In kosher kitchens

WASHINGTON - The only thing standing between executive chef Richard Tassiello and his fresh tarragon was a determined rabbi and 3,000 years of Jewish food law.

In the middle of a recent lunch-hour frenzy at the new Pomegranate Bistro, Tassiello - wearing a crucifix - cast a pleading look at Rabbi Joseph Pinto - wearing a yarmulke - and held up a bundle of herbs.

“Can you do these right away?” Tassiello asked.

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