Farm-to-table Mediterranean catering
Chef David Feldman's seasonal Israeli and Mediterranean kitchen, for weddings, celebrations, corporate events and private dinners.
New York · Tri-State Area
South Florida
From the field
Seasonal produce
To the table
Long tables, outdoors
Chef David Feldman
Kedma means
eastward
It is the direction of the kitchens Chef David grew up with in Haifa, and of the way KEDMA cooks today: vegetables at their season, breads and spreads made by hand, meat over live fire, and long tables where everything is passed from guest to guest.
קדמה
Kedma, Hebrew: eastward. Also forward, progress.
Setting out the feast: roasted vegetables, sesame bread and tomatoes.
The season film
A table shaped
by the season
Herbs from the market, tomatoes in the pan, pomegranate over roasted eggplant, and a long table set outdoors. Our kitchen, in daylight.
From intimate gatherings
to grand celebrations
Private chef dinners start at ten adult guests. Weddings, corporate events and celebrations scale to four hundred guests and more.
Planning a wedding, a dinner or a celebration? Tell us the date and the number of guests.
Our menus are kosher-style, prepared with Glatt Beit Yosef meats. Mashgiach supervision can be arranged upon request.
How it works
From first call
to the last plate
Four steps, one kitchen: from the first conversation to the last plate at your table.
I · Conversation
A first conversation
Tell us the date, the number of guests, the venue and the kind of table you imagine.
II · Menu
A menu for the season
Chef David writes the menu around the season, your guests and the way you want to serve.
III · Fire
The kitchen and the fire
On the day, our team cooks, plates and runs the live stations, from the grill to shawarma.
IV · Table
The long table
Guests sit, pass and share. We look after the table until the last plate.
The chef
Chef David Feldman
Raised in Haifa and cooking in New York, Chef David builds every KEDMA menu on Israeli and Middle Eastern tradition, produce from local farms and the precision of French technique.
KEDMA works with local farmers and suppliers, so every dish is as fresh as its season allows.
Raised in
Haifa, Israel
Based in
New York City
Guests
Private dinners from 10 · Events up to 400+
Catering across
NYC, NJ, CT & South Florida
A season
at the table
Breads, spreads, fire and long tables, from KEDMA’s own kitchen and events.
Jerusalem sesame bread, made for the table.
Grilled steaks, sliced for the table.
Hummus with chickpeas, olive oil and zhug.
Pomegranate over roasted eggplant.
Setting the long table in the barn.
Questions
before the table
Is KEDMA a kosher caterer?
Our menus are kosher-style, prepared with Glatt Beit Yosef meats. Mashgiach supervision can be arranged upon request.
Serving New York City, New Jersey, Connecticut and South Florida.
917-270-7976 · info@kedmanyc.com
Do you cater in South Florida?
Yes. KEDMA is based in New York and caters events in South Florida too. Tell us the date and the venue, and we plan the kitchen around them.
How many guests can you serve?
Private chef dinners start at ten adult guests. Weddings, corporate events and celebrations scale to four hundred guests and more.
Which service styles do you offer?
Plated dinners, family-style feasts, buffets and live stations such as the grill and shawarma.
What does farm-to-table mean at KEDMA?
We work with local farmers and suppliers and build each menu around the produce that is in season.
Plan your event
Tell us about
your table
Share the date, the number of guests and the venue. Chef David or our events team will reply personally.
