How To Keep Kosher While Getting Sloshed; Mochi Master Mikawaya Opens New Plant

• Time to get mazel trashed? If you’re wanting to booze it up this Hanukkah while still keeping kosher, vodka company L’Chaim also makes kosher rum, tequila, and wine. [NYDN]

• Mochi creators Mikawaya have opened nearly 103,000 square-feet of a new all-in-one facility near Downtown. [PR Newswire]

• California Pizza Kitchen opened its first company-owned location in China. [Market Watch]

• A local student named Trevor Felch finds it’s not completely impossible to get into LudoBites without an initial reservation. [Pomona Student Life]

• The opening of a Palm Desert location of Mastro’s is being delayed until next March. [My Desert]

• It’s not Per Se, per se, but… Thomas Keller’s $835, 11-course Hong Kong dinners, which sold out six months ago, are happening this week. [SceneAsia/WSJ]

• The recession in Europe means casual takeout shops, brasseries, and gastropubs are getting more gourmet cred. It’s about time! [AP via Fox News]

• Don’t slurp down that organic eggnog just yet: Nutmeg made by Frontier, an organic spice company, has been recalled over salmonella concerns. [OregonLive]

• It turns out crack pie might have more in common with actual crack than you thought: A study shows the brain’s reactions to junk food and drugs are not that different. [NPR]

How To Keep Kosher While Getting Sloshed; Mochi Master Mikawaya Opens New Plant