vision of offering fine kosher food to the Jewish community in Los Angeles at a time when such a thing didn’t exist. Though her passing left a deep void in our hearts, we hope the new Milky Way will not only honor her memory, but also give back to the community she loved so deeply.”

“The Milky Way may be a kosher dairy restaurant, but it is also a New American Kosher restaurant,” said Chef Phil Kastel. “We wanted to create an inclusive and welcoming place for everyone, regardless of their faith or adherence to a specific dietary restriction. What will resonate with diners most is just how comforting the food here is – all the dishes on the new menu honor LeeLee and her unique tastes and are updated but true to her legacy at the same time.”

Executive & Restaurant Consultant Phil Kastel of PK&J Hospitality Group is the Creative Chef at The Milky Way and is out guest.

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