Fleishigs Magazine Issue 044 - January 2023

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

T H E

R E STAU R A N T

I SSU E

LA

A N, YOU P

More perks, more service, more upgrades, more everything.

Travel the world without the hassle of planning, schlepping, and continuously double-checking.

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BUS

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IN

L E AV E I T ALL BEHIND ( TO U S )

ND P LE S A

A

ES

pivotgroup.nyc

A tasty tale

The stories told by our zaidy transport us to simpler times, making them the perfect accompaniment to the nostalgic taste of chocolate clusters. With every bite, we listen intently, savoring each word with intense curiosity. It is moments like these that make for an instant classic.

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The most awarded Israeli winery in international wine competitions

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PRECIOUS METALS THAT ALWAYS OUTPERFORM THE MARKET

* Won the most Gold & Double Gold medals in competitions 2008-2020

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CULINARY SCHOOL

HOW TO EXECUTE A TASTING MENU AT HOME

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RESTAURANT GUIDE

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EDITOR’S LETTER

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THIS MONTH’S CONTRIBUTORS

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ESSENTIALS How to plate an elevated dish with simple ingredients

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BUTCHER’S CUT Beef tallow

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SEASONAL The best restaurant dishes we ate all year

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L’CHAIM Restaurant wines

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TREND Top 10 restaurant trends

103 PROFILE Harbour Grill 108 TRAVEL Cancun, Mexico 158 THE OTHER SIDE OF THE CORK The history of California wine 166 BACK POCKET Pâte à choux 168 RECIPE INDEX 117-158 44-RESTAURANT-GUIDE.indd 117

162

23.12.22 11:54

170 LAST BITE A new way to make a classic dessert

SOMETHING SWEET

CHURRO DESSERTS

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^ Chicken Marsala

Pick up the recipe card at a Gourmet Glatt near you

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EDITOR'S LETTER

I CAN'T EVEN COUNT how many restaurants I've been to this year. Yes, it’s in fact part of my job — whether it’s covering restaurants for our monthly restaurant chronicles column; keeping up with trends; hosting parties and brand launches, like the one for Thomas Ashbourne ready-to-sip cocktails at Wall Street Grill this past summer; or celebrating new restaurant openings, like Lamppost Bistro in Pine Beach, NJ. Whether for business or pleasure, restaurants are where so many happy occasions are celebrated all year long.

In July, we found ourselves at T-Fusion in Flatbush to celebrate the Sheva Brachot of Shlomo’s sister and her new husband. In late August, before my son jetted off to Israel for the year, we memorialized the occasion with a meal of his favorite Chinese food at Cho-Sen Island in Lawrence, NY. In October, a group of my friends from childhood wanted to get together for a small reunion, so we chose Abaita in Midtown Manhattan. After Sukkot, my siblings and I gathered at Noi Due Café’s new location to celebrate my mother’s birthday. In December, we celebrated our anniversary with dinner at Mike's Bistro, which was so nostalgic since we enjoyed a tasting menu at their old 72nd Street location when we were first married. This is only a

THE RESTAURANT ISSUE

handful of memorable occasions we celebrated this year at restaurants, which play such an integral role in commemorating happy occasions.

Aside from celebrations, enjoying a meal at any restaurant can also be freeing — a break from the kitchen and time to wind down and enjoy being served. It can also feel like a mini getaway of sorts when dining at a restaurant that serves authentic cuisine, like Asian (Bambu Kitchen in Miami, FL), Georgian (Marani in Queens, NY) or Israeli (Tel Aviv Fish Grill in Tarzana, CA). The kosher restaurant industry has expanded in great waves over the last few decades to provide consumers with authentic culinary experiences, transporting you with the food and overall vibe. Restaurants can take you somewhere you’ve never been before! And that’s something worth celebrating. This issue is all about that and the joy that restaurants bring to our lives. We highlighted some of our most memorable bites and the latest trends we've seen. We also recreated many of those dishes so you can bring the restaurant experience home, wherever you are in the world.

Bitayavon, Shifra

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Tieber MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Chaya Rappoport FOOD STYLIST ASSISTANT Rachel Boardman CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine

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FLEISHIGS SUPERFANS WHATSAPP GROUP

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T H I S M O N T H 'S C O N T R I B U TO RS :

ISAAC BERNSTEIN spent his early days spreading cream cheese on bagels, never wanting anything more than some concert tickets and a really good burger. Not much has changed. Instead of bagels, it's operational consulting and recipe development in the kosher food service industry. When he's not beating himself up over nonsense, you can find him at Breadberry, where he is the Creative Culinary Partner. Find Isaac on Instagram @chefisaacb.

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BOSH BOSHNACK (aka B-Sh) began his culinary journey at 16 years old in an old-school butcher shop. It was there that he learned techniques for meat butchery and cooking skills from three generations of butchers. He smokes and cures meat in his garage as a hobby and currently consults various restaurants and caterers in the art of smoking and curing meat. Expect some pop-ups featuring B-Sh in the near future. Follow Bosh on the popular Facebook group Kosher Sous Vide or on Instagram @boshsmeat.

MENDY HERZ was born and raised in Crown Heights, making (gourmet) sandwiches and braiding challah since he was a child. With some restaurant experience under his belt, Mendy became the manager of Gourmet Glatt supermarket in Cedarhurst and currently manages Kol Save supermarket in Lawrence, NY, where he has access to one of the largest kosher pantries in town!

Mendy can be found dabbling in the kitchen, both at home and at work, making pizza on the back of his truck, making homemade sausage or cooking in his office sous vide.

CHANA ZELDA WEISS is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. She believes good food is less about creativity and more about the simple techniques that make your food delicious. (In short? Salt it more, cook it less.) You can find her and her sister DL on Instagram @thosesisterswhocook.

ADINA SILBERMAN is trained as a dentist and is passionate about home cooking. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion.

Adina lives in New York with her husband and two daughters.

GABRIEL GELLER fell in love with wine when he moved from Switzerland to Israel and discovered the burgeoning Israeli wine industry.

Since 2008, Gabriel has been a wine writer and critic for a variety of media outlets, as well as a consultant to wineries, hotels, importers, distributors and wine shops across the world. Gabriel joined Royal Wine Corp. after over 15 years of experience in the wine industry. Reach Gabriel via Instagram @kosherwine_gg or email ggeller@royalwine. com. Check out his Facebook group, Kosher Wine: Sharing and Experiences, which has quickly become the largest online forums dedicated to kosher wine.

ELISHEVA TAITZ developed a passion for cooking at a very young age, spending her early years absorbing any and all knowledge from cookbooks, magazines and old-school food TV. After graduating with a master’s degree, Elisheva went on to work full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine.

She is a mom of three and lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine.

With over a decade of experience in food publishing (first with Bitayavon Magazine and then Joy of Kosher Magazine) under her belt, Shifra and her husband Shlomo went on to establish the world’s premier kosher food and lifestyle magazine.

Shifra is passionate about literature, psychology and child development.

In her spare time you will find her perusing the aisles of food markets and book stores, far and wide.

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YAEL GELLER holds a masters degree in Public Health from George Washington University.

Investigative work in many disciplines is her lifelong passion, as well as being a wine enthusiast and lover. Yael's passion for the stories from vine to bottle blossomed after family trips to Israel. Her passion for good wine lead her to marry fellow columnist Gabriel Geller and together they co-manage the Facebook group, Kosher Wine: Sharing and Experiences, the largest kosher wine forum in the world. Follow along on Yael’s adventures on Instagram @tigresskitchen.

NAOMI ELBERG, originally from Montreal and now living in Michigan, found her true calling for baking after working in early childhood education for nearly 10 years. In 2014, TGIS Challah was born (aka Thank Goodness it’s Shabbos), offering homemade challah, babka and more to locals. Naomi does cooking and baking demonstrations nationwide, growing her following and passion for all things baked. Naomi can be reached at TGIS.challah@gmail.com or on Instagram @naomi_TGIS.

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Heart.Works

L A R I NA S C I TA D E L C O N D I M E N TO (translation) The Renaissance of Ketchup Experience the revival of Italian spirit pressed from the finest of Florentino vines and blended with the buried treasures of Italian forests. Tuscanini Truffle Ketchup will infuse your casual dining with a trifle of Italia.

Double dipping strongly encouraged.

O W I TA L Y

TU

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ANINI

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E Cibo A Piedo on Canvas, 10 oz (285 g )

ESSENTIALS

PRECISION: If plating intricate ingredients like individual leaves, greens or seeds, plating tongs are a great option to achieve precision. If you think they are too small, think again!

Small is what you’re going for. Portions should satisfy but not overwhelm. These plating tongs from Sur La Table are the perfect tool for precise plating.

RAISE the

BAR

TA K E YO U R D I S H E S TO T H E N E XT L E V E L

Tools and Techniques to Cook Like a Restaurant Chef

PLATING: Showcasing food means choosing dishes that won’t take away from the food, but rather will stand aside or somehow enhance the dining experience. Think of large, flat platters for anything thinly sliced or shallow bowls for anything with a sauce. Colorful dishes are fun but can take away from the beauty of the food itself, so try to stick to neutral colors.

BY: ADINA SILBERMAN

What makes eating out so special? Beyond the flavors of the food, so much of the restaurant experience is about everything else; arguably the most important is how the food looks. We eat with our eyes first before tasting or even smelling a dish. However, beautiful

FINISHING TOUCH: If you don’t have a Microplane yet, add this to the top of your list!

It’s the best tool to finely grate garlic and ginger, but is also a perfect way to add some spunk to your dish, whether with citrus zest or chocolate.

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food doesn’t have to be limited to the confines of a restaurant. Practicing plating can take your home-cooked dishes to the next level. Here are some tips, gadgets, ingredients and techniques to get you there.

UNIFORMITY: Slicing vegetables and fruits thinly and uniformly makes any dish, whether it be a salad, entrée or dessert, look that much more professional and appealing. A mandoline is the perfect tool to achieve uniformity; just be sure to use the finger guard for safety!

The Japanese vegetable slicer by Benriner is a chef favorite.

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ESSENTIALS

MIS EN PLACE:

TEXTURE:

Keeping organized and having items pre-sliced and ready to go is another chef-level skill for success in the kitchen. The Prepdeck Recipe Prep & Storage Station (original size) went viral after appearing on Shark Tank. The product subsequently won 2021 Innovator of the Year

by Amazon. The newest version is more compact in size, provides a portable prep station (perfect for indoors and outdoor) and fits in the fridge. It includes a tablet/phone stand to help optimize your food prep tasks, a redesigned cutting board and 8 food-safe containers that fit inside. Plus, the containers have measurement markings for convenience.

Part of the reason restaurant dishes are so well-rounded is because they speak to many of the senses. Adding texture to a dish, whether it adds flavor or not, makes the experience more exciting. Having toasted nuts, seeds and other crunchy options on hand (like toasted chickpeas) will help add dimension to your dish.

POPS OF COLOR & FRESH GARNISH: Pops of color enhance a dish; the best way to achieve this is by including seasonal ingredients. Add reds and purples with thinly sliced chili peppers or radishes in the warmer months and beets in the cooler ones; for green, add herbs or microgreens, and jalapenos in the summer or kale in the winter; yellow can come from lemon zest or a good splash of extra-virgin olive oil.

PERFECT TIMING:

HEADER

FINISHING SALT:

A kitchen timer allows chefs to keep track of very timely dishes, such as souffle, that require cooking to an exact temperature. Use this Taylor 5849 Kitchen Timer to keep track of multiple dishes you have cooking. The mini whiteboard comes in handy as well.

When Chef Isaac Bernstein came to our test kitchen, we were well prepped with his most requested tool; the Vitamix blender that we purchased at our home base; Joneses. (jonesesnyc.com)

It’s no secret that restaurant food tastes good largely in part because it is well-salted.

The best part of finishing salt is that it not only adds flavor, but is another way to sneak in some crunch. Keep salt handy in a crock and sprinkle a little on just about anything right before serving.

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ESSENTIALS

Simple Ingredients: Elevated Results

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ESSENTIALS

There is an association between impressive dishes and expensive dishes and that is not the case at all. The most brilliant chefs excel at using simple ingredients, but using solid technique and plating that result in a five star dish. This recipe is a perfect example of this concept — simple chicken,

Spiced Pargiyot with Carrot Ginger Purée and Toasted Chickpea Crumble Serves: 6

This bright, bold dish is an easy way to make a restaurant quality meal at home, both in terms of flavors and beautiful plating. The best part is that it uses easy-to-find ingredients that don’t break the bank. Feel free to use this dish (and its simple plating techniques) as a guide, substituting as you wish with other proteins, purées and crunchy toppings.

1½ 2 2 ½ ½ ½ ½ ½ ¼ ¼ ⅛

marinated and seared

to perfection, a lightly

spiced carrot purée

for a creamy contrast,

crispy chickpeas for crunch and creamy herbaceous tahini to bring it all together.

Use this as a template to create marvelous dishes at home — even using leftovers.

pounds boneless, skinless chicken thighs tablespoons extra-virgin olive oil tablespoons lemon juice teaspoon maple syrup teaspoon kosher salt teaspoon turmeric teaspoon cumin teaspoon paprika teaspoon coriander teaspoon garlic powder teaspoon cinnamon Carrot Ginger Purée (recipe follows), for serving Pickled Onions (recipe follows), for serving Pita Chips (recipe follows), for serving Cilantro Tahini (recipe follows), for serving Toasted Chickpea Crumble (recipe follows), for serving Fresh parsley, for garnish

1. Heat a grill pan over medium-high heat.

Toss chicken with olive oil, lemon juice, maple syrup and spices. Grill for 8 minutes per side.

2. Spread purée on a platter and top with chicken, pickled onions and pita chips.

Drizzle with tahini and sprinkle with chickpea crumble. Garnish with fresh parsley.

NOTES: • With the exception of grilling the chicken, everything in this dish can be made in advance for effortless cooking.

• You can easily use store bought versions of tahini, pita chips and pickled red onions for quicker prep.

Carrot Ginger Purée Yield: 2½ cups

Add 2 cups chopped carrots, 1 cup water and ¼ teaspoon minced fresh ginger to a small pot over high heat. Bring to a boil and cook until carrots are tender. Drain, reserving the liquid. Transfer carrots to a high-powered blender with 2 tablespoons extra-virgin olive oil; blend until smooth.

Add reserved liquid, as needed, to reach desired consistency. Season with kosher salt and freshly ground black pepper, to taste.

Toasted Chickpea Crumble On a parchment-lined baking sheet, toss 1 (15-ounce) can drained, patted dry and roughly smashed chickpeas with 1 tablespoon extra-virgin olive oil, ½ teaspoon paprika, ¼ teaspoon cumin and ¼ teaspoon kosher salt. Cook in a 425°F oven for 20-30 minutes, until crispy.

Pickled Red Onions Add ½ cup apple cider vinegar, 3 tablespoons water, 2 tablespoons maple syrup and ½ teaspoon kosher salt to a saucepan over high heat. Bring to a boil, then pour over 1 thinly sliced red onion.

Let marinate for at least 1 hour before serving.

Pita Chips On a parchment-lined baking sheet, toss 1 pita (cut into eighths) with 1 tablespoon olive oil and 1 teaspoon kosher salt. Cook in a 400°F oven for 10-15 minutes, until golden.

Lemony Tahini Whisk ¼ cup tahini, 1½ tablespoons lemon juice, 1 grated garlic clove and ¼ teaspoon cumin. Slowly add 3-4 tablespoons ice water, whisking continuously until smooth, adding more water as needed.

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Looking back, it’s been a pretty, pretty, pretty good couple of years.

with Misceo. So what’s on the menu for this year?

National recognition thanks to Forbes and Wine Enthusiast, national availability thanks to Total Wine…and all of it thanks to you, the fans and retailers who realized they can’t miss

Getting Misceo on even more menus of even more restaurants with cocktail menus.

INFO@MISCEOLIQUEURS.COM @ MISCEOLIQUEURS MISCEO LIQUEURS

Please Misceo responsibly.

Though, if you can’t wait for that to happen, why not help make it happen As Seen In

by joining the BYOM revolution?

After all, what better way of showing your favorite restaurant you have taste than by bringing it with you?

To make sure your next amazing dining experience has the cocktails to match, make it Misceo.

Available At

Guide To The Best Coffee Liqueurs For The Espresso Martini-Obsessed

Rated 92 by W W W. M I S C E O L I Q U E U R S . C O M

HILTON RESORT & SPA HENDERSON, NEVADA

FOOD•EVENT•DESIGN

Culinary Experience

ITZIK DADIA

BY JEREMY GOLDFEDER

TUESDAY, APRIL 4 – SUNDAY, APRIL 16

SHIDDUCH NETWORKING RABBI CHAIM ARYEH ZEV RABBI MORDECHAI

GINZBERG

BECHER

323-275-1949

|

RABBI YISROEL

MAJESKI

RABBI AVRAHAM

STUHLBERGER

I N F O @ S M I L O W F A M I LY. C O M |

CHARLENE

AMINOFF

JACKIE

BITTON

ADINA

REICH

W W W. S M I L O W F A M I LY. C O M

BUTCHER'S CUT

IT'S TALLOW TIME BY: B -S H

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TALLOW THERE.

BUTCHER'S CUT

EVERYONE HAS HEARD OF SCHMALTZ. For some of you, it’s the only oil you use on Passover. I would like to introduce you to schmaltz’s older brother — beef tallow. While schmaltz has a shelf life of a week or two in the fridge, tallow will keep for over a year on the counter and indefinitely in the fridge or freezer. While traditional beef tallow is made from suet, which is the fat around the kidneys and internal organs, this fat is also known in the Torah as heilev and is strictly forbidden on domesticated animals. Excellent beef tallow can be made from the hard fat from the top of the rib and the end of the rib along with the solid hard fat from brisket. The nature of tallow makes it ideal for use in high heat cooking and baking, giving items a crispy exterior and soft interior.

FAT TO THE FIRE:

HOW TO MAKE TALLOW

MAKING TALLOW IS VERY EASY TO MAKE AT HOME. Finely chop or run your hard fat through

a meat grinder, then add to a large stock pot over medium heat for 3 hours, stirring every 30-40 minutes, until the fat is rendered. You will have pieces of fat, beef and other imperfections that won’t render. After about 3 hours, strain the liquid fat through a fine mesh sieve or cheesecloth into a heat-safe container that can be sealed airtight (such as a Mason jar). You can also pour the liquid fat into silicone ice cube trays to make single portion cubes. These cubes, once cooled, can be put into a jar or a Ziploc bag. If storing in a Ziploc bag, I suggest storing it in the fridge so the cubes don't accidentally melt together.

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BUTCHER'S CUT

FLAKE OUT.

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BUTCHER'S CUT

Beef Empanadas Yield: 24

Animal fat has long been used in homemade pie dough.

While butter is most common and valued for the flakiness and rich flavor, many traditional recipes call for lard (pig fat), which is much cheaper than butter and gives a unique flakiness and richness to pie dough.

Beef fat does the same, giving the dough a unique flakiness and texture. As a natural ingredient, it’s far superior to margarine. For the most accurate results for the dough, B-sh recommends weighing the ingredients.

FOR THE DOUGH: 610 grams all-purpose flour 1 tablespoon baking powder 1 tablespoon kosher salt 160 grams beef tallow 450 grams hot water FOR THE FILLING: 1 tablespoon beef tallow 2 pounds ground beef 1 tablespoon cumin 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 large onion, diced 2 plum tomatoes, diced 3 cloves garlic, minced 1 chili, minced 4 hard-boiled eggs, rough chopped 1 (19-ounce) can pitted green olives, drained and chopped Oil, for frying 1. For the dough, mix flour, baking powder and salt.

Form a well in the bowl and add beef tallow. Pour hot water over and mix until a sticky dough forms. Cover and set aside for 1 hour.

2. For the filling, heat beef tallow in a large skillet over medium-high heat. Add ground beef, cumin, salt and pepper; brown meat, breaking it up with a wooden spoon. Transfer meat to a bowl with a slotted spoon.

3. Add onions to the skillet; sauté until translucent, 5-7 minutes. Add tomatoes, garlic and chili; sauté for another 3 minutes. Transfer to the bowl with the ground beef, then add eggs and olives; mix well.

4. Separate golf ball-sized pieces of dough and roll into thin circles. Place about 2 tablespoons of meat mixture in the center of each round. Fold dough over filling and crimp edges with a fork. Refrigerate the formed empanadas on a baking sheet for 30 minutes.

5. Heat a few inches of oil in a large pot or Dutch oven to 350°F. Alternatively, use a deep fryer. Fry for 5-6 minutes, until golden brown.

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BUTCHER'S CUT

Beef Fat Cholent Serves: 12+

2 ½ 3 1 1 2 1½ 2 2 1

By: Mendy Herz

pounds boneless beef chuck pound beef fat (preferably from chuck), cut into chunks large Yukon gold potatoes (15-ounce) can cannellini, pinto or kidney beans cup pearl barley tablespoons honey or maple syrup tablespoons smoked paprika teaspoons onion powder teaspoons kosher salt teaspoon freshly ground black pepper

Add all ingredients to a slow cooker. Cover with water three quarters of the way up. Cook on high for 3-4 hours, then turn to low and cook overnight.

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Mehadrin

I T I T S A MENU CULINARY SCHOOL

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I I T NGC

CULINARY SCHOOL

A DEEP DIVE INT O T HE W O RLD O F TA ST ING MENU S

BY: S H I F R A K L E I N

Dining at the chef’s counter at Bonito, Chef Joshua Kessler’s new restaurant Dining at the chef’s counter at Bonito, Chef Joshua Kessler’sinnew in NYC, was a—culinary NYC,restaurant was a culinary heaven a food heaven — a food enthusiast’s version of a Broadway show, so toenthusiast’s speak. Having a front-row seat to version of a Broadwayview show, the cooking and expediting process of a well-run open kitchen so concept is magical. enjoying to speak. Having After a front-row seat to Bonito’s crispy, spicy glazed wings and fried artichokes, I thanked for the delicious meal.

We viewthe thechef cooking and expediting process got to talking and he mentioned that he offers tasting menus to interested customers. of a well-run open kitchen concept is magical. After enjoying Bonito’s crispy, This piqued my interest, as I have done a few tasting menus in the past and was curious what the glazed wings and fried artichokes, experience would be like at Bonito. (It’s also important to note spicy that the chef didn’t know who I was and I thanked the chef fora the delicious his interaction with me was solely based on the fact that I was a customer enjoying quiet dinner.)meal.

We got to talking and he mentioned that offers tasting menusone to interested Even though a handful of restaurants do offer tasting menus,heI hadn’t experienced in a while, customers. as it’s not something that’s commonly advertised in kosher restaurants.

A tasting menu (otherwise

e E R

known as menu dégustation in French) is a collection of several dishes in small portions served by a restaurant as a single meal. In most cases, everyone involved inThis the piqued tasting my getsinterest, the same Some asfood.

I have done restaurants and chefs specialize in tasting menus, while in other cases, it’s a special or an option onwas a few tasting menus in the past and the menu. Over the years, I have done tastings at the former Brooklyn, NY restaurant Pardes; ETC curious what the experience would be like Steakhouse in Teaneck, NJ; Tierra Sur in Oxnard, CA; and at Bonito. (It’s also important to note that the chef didn’t know who I was and his interaction with me was solely based on the fact that I was a customer enjoying a quiet dinner.)

Even though a handful of restaurants do offer tasting menus, I hadn’t experienced one in a while, as it’s not something that’s commonly advertised in kosher restaurants. A tasting menu (otherwise known as menu dégustation in French) is a collection of several dishes in small portions served by a restaurant as a single meal. In most cases, everyone involved in the tasting gets the same food. Some restaurants and chefs specialize in tasting menus, while in other cases, it’s a special or an option on the menu. Over the years, I have done tastings at the former Brooklyn, NY restaurant Pardes; ETC Steakhouse in Teaneck, NJ; Tierra Sur in Oxnard, CA; and Mike’s Bistro in NYC. While all delicious, I found value in some more than others.

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CULINARY SCHOOL

PROS:

WHAT WE LOVE ABOUT TASTING MENUS:

1 2 34

A tasting menu offers a more personal experience with the chef, who will often come out to present each course, share the thought process behind the dish and describe the ingredients and techniques used. You can use this opportunity to ask questions and hear more about the chef’s cooking philosophy. A tasting menu is more than just a meal; it’s almost like a dinner and a show.

A tasting menu allows you to try things you normally wouldn’t order. In most cases (allergies aside), you leave the menu up to the chef, so you don’t even know what may be coming next. At the multi-course Bonito tasting, for example, I ended up trying a grilled romaine salad (see more on page 47) that I would have never normally ordered. I also don’t regularly order lamb chops, but it was the best bite I tasted all night!

Small bites of a variety of dishes make for an incredible culinary adventure.

Sometimes tasting menus will include off-menu items, which to me is a sign of a truly well-done tasting menu. It’s a fun way for the chef to try something new or offer you something that is generally too complex to put on a dinner menu.

PRO TIP: CREATE YOUR OWN TASTING: You can get more for your money when you create your own tasting menu, especially if you are in a group setting. Order one of each appetizer (or two, if your group is larger than four) and share amongst a group of friends. Sure, it’s not as romantic or elegant as an official tasting menu, so keep that in mind and decide what works best for you.

KO S H E R R E S TAU R A N T S T H AT O F F E R A TA S T I N G M E N U : MIKE’S BISTRO: NYC

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CONS:

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WHEN TASTING MENUS MAY NOT WORK:

The pistachio dusted lamb chops at Bonito showcased the advantage of a tasting menu.

It can be expensive.

Most restaurants don’t really cook off the menu, something the kosher tasting menu atmosphere is lacking. If the tasting menu exclusively includes menu items, for the same price (or sometimes less), you can create your own tasting menu by ordering straight from the menu.

On a busy night, the chef may not have the time to talk you through the dishes and give you that personal experience. If that is what you are seeking, call in advance and make sure the chef will be available.

chocolate banana cream puffs at Bonito

ETC STEAKHOUSE: TEANECK, NJ

ETNIKAHN: PARIS, FRANCE

BONITO: NYC Fleishigs

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Etnikahn

TASTING MENU Sea Bass Tartare Citrus Salad Avocado Cream

Crispy Egg Jerusalem Artichoke and Truffle Cream

Foie Gras Terrine Roasted Fig and Berry Sauce

Tournedos Rossini Mashed Ratte Potato Sauce Albufera

Assortment of Desserts

Chef Avner Guzman’s

TASTING AT ETNIKAHN IN PARIS, FRANCE Currently head chef at Etnikahn (@etnikahn), a French-Latin fusion restaurant in Paris, France, Chef Avner Guzman offers seasonal, customized tasting menus. He is also available for private classes and catering with his private chef business, Kosher Experiences (@kosherexperiences).

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Sea Bass Tartare Serves: 2-4

1 1 1 3

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By: Chef Avner Guzman

(6-ounce) fillet sea bass, cubed avocado kiwi, cubed tablespoons olive oil Fleur de sel (flaky sea salt) Freshly ground black pepper Pinch Pink peppercorn, crushed radish, thinly sliced tablespoons chopped fresh cilantro tablespoon toasted sesame seeds

1. Mix sea bass, ½ the avocado, cubed, and kiwi. Add olive oil, salt, black pepper and pink peppercorns.

2. Slice the remaining half of the avocado and add to the bottom of a plate; top with the tartare.

Garnish with thinly sliced radishes, cilantro and sesame seeds.

Sauce Vierge (Virgin Sauce) Yield: 1 ½ cups By: Chef Avner Guzman

This is a classic French sauce, almost like a mild pico de gallo. It is a wonderful condiment for fish and anything grilled.

Mix 1 diced red onion, 1 diced tomato, 6 tablespoons olive oil, the juice of 1 lemon, 1 tablespoon chopped fresh parsley or basil.

Season with kosher salt and freshly ground black pepper, to taste.

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ISSAC AT HOME. CREATE A TASTING MENU FROM THE COMFORT OF YOUR HOME. BY: C H E F I SA AC B E R N ST E I N , AS TO L D TO S H I F R A K L E I N

WHEN DID YOU START DOING TASTING MENUS?

I started doing tasting menus about 15 years ago at Epic Bites, a kosher catering company I founded in Northern California. When I moved to New York, I began to do large format (16+ course) tasting menus. Each tasting has many components, which take a lot of time to create, so it comes at a high price point. It usually fits with charity events, which is where I've done the most tasting menus.

WHAT IS MOST ENJOYABLE ABOUT CARRYING OUT TASTING MENUS?

Despite the intense amount of work, a tasting menu feeds my creativity. Mostly, it’s wonderful to be able to do something I enjoy that helps community organizations. I am hyper selective as to how many tastings I do in a given year. There has to be an aspect of enjoyment for me and, at the same time, I want to feel like I’m doing something good. When you can give back and make some money at the same time, there’s no greater feeling.

When creating a tasting menu, you have carte blanche — complete freedom — to make the food you want to make. When I have artistic freedom and do a dinner that represents me, it truly translates onto the plate. More often than not, my clients are always impressed beyond the food and comment on my approach to flavors, the balance and the overall aesthetic. When diners realize those little things, it’s a total win.

ARE THERE ANY CHALLENGES IN CREATING TASTING MENUS?

During the creative process of planning a tasting menu, I used to always worry about inadvertently copying someone and doing something someone has done previously.

The “who did it first” thought process can stifle your creativity.

However, now that I am older, I have the wisdom where I am not proving something, but sharing something. I am moving into a part of my life where I can remove my defensiveness and enjoy collaboration. Every time I start from scratch, creatively, a lot of new ideas will come from old ideas and I am comfortable with that.

WHERE DO YOU GET YOUR INSPIRATION FROM?

I am a voracious reader and hit cookbooks for inspiration. There is nothing like the power of a great cookbook — I hunt them down! It’s so much more impactful than searching for recipes online because cookbooks contain information that the Internet doesn’t. I admittedly spend a lot of money on cookbooks. I try to work existing concepts into my projects and adapt them into something that expresses me. It also allows me

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SALMON APPLE NAPOLEON

TURBOT WITH CURRY

to bring these restaurant techniques into my kitchen. My strawberry marinara, for example, was inspired by concepts I read about in cookbooks — the lactic acid fermentation process was all the rage when the cookbook The Noma Guide to Fermentation by René Redzepi and David Zilber came out in 2018. In the 2017 book On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox, there is a recipe for a strawberry fennel salad that I thought was cool. I took the concepts of the fermented strawberries and strawberry fennel salad and fused them together to form the strawberry marinara for a duck dish. See more on that below.

WHAT ARE SOME APPROACHES TO COOKING YOU CAN SHARE?

I love showcasing the power of vegetables by using all the elements in various ways. For example, in the aforementioned duck dish, I focus on fennel and utilize every part and various techniques: • Stem: pickled • Bulb: sous vide and braised • Fronds: herb oil and garnish

Another cooking approach that I always consider is to balance the newness of what I am serving with familiar flavors. Some chefs think that in order to wow diners, it

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SUNFLOWER RISOTTO

all has to be unique, but that isn't necessarily the case.

My approach is to think of familiar ingredients and use interesting techniques to bring something new to the table.

I also like to introduce new flavors to the diners. There is a classic dish in non-kosher restaurants — uni (sea urchin), which is described as being fishy with a buttery texture, on sourdough. To recreate those flavors and experience for the kosher consumer, I grill a piece of sourdough, then top with sliced tuna toro (the highly prized fatty part of tuna belly) and finish with grated cured egg yolk. The slight crisp of the bread, the explosion of salt and the creamy texture of the toro all explode in your mouth. When I serve it to a diner who reacts in awe, I realize that is the point of a tasting menu — how awesome these ingredients can be. The ego boost to know that I’ve executed something special does wonders too!

CHEF ISAAC'S BOOK LIST: 1.

The Noma Guide to Fermentation by René Redzepi and David Zilber 2. On Vegetables: Modern Recipes for the Home Kitchen

by Jeremy Fox

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BREAD WITH ONION "BUTTER"

DUCK WITH STRAWBERRY AND FENNEL

HOW TO: THERE ARE THREE CRUCIAL ELEMENTS TO CREATE A SUCCESSFUL TASTING MENU — THEME, FLOW AND PREP. 1. THEME: Creating a general theme, whether based on the season, a specific flavor or personal story, helps map out the dishes and also creates a storyline that is usually a big part of a tasting. There should be a rhyme and reason for everything being served. Right now, I am working on a 21-course tasting menu for a charity organization and we are calling it Isaac’s Retirement Tour. It’s a collection of recipes I've done throughout the years with new, fresh ideas peppered throughout. The six-course menu that I share here is themed around winter, with the use of fermented ingredients, veloutés, frozen produce, citrus and fennel — perfect for any home cook to execute.

2. FLOW: Planning when and how to serve each course is another crucial element. While everyone loves a bread course, I find that it dulls the palate and makes you full. I prefer to keep the

PINEAPPLE WITH COCONUT EMULSION

“bread course” minimal with one slice of good bread and a high-quality spread. For the first dish, I like to start with something that wakes up the palate. Going forward, I try to focus on connecting elements from one dish to the next.

Another thing I keep in mind is taking a culinary journey.

Some tasting menus start light and progress in terms of intensity of flavors with a small palate cleanser towards the end.

I like to do a “W-style” tasting, where you start with an intense burst of flavor, then go down to something lighter, then go back up to something explosive. Another factor with flow is the connection between courses. I use elements from the previous dish and bring it into the next dish.

3. ORGANIZATION/PREP I write out everything to the last detail. A large tasting dinner can sometimes be accompanied by pages and pages of notes. When 20 individual bites of food have hundreds of components, I realize that my multitude of Excel sheets help keep my anxiousness and nervousness at bay. It proves that I am methodical. The more prep you do, the more organized you will be and the more successful the tasting will be.

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BONUS: Chef Isaac showed us a fascinating new take on risotto using sunflower seeds. Look out for the recipe in an upcoming Leftovers newsletter, exclusive email content available to all magazine subscribers.

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Duck with Strawberry and Fennel Serves: 4

Balsamic reduction is not an ingredient that has always been readily available on the kosher market. Tuscanini makes a very high-quality one that is in most supermarkets nowadays.

4 2 1 2

duck breasts teaspoons kosher salt teaspoon freshly ground black pepper sprigs fresh thyme Sous Vide Fennel (recipe follows) Strawberry Marinara (recipe follows) Balsamic Reduction (recipe follows) Fennel Oil (recipe follows) Pickled Fennel (recipe follows) Fermented Strawberry Confit (recipe follows) Fennel fronds, for garnish

1. Season duck breasts with salt and pepper, then place in a sous vide bag with thyme. Cook for 1½ hours.

2. Sear duck, skin-side down, in a cold pan over medium-high heat for 5 minutes, until skin is crisp. Flip and cook for 2 minutes on the other side. Remove from the pan, reserving the duck fat. Slice duck breasts in half lengthwise; set aside.

3. In the same pan with the duck fat, sear fennel, cut-side down, for 2-3 minutes, until golden brown.

4. Spread ¼ cup strawberry marinara on one side of the plate. Top with sliced duck and sous vide fennel.

5. Drizzle plate with balsamic reduction and cilantro oil. Top with pickled fennel, fermented strawberry confit and fennel fronds.

Sous Vide Fennel Prepare a sous vide set to 190°F. Drizzle 1 halved fennel bulb with ½ teaspoon olive oil and season with 1 teaspoon kosher salt.

Vacuum seal in a sous vide bag and cook at 190°F for 1 hour.

Strawberry Marinara Yields: 6 cups

While the strawberry flavor is enhanced with the use of the fermented strawberry juice, you can replace it with water, as noted in the recipe.

Heat 100 grams extra-virgin olive oil in a skillet over medium heat. Add 130 grams diced onions, 150 grams diced fennel and 38 grams chopped garlic; sweat for 5 minutes, just to cook through. Add a pinch of chili flakes and sauté for a few seconds. Add 80 grams tomato paste and cook until caramelized. Add 2 pounds frozen strawberries, 220 grams water or fermented strawberry juice (recipe follows) and 50 grams honey; lower heat and simmer for 1-1½ hours. Add more honey and/or a splash of vinegar, to taste. Season with kosher salt and freshly ground black pepper, to taste.

Balsamic Reduction Add 540 grams balsamic vinegar and 100 grams sugar to a saucepan. Bring to a boil, then lower heat and simmer until syrupy.

Fennel Oil

JANUARY 2023

Cover 2 cups fermented strawberries two-thirds of the way with extra-virgin olive oil (strawberries shouldn’t be fully submerged). Cook in a 225°F oven for 1 hour, until very soft and lightly roasted.

Salmon Apple Napoleon Serves: 8

2-3 100 100

pounds king salmon grams kosher salt grams sugar Zest of 2 limes Zest of 2 lemons Pickled Apples and Shallots (recipe follows) ¼ cup chopped fresh chives ¼ cup chopped fresh dill Compressed Apples (recipe follows) Avocado Mousse (recipe follows) Watercress Cilantro Oil (recipe follows) 1. Mix salt, sugar, lime zest and lemon zest; pack mixture on the salmon. Cover well in plastic wrap and let cure in the fridge for 12 hours. Once cured, rinse and pat dry well.

Pickled Fennel

2. Dice the salmon and mix with pickled apples and shallots. Toss with chives and dill.

Add 240 grams white wine vinegar, 100 grams water, 45 grams sugar, a pinch of kosher salt and 1 bay leaf to a saucepan over high heat. Bring to a boil and cook until sugar and salt are dissolved. Let cool completely, then pour over the shaved stems of 1 fennel bulb and seal in a bag with a chamber vacuum sealer.

Alternatively, pour hot liquid over the shaved fennel stems.

Fermented Strawberry Confit

Add any amount of frozen strawberries to a vacuum bag with 2% of its weight in Fleishigs

Fermented Strawberries

Blend 30 grams fennel fronds and 180 grams canola oil in a high-powered blender for 4 minutes. Strain through a towel or cheesecloth.

The fermented strawberries add a unique flavor unlike any other, but regular strawberries can of course be used instead.

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kosher salt (for instance, 16 ounces strawberries and about .30 ounces kosher salt — use a kitchen scale for accuracy). Vacuum seal the bag and set aside on the counter. Flip the bag every day; it will expand and when it gets very tight, it will be ready. The process takes about 1 week.

3. Place a piece of compressed apple on the plate. Top with a layer of avocado mousse, then a layer of the cured salmon mixture. Repeat to form another layer, finishing with a piece of compressed apple.

4. Garnish with watercress and a drizzle of cilantro oil.

Pickled Apples and Shallots Add 240 grams white wine vinegar, 100 grams water, 45 grams sugar, a pinch of kosher salt and 1 bay leaf to a saucepan over high heat. Bring to a boil and cook until sugar and salt are dissolved.

Let cool completely, then pour over 100 grams finely diced Granny Smith apples and 100 grams finely diced shallots. Seal in a bag with a chamber vacuum sealer. Alternatively, pour hot liquid over the apples and shallots.

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Compressed Apples

Cauliflower Miso Purée

Finely slice 2 Granny Smith apples on a mandoline. Place in a bag with a squeeze of fresh lemon juice and seal with a vacuum sealer to compress with a full cycle. Refrigerate until ready to use. Using a cookie cutter, punch out rounds.

Blend 3 cups steamed cauliflower, 2 ½ tablespoons white miso and ½ teaspoon kosher salt in a high-powered blender. With the motor running, slowly add 3-5 tablespoons avocado oil and blend until creamy.

Avocado Mousse Blend 150 grams avocado, 30 grams avocado oil and 22 grams lime juice.

Season with kosher salt, to taste.

Cilantro Oil NOTES: • Don’t be alarmed if the blender starts steaming, that’s normal when making a recipe like this.

• Cilantro oil can be frozen and defrosted as needed. In fact, freezing it helps retain its vibrancy.

Blend 40 grams fresh cilantro leaves and 180 grams canola oil in a high-powered blender for 4 minutes. Strain through a towel or cheesecloth.

Turbot with Curry Serves: 6

Curry and cauliflower go hand-in-hand.

Use your favorite roasted cauliflower recipe here or find one in the Fleishigs app.

Cauliflower Miso Purée (recipe follows) Curry Emulsion (recipe follows) Poached Sea Bass or Turbot (recipe follows) Roasted cauliflower (see head note) Cilantro Oil (recipe above) Sliced Thai chili pepper, for garnish (optional) Chives, for garnish

Divide cauliflower purée on a plate. Top with curry emulsion, a piece of fish and roasted cauliflower. Finish with a drizzle of cilantro, chili peppers (if desired) and chives.

Curry Emulsion Heat 32 grams oil in a skillet over medium heat. Add 190 grams finely diced onions, 40 grams finely sliced lemongrass, 23 grams minced ginger and 15 grams shaved garlic; sweat for 5 minutes, just to cook through. Add 50 grams red curry paste and cook until darkened. Add 50 grams soy sauce; bring to a boil, then lower heat and cook until thickened. Add 27 ounces coconut cream and 2 kaffir lime leaves; simmer for 5 minutes. Let cool for 1 hour to infuse. Blend in a high-powered blender with the juice of 1-2 limes, to taste.

Poached Sea Bass or Turbot

1. Heat coconut milk, kaffir lime leaves, brown sugar, ginger, lime zest and pink peppercorns to a pot over high heat. Bring liquid to a boil, then lower heat and simmer, uncovered, for 5 minutes, until sugar dissolves. Let cool, then strain mixture, reserving the liquid and discarding the solids. Add liquid back into the pot and bring to a summer.

2. Add pineapple and the juice of ½ lime.

Cook for 20 minutes, until tender. Alternatively, cook in a sous vide at 185°F 1 hour.

Remove pineapple and let cool.

3. Blend liquid with xanthan gum in a blender or using a hand blender, until thickened slightly. (For best results, do this step right before serving.)

4. Preheat oven to 225°F. Roast pineapple on a parchment-lined baking sheet for 1 hour.

5. Slice pineapple and serve with blended coconut emulsion. Garnish with the remaining ½ lime wedges, cilantro and chilis.

Onion “Butter” Yields: 3 cups

Prepare a sous vide set to 140°F. Add 2000 grams warm water, 160 grams kosher salt and 80 grams sugar to a pot over mediumhigh heat; cook until salt and sugar are completely dissolved. Add 6 (3-ounce) sea bass or turbot fillets and poach for 20 minutes. Drain and pat dry well. Tightly roll fish individually in plastic wrap and tie at the ends to form logs. Cook in the sous vide for 15 minutes or slow poach in a pot of simmering water for a few moments.

Pineapple with Coconut Emulsion Serves: 6-8

2 2 75 30

1 1 ½

This is an onion-packed spread that is perfect for a bread course. I like to plate it as a sphere (using a 3-inch cookie cutter) and top with fresh chives. ⅓ 4 1 2 8 ½

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(13.5-ounce) cans coconut milk kaffir lime leaves grams brown sugar grams minced ginger Zest of 2 limes Pinch of pink peppercorns pineapple, cored lime, divided teaspoon xanthan gum Fresh cilantro, for garnish Sliced Thai chili peppers, for garnish

cup oil onions teaspoon kosher salt, plus more to taste sprigs fresh thyme, stripped ounces duck fat cup store bought French fried onions, plus more for garnish Freshly ground black pepper, to taste bunch fresh chives, minced, for garnish

1. Heat oil in a pot or Dutch oven over medium-high heat. Add onions and season with salt. Sauté until golden brown, about 10 minutes. Lower heat and cook, stirring occasionally, for at least 1 hour, until onions are soft and caramelized.

2. Add 1 cup caramelized onions (reserve the rest for another use) to a food processor or blender with thyme leaves, duck fat and crispy onions. Season with salt and pepper, to taste. Garnish with chives and more crispy onions.

NOTE: Turn to page 106 for Chef Isaac's last bite; sous vide cookie dough.

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MEMO E BITES WHEN YOU’VE SEEN AND TASTED IT ALL, IT’S SOMETIMES HARD TO BE AMAZED. BUT WE HAVE COME TO REALIZE THAT THERE ARE STILL INGENIOUS, UNEXPECTED DISHES. HERE ARE SOME OF THE BEST RESTAURANT DISHES WE’VE EATEN ALL YEAR, ONES WE HAD TO RECREATE FOR THE HOME COOK.

BY: SHIFRA KLEIN PHOTOGRAPHY BY: SCHNEUR MENAKER

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TEL AVIV FISH GRILL'S

FISH FEAST

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hen I told my sister (who lives in Los Angeles) that I was traveling all the way to Tarzana for Israeli food, she was confused. Immediately upon arrival at Tel Aviv Fish Grill, a dairy and fish hotspot, I noticed that the restaurant was packed with local Israelis. With a Tel Aviv market vibe and food that matched in every way, it was well worth the schlep. We ordered the grilled fish, which can be prepared many ways, but the Greekinspired bass with feta and olives was spectacular.

We also loved the array of salatim and fresh, hot pita served alongside it.

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Quinoa Purple Cabbage Salad

Striped Bass Serves: 4

4 2 2 2 2 ½ ¼ ½

fillets skin-on striped bass tablespoons olive oil tablespoons vegetable oil tablespoons lemon juice tablespoons za’atar teaspoon kosher salt teaspoon cayenne pepper cup kalamata olives, for serving Crumbled non-dairy feta cheese (see note below), for serving Fresh oregano or parsley, for serving Quinoa Purple Cabbage Salad (recipe follows), for serving Herbed Chickpea Salad (recipe follows), for serving Kohlrabi Slaw (recipe follows), for serving

Serves:8

Mix 3 cups shredded purple cabbage, 2 cups cooked quinoa, 1 cup grated carrots, ½ cup chopped fresh herbs, ⅓ cup olive oil, ¼ cup finely diced red onion, 2 tablespoons lemon juice, 2 teaspoons honey, 1-2 teaspoons kosher salt and a pinch of freshly ground black pepper.

1. Turn oven to broil. Arrange bass, skin-side down, on a parchment-lined baking sheet.

2. Mix oils, lemon juice, za’atar, salt and pepper. Brush half over the fish, reserving the rest.

3. Broil for 4-5 minutes, until fish is just cooked through.

Brush with some more of the oil mixture. Top with olives, feta and herbs. Serve alongside salads.

NOTE:

We are so impressed with Trader Joe’s nondairy feta and use it often in salads. It pairs wonderfully here, especially for those who don’t mix dairy and fish.

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Herbed Chickpea Salad Serves: 6

Mix ½ cup chopped fresh cilantro, ½ cup chopped fresh parsley, 1 thinly sliced red onion, 2 crushed garlic cloves, ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Pour over 1 (15-ounce) can of drained, rinsed chickpeas; toss to coat.

Kohlrabi Slaw Serves: 4-6

Peel and cut 1 large kohlrabi and 2 carrots into matchsticks. Toss with ¼ cup vinegar, 1 tablespoon sugar, 1 tablespoon water and 1 teaspoon kosher salt.

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PlumbersHaven.com | (718) 604-1300 516 Empire Blvd Brooklyn, NY 11225

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BONITO'S

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onito is the newest restaurant from Chef Josh Kessler of Barnea Bistro fame. Barnea has gained quite a reputation in the NYC kosher fine dining scene. From the incredible service and ambiance to the array of amazing cocktails and consistent food, it is a fan favorite. Chef Josh took the style of food he serves at Barnea and created a more casual cousin in Bonito. Basic plates go for $30 and nothing tops $100.

At Bonito, you can enjoy similar dishes as Barnea, such as the Brussels sprouts, fried artichokes and gnocchi, with more casual fare like chicken wings and French fries.

The grilled lettuce Caesar was one of our favorite dishes — the charred lettuce was still firm and the tangy dressing combined with the crunchy crumbs, savory bites of beef bacon and pickled onions was a real delight.

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Grilled Caesar Salad Serves: 4-6

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tablespoons oil, divided small or 2 medium hearts romaine lettuce, cut lengthwise teaspoon kosher salt teaspoon freshly ground black pepper (6-ounce) package beef fry cup coarsely chopped bread or challah Roasted Garlic Caesar Dressing (recipe follows) Pickled Red Onions (page 17)

1. Heat a grill pan over high heat. Drizzle romaine with 2 tablespoons oil and season with salt and pepper. Grill, cut-side down, until marked, about 3 minutes. Transfer grilled romaine to a platter. Alternatively, use an outdoor gas grill or broil on high heat.

Roasted Garlic Caesar Dressing Yield: 1 cup

Preheat oven to 350°F. Cut off the top of a head of garlic. Place garlic on a large piece of foil and drizzle with 2 teaspoons oil. Cover and bake for 45-60 minutes. Mix ¼ cup mayonnaise, ¼ cup extra-virgin olive oil, ¼ cup non-dairy Parmesan cheese (see note), the juice of 2 lemons, 2 tablespoons fishfree Worcestershire sauce and 1 tablespoon Dijon mustard. Squeeze roasted garlic into the mixture and mix to combine. Season with kosher salt, to taste. Blend for a creamier texture.

MIKE'S BISTRO EGGPLANT BOLOGNESE

4. Drizzle dressing over romaine.

Top with breadcrumbs, pickled onions and beef fry.

UP CHANGE IT

d esar an the Ca g n s li t il n r e Skip g ompon hese c maine o r serve t d oppe h c h s e ke on a over fr ated ta v le e n salad. for a Caesar ic s s la c

The makeup of a restaurant quality dish often is simple ingredients coming together in an elevated way.

Here’s how the dish is layered: 1. A layer of Mike’s signature bolognese.

2. Add beef fry to a cold skillet over medium heat; cook until crisp, flipping after 2 minutes.

Transfer to a paper towel-lined plate. Once cool, chop into bitesize pieces.

3. Heat remaining 1 tablespoon olive oil in the pan with the rendered beef fry fat over medium heat. Add breadcrumbs and toast, stirring until golden brown, about 3-4 minutes.

NOTE:

For another option, try the Vegan Caesar Dressing on the Fleishigs app (issue #26), which is mayoand egg-free. Try the nut-based Vegan Parmesan (issue #26) here as well — it’s a hit. Alternatively, there are many kosher certified brands, such as Violife, Follow Your Heart and Thrive Market.

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e recently celebrated our anniversary at the timeless Midtown Manhattan restaurant, Mike’s Bistro.

Everything we ate was fabulous as always, but the eggplant bolognese dish really stood out. While you can make it at home, this is the type of dish that best exemplifies why eating at a restaurant is so enjoyable. While nothing in the dish is too complex, putting all of the components together is undeniably time consuming for a home cook, which is what makes this bite of food at Mike’s so very enjoyable. If you plan to tackle this at home, you can make the components in advance and assemble it fresh

2. A braised eggplant round that is then coated in breadcrumbs and fried until crispy.

3. A layer of non-dairy almond ricotta.

4. A supersized meatball topped with more bolognese and toasted bread crumbs.

Recipes for nondairy almond ricotta (issue #13), meat sauce (issues #16 and #32) and toasted breadcrumbs can be found on the Fleishigs app (issues #31, #32

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THAI BASIL: Unlike it’s sweeter, more classic counterpart, Thai basil has a stronger flavor that is heavier on the anise notes.

It’s also been used for centuries in traditional Chinese medicine for its medicinal qualities and high levels of antioxidants. Find it at Asian markets.

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Red Curry Serves: 6

2 2 2 1 2 2 2 2 2-3 2 1 1-2 ¼

BODHI THAI'S RED CURRY

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odhi Thai is a casual spot in the Pico neighborhood of Los Angeles that just so happens to be vegan. The authentic Thai menu offers the kosher diner a unique experience. One of the dishes we really enjoyed was the red curry, a dish perfect for the winter. The curry is excellent as a base for any protein or to enjoy as a comforting, hearty vegetarian stew.

2

tablespoons coconut oil shallots, thinly sliced cloves garlic, minced teaspoon grated ginger tablespoons red curry paste teaspoons soy sauce teaspoons miso paste cups coconut milk cups cubed kabocha or butternut squash cups vegetable broth cup green beans, peppers or bok choy, optional cups cubed tofu, optional cup Thai basil, plus more for serving Juice of 1 lime Kosher salt and freshly ground black pepper, to taste limes, cut into wedges, for serving

1. Heat oil in a pot or Dutch oven over medium heat. Add shallots and sauté for 2 minutes. Add ginger and garlic and sauté for another 2 minutes.

2. Add curry paste, soy sauce and miso; stir to coat. Add coconut milk and stir until smooth.

3. Add pumpkin and cook for 10 minutes, until just tender.

4. Add vegetable broth, green beans (if desired), tofu, Thai basil and lime juice; bring to a boil. Lower heat and simmer, covered, for 10-15 minutes.

5. Season with salt and pepper, to taste. Serve with more Thai basil and lime wedges.

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COLBEH'S

SWEET CHILI HEARTS OF PALM

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ntrigued when we saw it on the menu at Colbeh in Roslyn Estates, NY (the only one of the locations that has this on the menu), we ordered it on a whim. It was unexpected and we couldn't stop eating it. Colbeh is a Persian restaurant that is fresh and consistently delicious.

The ambience at the Roslyn Estates location is one of a kind and particularly charming.

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Crispy Hearts of Palm Serves: 6

Canola oil, for frying 2

4 4 ½ 2

cups all-purpose flour cups panko breadcrumbs eggs, beaten cup unsweetened non-dairy milk (14-ounce) cans sliced hearts of palm, drained and patted dry Kosher salt, to taste Sweet chili sauce, for serving

1. Heat 3 inches of oil in a large pot or Dutch oven to 375°F. Alternatively, use a deep fryer.

2. Prepare a dredging station by adding flour to one bowl, breadcrumbs to a second bowl and eggs whisked with milk to a third bowl.

3. Working in batches, toss hearts of palm in flour, shaking off the excess.

Dredge in egg mixture, then breadcrumbs.

4. Fry, turning occasionally, until golden brown and crisp, 2-3 minutes. Transfer to a paper towel-lined plate to drain and season immediately with salt.

5. Heat sweet chili sauce in a skillet over medium-high heat. Toss crispy hearts of palm in sauce and cook for 1 minute until coated and warmed through. Serve immediately.

MARANI'S

RUSSIAN-STYLE POTATOES

R

ussian food is all about humble ingredients that come together in a hearty, nourishing way. These potatoes, inspired by Marani and Art of the Grill (both located in Queens, NY), are the ultimate anytime side dish. I like to serve them with eggs for a full meal. They are the pure definition of that savory flavor profile that makes it impossible to take just one bite.

Russian-Style Potatoes Serves: 4

6 2

1 1 ¼ 12 2

3

tablespoons vegetable oil or schmaltz pounds Russet potatoes (about 3-4 medium potatoes), peeled and sliced into ⅓-inch half moons small yellow onion, diced teaspoon fine sea salt, divided, plus more to taste teaspoon freshly ground black pepper, plus more to taste ounces baby bella mushrooms, stemmed and thinly sliced cloves garlic, minced Non-dairy sour cream, for serving tablespoons minced fresh dill, for garnish

1. Heat 5 tablespoons oil in a large nonstick skillet over low heat. Add potatoes and cook, covered, until mostly softened, stirring occasionally, about 5 minutes.

2. Add onions and season with ½ teaspoon salt and pepper. Increase heat to medium and cook, covered, until potatoes are golden and cooked through, stirring occasionally, about 15 minutes.

3. Meanwhile, heat remaining 2 tablespoons oil in another skillet over medium heat. Add mushrooms and remaining ½ teaspoon salt; sauté until browned, stirring occasionally, about 8 minutes. Remove from heat and stir in garlic.

4. Arrange potatoes on a platter. Top with mushroom mixture and dollops of sour cream. Garnish with fresh dill.

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WOLF & LAMB'S SUPER-SIZED ONION RINGS

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he onion rings at Wolf & Lamb in Manhattan are the ultimate — large, crunchy and not at all greasy. We also recently enjoyed a similar version at Mas Pan in Playa Del Carmen, Mexico. There is something so addictive and memorable about a huge ring of sweet onion encased in a super crunchy coating. Here is a version that is easily replicated at home.

Super-Sized Onion Rings Serves: 6-8

1 1¼ 1 1 ½ ½ 1 1½ 2

quart oil, for frying cups all-purpose flour teaspoon baking powder teaspoon kosher salt cup beer or seltzer cup unsweetened non-dairy milk egg cups breadcrumbs large Vidalia onions, sliced into ¼-inch thick rings Seasoned salt, for serving

1. Heat oil in a Dutch oven or large pot to 365°F. Alternatively, use a deep fryer. Place a wire rack over a sheet of aluminum foil; set aside.

2. Prepare a dredging station by mixing flour, baking powder and salt in one shallow bowl and whisking beer, milk and egg in a second bowl. Add breadcrumbs to a third shallow bowl.

3. Dip each onion ring into the flour mixture, turning several times until fully coated with flour.

Transfer to the egg mixture and, using a fork, turn until fully coated.

Shake off excess egg back into the bowl. Transfer to the breadcrumbs, turning several times to coat until fully coated. Lifting with the fork, tap any excess breadcrumbs back into the bowl and transfer to the wire rack while you prepare the remaining onion rings.

4. Working in batches of 3-4 onion rings, fry in the preheated oil until golden brown, 2-3 minutes. Drain on paper towels while you fry the remaining onion rings.

5. Immediately sprinkle with seasoned salt before serving.

NOTE: The onion rings are amazing as is or dipped into your favorite condiment.

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TABERNACLE'S CHOCOLATE FONDUE

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hocolate fondue is a classic dish that, in our opinion, should never be considered “out of style.”

Everything tastes good dipped in good-quality warm chocolate sauce. Many may have fond memories of the fondue dessert at Jeff Nathan’s kosher Broadway steakhouse Abigael’s (which sadly closed during the pandemic), but we renewed our love for this classic dessert at the Midtown Manhattan fine dining kosher restaurant, Tabernacle. Beyond the rich chocolate sauce, what was most impressive was all of the homemade components included, such as marshmallows and cookies, making this luxury dessert worth the price tag.

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Chocolate Fondue FOR THE CHOCOLATE FONDUE: 1 (8-ounce) container non-dairy creamer, such as Rich’s ¼ cup soy milk 12 ounces semisweet chocolate, roughly chopped FOR DIPPING: Homemade Vanilla Marshmallows (recipe follows) Chocolate Brownies (recipe follows) Sliced fruit, such as strawberries, bananas, figs and apples Dried fruit, such as apricots and mango 1. Heat cream and soy milk in a saucepan over medium heat until simmering and tiny bubbles start forming at the surface.

2. Remove from heat and pour over chocolate; whisk until smooth and fully incorporated.

3. Serve with a choice of options for dipping.

Homemade Vanilla Marshmallows By: Melinda Strauss

Sure, you can buy marshmallows from the store, but there is nothing like a homemade fluffy one. This recipe is different because there are no egg whites, so they are eggfree (and can be made vegan if you use vegan gelatin — see tip below). While the process of making them is surprisingly easy and quick, having the patience to wait until they’re set is not!

1 2 1 2 ½ ½

cup confectioners’ sugar, sifted, divided tablespoons unflavored gelatin powder cup cold water, divided cups sugar teaspoon kosher salt teaspoon pure vanilla extract

4. Lightly grease a 9x13-inch baking dish, line with parchment paper and dust all over with ½ cup confectioners’ sugar; set aside.

5. Add gelatin and ½ cup water to the bowl of a stand mixer fitted with a whisk attachment; set aside for the gelatin to bloom.

6. Add sugar, remaining ½ cup water and salt to a pot over medium heat. Attach a 56

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TIPS:

Yield: 1 (9x13-inch) pan

1. My favorite brand of kosher fish gelatin is Modernist Pantry, which you can buy on Amazon. They also have a vegan gelatin.

2. It’s crucial to have a candy thermometer when making marshmallows from scratch.

candy thermometer and stir occasionally until the temperature reaches 240°F. Remove from heat immediately.

7. With the mixer running on low, slowly pour the sugar syrup into the gelatin mixture. Mix until combined, then increase to high speed and beat until thick and fluffy, 10-12 minutes. Add vanilla at the last minute. The mixture should resemble softserve ice cream.

8. Pour mixture into the prepared baking dish, spreading evenly with a lightly greased spatula. Smooth out the top and dust

with ¼ cup confectioners’ sugar. Allow marshmallows to sit at room temperature for 6-12 hours.

9. Once set, turn the pan out onto a work surface dusted with some of the remaining confectioners’ sugar. The marshmallows should come right out. Cut into even squares with a sharp knife dusted with more confectioners’ sugar, then lightly dust each marshmallow on all sides with the remaining confectioners’ sugar. Store in an airtight container at room temperature for up to 1 month. www.fleishigs.com

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Chocolate Brownies Serves: 16

NOTE: Homemade marshmallows and brownies elevate the experience, but store bought options (or boxed mix brownies) are just fine. The most important thing is to have fun with it!

These brownies are decadent and fudgy.

To take it up a notch, fold in 1 cup of nuts, raisins, chocolate chips or anything else you may desire. ½ ½ ½ ½ 2 1 ½ ¼

cup sugar cup brown sugar cup (1 stick) non-dairy butter substitute, melted cup unsweetened cocoa powder eggs teaspoon pure vanilla extract cup all-purpose flour teaspoon kosher salt Maldon salt, optional

1. Preheat oven to 350°F. Grease an 8x8-inch square pan or line with foil; set aside.

2. Mix sugars and melted butter until fully dissolved.

3. Add eggs, one at a time, mixing in between, then add vanilla and mix until well combined.

4. Sift flour, cocoa powder and salt and add to batter. Mix until incorporated, being careful not to overmix.

5. Spread batter into the prepared pan.

Bake for 20-22 minutes, until the center is slightly set. Let cool completely, then cut into 9 large squares or 16 small squares. Sprinkle with Maldon salt, if you'd like.

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SALT STEAKHOUSE'S PULLED LAMB PIZZA

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izza dough is equally, if not more important than the toppings. While meat flatbreads have become a standard in most meat restaurants nowadays, we really loved the meat pizzas at Salt Steakhouse in Long Branch, NJ. At Salt, they take the dough very seriously; in fact, their state-of-the-art coal-fired pizza oven is a big part of the design and menu at the restaurant. The crust is perfectly balanced — chewy and slightly charred — and all the pizzas are delicious, from pulled beef and pastrami to Korean. The one we appreciated the most had pulled lamb and celebrated Middle Eastern flavor profiles. The cumin mayo and toasted pine nuts take it over the top.

Lamb Pizza Serves: 4

1 1 1 1

½

By: David Mizrahi

(1-pound) lamb shoulder tablespoon baharat par-baked flatbread dough (recipe follows) (see head note) cup hummus Cumin Mayo (recipe follows), for serving cup pomegranate seeds, for garnish Fresh mint, for garnish Toasted pine nuts, for garnish

1. Preheat oven to 350°F. Season lamb all over with baharat. Place in a 9x13-inch dish, add 1-2 cups water and braise for 2½ hours, until fork tender.

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2. Let lamb cool slightly, then shred using two forks. Raise oven to 450°F.

4. Transfer to the preheated pizza stone.

Bake for 10-15 minutes, until crust is golden and cooked through.

3. Spread a layer of hummus onto the parbaked pizza dough. Top with shredded lamb and diced tomatoes.

5. To serve, drizzle with mayo and garnish with pomegranate seeds, fresh mint and toasted pine nuts.

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CHANGE IT UP

Heat 2 tablespoons oil in a skillet over mediumhigh heat. Brown 1 pound ground lamb, breaking it up with a wooden spoon. Season with 1½ tablespoons baharat and a pinch of kosher salt. Continue to brown until golden brown and fully cooked, 10-12 minutes. www.fleishigs.com

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NOTES:

B M A L

Z I P

Cumin Mayo Baharat is a Middle Eastern spice blend that is commonly used on lamb. Find a homemade version (issue #24) on the Fleishigs app.

If using store bought dough, bring it to room temperature before using so it stretches easily. Alternatively, use store bought flatbread.

If short on time, use the more budget-friendly ground lamb (or even ground beef) — see "Change it Up" above.

Yield: 2 heaping cups

Mix 2 cups mayonnaise, 2 tablespoons cumin, 1 tablespoon lemon juice, 1 crushed garlic clove and 1 teaspoon kosher salt.

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Flatbread Dough Yield: 2-3 flatbreads

By: Naomi Elberg

Bread flour has a higher protein content, which produces more gluten as it’s kneaded. This results in a stretchier dough that's less likely to tear as you shape it as well as a chewier bread-like texture. All-purpose flour has a lower protein content and won't be as stretchy or chewy but still works well. I highly recommend 00 pizza flour or King Arthur pizza flour.

NOTES: • This flatbread can be made by hand or in a mixer fitted with a dough hook attachment.

• One of my favorite tricks is using disposable shower caps over bowls of dough, eliminating the fight with the plastic wrap! They can be purchased in different sizes, depending on the size of the bowl you use.

• For a super crunchy pizza, use a pizza stone to bake the flatbread — just preheat it in the oven first.

• The dough can be frozen after the first rise. ¾ 1 1 2 1 1

cup warm water (about 100-110°F), plus more as needed teaspoon active dry or instant yeast teaspoon granulated sugar cups all-purpose or bread flour, plus more as needed tablespoon olive oil teaspoon fine Himalayan pink salt

1. Mix water, yeast and sugar in a large mixing bowl.

Add flour, oil and salt; mix until a thick and shaggy dough forms. Cover and set aside to rest for 3-5 minutes.

2. Knead until dough comes together and becomes smooth and elastic; if too sticky to handle, add more flour, 1 tablespoon at a time; if too dry, add water, 1 teaspoon at a time. Place dough in a greased bowl and cover with plastic wrap or disposable shower cap (see head note). Set aside to rise at room temperature until doubled in size, about 45 minutes.

Alternatively, refrigerate after 45 minutes for up to 48 hours, then let dough come to room temperature for 1 hour before shaping.

3. Preheat oven to 450°F. Divide dough into two equal portions. Lightly oil 2 baking sheets or pizza pans. Spread each portion of dough onto its own baking sheet (it doesn’t need to be a perfect shape).

4. To parbake, bake for 15 minutes, until puffed and golden. To bake fully, bake for a total of 20-23 minutes.

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YOU MAY BE CARRYING MORE THAN YOU KNOW. 1 in ~ 12 Ashkenazi Jews is a carrier for Gaucher Disease.

Gaucher Disease is an inherited, progressive condition that affects approximately 1 in 850 members of the Ashkenazi community.

While carriers have no symptoms, they can unknowingly pass the condition on to their children.

Speak to your doctor today.

Learn more at gauchercare.com

© 2022 Genzyme Corporation. All rights reserved.

Sanofi is a registered trademark of Sanofi or an affiliate.

MAT-US-2208930-v1.0-11/2022

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CILANTRO LIME RICE BOWL

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amoosh is the latest restaurant from Tzvi BenYosef, the mastermind behind Chimichurri Charcoal Chicken, the fast casual hot spot in Cedarhurst, NY. Located right next door to Chimichurri, the shawarma and falafel place brings something new to the table with customized bowls.

Choose your base (cilantro lime rice, freekeh or lettuce) and an array of toppings. We loved everything about the experience, but couldn’t get enough of the warm and fluffy herby rice that held the entire dish together. Fleishigs editor Elisheva Taitz recommended we ask for the toum (a Mediterranean garlic sauce), which was an incredible addition to the bowl.

OF UT MAMOOSH O

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Cilantro Lime Rice Serves: 4

1½ 1

3 1 1 1½ ½ ¼

cups water cup long-grain jasmine rice, rinsed well and drained tablespoons light olive oil, divided teaspoon lime zest cup packed finely chopped fresh cilantro tablespoons lime juice teaspoon sea salt, plus more to taste teaspoon freshly ground black pepper

1. Add water, rice and 1 tablespoon oil to a medium saucepan. Bring to a boil, then lower heat and simmer, covered, for 20 minutes.

2. Fluff rice with a fork, then add lime zest and mix. Let cool slightly, then cilantro, lime juice, remaining 2 tablespoons olive oil and salt; mix. Season with more salt and pepper, to taste.

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Easy Shawarma Serves: 4-8

Pound out 4 boneless, skinless chicken thighs.

Mix ⅓ cup olive oil, a squeeze of lemon juice, 2 tablespoons shawarma seasoning and ½ teaspoon kosher salt; pour over chicken and toss to coat. Let marinate for 30 minutes (or overnight, omitting the lemon juice).

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add chicken and cook undisturbed for 5 minutes, then flip and cook for another 4-5 minutes. Thinly slice before serving.

Toum Yield: 1 cup

Add ½ cup garlic cloves and 1 teaspoon kosher salt to a food processor; process until a paste forms.

Add 3 tablespoons lemon juice and process until smooth. With the motor running, slowly add 1½ cups oil; mix until smooth. Add more lemon juice and salt, to taste.

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Goldie Falafel Makes about 30 pieces (enough for 5 or 6 sandwiches) Reprinted with permission from Israeli Soul by Michael Solomonov. Step by step photos by: Michael Persico

Based on the master recipe we developed for Goldie, this version is not too spicy and lets the subtle chickpea taste come through. Herbs and vegetables help keep the falafel balls moist; pulsing in a food processor creates the crispy exterior.

1 1 2 2 1

1 1 4 2

tablespoon baking powder tablespoon kosher salt teaspoons ground cumin teaspoons ground turmeric pound dried chickpeas, soaked in water overnight and drained Big handful fresh parsley Big handful fresh cilantro medium carrot, peeled and chopped small onion, chopped garlic cloves tablespoons cold water, plus more as needed Canola oil, for frying

1. Mix together the baking powder, salt, cumin, and turmeric in a small bowl.

2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.

3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls.

Set the balls aside on a plate.

4. Heat a couple of inches of canola oil to 350°F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).

5. Immediately transfer the falafel with a slotted spoon to a paper towel-lined plate to drain. Serve hot.

6. Make your sandwich by layering 2 falafel balls with salad and sauce in a pita, and

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L'CHAIM

C H A M PAG N E DRAPPIER ROSÉ B R U T N AT U R E N V We often celebrate birthdays, promotions, sheva brachos or proposals in restaurants.

The “official” wine for such occasions is bubbly — preferably Champagne — when the budget allows.

But even if you don’t have any particular occasion to celebrate, the greatest feature of bubbly is that it pairs with almost everything.

The Drappier Rosé Brut Nature is a sharp, very dry pink Champagne.

It’s refreshing and will awaken all of your senses and the flavors of any dish will pop.

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HERZOG SPECIAL EDITION CABERNET SAUVIGNON OAKVILLE , 2019 This is the latest addition to Herzog’s Special Edition series.

The grapes come from an area of Napa Valley known for its powerful and bold yet elegant wines. It shows deeply extracted notes of ripe black cherries, cassis, cigar box and a long, generous finish. It would pair wonderfully with a medium-rare steak.

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L'CHAIM

LES MARRONNIERS CHABLIS,

C A R M E L A P P E L L AT I O N

2020

M E R L O T, 2 0 1 7

People often forget (or ignore) that the region of Chablis is part of Burgundy. The two main grape varieties in Burgundy are Chardonnay and Pinot Noir. Chablis is the kingdom of unoaked Chardonnay, which means that most wines in Chablis are made from Chardonnay and are not aged in barrels. The terroir there is known for being rich in marine fossils. The Marronniers is a classic Chablis — bright and acidic, with citrus, apple, mineral core and saline notes, which reflect the soil in which the vines grow. Drink it alongside tuna tartare or salmon sashimi for a terrific pairing.

If you have any strong opinions about Merlot, leave them aside and check this wine out. Concentrated, rich and almost chewy, this powerhouse of a Merlot will change your mind and I hope it inspires you to try other Merlots going forward.

HAGAFEN PINOT NOIR, 2019 One tricky aspect of ordering wine at a restaurant lies in the fact that everyone orders different dishes. If you order the roasted salmon and your spouse orders the grilled chicken, which wine should you order so that it will not clash with either dish? The answer is Pinot Noir and the Hagafen is hands down the best you will find on the wine list. It’s light- to medium-bodied, with notes of raspberries, red currants, strawberries and hints of oak. It’s delightful and silky on the palate.

JUST ONE GLASS OR THE BOTTLE? BY: GABRIEL GELLER

It’s always fun and enlightening to review the selection of wines that one might find in kosher restaurants. Offering only mevushal wines already narrows down the choice and allows me to focus on a variety of wines that I often find to be overlooked. I drink these wines at home often, with or without guests. There are people who ask me why I drink mevushal wines at home. The answer is simple yet still astonishing to some — these wines are excellent, delicious and just happen to be mevushal.

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Offering Shabbos After Pesach Friday April 14thSunday April 16th

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HOT SPOT A range combines an oven and cooktop in one mighty appliance that is the most common and economical choice for the budget conscious. To provide proper ventilation and eliminate lingering odors, partner the range with a range hood.

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under theit hood how’s cooking?

Support the stove a high-performing ventilation Consider all with of your options when shopping forsystem. a new range or oven.

Use this helpful guide to select the best style for your family.

standard

slide out

Basic, low-profile range hood that mounts under an upper cabinet when cabinet space is needed

Installs in your cabinet and slides in for integration and out when you cook

SKU: Viking VWH3610MSS

SKU: Miele DAS4940

gas range

cook with adjustable gas • Burners flame for precise temperature control either natural gas or insert liquid propane • Uses Hidden your cabinet or custom ignition forin easy starting • Electronic can connection be mounted on a wall adesign, 120-voltwhich electrical • Requires • Less expensive to operate SKU: Thermador VCIN42GWS

SKU: BlueStar BSP304B

hood winked Consider these systems when selecting a hood.

UPD R AF T An updraft vent system is a hood or venting microwave that hangs over the cooktop to suck up steam, smoke and odors.

They are effective for removing air since they are located directly above the cooktop.

D OWNDRAF T A downdraft is a type of hood that pulls air down. The air is drawn down through ducting and exhausted to the outside.

It is typically purchased as a separate appliance that gets installed behind the cooktop.

Most downdrafts rise above the stove when you are cooking Induction models offer luxurious, Offers a combination of gas cooking and retract into the counter lightning-fast cooking and electric baking when switched off.

Maintains a consistent temperature Gas burner cooktop for precise Designs include chimney and pro-style that is ideal for baking temperature control mounted Inductionrange rangeshoods may qualify for on the wall or an island Electric oven for even heat consistency D UCTING Requires a 240-volt electrical energy saving rebates SKU: SMEG KPF36UAN Ducting runs through the Requires a 208/220-volt electrical connection and gas connection chimney/cabinet and is either connection and is easy to install SKU: Thermador PRD305WHU ducted to the outside or SKU: Bertazzoni PROF304INMXE recirculated back into the kitchen. It is important to keep ductwork as short and straight as possible. If an elbow needs to be used, it should begin as far away from the hood duct exit and never have two elbows back-to-back. Use smooth, metal ductwork that is the same or has a larger diameter as the hood duct exit. Maintain at least the same duct size through the entire run. Do not reduce the duct size as this restricts air flow and range hood performance.

Standard BTU Gas High BTU Gas (Under 75,000 BTUs) (75,000 total BTUs and above)

induction range

• • • •

dual-fuel range

chimney

• • • •

COMBINE KITC HEN DESIGN WITH YOUR COOKING HABITS HEATING UP: OVEN OPTIONS

designer hood Options available for Standard Ranges or High-BTU Gas Ranges.

convection oven

If internal your kitchen the ultimate Uses an fan toiscirculate air, in design, express style whichmodern shortens cooking time. your It keeps withconsistent a designerfor vent.

Choose from the heat even baking, mixed metalsand or a crisping wood surround with the browning to complement your taste.

Designer capabilities of a conventional oven. hoods come in all sizes and power SKU: Viking VSOF7301SS levels ranging from 250 to 1600 CFM.

traditional hood

professional hood

speed oven

steam oven

If you have a traditional approach A canopy, professional-style hood is a DUCTING VS. to family cooking and entertaining, choice over pro ranges and combines steam A speed oven combines thermal,popular convection This oven and convection; RECIRCULATION the range hood plays an important rangetops.

They have greatsteam capture and microwave functions for added convenience. helps food stayDucting moist and preserves a range hood to function.ItUnder-cabinet range area, meaning they capture the uses direct heating elements along with valuable nutrients. It’sthe a much healthier way outside is generally hoods are microwave a good solution, as well to speedresidual a burner, technology up theheat and odor overto prepare flavorful food.

It’s also greatWhen for recommended. as canopy cooking and insert designs, often have wide baffleheating filters toleftovers andexhausting process.

Nowith preheatingand required. defrosting frozen food. air to the outside more moderate performance capture grease. They work with blower of the home is impossible SKU: Monogram ZSB9132NSS SKU: Fisher + Paykel OS24NDB1 levels starting at 250 CFM. sizes from 600 to 1600 CFM. or impractical, duct-free or

SKU: BlueStar SC060MLPLTD

SKU: Miele DA1260

SKU: Dacor DHD48M987WS

COMPARATIVE COOKING: VS . COOKTOPS + OVENS

TO P - N OTCH RANGES FE ATU RE S

Range hoods have some or a combination of these features based on price, design and/or performance.

Which works best?

Controls: Mechanical vs. electronic, multilevel vs. variable speed

Range • Centralizes all cooking Lights: Grease Filters: to one area in the kitchen Incandescent, Baffle, stainless steel, • Less expensive and fluorescent, mesh, restauranteasier to replace halogen, style (usually • Makes a beautiful focal point LED, single dishwasher safe) in the kitchen–especially or multilevel when paired with a stylish vent hood overhead

Special Features: Heat sensor, auto on/off, delay timer, clean filter indicator, perimeter extraction, sound dampening technology, safety lockout, power boost, direct rear venting, remote controls.

recirculating hoods bring filtered air back into the kitchen. Recirculating hoods require regular filter changes to maximize performance.

Recirculating kits are often sold separately.

M A KE -U P AI R Cooktop + Oven In certain locations building • Separates cooking and baking stations Wi-Fi/Bluetooth: codes require make-up air in the kitchen; making it easier for multiple Some hoods are Wi-Fi/ to bring fresh air back into cooks to prepare food simultaneously Bluetooth enabled and the home. Lower CFM range • Wall ovens can be mounted at any can communicate with hoods or air flow reducers, height for ideal access your cooking surface for which take less air out of the • Offers more variety for customizing cooktop optimal performance. home, are possible solutions. and oven configurations to fulfill the cook’s Make-up air kits/systems are culinary and entertaining aspirations sold separately.

range of possibilities The pro range vs. the standard range: Making the right choice for each family, kitchen and lifestyle.

Whipping up a simple meal, following a beloved family recipe or breaking new ground with one-of-a-kind culinary delights?

The right range is the at-home chef’s most important kitchen

tool. Divided into pro and standard models, the latest luxury ranges offer a wide variety of features that simplify daily food preparation while expanding the joy of cooking.

pro range: expert performance

This finely-tuned cooktop’s induction surface burners deliver up to 3,700 watts of power that provide instant and immediate control from the highest heat to the gentlest simmer.

Powerful surface burners deliver up to 23.5K BTUs. With real stainless steel, high-quality glass and beautifully weighted, illuminated control knobs, craftsmanship is found in each and every detail.

The touchscreen interface provides an intuitive guided cooking experience that helps deliver perfect results to the lifelong cook and those who are just starting out.

An included temperature probe allows one to monitor the cooking progress.

Two independently operating cavities provide a large total capacity that is enough for a Thanksgiving turkey in one oven and a menu of sides in the other.

Select ranges offer autonomous cleaning modes with self-cleaning-safe oven racks.

Full-extension telescopic oven racks make it easy to move heavy dishes in and out of the oven.

SKU: Fisher + Paykel RHV3484N

PRO RANGE COMPARISON

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04 | THE TRUSTED RESOURCE FOR CONTRACTORS + BUILDERS SINCE 2001

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Open Gas Burners

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60"+

Sealed Gas Burners

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48"

Induction (Module)

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36"

Brass Burners

Electric (Non Induction)

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30"

Griddle

Induction

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24"

Grill

Dual Fuel

Bertazzoni BlueStar Dacor Fisher & Paykel JennAir Miele Monogram SMEG Thermador Viking

All Gas

Premium pro range brands offer a variety of sizes, fuel types, features and technologies.

RANGE TOP CONFIGURATIONS

x x x

x x

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standard range: anything but standard Standard ranges offer four, five or six burners.

Look for models with an 18,000 BTU power burner and a 5,000 BTU simmer burner for ease of use.

Electronic temperature controls and digital displays allow for more accurate cooking temperatures; consider child lockout if appropriate.

Knob and handle inserts or models with handle choices give you the option to create your own look.

Self-cleaning at a high-temperature setting burns off leftovers without scrubbing and harsh cleaners.

PHOTO: DAN CUTRONA PHOTOGRAPHY FOR KIPS BAY PALM BEACH DECORATORS SHOW HOUSE.

Gas broilers are great for perfecting that finishing touch on your casserole or roasted vegetables.

A gas broiler delivers quicker and juicier food than a traditional electric broiler.

A double oven allows you to cook dishes in two separate ovens set at different temperatures; great for entertaining.

Flexible rack systems vary; choose from roll-out extension racks, slide-out racks for easy loading, adjustable racks to cook multiple dishes at once and removable half racks to make space for tall dishes.

A convection oven uses a fan to circulate the air; keeps heat consistent and speeds up cooking.

Wide windows let you view the progress of your meal no matter where it’s placed in the oven.

SKU: LG LTG4715ST Featured: Jenn-Air Rangetop SKU: JGCP636HL, Wall Oven SKU: JMW2430LM and Wine Cooler SKU: JUWFL242HX

xx SMARTx TECH

19,000

19,000 2,300

2,300

25,000 x x Detailing the most 22,000 22,000 3,700 3,700 x xx innovative smart cooking 23,500 23,500 3,700 3,700 x xx appliance features that 20,000 20,000 x xx use Wi-Fi connectivity to 19,500 19,500 3,850 3,850 x xx enhance and customize 23,000 23,000 x xx the user’s experience in 20,000 20,000 3,700 3,700 x meaningful ways. xx

xx x

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xx xx x xx xx x

22,000

22,000 3,600

3,600 x

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xx

23,000

23,000 3,700

3,700 x

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xx

• In-Oven Camera: The x x camera x x allowsx in-oven the x chef to see what’s x happening in the oven xx xx xx from a smart device.

xx

• Guided Cooking: Today’s smart appliances have thexpower to become an in-home culinary coach, xx x taking the guesswork outxof meal preparation.x

• Built-in x Recipes: x x This x feature provides tailored xx xx x meals that appeal to xx xx xx everyone’s preferences while x the smart x x oven x takes care of the rest.

• Voice Control: Busy x xx hands? No problem. x feature allows the This oven to be controlled via a smart speaker.

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xx x

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• Remote Monitoring: This allows the family chef to keep track of any kitchen appliance x x from a smart device and x xx x provides notifications when x x is complete. xx xx cooking

x x xx

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x

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• Scan-to-Cook: Simply scan the xx xx x x barcode on frozen foods with x device, x x and the x xsmart x x a smart oven will optimize x its settings x for perfect results.

Color Options

Sabbath Mode Color Options

Air Fry Mode Sabbath Mode

Electronic Controls Air Fry Mode

WiFi / Electronic Smart Controls

Warming WiFi / Drawer Smart

Convection Warming Speed Oven Drawer

Convection Convection Steam Oven Speed Oven

Fits a Full Size Convection Sheet Pan Steam Oven

Soft Close Oven Fits Doora Full Size Sheet Pan

BASIC FEATURES BASIC FEATURES Gliding Soft Oven OvenClose Racks Door

Infrared / Gliding Gas Broiler Oven Racks

Self Cleaning Infrared / Oven Gas Broiler

True (European) Self Cleaning Convection Oven

Most Powerful Surface Wattage True (Induction / (European) Electric Models) Convection

Most Powerful Most Powerful Gas Burner (BTU) Surface Wattage (Induction / Electric Models)

Most Powerful Gas Burner (BTU)

OVEN CONFIGURATIONS OVEN CONFIGURATIONS

• Remote Diagnostics: x x From smartphone newbies x x to techx wizards, everyone benefits from x this revolutionary feature. x x withx remote Appliances diagnostics can identify x and alert homeowners x about service issues x and some even notify the manufacturer x x to schedule a speedy fix.

x

xx

x

Induction ranges may qualify for energy saving rebates. Always read product specifications for the most accurate information.

Some features may only pertain to select products in the collection. For example, some pro-gas ranges may not have a self-clean mode.

Featured: Viking Oven SKU: VDOF7301SS, Warming Drawer SKU: RVEWD330SS, Range SKU: VGR5366BAB, Hood SKU: VCWH53648SS, Icemaker SKU: FPNI515 and Dishwasher SKU: VDWU524SS

host of options Customization is bringing highlypersonalized beauty and function to the kitchen, while taking the joy of hosting to the next level.

When it comes to exceptional kitchen design, customization is on the tip of everyone’s tongue. But creating a truly customized kitchen involves a number of facets and considerations that require the guidance and know-how of a seasoned

appliance specialist. That is where AjMadison comes in. Their team of experts help homeowners and design professionals conceive and build dream kitchens that offer everything from the aesthetic appeal of specific colors and finishes to the functional practicality of features, modalities and configurations that not only suit the wants and needs of the family chef, but make cooking and entertaining an exhilarating, everyday experience.

0 6 | B U Y N OW, PAY L AT E R W I T H I N T E R E S T - F R E E F I N A N C I N G F R O M A F F I R M

SMALL SPACE TIPS Great things come in small packages.

Small space appliances are available in a wide variety of styles, sizes and price points, which means that adding a fullyfunctional kitchen to a city apartment, in-law accommodation, entertaining space or guest house has never been easier. With 24-inch-wide ovens and cooktops as the industry standard worldwide, there are a plethora of luxury brands today offering cutting-edge performance in a small space design. So dream big and think outside the box by adding a kitchenette to multiple areas of the home for entertaining ease and guest privacy and convenience.

introducing induction innovation …

custom features forum

Cooking goes cutting-edge with the latest induction cooktops.

What is induction cooking and how does it work?

What are the benefits of induction cooking?

• The term “induction” refers to a specific method for generating heat.

While a traditional electric stove uses radiant heat to cook food and a microwave oven uses micro—or small energy—waves to do the same, an induction range uses electromagnetism to excite the molecules in cookware.

This magnetic vibration field creates heat inside of pots or pans that then cook the food.

• Next to professional gas cooktops and ranges, induction is a top choice.

Discerning consumers choose induction for its cleanability, safety, speed and efficiency. The best part?

There is an extensive assortment of induction cooktops and ranges to choose from that fit every space, budget and lifestyle.

• To test if cookware is induction-ready, simply place a refrigerator magnet on the bottom of a pot or pan. If the magnet sticks, it will work perfectly with an induction cooktop.

Induction cooking is fast.

Because of the rapid response of the electromagnetic cycle induction works instantaneously, creating heat within pots and pans in seconds.

Cooking with induction can shave up to 50-percent off of the average time it takes to cook a favorite meal.

Induction cooktops are smart.

If the appliance senses a boil over, most will turn off automatically. And because induction heats the cookware—not the glass surface—it is far less likely to cause cooking burns.

Induction cooking is safer.

• Induction is the safest method of cooking, which makes it a great option for households with young children or aging family members.

Because induction causes the cookware itself to heat up, there is no chance that it will be turned on accidentally because it won’t work

hot from the oven

These options take kitchen customization from ideal to real.

Multiple Size Options: Ranging from 24 - 60 inches, luxury professional ranges are designed to fit any size kitchen and accommodate the needs of every without induction-ready cookware. stovetop. This makes for less energy at-home • Induction cooktops are smart. chef. usage and lower utility bills.

If the appliance senses a boil over, • Because it heats cookware right away, Custom Colors: Select from a curated most will turn off automatically. induction is the most energy-efficient And because induction heats the is said that palette of popular cooking shades technology. or make a It unique cookware—not the glass surface—itwith an 90-percent of match. induction heat reaches statement RAL color is far less likely to cause cooking burn. food, far exceeding standard gas A number of luxury appliance brands or electric heating elements. offer a wide range of colorful nishesless ventilation Induction cooking is planet-friendly.

• Induction also fi requires that complement every kitchen design.

• Since induction cooking is faster than so it’s a great solution for city dwellers the traditional stovetop method, or for homes where venting outside it uses less energy andBuilt-In generates is not possible.

Grills: There is no need to go almost no residual heat—any is • Induction and ranges may outsideheat to achieve deliciouscooktops BBQ flavor. found in the pot or pan itself, not the qualify for energy saving rebates.

A built-in charbroiler delivers mouthwatering flavor on the stovetop.

Built-In Griddles: This flat, durable surface Today’s ovens are taking on more roles than ever before. heats evenly and cooks everything from With the rise of air fry, sous vide, toasting and steam cooking, breakfast favorites to fajitas and sauteed as well as the popularity of microwave/wall oven combinations vegetables to absolute perfection. that microwave, bake, broil and more, consumers are looking to large appliances to take on multiple tasks that were previously Built-in Induction Burners: A professional gas range with an induction module designated to small countertop appliances—resulting in tidier offers both powerful gas burners and a workspaces and a more functional kitchen overall. speedy induction surface that brings the best of both worlds to the family chef.

Double Oven Ranges: Larger size ranges that offer multiple ovens are the perfect cooking partner for large gatherings and holiday feasts.

Warming Drawers: Warming drawers keep food at the perfect, safe temperature until you are ready to serve your family and guests. They’re also excellent for warming dishware and coffee cups, making every meal and beverage a comforting treat.

Featured: Viking Range SKU: VGR5366BAB and Hood SKU: VCWH53648SS

single-wall ovens

microwave/oven combos

double-wall ovens

These can be installed under a counter or even below a cooktop to maximize space and provide a flush, built-in design. Installation at counter height saves you from bending down. The single oven has just one cavity like that of a standard range.

These are similar to the double oven, except the top appliance is a Induction: The most efficient cooking microwave oven, offering a single, method makes easy to cook for compact unit. If ityou’re looking for a crowd.

Without thehave need for anfor two ovens but don’t space industrial range hood, you can keep an additional microwave, consider a the conversation going while you speed oven/wall oven combination. put the finishing touches on dinner.

The top can function as a microwave Induction ranges and cooktops may or true convection oven. qualify for energy saving rebates.

These offer two ovens in one unit, These combine a single conventional allowing for cooking flexibility. Many wall oven, a convection/microwave Built-inovens coffee makers: Having a fresh mugoven and Think outside drawer the box:in a double have convection fans a warming of one morning joe,ovens. an exhilarating afternoon convenient If you’re planning a option. in or both Double ovens space-saving pick-me-up relaxing cupthe of decaf after You can large gourmet kitchen, are too largeor toainstall under purchase a triple-oven dinner has been easier thanks to a breakfast counter butnever are built-in to achieve model consider that installs in one cutout today’s appliance who have been corner withbya buying built-in and a more top seamless look.brands For added or create a tower busy engineering built-in coffee installing griddle grill for versatility, considerat-home, a convection eachor separately. makersoven/wall that provide satisfying sip of your eggs, pancakes steam ovenacombination.

SKU: Thermador PODMCW31W favorite blend in an instant. and home fries.

ENTERTAINING ESSENTIALS

When everyone gathers in the kitchen, turn to these SKU: SMEG SOU3300TX enhancements for assistance.

SKU: Dacor DOC30P977DS

triple-wall ovens

SKU: Miele H7780BP2CTS

800.570.3355 | AJMADISON.COM | 11

the hot list

With more than two decades of expertise and a wide range of innovative brands, AjMadison is the source for the finest luxury kitchen appliances that drive great design, provide unmatched cooking and entertaining essentials and elevate lifestyles.

Here are 10 outstanding kitchen appliances that will inspire the family chef and consummate host.

2

1 3

4

01

MIELE 30-INCH VITROLINE SERIES SMART COMBI-STEAM OVEN This oven has high-end monochrome glass and is handless, which creates a modern, yet timeless look and one of the largest capacity combi-steam ovens available, which allows the family chef to cook a wide variety of ingredients like never before. Combi cooking provides a perfect balance of moisture and hot air to ensure the best baking and roasting results for any combination of flavors.

SKU: Miele DGC7880XXXL

5

02

03

Designed with elegant lines, luminous LED lighting and a sophisticated glass touch control that seamlessly pairs with all compatible Dacor cooking products. The Chimney Wall Hood features Auto Connect, which allows the vent fan to be adjusted to the necessary speed when a compatible cooktop is used.

A visual showstopper that produces gourmet meals for the whole family. Sealed, dual-flame stacked burners deliver a fullspectrum of heat settings from an ultralow 140°F simmer to an intense 18,000 BTUs, while edgeto-edge handles, polished stainless steel, smoothly finished edges, and Custom Color LED Accent Lighting and control knobs bring a “wow” factor to any kitchen.

DACOR 4 8-INCH CHIMNEY STYLE SMART RANGE HOOD

SKU: Dacor DHD48U990WM

MONOGRAM STATEMENT SERIES DUAL FUEL RANGE

SKU: Monogram ZDP484NGTSS

04

05

One of the industry’s first induction rangetops. It combines professional styling, durability and the efficiency of induction cooking that is sure to both turn heads and inspire the family chef.

Five induction zones— including a large bridge zone—can accommodate cookware of all shapes and sizes. May qualify for energy saving rebates.

The all-new BlueStar® Dual Fuel Range Series offers professional performance, handcrafted quality, stunning design and unmatched customization.

Its exclusive X8™ sealed burners go from an extra-high sear of 25,000 BTUs to an ultra-low warm of 500. The oversized True Convection oven fits commercial baking sheets, includes eight cook modes and comes in over 1,000 colors and 10 metal trim options.

SKU: Bertazzoni PROF365IRTXT

SKU: BlueStar BSDF488B

BERTAZZONI 36-INCH PROFESSIONAL SERIES INDUCTION RANGETOP

BLUESTAR® DUAL FUEL SERIES RANGE

7 6

9

10

8

06

SMEG 36-INCH PORTOFINO SERIES DUAL FUEL RANGE Inspired by the world’s greatest chefs and some of the best international design professionals.

SMEG’s Portofino series comes in a wide variety of colors, sizes, cooking options and configurations, and provides myriad options that create a perfect fit for every kitchen and everyone who loves preparing exceptional meals to share with their family and friends.

SKU: SMEG CPF36UGMR

07

VIKING 30-INCH 7 SERIES FRENCH DOOR CONVECTION WALL OVEN Introducing total convenience, as well as superior power and performance. This Professional French Door Oven has commercialinspired side swing doors that open easily with one hand, while an infrared broiler, TruGlide™ Full Extension Racks and a Vari-Speed convection system offer restaurantquality performance that is sure to inspire any home chef.

SKU: Viking VSOF7301SS

08

09

10

The 48-inch dual-fuel professional range is designed with exceptional power and beautifully detailed craftsmanship.

The top is divided, offering both pro gas and induction cooking surfaces, to deliver perfect results. Two independently operating oven cavities offer 15 functions so you can cook an extensive range of dishes confidently.

This cooktop exemplifies JennAir’s commitment to customization that pushes boundaries with artistry and technology. The first of its kind, the Induction Wok Burner combines convenient design for roundbottomed cookware with the power and precision of induction. Pair it with gas burners, an electric grill or a chromium-infused griddle for unmatched flexibility and control. May qualify for energy saving rebates.

The first triple oven combination to include a speed oven on the market.

This wall oven combo offers microwave, baking, roasting and warming modalities. The full-size wall oven includes a large commercial-style rotisserie with a 12-pound capacity.

Specially crafted gray glass on stainless steel provides a luxurious look and finish that works with any kitchen decor.

SKU: Fisher & Paykel RHV3484N

SKU: JennAir JIE4115GS

FISHER & PAYKEL 4 8-INCH SERIES 11 PROFESSIONAL FREESTANDING DUAL-FUEL SMART RANGE

JENNAIR 15-INCH CUSTOM SERIES INDUCTION WOK COOKTOP

THERMADOR 30-INCH PROFESSIONAL SERIES SMA RT TRIPLE WALL OVEN

SKU: Thermador PODMCW31W

800.570.3355 | AJMADISON.COM | 09

top of the line The flawless look and exceptional function of build-in cooktops make them a natural choice for those who embrace great cooking and great design.

Featured: Miele Hood SKU: DA4248VD and Cooktop SKU: KM6377

gas cooktops Heat food with a flame. It’s the chef’s choice for a fast heat-up and exceptional control. You’ll want these features when it’s turned on: Power burners supply high-cooking heat instantly to quickly boil or sear foods; approximately 18,000 BTUs. Cooking grates made from heavy steel or porcelain-coated cast iron can withstand high heat and daily use.

Seamless or continuous grates allow you to slide heavy pots between burners without doing any lifting.

Center control panels with stainless steel knobs are attractive both on and off and can be removed for cleaning.

Simmer burners provide low heat for delicate cooking such as preparing soups and sauces; approximately 5,000 BTUs. Sealed gas burners make clean up easier by preventing food from getting trapped underneath.

Electronic ignition makes for easy starting.

Optional accessories (not shown) include a griddle, cast-iron grill pan or a wok ring.

introducing induction innovation …

custom features forum

Cooking goes cutting-edge with the latest induction cooktops.

What is induction cooking and how does it work?

What are the benefits of induction cooking?

• The term “induction” refers to a specific method for generating heat.

While a traditional electric stove uses radiant heat to cook food and a microwave oven uses micro—or small energy—waves to do the same, an induction range uses electromagnetism to excite the molecules in cookware.

This magnetic vibration field creates heat inside of pots or pans that then cook the food.

• Next to professional gas cooktops and ranges, induction is a top choice.

Discerning consumers choose induction for its cleanability, safety, speed and efficiency. The best part?

There is an extensive assortment of induction cooktops and ranges to choose from that fit every space, budget and lifestyle.

• To test if cookware is induction-ready, simply place a refrigerator magnet on the bottom of a pot or pan. If the magnet sticks, it will work perfectly with an induction cooktop.

Induction cooking is fast.

Because of the rapid response of the electromagnetic cycle induction works instantaneously, creating heat within pots and pans in seconds.

Cooking with induction can shave up to 50-percent off of the average time it takes to cook a favorite meal.

Induction cooktops are smart.

If the appliance senses a boil over, most will turn off automatically. And because induction heats the cookware—not the glass surface—it is far less likely to cause cooking burns.

Induction cooking is safer.

• Induction is the safest method of cooking, which makes it a great option for households with young children or aging family members.

Because induction causes the cookware itself to heat up, there is no chance that it will be turned on accidentally because it won’t work

hot from the oven

These options take kitchen customization from ideal to real.

Multiple Size Options: Ranging from 24 - 60 inches, luxury professional ranges are designed to fit any size kitchen and accommodate the needs of every without induction-ready cookware. stovetop. This makes for less energy at-home chef.

• Induction cooktops are smart. usage and lower utility bills.

If the appliance senses a boil over, • Because it heats cookware right away, Custom Colors: Select a curated most will turn off automatically. induction is the most from energy-efficient And because induction heats the cooking technology.

It isor said that a unique palette of popular shades make cookware—not the glass surface—it statement 90-percent induction heat match. reaches withofan RAL color is far less likely to cause cooking burn. food, far exceeding standard gas A number of luxury appliance brands or electric heating elements. a wide range of colorful finishes Induction cooking is planet-friendly. offer• Induction also requires less ventilation everyfor kitchen design.

• Since induction cooking is faster than that complement so it’s a great solution city dwellers the traditional stovetop method, or for homes where venting outside it uses less energy and generates Built-In is not possible.

Grills: There is no need to go almost no residual heat—any heat is outside • Induction cooktops and ranges to achieve delicious BBQmay flavor. found in the pot or pan itself, not the qualify for energy saving rebates.

A built-in charbroiler delivers mouthwatering flavor on the stovetop.

Today’s ovens are taking on more roles than ever before.

With the rise of air fry, sous vide, toasting and steam cooking, as well as the popularity of microwave/wall oven combinations that microwave, bake, broil and more, consumers are looking to large appliances to take on multiple tasks that were previously designated to small countertop appliances—resulting in tidier workspaces and a more functional kitchen overall.

Built-In Griddles: This flat, durable surface heats evenly and cooks everything from breakfast favorites to fajitas and sauteed vegetables to absolute perfection.

Built-in Induction Burners: A professional gas range with an induction module offers both powerful gas burners and a speedy induction surface that brings the best of both worlds to the family chef.

Double Oven Ranges: Larger size ranges that offer multiple ovens are the perfect cooking partner for large gatherings and holiday feasts.

Featured: Viking Range SKU: VGR5366BAB and Hood SKU: VCWH53648SS

double-wall ovens

Warming Drawers: Warming drawers keep food at the perfect, safe temperature until you are ready to serve your family and guests. They’re also excellent for warming dishware and coffee cups, making every meal and beverage a comforting treat.

single-wall ovens

microwave/oven combos

These can be installed under a counter or even below a cooktop to maximize space and provide a flush, built-in design. Installation at counter height saves you from bending down. The single oven has just one cavity like that of a standard range.

These are similar to the double These offer two ovens in one unit, These combine a single conventional oven, except the top appliance is a allowing for cooking flexibility. Many wall oven, a convection/microwave Induction: most efficientdouble cooking Built-in coffee makers: Having a fresh Think outside the box: microwave oven, offering aThe single, ovens have convection fans oven and amug warming drawer in a method makes it easy to cook of morning joe,ovens an exhilarating afternoonspace-saving If you’re planning a compact unit. If you’re looking for infor one or both ovens.

Double convenient option. a crowd.

Without the need forare antoo large topick-me-up orthe a relaxing cupYou of decaf after large gourmet kitchen, two ovens but don’t have space for install under can purchase a triple-oven industrial range hood, keep but aredinner has been easiermodel thanksthat to installs in consider a breakfast an additional microwave, consider a you cancounter built-in tonever achieve one cutout the conversation going whileayou today’s brandsor who havea been cornerand with a built-in speed oven/wall oven combination. more seamless look. top For appliance added create tower by buying put the touches on dinner. busyaengineering coffee griddle or grill for The top can function as fi anishing microwave versatility, consider convection at-home, built-in installing each separately.

Induction mayoven/wall makers that provide a satisfying sip of your eggs, pancakes or true convection oven. ranges and cooktops steam oven combination.

SKU: Thermador PODMCW31W qualify for energy saving rebates. favorite blend in an instant. and home fries.

triple-wall ovens

ENTERTAINING ESSENTI ALS

When everyone gathers in the kitchen, turn to these SKU: SMEG SOU3300TX enhancements for assistance.

SKU: Dacor DOC30P977DS

SKU: Miele H7780BP2CTS

800.570.3355 | AJMADISON.COM | 11

TECH TALK Defining the most sought-after cooking modes that are making today’s ovens true helpmates of the home.

Convection The fan in the back of a convection oven circulates air for even cooking on all racks.

Speed Cooking This multifunctional oven type combines microwave and bake modes to deliver faster cooking results.

Steam Cooking Steam cooking ovens retain moisture and nutrients while improving the texture, appearance and taste of food.

Featured: Jenn-Air Range SKU: JDRP636HL and Hood SKU: JXL6536HSS

high-tech helpers

Air Fry Air fry uses rapid air movement to deliver crispy fried flavor without excess fat.

State-of-the-art smart appliances and the latest cooking modes are bringing convenience and inspiration to the family chef.

x

x

Viking

x

12 | AJMADISON.COM | 800.570.3355

x

x x x

x

x

x

x

x

x

Temperature Probe This miraculous feature reads x food’sxinternal cooking x temperature and sends an alert x when it’s been reached.

x

x

x

x

x

x

x

Steam Clean x

x x x x

x

x

x

x

Open Gas Burners

x

Sealed Gas Burners

x

x

Induction (Module)

x

x xappliances can The latest x Wi-Fi-connected x family xchef withx step-by-step x provide the instructions guided x and select x x cooking x x appliancesxare ablex to calibrate for x x confounding x factors x like portion size or pan x type. These smart kitchen helpers provide x x x welcomed assistance in the kitchen, ensuring x x x x perfectly prepared results every time.

Brass Burners

Electric (Non Induction)

Induction

Dual Fuel

x

Griddle

x

x

Grill

SMEG

The groundbreaking technology that is all Thermador x x around us has the power to deliver a whole

RANGE TOP CONFIGURATIONS

new experience in the kitchen. Using Wi-Fi connectivity, today’s smart appliances do more than just cook, cool and clean; they provide an array of exceptional features that improve the user experience in meaningful 60"+ ways and allow anyone to make restaurantx x x x quality meals at home.

All Gas

Innovative technologies and thoughtful designs make today’s luxury ovens, cooktops and specialty appliances ingenious and indispensable tools that offer cutting-edge convenience while providing guard rails 24" 30" 36" 48" against any challenges that may arise Bertazzoni x x x x in the kitchen. Smart home appliances also BlueStar x x x x provide many safety benefits and can help Dacor x and kitchen x x make the most of the grocery list Fisher & Paykel x x x and x provisions, leading to greater efficiency JennAir less food waste. And AjMadisonxhas thex best x and brightest Miele of these to share xwith both x x foodMonogram and tech lovers. x x x

x x

This is a gentle, chemical-free x x self-clean x cycle that x is available on select ovens.

x

x

x

x

standard range: anything but standard Standard ranges offer four, five or six burners.

Look for models with an 18,000 BTU power burner and a 5,000 BTU simmer burner for ease of use.

Electronic temperature controls and digital displays allow for more accurate cooking temperatures; consider child lockout if appropriate.

Knob and handle inserts or models with handle choices give you the option to create your own look.

Self-cleaning at a high-temperature setting burns off leftovers without scrubbing and harsh cleaners.

PHOTO: DAN CUTRONA PHOTOGRAPHY FOR KIPS BAY PALM BEACH DECORATORS SHOW HOUSE.

Gas broilers are great for perfecting that finishing touch on your casserole or roasted vegetables.

A gas broiler delivers quicker and juicier food than a traditional electric broiler.

A double oven allows you to cook dishes in two separate ovens set at different temperatures; great for entertaining.

Flexible rack systems vary; choose from roll-out extension racks, slide-out racks for easy loading, adjustable racks to cook multiple dishes at once and removable half racks to make space for tall dishes.

A convection oven uses a fan to circulate the air; keeps heat consistent and speeds up cooking.

Wide windows let you view the progress of your meal no matter where it’s placed in the oven.

SKU: LG LTG4715ST Featured: Jenn-Air Rangetop SKU: JGCP636HL, Wall Oven SKU: JMW2430LM and Wine Cooler SKU: JUWFL242HX

x xx SMART TECH 19,000

19,000 2,300

2,300

25,000 25,000 x Detailing the most x 22,000 22,000 3,700 3,700 x innovative smart cooking xx 23,500 23,500 3,700 3,700 x xx appliance features that 20,000 20,000 x use Wi-Fi connectivity to xx 19,500 19,500 3,850 3,850 x xx enhance and customize 23,000 23,000 x the user’s experience in xx 20,000 20,000 3,700 3,700 xx meaningful ways. x 22,000

22,000 3,600

3,600 x

xx

23,000

23,000 3,700

3,700 x

xx

• In-Oven Camera: The xx x x allows xx in-oven camera the x chef toxsee what’s happening in the oven xx xx xx from a smart device.

xx

xx

xx

xx

xx

xx

xx

xx

x

• Voice Control: Busy x x hands? No problem. x x featurexallows the This oven x to be controlled via a smart speaker.

xx

xx

xx

x

x

• Remote Monitoring: This allows the family chef to keep track of any kitchen appliance x x from a smart device and x xx x provides notifications when x x xx xx cooking is x complete.

x

xx

xx

xx

x

xx

xx

x

x

x

• Scan-to-Cook: Simply scan the xx xx xx x barcode on frozen foods with x and the x x smart x x a smart device, oven will optimize its settings x x for perfect results.

Color Options

Sabbath Mode Color Options

Air Fry Mode Sabbath Mode

Electronic Controls Air Fry Mode

WiFi / Electronic Smart Controls

Warming WiFi / Drawer Smart

Convection Warming Speed Oven Drawer

Convection Convection Steam Oven Speed Oven

Fits a Full Size Convection Sheet Pan Steam Oven

• Guided Cooking: Today’s x smart appliances have thexpower to x become an in-home culinary coach, xx xx x taking the guesswork x xof mealxpreparation. out

• Built-in Recipes: Thisx x x x feature provides tailored xx xx xx meals that appeal to xx xpreferences x xx everyone’s while x the smart x ovenx x takes care of the rest.

xx

Soft Close Oven Fits Doora Full Size Sheet Pan

BASIC FEATURES BASIC FEATURES Gliding Soft Oven OvenClose Racks Door

Infrared / Gliding Gas Broiler Oven Racks

Self Cleaning Infrared / Oven Gas Broiler

True (European) Self Cleaning Convection Oven

Most Powerful Surface Wattage True (Induction / (European) Electric Models) Convection

Most Powerful Most Powerful Gas Burner (BTU) Surface Wattage (Induction / Electric Models)

Most Powerful Gas Burner (BTU)

OVEN CONFIGURATIONS OVEN CONFIGURATIONS

• Remote Diagnostics: x x From smartphone newbies x to tech x x wizards,x everyone benefits from x x this revolutionary feature. xx x x remotex Appliances with diagnostics can xx x identify and alert homeowners x x about service issues x x notify andxsome even the manufacturer x to x schedule a speedy fix.

x

x

x

xx

x

Induction ranges may qualify for energy saving rebates. Always read product specifications for the most accurate information.

Some features may only pertain to select products in the collection. For example, some pro-gas ranges may not have a self-clean mode.

Featured: Dacor Vent Hood SKU: DHD48U990CM, Range SKU: DOP48M86DLM, Wine Refrigerator SKU: DRW24980LAP, Refrigerator Column SKU: DRR30980RAP and Freezer Column SKU: DRZ30980LAP

clear the air A busy kitchen is often filled with the aromas of a home-cooked meal.

why is ventilation recommended?

While these smells are welcome, the lingering odors, steam and smoke from cooking will need to be properly removed from the room. A range hood is required for proper ventilation, but considering the style of range hoods available today, it is also an important design choice in the kitchen, too!

Clean Air A kitchen range hood will help provide proper ventilation that is critical in improving indoor air quality and ensuring a healthy environment in your home.

Protects Your Investment A kitchen is a significant investment in cabinets, flooring, walls and countertops.

A range hood protects and prolongs the life of this investment by keeping contaminants off these surfaces.

14 | AJMADISON.COM | 800.570.3355

width and depth of your hood:

• It is important to choose a ventilation

system to match or exceed your range or cooktop’s requirements.

• Hoods come in widths from 24 inches to more than 70 inches.

• The width of the vent hood should

be as wide as your range or cooktop for maximum performance. Hood depths vary from 12 inches for some inserts to more than 27 inches for pro-range hoods.

underhow’s the hood it cooking? hood winked

Consider these systems when selecting a hood.

Support the stove with a high-performing ventilation Consider all of your options when system. shopping for a new range or oven.

UPD R A F T Use this helpful guide to select the best style for your family. An updraft vent system is a

hood or venting microwave that hangs over the cooktop to suck up steam, smoke and odors.

They are effective for removing air since they are located directly above the cooktop.

standard

slide out

Basic, low-profile range hood that mounts under an upper cabinet when cabinet space is needed

Installs in your cabinet and slides in for integration and out when you cook

SKU: Viking VWH3610MSS

SKU: Miele DAS4940

gas range

cook with adjustable gas • Burners flame for precise temperature control insert either natural gas or liquid propane • Uses Hidden in yourignition cabinetfor oreasy custom Electronic starting • design, which can be mounted on aconnection wall a 120-volt electrical • Requires • Less expensive to operate SKU: Thermador VCIN42GWS

SKU: BlueStar BSP304B

induction range

models offer luxurious, • Induction lightning-fast cooking chimney a consistent temperature • Maintains Designs include chimney that is ideal for baking and pro-style range• hoods mounted on thequalify wall orfor an island Induction ranges may energy saving rebates a 208/220-volt electrical • Requires connection and is easy to install SKU: SMEG KPF36UAN

D OWND R A F T A downdraft is a type of hood that pulls air down. The air is drawn down through ducting and exhausted to the outside.

It is typically purchased as a separate appliance that gets installed behind the cooktop.

Most downdrafts rise above the stove when you are cooking Offers a combination of gas cooking and retract into the counter and electric baking when switched off.

Gas burner cooktop for precise temperature control Electric oven for even heat consistency D UCTING Requires a 240-volt electrical Ducting runs through the connection and gas connection chimney/cabinet and is either SKU: ducted Thermador PRD305WHU to the outside or recirculated back into the kitchen. It is important to keep ductwork as short and straight as possible. If an elbow needs to be used, it should begin as far away from the hood duct exit and never have two elbows back-to-back. Use smooth, metal ductwork that is the same or has a larger diameter as the hood duct exit. Maintain at least the same duct size through the entire run. Do not reduce the duct size as this restricts air flow and range hood performance.

dual-fuel range

• • • •

COMBINE KITCHEN DESIGN WITH YOUR COOKING HABITS HEATING UP: OVEN OPTIONS SKU: Bertazzoni PROF304INMXE

designer hood

traditional hood

professional hood

Options available for Standard Ranges or High-BTU Gas Ranges.

Standard BTU Gas (Under 75,000 BTUs)

High BTU Gas (75,000 total BTUs and above)

convection oven

speed oven

If you have a traditional approach A canopy, professional-style hood is a If your kitchen the ultimate family cooking and entertaining, popular choice overconvection pro ranges and Usesisan internal fanin to circulatetoair, A speed oven combines thermal, modern design, express your style time. Itthe range hood plays an important They haveconvenience. great capture which shortens cooking keeps and microwave rangetops. functions for added with a designer vent.consistent Choose from function. Under-cabinet range area, elements meaning they capture the heat for even baking, It uses direct heating along with the mixed metals orthe a wood surround as well residual heat and odor over a burner, with browning and crispinghoods are a good solution, microwave technology to speed up the to complement your taste. as canopy and insert designs, with process. and have wide baffle filters to capabilities of aDesigner conventional oven. cooking Nooften preheating required. hoods come in all sizes and power more moderate performance capture grease. They work with blower SKU: Viking VSOF7301SS SKU: Monogram ZSB9132NSS levels ranging from 250 to 1600 CFM. levels starting at 250 CFM. sizes from 600 to 1600 CFM. SKU: BlueStar SC060MLPLTD

SKU: Miele DA1260

SKU: Dacor DHD48M987WS

steam oven DUCTING VS. ThisRECIRCULATION oven combines steam and convection; steam helps food stayhood moist Ducting a range toand preserves valuable nutrients.

It’s a much healthier way the outside is generally to prepare flavorful food.

It’s also great for recommended.

When heating leftoversair and defrosting exhausting to the outsidefrozen food. the +home impossible SKU: of Fisher PaykelisOS24NDB1 or impractical, duct-free or recirculating hoods bring filtered air back into the kitchen. Recirculating hoods require regular filter changes to maximize performance.

Recirculating kits are often sold separately.

COMPARATIVE COOKING: VS . COOKTOPS + OVENS

TOP - N OTC H F E ATU RE S RANGES

Range hoods have some or a combination of these features based on price, design and/or performance.

Which works best?

Controls: Mechanical vs. electronic, multilevel vs. variable speed

Range • Centralizes all cooking Special Features: Lights: Grease Filters: to one area in the kitchen Heat sensor, auto on/off, delay Incandescent, Baffle, stainless steel, • Less expensive and timer, clean filter indicator, fluorescent, mesh, restauranteasier to replace perimeter extraction, sound halogen, style (usually • Makes a beautiful focal point dampening technology, safety LED, single dishwasher safe) in the kitchen–especially lockout, power boost, direct or multilevel when paired with a stylish rear venting, remote controls. vent hood overhead

Wi-Fi/Bluetooth: Some hoods are Wi-Fi/ Bluetooth enabled and can communicate with your cooking surface for optimal performance.

M A KE -UP A IR Cooktop + Oven In certain locations building • Separates cooking and baking stations codes require make-up air in the kitchen; making it easier for multiple to bring fresh air back into cooks to prepare food simultaneously the home. Lower CFM range • Wall ovens can be mounted at any hoods or air flow reducers, height for ideal access which take less air out of the • Offers more variety for customizing cooktop home, are possible solutions. and oven configurations to fulfill the cook’s Make-up air kits/systems are culinary and entertaining aspirations sold separately.

Featured: Monogram Cooktop SKU: ZHU36RSPSS and Hood SKU: UVW8361SLSS

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I TREND

WH

AT' S

T TR OP R EN D S E S TA UR TH AN AT T T AR E H RE ER ND E T S + O ST A

NEW Y

BY: ADINA SILBERMAN

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WITHIN THE GLOBAL RESTAURANT MARKET lies the kosher restaurant market, which both feeds off of what is trending in the world and also creates trends in its own right. I spoke with four kosher restaurant experts, Dani Klein (@yeahthatskosher), Elan Kornblum (@greatkosherrestaurants), Gabriel Boxer (@kosherguru) and Michelle Saka (@miamifoodyenta) to hear their thoughts on the top kosher restaurant trends of the last year and what we can expect to see in the year ahead.

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TREND TRENDS

1.

IF YOU BUILD IT, THEY WILL COME A restaurant owner’s choice of cuisine and menu has the power to influence, especially within the kosher food world.

For over 10 years, 26 Sushi & Tapas (Surfside, FL) was the exclusive kosher choice for Nikkei cuisine, which combines the ingredients and cooking techniques of Peruvian and Japanese cuisines. The restaurant gives diners a oncein-a-lifetime eating experience serving otherwise unfamiliar flavors. 26 Sushi & Tapas is a dairy restaurant, but recently, two meat restaurants opened — Sen Sakana (Manhattan, NY) and Cinko (within the Grand Hyatt Baha Mar Resort in the Bahamas) — both serving Nikkei cuisine completely different from the dairy iteration. The fact that, within the kosher market, two new restaurants opened showcasing the same cuisine means there has been a 200% change from what we had before in that realm, which is powerful to think about. There are still so many cuisines unrepresented in the kosher market; these untapped cuisines are an opportunity for restaurant owners and chefs to truly open up new worlds to kosher diners.

Who knows what will open next?

Definitely some food for thought.

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Cinko Sen Sakana

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TREND

2.

POPPIN’ POP-UPS Some restaurants have had the same menus for years and there is nothing wrong with sticking with what is tried and true. However, changing things up, whether by exploring different cuisines or adding trendy dishes to the menu, is always a good idea. Restaurants all over the country have been creating pop-up experiences to include and showcase cuisines and cooking methods they do not usually feature on the menu. For diners, restaurant pop-ups are a great opportunity to try something new in the comfort of a place you are used to visiting; for restaurant owners, it’s a way to give longtime customers an unexpected reason to keep coming back. Talia’s Steakhouse (NYC), through their adjunct @popsupnyc, has an ongoing rotation of visiting chefs from a variety of cultures and backgrounds. Oak & Ember (Boca Raton, FL) showcased Indian cuisine and New Orleansthemed eats, while Street Kitchen (Miami, FL) brought in Asian flavors like ramen and curries. Burnt (Boca Raton, FL) hosts Mexican nights, Mendel’s Backyard BBQ & Brew (Miami, FL) serves up a Haitian-inspired soup. Milt’s Barbecue for the Perplexed and Shallots (Chicago, IL) will often do a special menu for secular holidays like Mother’s Day and Chinese-inspired dishes on December 25th.

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3.

TREND TRENDS

HEALTHY TAKEOUT AND GRAB N’ GO SALADS have always been in vogue, but at the moment there is a rise in smaller joints, some even without seating, that serve up smoothies and juices, açaí bowls, collard green and lettuce wraps and options without refined sugar, dairy or gluten. Places like the Fresh Carrot, Chai Berry, Bol (Miami, FL), JUS by Julie (NY/ NJ), Urban Press (Queens, NY) and Very Juice (Lawrence and Brooklyn, NY) are a few of the places giving consumers a healthy and delicious option on the go.

Spicy Chickpea Collard Wrap Serves: 2-4

Instead of your typical flour tortilla, whole collard greens serve as the ultimate healthy wrapper.

1 ½ ½ 1 ¼ 2 ¼ 2

3-4 2 ½ 1

(15-ounce) can chickpeas, drained and lightly mashed cup grated carrot cup minced celery shallot, diced cup minced fresh cilantro tablespoons chili paste teaspoon Worcestershire sauce tablespoons non-dairy sour cream, mixed with 1 tablespoon warm water Kosher salt and freshly ground black pepper, to taste large whole collard green leaves cups shredded iceberg lettuce cup toasted almonds or cashews, roughly chopped avocado, sliced

1. Mix chickpeas, carrots, celery, shallots, cilantro, chili paste, Worcestershire sauce and nondairy sour cream. Season with salt and pepper, to taste.

2. Prepare collard wraps: Cut the stems near the bottom, then use the back of a paring knife to shave it down so that it is as flat as the rest of the leaf; this will allow you to roll the collard leaf without it breaking.

3. Divide the filling in 3-4 (depending on how many wraps you are making). Add filling to the lower third of each leaf. Top with shredded lettuce, nuts and avocado.

4. Roll the bottom of the collard leaves over the filling, tuck in the sides and continue rolling to close.

Cut in half and serve.

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WINTER BREAK WHERE SUNSHINE BREAKS

THE ONLY LUXURY HOTEL IN MIAMI WITH A HIGH-END KOSHER RESTAURANT USE ACCESS CODE: ESCAPE FOR YOUR WINTER ESCAPE

HIGHGATE

TheAltairHotel.com • 786.535.1500 9540 W. BAY HARBOR DR. BAY HARBOR ISLANDS, FL 33154

TREND

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4. TREIF-ISH DRAWING INSPIRATION from dishes that are typically not kosher is a great way to give diners an experience they will never forget. Two restaurants doing just that are Bambu Pan Asian (Miami, FL) and Kosher Chinglish (Las Vegas, NV). Both restaurants are operated by chefs who grew up eating the authentic non-kosher versions of the dishes they now cook kosher, which means that flavors are that

much more authentic (and unique to the kosher dining experience). Sen Sakana (NYC) continues to remain a fan favorite because of Chef Mina Newman’s commitment to authentic flavors, even sourcing ingredients like bonito flakes and yuzu from all parts of the world so that nothing is an afterthought.

A common theme across these restaurants is that there is no sense of impossibility. If something doesn’t exist kosher at the

Loaded “Cheesy” Meat Nachos Serves: 6

Nachos are the ultimate starter, bringing flavors and textures together into one crispy bite. If you think meat nachos couldn’t be better, now picture a creamy “cheese” pull. Feel free to make the inverse — plant-based meat alternative with dairy cheese.

1 1 1 1 1 1 ½ 1 1 2 ½ 2

tablespoon olive oil pound ground beef large onion, diced teaspoon paprika teaspoon chili powder teaspoon garlic powder teaspoon kosher salt large bag tortilla chips (15-ounce) can black beans, rinsed and drained cups plant-based shredded cheese of choice cup pickled banana peppers Roma tomatoes, diced

1 4 ½

moment, they will make it or have it made. Noi Due Carne (NYC), for example, has a sweet sausage lasagna on the menu, which is made with a non-dairy bechamel sauce for an as-close-toauthentic-as-possible lasagna experience. Bonito (NYC) uses a cashew cream to add a non-dairy creamy factor to gnocchi. Mike’s Bistro (NYC) utilizes a homemade almond based ‘ricotta cheese’ in some of their dishes.

avocado, diced scallions, thinly sliced cup minced fresh cilantro Cashew Cheese (recipe follows)

1. Heat oven to 400°F. Line a baking sheet with foil.

2. Heat oil in a skillet over mediumhigh heat. Add beef and brown for 6-7 minutes, breaking it up with a wooden spoon, until cooked through; transfer to a plate. Add onions, paprika, chili powder, garlic powder and kosher salt to the skillet. Cook for 6-7 minutes, until onions are soft and beginning to brown. Add meat back into the pan and stir.

3. Spread half the chips in a single layer on the prepared baking sheet. Top with half the meat mixture and sprinkle with half the cheese and peppers. Repeat this process one more time. Bake for 10 minutes, until cheese is melted.

TREND

BEYOND making their own products, kosher restaurants are finally embracing vegan products available on the market in order to serve “cheese” with meat and vice versa; dairy restaurants use “meat” with real cheese (like the Impossible Burger with American cheese at Cork & Slice in Cedarhurst, NY). Companies like Follow Your Heart and Treeline have more than just the basic cheese shreds, from vegan blue cheese and feta crumbles to spreadable goat-style cheese spread and Parmesan. Violife continues to impress with non-dairy cheeses that actually melt and pull just like real cheese. Fast food spots like Chimichurri (NY), Burger Spot (Queens , NY) and Holy Schnitzel (NY/NJ/FL) all offer vegan cheese as optional add-ons to their sandwiches.

Cashew Cheese Yield: 1 ½ cups

As a thicker consistency, this creamy spread can be used as a cream cheese substitute; when thinned out, it can be used as a cheese sauce over nachos.

Soak 1 cup raw cashews in warm water for 2 hours or overnight. Drain and add cashews to a food processor with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, ½ teaspoon kosher salt and ¼ teaspoon garlic powder; process until consistency is coarse.

Add ⅓ cup water and process again until desired consistency is reached, adding more water, 1 tablespoon at a time, as needed.

4. Top with tomatoes, avocado, scallions, cilantro and dollops of cashew cheese.

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5.

TREND

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BAKED IN BUSINESS THERE IS NOTHING like a fresh loaf of bread! Local bakeries are having a comeback, with crusty sourdough loaves, artisan challah, hearty muffins, fluffy croissants and more. While so many of us practiced raising sourdough starters and baking bread during the hard months of COVID, emptying the grocery shelves of their flour and yeast for months, now is the time to get out and grab a loaf or pastry from the local shops. Patis (NY/NJ), Moran Patisserie, Zak the Baker, Breads & Co. (FL), Crust (Brooklyn, NY) and Moss Café (Riverdale, NY) are great establishments with small town feels and insanely fresh bakes.

Even supermarkets are getting in the bakery business. Breadberry

(Brooklyn, NY) offers a from scratch bakery experience that is top notch. Beyond the brick and mortar shops, small Instagram businesses for homemade delicacies are also becoming more popular, with many obtaining kosher certification or working out of kosher facilities for an even wider reach. Check out Instagram accounts like @challah_house (Chicago, IL) and @crumbsandyums (Atlanta, GA).

If you are interested in tasting the home baked creations of a celebrity chef, check out Jake Cohen’s colorful babkas, challahs and cookies for order on Goldbelly, where you can also find babka's from kosher bakeries Greens & Oneg.

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TREND

SOURDOUGH KITS HIT HOME Whether you’ve been baking for a while and want to perfect your craft or have never even eaten the magical bread, The Bread Basket by Chaya Suri Leitner (@spiceandzest), is the ultimate kit for a lifetime of sweet results.

Cut through the fear and doubt with the clearest instruction, the smartest time-saving tips, the simplest format and all the key gear you need to bake today and years into the future. Learn at your own pace with expert direction from the veteran baker who launched the movement a decade ago.

The kit can be purchased from spiceandzest.com for $199 and includes the following: • • • • • • • •

Signature chef’s board Towel-lined banneton Straight-razor lame Bench knife/scraper Digital kitchen scale Dried sourdough starter chips Jarred flour mix Lifetime subscription

NOTE:

Get creative — top your toast with whatever you like, like roasted portabella mushrooms, sautéed kale or simply sliced radishes (as pictured) for a crunchy, fresh element.

Sourdough Avocado Toast with Cashew Cheese and Pesto This recipe is inspired by the delicious avocado panini with cashew cheese served at Very Juice (Lawrence and Brooklyn, NY).

Beyond the array of juices, gluten-free, dairy-free, refined sugar-free pastries, they have a selection of vegetarian and vegan grab-and-go salads and wraps. They also have a full menu of paninis, salads, soups and warm bowls. Since they do not serve any dairy (for coffee there is a selection of non-dairy milks and creamers), some of their paninis have cashew cheese, which adds a delicious nutty flavor.

Spread an even layer of cashew cheese (recipe above) on toasted sourdough bread. Drizzle with extra-virgin olive oil.

Top with thinly sliced or mashed avocado.

Top with a drizzle of pesto, sliced radishes, microgreens, lemon zest and freshly cracked black pepper.

Pesto Yield: 1½ cups

Blend 1 cup fresh basil, ¼ cup extra-virgin olive oil, 3 tablespoons pine nuts and 2 garlic cloves until smooth. Season with kosher salt and freshly ground black pepper, to taste.

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6.

TREND

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HIGH-END GOES LUXURY WHEN IT COMES TO FINE DINING restaurants, the offering of expensive, high-end ingredients is expanding. Truffle in every format is now standard and is available in oil, pâté and even whole (see more below). The Grill, a new restaurant within The Grand Hyatt in Playa del Carmen, Mexico, serves a truffle-stuffed sushi bomb encased in fish and topped with more truffle and truffle cream. At Wall Street Grill in NYC, truffle is infused into a teriyaki sauce that is served with various sushi rolls and on their iconic tuna pizzettes.

Another high-end ingredient making an appearance is wagyu beef (wa [Japanese]; gyu [cow]), a specific breed of cattle that originated in Japan that is well known for its high fat content and prized for its tenderness and flavor. Reserve Cut in NYC exclusively offers umami olive-fed wagyu, which is 100% fullblood wagyu, the only kosher fullblood in the world. Tajima cattle, the finest in the world, are defined by its clean white fat, intense marbling and buttery olive flavor. Reserve Cut offers a luxurious truffle wagyu steak tartare, which combines some of the most expensive ingredients out there in one impactful dish.

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TREND

Truffle A wide range of kosher truffle products can be found on Amazon.

These are some of our favorites:

San Francisco Salt Co. Black Truffle Sea Salt is a wonderful finishing salt to add a touch of truffle flavor.

Truffle Tuna Sushi Bomb from The Grill in Playa del Carmen

CHU'S MEAT MARKET is a specialty food retail shop located on Central Avenue in Lawrence, NY, the heart of the Five Towns.

Chu’s offers a fun foodie shopping experience with a line of curated premium meats, pantry items and grilling accessories to provide customers with everything they need to create a high-end kosher cooking experience. Everything at Chu's is pre-packaged and kosher certified by various agencies around the United States and the world. Chu’s Meat Market is the undisputed kosher wagyu retail destination in the North East, carrying 100% fullblood kosher wagyu from Holy Wagyu, which is certified Glatt Kosher by Star-K. They also carry a line of products from Marble & Grain.

339 Central Ave Lawrence, NY 11559 @chusmeatmarket chusmeatmarket.com

Sabatino Tartufi Whole Black Truffle, the most mild of the bunch, can be purchased for a dramatic finishing touch to your dishes. Buying it jarred is more cost effective (and easier) than sourcing it fresh.

Sabatino Tartufi Truffle Zest adds a powerful truffle flavor to anything you are cooking, from roasted vegetables and chicken to popcorn.

La Rustichella Black Truffle Pâté adds the perfect, elegant finishing touch on pastas, steak or raw fish.

Tuscanini Extra-Virgin Olive Oil with Black Truffle is a high quality olive oil infused with black truffle that can be drizzled on anything or served alongside bread to dip as a show stopping starter.

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TREND

7.

KOSHER TRENDS in frozen desserts have featured everything from classic churned ice cream and frozen yogurt bars to, most recently, gelato. Creamy, luxurious and just as good in flavors simple or complex, kosher gelato is making its way from the shores of Italy across the world.

Screme (NYC) has been a tried-and-true favorite of locals, while newcomer Noi Due Gelato (NYC) is the place to be, with a wait that’s worth it. Store bought gelato is also on the rise with Tuscanini leading the pack.

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Gelato Affogato With the ability to have great quality gelato at home, feel like you’re on vacation with this spin on a coffee classic. Normally made with vanilla ice cream, the gelato acts as a wonderfully light yet decadent substitute. Use vanilla, chocolate or hazelnut gelato for the ultimate flavor combinations.

Add 1-2 scoops of vanilla, chocolate or hazelnut gelato into a glass. Pour 1 shot hot espresso over gelato, then sprinkle with slivered almonds. Serve immediately.

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Past Trends that are Here to Stay:

8.

BACK TO BASICS

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ACROSS THE BOARD, restaurants that continue to open and succeed are the “basics” — pizza, sushi (also found at grocery stores!), deli and burger joints that give you exactly what you ordered. These kinds of restaurants tend to be low- to mid-tier in their pricing but serve meals that can feed an entire family. People always crave comfort food and there continues to be nothing like grabbing a consistent bite at a local joint. That’s why these spots continue to be successful and profitable. Pizza places putting out classics and return-worthy slices are: Bravo Pizza and Saba’s Pizza (NYC), Kingston Pizza (Brooklyn, NY), Pies n’ Fries (Pomona, NY), Foozo Artisan Pizza (Miami, FL) and Fialkoffs (NY/ FL). Grocery store sushi continues to be an easy way to get through shopping or act as a special treat on a weeknight or Shabbos. Grocery stores like Grand & Essex and Cedar Market (Teaneck, NJ), as well as Seasons (NY/ NJ) are all places to hit up for excellent quality sushi in a pinch. For classic Jewish fare, check out Grill on Lee and Essen NY Deli (Brooklyn, NY). Finally, for a good quick burger, stop by New Amsterdam Burger & Bar (NYC) in their expanded space and 6Pack Burger (Miami, FL), which is coming soon from the same owner as Foozo Artisan Pizza.

9.

PRIVATE DINING PRIVATE CHEFS are continuing to have their moment, but things are getting even more upscale — menus are even more personalized, tablescapes are even more elaborate and dinner parties are crafted to truly tell a story. If you’re planning a special event or occasion, customize the experience to a T and try out a chef’s personal flare. Hire a company to take a birthday party to the next level by bringing experiences, like wood-fired pizza or omakase, home.

Pizza Biza (serving South Florida and the Tristate area), Aqua e Grano (serving NY) and Masuda Omakase (serving NY) are doing just that. We covered some successful private chefs in past issues, like the Private Chef Issue (#23).

Turn to page 33 to read more about how Chef Isaac Bernstein creates chef-level tasting menus at home. www.fleishigs.com

10.

BOARDS

BOARDS AND PLATTERS have always been “in,” but now they are the talk of the town. If you have been following food trends, you may have noticed an uptick in foods served on large boards or platters, a way to provide options and interactivity to eaters via a beautifully composed and rustic presentation. Boards are the hottest way to serve up delicious deli, charcuterie and meat, as seen at Fuego and Harbour Bistro (Miami, FL), and herring like The Rebbe’s Choice. You can even find candy displayed on chic boards from Sweets from the Hart. Boards can be ordered at restaurants or bespoke through small companies, many of which have kosher certification and are perfect for serving at parties, kiddushes, at catered events or to be given as a gift to hosts.

With minimal effort you will get awesome results. For more board inspiration, check out @miamiboardsco, @luxecharcuterie, @circlechicagocatering and @theboard_nyc on Instagram.

You’ll never be bored!

LATEST BOARD TRENDS: FISH Charcuterie-style boards featuring stunning selections of fresh fish are the newest board phenomenon.

Brands like Flavor on Board, The Rebbe’s Choice and Ossie’s Fish serve up eye-catching arrangements of lox, smoked salmon and herring for parties of all sizes.

If you find yourself in Lower Manhattan, check out Lox Café at the Museum of Jewish Heritage.

Chef-owner David Teyf brings tradition to the forefront with new takes on Jewish and Russian favorites. Among those favorites is a variety of house-cured and smoked fish using flavors like dill, vodka, sake, ginger, grapefruit and gin. The lox is presented to the table beautifully with a variety of accoutrements.

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PROFILE

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Old School meets New School

HARBOUR BISTRO and HARBOUR GRILL, two Miami establishments founded by FrenchJewish entrepreneur Gilbert Amsellem, are paving the way for sophisticated charcuterie and boards using ancient French techniques. When Amsellem founded Harbour Grill 15 years ago, he transformed a run-of-the-mill shawarma joint into a refined, elegant steakhouse. In that era, nothing quite like it existed; within years of opening, Amesellem noticed (and then filled) two voids in the kosher restaurant world. Believe it or not, sushi wasn’t often served alongside steak and steak wasn’t typically made using dry-aged meat.

BY: SHIFRA KLEIN PHOTOGRAPHY BY: SCHNEUR MENAKER

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F ast forward almost a decade later to when sushi and dry-aged meats became the norm, in large part due to Gilbert’s innovation, and he was looking to raise the bar even higher.

He turned to charcuterie, hoping to mimic the looks, flavors and textures of non-kosher beef, lamb and veal prepared in the French style of preserved meats. All self-taught, Gilbert turned to old French cookbooks, spending nearly two years and hundreds of pounds of meat testing and retesting different temperatures, humidities and seasonings to craft the perfect recipe. With charcuterie as the main offering, he opened Harbour Bistro, where the product took off instantaneously. Building on the excitement of the charcuterie, Gilbert realized that what gets Americans most excited is classic deli meat, so he took up creating salamis, pastrami, corned beef and turkey, all free

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from preservatives and nitrates. The pair of restaurants now fall under Harbour Gourmet — a conglomerate of a sitdown restaurant, a deli, French charcuterie shop and butcher.

What’s next? Gilbert and his son Jason, Operations Manager for Harbour, continue to look for ways to shake up the kosher market and are at work creating additional gourmet products like truffle oil, confits, flavored salts and smallbatch jams. Thanks to travel and social media, kosher consumers today have a more high-end, sophisticated palate, and the Amsellems will keep looking to fill each void they can find.

Gilbert and his son Jason, Operations Manager for Harbour

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MASBIA NEEDS YOUR HELP TO FEED THE NEEDY. DONATE TODAY! I’m here to make your charitable giving just a little more delicious.

My new cookbook, The Giving Table, just debuted, containing over 160 recipes with gorgeous photography and links to how-to videos.

In the book, I write about the power of giving through food and my experience sharing food with the needy through working with Masbia.

They do amazing work and I love the organization.

For only $10, you can sponsor 1 hot, ready-to-eat meal.

Sponsor 18 meals for $180, I will send you a copy of my beautiful new cookbook.

Sponsor 180 meals for $1,800, I will send you a personalized autographed copy.

For $18,000 to help buy food at Masbia I will give you a cooking lesson.

In the cookbook I mentioned how People Magazine described Masbia as "a restaurant without a cash register" and that dinners are served restaurant-style by dedicated volunteers. At the same time, Masbia also runs a massive logistical operation and large-scale food distribution center that goes through roughly 50,000 pounds of food each week, giving families raw food ingredients to be cooked at home. Thousands of families in need get food at Masbia every week. Hundreds of people in need get dinner at Masbia every day.

Please donate today.

Please do not send me any gift QTY

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Ready to eat meal

Cookbook

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Cookbook +Lesson

Make checks payable to: Masbia. Tax ID #20-1923521

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Name ______________________________________________________________________ Address ____________________________________________________________________ City ____________________________ State ____________________ Zip _______________ Phone _________________________ Email _______________________________________ MAILING ADDRESS POB 191181, Brooklyn NY 11219 TOLL FREE 866-9-MASBIA TEL

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EMAIL info@masbia.org WEB www.masbia.org/givingtable

PROFILE

SANDWICH HIT LIST SOME OF OUR ALL-TIME FAVORITE SANDWICHES CHIMICHURRI CHARCOAL CHICKEN The Chimi Burger at this popular fast casual joint (with locations in Carle Place, Oceanside and Cedarhurst, NY) hits the spot. The smashburger style of hamburger is one that was made popular by a (non-kosher) national fast food chain, and Chimichurri’s version is simple and executed perfectly. A thin all-beef patty is seared and served on a toasted potato bun slathered with their signature sauce. It’s then topped with your choice of pickles, shredded iceberg lettuce, chopped onions and sliced tomato. Add melted vegan cheese and/or beef chili (if desired) to take it over the top.

WOLF & LAMB There is nothing quite like a New York-style deli sandwich. The New York Hot Pastrami Sandwich at this NYC steakhouse is available on the lunch menu.

The sandwich is piled high with thinly sliced housemade pastrami, housemade sauerkraut and spicy remoulade. It comes with a side of French fries and coleslaw, so it’s a meal that goes a long way.

JEFF’S GOURMET SAUSAGE FACTORY Jeff’s Gourmet in Los Angeles, CA is known for their epic sandwiches.

Some favorites include the Western Burger (⅓-pound beef patty topped with homemade onion rings and smothered in a signature sauce); the BBQ Beef Sandwich (caramelized

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barbecue roast beef, pickled red onions and Jeff's aioli on a toasted French hoagie); and the P.L.T. (½ pound crispy house-smoked pastrami, lettuce, tomato, mustard and Jeff's aioli on a toasted French hoagie).

Jeff’s also has a variety of popular hot dog and sausage sandwiches. The Jalapeño “Cheesy” Dog (homemade hot dog topped with melted vegan cheese, marinated grilled jalapeños and pickled onions) has the perfect balance of spice and tang.

STREET KITCHEN Street Kitchen in Miami, FL does fried chicken to perfection. The Crunchy Hot & Spicy Chicken Sandwich is a perfectly fried piece of chicken breast topped with pickles and a sweet and spicy Asian slaw.

The balance of flavors and textures is phenomenal — hot, cold, spicy, sweet and creamy all at once.

MIKE’S CHICKEN CRUNCHERS Always worth going out of the way for, Mike's Chicken Crunchers in Lakewood, NJ recently expanded their menu. It’s a super cool spot with a very effective online ordering system. The Classic Crunchy is crispy chicken schnitzel, pastrami, house special sauce, iceberg lettuce, red onions, pickles and tomato served on a pretzel bun. The pretzel bun is an added touch that elevates the sandwich.

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Triple Deck Reuben Serves: 1-2

If you are ever in the Bal Harbour area of Miami and have a chance to visit Harbour Bistro, this sandwich is a must order. It is, hands down, one of the best sandwiches we’ve ever eaten and has all of the components of a classic Reuben, but elevated.

The toasted rye bread holds the pile of savory, smoky meats, the non-dairy cheese adds a creamy richness that is amplified by the sweet beef bacon and Thousand Island dressing. Finally, the sauerkraut adds that sour, tangy element that is crucial to any good Reuben.

3

slices rye bread Thousand Island dressing

¼ 8

2

cup sauerkraut ounces sliced pastrami or Montreal-smoked meat Maple Beef Bacon (recipe follows) slices non-dairy cheese, such as Violife

1. Turn oven to broil. Arrange 2 slices of bread on a baking sheet.

Spread a layer of Thousand Island dressing on top of each slice.

2. Top each slice with some sauerkraut, then pastrami, beef bacon and a slice of non-dairy cheese.

3. Broil until non-dairy cheese melts.

Toast the third slice of bread.

4. Assemble the triple deck sandwich by placing the toasted slice of bread on top of one half, then place the other half, cheese-side down, on top of that. Slice sandwich in half and skewer to hold each half together.

Maple Beef Bacon Add 6 ounces beef fry to a cold skillet over medium heat.

Cook for 3 minutes. Add 2 tablespoons maple syrup and cook for another 2-3 minutes.

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Entering a Decade of

Kosher Travel Revolution KOSHER DINING OPTIONS WITHIN CHAIN HOTELS IS A NEW TREND THAT IS OPENING UP ENDLESS POSSIBILITIES FOR THE KOSHER TRAVELER.

BY: S H I F R A K L E I N

A

handbag full of sandwiches, deli meat, cans of tuna and dry cereal is the norm for kosher travelers, who, for decades, have faced the challenge of not having any kosher options at vacation destinations. In the past few decades, the expansion of Chabad houses in exotic destinations, such as Puerto Rico, Cancun and most recently, Turks & Caicos, has eased the burden on kosher travelers with more options than ever for meals, minyanim and, in many cases, mikvah access as well. For the luxury traveler, this past decade has been a good one with kosher concierge services (like Noah Lang @thekosherconcierge) having expanded to provide all kosher needs, but at a hefty price tag.

The dream of the average kosher traveler has always been no-hassle travel. The idea of having food at a hotel without needing to leave, shop and cook is a huge novelty and has always been somewhat of a fantasy. This fantasy is slowly but surely coming to fruition, with a handful of hotels seeing the value in providing food options geared towards the kosher consumer.

I experienced this firsthand on a recent trip to Cancun, Mexico. Shlomo and I had not traveled together on an official couples trip since before Covid, so when we had a two-night window to travel, we were stumped. Where to go? Our criteria limited us. We needed a short flight (we didn’t want to waste time flying with our already limited time) and we also didn’t want to bring food with us. We were looking for a worry-free, hassle-free, chilled out vacation in a warm climate, but also wanted to expand our horizons beyond the obvious choice of Florida. After much discussion with no firm idea, we turned to the pages of Fleishigs and reached out to one of the advertisers of the magazine, High Class Travel, a travel agency specializing in luxury travel. (It is important to mention that

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we paid for our vacation in full and nothing we received was sponsored.) Upon sharing our needs, agent Rivkah Tuttle suggested that Nizuc Resort & Spa in Cancun would be the perfect choice for us. Rivkah explained that it was not only stunning, luxurious and quiet, but (best of all) it had a lot of kosher options on premises.

We couldn’t fathom the idea!

The experience opened up a whole new world of possibilities for kosher travel, where you can really experience an inclusive hotel experience.

Beyond Nizuc, there are a handful of hotels that are currently offering on-site dining like never before. This growing trend in the kosher market was the perfect travel content for this restaurant issue — kosher dining options within chain hotels, a new trend that is hopefully continuously growing with endless possibilities.

N I Z U C R E SO RT & S PA:

Nizuc is a one-of-a-kind luxury hotel located just 15 minutes from Cancun International Airport.

With 274 suites and villas dispersed throughout 27-acres of land, it affords guests a quiet, relaxing vibe that guarantees tranquility. Many rooms have private plunge pools and balconies with stunning views of mangroves and lush tropical gardens. What is most impressive is that even the most “basic” room averages about 800 square feet with a large soaking tub, making it far beyond basic. In fact, nothing at Nizuc is Fleishigs

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basic. It was voted by Conde Nast as one of the top 20 resorts in Eastern Mexico, and for good reason.

The crystal clear water and white sand beach along the property are otherworldly.

There are also two pools on premises; the one facing the beach is adults only. Walking along the property, you will also find secluded, private beachfront nooks with beach chairs to relax in complete privacy.

On the beach, you can go kayaking, paddle boarding and snorkeling. With advance planning/booking at the front desk, you can go jet skiing or get picked up for more adventurous water-based activities, which are plentiful in the Cancun region.

Beyond the stunning grounds, pools, beaches, relaxation and spa, Nizuc is a real novelty for the kosher traveler. The management offers kosher meals at any of their restaurants. Yes, it is the same kosher menu wherever you choose to dine, but there is a novelty for the kosher diner to sit as a guest on the hotel property, all the while keeping to the highest kosher standards.

We preferred the breakfast menu and meat menu to the lunch/dairy menu. Because we had a complimentary breakfast, our options were not limited, so we tried the waffles, sunny side up eggs, scrambled eggs 110

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with cheese and sautéed vegetables, fresh tomatoes, avocado and toasted challah bread. This spread kept us full way past lunch. To change things up, on our second day at Nizuc, we ordered takeout from Chabad of Cancun, which was delivered straight to the hotel. We also marveled over the kosher room service at Nizuc, something we had never experienced before as kosher consumers on vacation! We ordered a beef burger, chicken skewers with rice and a fresh fish ceviche. The burger came with fries and an array of condiments, which we enjoyed on our terrace overlooking the unique mangroves of Punta Nizuc.

Between the stunning accommodations, resort activities (like kayaking) and kosher food options, Nizuc is definitely a resort we would highly recommend and visit again.

OT H E R KOS H E R H OT E L O P T I O N S :

Grand Hyatt Playa del Carmen has a high-end kosher restaurant on site with stunning beachfront views — The Grill.

The menu is on par with any fine-dining restaurant; while it doesn’t come cheap, it’s a wonderful option and spot to celebrate. We highly recommend the truffle sushi. We also enjoyed the fish ceviche and beef carpaccio.

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together harmoniously. The restaurant has also expanded their offerings to kosher breakfasts and pool snacks that can be enjoyed by hotel guests. Banyan Tree Mayakoba also has a kosher restaurant on site, The Ember, which serves breakfast, lunch and dinner. Advance reservations are highly recommended. Chabad of Cancun and Chabad of Playa del Carmen both offer phenomenal food that can be delivered to any hotel you are staying at in the respective areas.

G R A N D H YAT T BA H A M A R:

Grand Hyatt Baha Mar in Nassau, Bahamas is a four-star hotel and casino with eight pools, a 15-acre on-premises water park, water activities (snorkeling, kayaking), high-end shopping and beach service (chairs and towels) for all its guests.

Only a 3-hour flight from New York and a short boat ride away from Miami, the Bahamas offers gorgeous beaches with soft sand and pristine water. The amenities at Baha Mar creates a one-stop-shop vacation experience, with no need to leave the resort, which is great especially when traveling with children. Once you factor in the new kosher options (including Cinko Asian Latino Grill, Knosh food truck, kosher room

service and more), Grand Hyatt Baha Mar is a true vacation destination for the kosher traveler (especially if you have extra Hyatt or Chase points!).

(Baha Mar has two other hotels in addition to Grand Hyatt that make up the resort — SLS and Rosewood.)

One of the most charming aspects of the beach at Baha Mar is the array of food trucks parked along the beach. It allows guests to have their lunch while relaxing on the beach (there are also many bathrooms along the beach — a huge perk — disguised as cute little huts). One such truck, Knosh, which is fully kosher and cholov yisroel, offers an array of options, from pizza, cauliflower mac and cheese, dirty fries, salads and sandwiches. The fried fish banh mi and mushroom po’boy were delicious and filling.

After a day of water activities or chilling on the beach, there is nothing like dining steps away from your room.

For the kosher traveler, Cinko, a South American-inspired restaurant that was opened in conjunction with Chabad of the Bahamas, is an incredible dining experience for all consumers, kosher or not! The restaurant was designed beautifully, with high ceilings, modern furnishings and an open kitchen concept for a dynamic dining experience. Cinko celebrates the rich culinary diversity of South America by pairing this multicultural Latin cuisine with bold Asian flavors. The restaurant honors authentic classical dishes and fuses them in perfect harmony. The sushi is fresh and delicious, with a variety of ceviches. The tuna nikkei ceviche is a must order — fresh, sushigrade tuna served with ponzu sauce and topped with crunchy quinoa — it was a memorable bite of food. There is a separate grill station for hot grilled chimichurri chicken and steak. The churros ended the meal on a high, sweet note.

Cinko also offers Shabbat meals.

The manager Sandro shared that there are anywhere from 30-150 guests each Shabbat. Not only do they offer dinner, but there are actual prayer services as well! Shabbat dinner is a sit-down service that begins at sunset. Shabbat

CA N C U N T R AV E L T I P S • It’s important to know that everything is far from one another and traffic can make travel take even longer. The drive to Playa del Carmen from the airport should be 45 minutes without traffic, but can take at least an hour with traffic. Even some areas within Cancun can take 30 minutes or more to get to.

• Isla Mujeres and Cozumel are two islands that are famous in this region. They are in completely different areas, so plan accordingly. Isla Mujeres is north of Cancun and Cozumel is Southeast of Playa del Carmen. Each island is a day trip in and of itself and you can plan to stay on each island too (there are a lot of kosher options and hotels on each island), but plan for adequate travel time to get there and back.

• With so many options, plan your hotel based on what you plan to do. Do you want to hunker down and chill on the beach? Look for a hotel that offers ideal accommodations for beaching and chilling.

Looking for culture and travel?

Cancun offers a lot of unique options, from Mayan historical ruins to famous cenotes (natural pools in caves). These trips can take full days, so plan accordingly to minimize travel time.

• Playa del Carmen is farther from the airport, but has more diverse kosher options closer to one another. It’s “newer” than Cancun, so most hotels are newer as well. Visit jewishplaya.com for more information.

• Tulum is about 2 hours from the airport, but is the newest hot spot in the Cancun tourism arena. It even has kosher options and beautiful new hotels and may be quieter.

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T H E P E R KS O F BOOKING WITH A T R AV E L AG E N T: I have always booked travel myself online, using points or typical online travel sites. While I don’t think I will stop using these resources entirely, I have found tremendous value in using a travel agent.

When it comes to that oncein-five-years trip (like the one I took with Shlomo to Mexico this past November), it was well worth using the services of High Class Travel. Using the travel agency contributed to the relaxed, hassle-free experience, but also surprisingly came with a few added perks, which was super valuable as well.

• Save time searching for the right vacation: With a simple phone call describing my budget and needs, a customized itinerary was made and we were well on our way.

• Hotel perks: Travel agencies have access to a lot of perks. When it came to our stay at Nizuc, we automatically got a few extra benefits that added up to at least a few hundred dollars in value.

(It’s important to note that some of these perks can be based on availability.)

• Upgrade on demand: Our oceanfront king room was upgraded to a junior suite with a plunge pool.

• Full free kosher breakfast: This was really fun and we were able to order a lot of fresh, made-to-order food that kept us full well past lunch time.

• Complimentary airport pick up: Cancun International Airport can be a bit overwhelming to navigate, especially as a first timer. Car rentals are not recommended, so being able to confidently walk out and be greeted by a driver was great.

• Complimentary spa session: Need I say more?

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lunch is a takeaway option available for pick up at Cinko between 11:00 AM and 2:00 PM. Shabbat meal reservations must be in by Thursdays at 12:00 PM. The hotel is also excited to offer kosher events like conferences, weddings, Bar/ Bat Mitzvahs and even family reunions.

They can create and work with any concept and group size.

There is a sense of respect and excitement to service the kosher customer that was refreshing to witness. The service was outstanding and everyone on staff was super accommodating and patient to answer any and all kosher related questions.

OT H E R KOS H E R H OT E L R E STAU R A N TS :

Altair is the first hotel of its kind in Miami, FL. Located in Bay Harbor, it offers kosher options like breakfast, lunch and dinner at OVO, their fully kosher restaurant focusing on Asian and Mediterranean cuisines. They offer on-site Shabbat options as well This list is not all-inclusive of all kosher vacation options, rather an honest review of some of our recent experiences.

We recommend reaching out to the local Chabad to see if there are kosher options available in the area you are traveling to. www.fleishigs.com

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V I P KOS H E R TO U RS BY: C H A N A Z . W E I SS

T

his Pesach, thousands of Jews will make their annual pilgrimage. They aren’t escaping Egypt or trekking through the Sinai desert; they’re flocking to upscale resorts in countries all over the globe. What began as a simple way to celebrate the traditions of Pesach without all the required cooking and cleaning has turned into a booming industry, offering a chance to turn the holiday into a true luxury vacation.

According to Raphi Bloom, owner of TotallyJewishTravel.com, an estimated 120,000 Jews occupied 40,000 hotel rooms worldwide for Passover in 2017. After a brutal 2020 followed by a slow recovery, the industry has rebounded and is likely to exceed pre-pandemic levels this year.

Like every other kosher category, innovation is the name of the game.

What was new and exciting ten years ago (say, a 24/7 tea room or nonkitniyot sushi) is par for the course today. The typical high-end Pesach program often includes an extensive

multi-station buffet, sushi bars and allday poolside barbecues. “I wanted to take things up to a level that hasn’t been done before,” says Stuart Morginstin of VIP Kosher Tours. Stuart has been in the kosher catering business for over 35 years and the Pesach hotel business for 30. “Most cruise ships

and all-inclusive resorts have moved away from ballroom buffet dining to a restaurant format. The time has come to elevate the kosher experience to a new level of luxury.”

While the food served at most hotel buffets is undeniably gourmet, the fact remains that the menu is

An estimated 120,000 Jews occupied 40,000 hotel rooms worldwide for Passover in 2017.

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“R AT H E R T H A N S H OW U P TO T H E BA L L RO O M A N D F I N D O U T W H AT’S FO R D I N N E R , YO U CA N ACT UA L LY M A K E R E S E RVAT I O N S AT T H E R E STAU R A N T O F YO U R C H O I C E ! "

predetermined and the food is cooked on a large scale before the meal.

Stuart’s vision included a multitude of restaurants, each with a different cuisine, where diners order from a menu and the food is cooked fresh to order. To say this was a challenge is an understatement. “It took months of traveling to numerous hotels, searching for one that could offer what we were looking for,” says Stuart. “For starters, I knew three or four restaurants would not be enough. We needed many more than that so that guests could have enough options to keep trying something new every day and enough availability to return to the same restaurant if they loved the experience.”

VIP Kosher found all of that (and 114

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more) in the five-star Paradisus Resort in sunny Playa Del Carmen, Mexico, which the program will have exclusive use of. The resort’s 14 restaurants will all be kosher and kosher for Pesach to offer something for everyone — there’s a Brazilian/Argentinean steakhouse, an Asian Teppanyaki restaurant and a poolside burger and kebab grill, as well as restaurants serving traditional Italian, Latin fusion, Caribbean, American BBQ, contemporary Mexican and Sephardic/Persian (the only restaurant that will serve kitniyot) cuisine. There is also a coffee shop as well as more classic buffet options for both meat and dairy. “Rather than show up to the ballroom and find out what’s for dinner, you can actually make reservations at

the restaurant of your choice, look at the menus in advance and choose what you’d like to eat,” says Stuart. “The food is made to order, so if you have any food restrictions or special requests, they can accommodate that easily — something that is just not possible at a standard buffet.” It’s just like dining at any highend restaurant, only without the bill at the end of the meal, since it’s all built into the all-inclusive price of the program.

Coordinating an event of this scale can seem like a logistical nightmare, but if there’s anyone who can pull it off, it’s Stuart Morginstin. After getting his start as a teenager working for one of the most innovative kosher caterers in New York at the time, he met his wife Caryn (the daughter of a caterer as well) and they launched their new hotel catering venture together. After more than 35 years in the industry, Stuart’s specialty is in hotel logistics, working together with the managers, as well as existing chefs and staff of the hotel, to create a seamless kosher experience. “Aside from searching for a beautiful hotel in the right location and with enough capacity to execute this vision, we needed to make sure that the hotel had a staff that can provide the level of service we were looking for,” Stuart explains.

They will be working together with the hotel’s regular year-round staff, ensuring that everything runs like a well-oiled machine. “I’ve been there over a dozen times this year, planning everything down to the last detail,” he adds. “We go over the menus, try out recipes, practice plating dishes — everything. They know what it means to provide top-notch service, and they are excited to be able to provide an experience that has not been available yet in the kosher world.”

Will other kosher hotels follow suit, the way other new ideas have become mainstream? “I’m sure they’ll try,” replies Stuart with a smile. And while a ten-day Pesach program is undoubtedly a luxury travel experience that is out of reach to many, it might not be long before we see this model available during the year, making the all-inclusive concept attainable to many budget conscious kosher consumers as well.

www.fleishigs.com

B"H

GLATT KOSHER WEDDINGS & EVENTS

Beachfront views, gourmet cuisine & and all inclusive packages means you can impress your guests without the stress.

With our year round Glatt Kosher kitchen under KM Kosher Certification and multiple venue spaces to choose from, planning your next simcha at The Alexander Hotel in Miami Beach is always a breeze.

All Inclusive Wedding & Event Planning Packages Catering

Suite For Bride & Groom

Florals

Valet For All Guests

Premium Top Shelf Open Bar

Event Planner & Coordinator

Modern Furniture & Linens

Ballroom & Beach Deck Venue

China & Tableware

Special Room Rates For Guests

The Alexander Hotel Miami Beach 5225 Collins Ave, Miami Beach, FL 33140 (305) 865 - 6500 ext: 2961 www.alexanderhotel.com

Richness. Bottled.

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A WEALTH OF FLAVOR IN EVERY SIP.

DARK CHOCOLATE LIQUEUR — RICH & DEEP WHITE CHOCOLATE LIQUEUR — RICH & CREAMY COFFEE LIQUEUR — RICH & LUXURIOUS

IMPORTED BY MEDEK WINES AND SPIRITS, NY

The following restaurant guide serves as a collaborative space and contains advertorial material. All kosher certifications listed are as of press time. All meat restaurants listed are Glatt Kosher and all dairy restaurants listed are Cholov Yisroel; consult with a local kosher authority to determine if the kosher status is of your standards. Fleishigs Magazine takes no responsibility for the changing of kosher certification; always check an establishment's active kosher status before dining.

RESTAURANT GUIDE 2023

BASS & BOURBON 113 Hamilton Avenue Brooklyn, NY 11231 (718) 855-2277 bassandbourbon.com Instagram: @bassandbourbon_ny Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS

CAULIFLOWER MELANGE

Polenta, baked cauliflower, shaved Parmesan, dehydrated craisins, spinach aioli MELOGRANO PIZZA

Alfredo sauce, mozzarella, spinach, pomegranate seeds, pistachio, silan, truffle oil BLACKENED PEPPERED TUNA

Baked baby potatoes, sautéed green beans, mixed mushrooms, kalamata olives, brown butter and cherry tomatoes GRILLED BRANZINO

Baked baby potatoes, herbs, sauteed green beans, cherry tomatoes

Pasta: Fettuccine, pappardelle, spaghetti, penne Sauce: Rosa, creamy pesto, house marinara, alfredo, puttanesca, Italian

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CREATE YOUR OWN PASTA

The sister restaurant of Bison & Bourbon, Bass & Bourbon offers a full dairy menu including pizza, paninis, salads, fish, pasta and more. There is also a full array of cocktails and shakes, as well as a brunch menu. Bass & Bourbon is a great place to host intimate gatherings, from corporate events and birthdays to sheva brachot and brissim.

The first restaurant with a shul on site, including a Torah in the tallest aron kodesh in the world, Bass & Bourbon is conveniently equipped to host brissim and minyanim.

www.fleishigs.com

RESTAURANT GUIDE 2023

BISON & BOURBON 191 7th Street Brooklyn, NY 11215 (718) 422-0801 bisonandbourbon.com Instagram: @bisonandbourbon Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS

BOURBON PULLED BEEF PIZZA

Thin flatbread topped with pulled beef, bourbon BBQ sauce, arugula and onions SHORT RIB TORTELLINI

Handmade tortellini stuffed with short rib and Prime rib, topped with demi-glace peppercorn sauce, truffle oil and pistachio crumbs BISON SAMPLER

Chicken tenders, fried mushrooms with pesto sauce, pulled beef egg roll, coleslaw, BBQ sauce and honey mustard 25-OUNCE 21-DAY AGED PRIME RIB

Served with mashed potatoes and mixed vegetables

EDITOR'S NOTE

Bison & Bourbon is the largest kosher restaurant in Brooklyn, NY. With a varied selection of meats, exquisite bourbons, wines and exotic hand-crafted cocktails, Bison & Bourbon offers a combination of a culinary experience and a unique ambiance in their renovated 1920s-era warehouse, which is a great indoor/outdoor event space for weddings, engagement parties and Bar/Bat Mitzvahs.

14-OUNCE APPLEWOOD SMOKED DELMONICO

Fried bacon, crispy onions, peppercorn sauce, mashed potatoes and mixed vegetables

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RESTAURANT GUIDE 2023

BARNEA BISTRO 211 East 46th Street New York, NY 10017 (212) 461-1001 barneabistro.com Instagram: @barneabistro Kosher Certification: OU

MENU HIGHLIGHTS

KING SALMON CRUDO

Kumquat, citrus, sea salt, virgin olive oil, fennel and pickled onion SALADE LYONNAISE

Soft-poached egg, lamb bacon, walnuts, mustard vinaigrette and pickled onion SHORT RIB GNOCCHI

Sweet potato, mushroom, spinach and demi-glace POLENTA FRIES

Truffle honey, cashew Parmesan and creole aioli PEPPER-CRUSTED OYSTER STEAK

CÔTE DE BOEUF

32-ounce 28-day dry-aged Delmonico, pomme purée, duxelle tomato, braised pearl onion and bordelaise

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Honey-glazed carrot, chimichurri, braised pearl onion and crispy shallot Chef Joshua Kessler designed the fine-dining restaurant, Barnea Bistro, to be an immersive culinary experience, from the open kitchen concept to the creative, elevated menu. The space celebrates the fusion of select seasonal ingredients and flavors with warm service and delicious cuisine. Barnea focuses on the full sensory experience of taste, texture and presentation. With an evolving seasonal menu, there is always something new to try.

www.fleishigs.com

RESTAURANT GUIDE 2023

BONITO 31 West 17th Street New York, NY 10010 (212) 209-8822 bonitonyc.com Instagram: @bonito_nyc Kosher Certification: OU

MENU HIGHLIGHTS

AHI TUNA TOWER

Avocado mousse, black lava salt, virgin olive oil and masa chip CRISPY ARTICHOKE

Beef bacon, remoulade, garlic chips, cashew Parmesan, Affilla cress FIRE GLAZED WINGS

Honey, chili, chive, toasted house spice and cashew bechamel PAN SEARED HOMEMADE GNOCCHI

Duck confit, artichoke hearts, spinach, garlic, cashew cream sauce BABY LAMB LOLLIPOPS

Mint pesto coulis, toasted pistachio, kale chips, Maldon sea salt PAVLOVA EDITOR'S NOTE

Bonito is a fine-dining restaurant from the chef-owner of Barnea Bistro. In a more casual environment than Barnea, Bonito’s food is designed to be shared, with the goal of providing a new and exciting experience. Each dish is curated and presented in a unique way and designed by the chef to ensure the best culinary experience of each table’s tasting menu.

Passion fruit curd, fresh berries, strawberry passion fruit curd, fresh berries and strawberry coulis

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RESTAURANT GUIDE 2023

MAKI BY AKIMORI 557 Kings Highway Brooklyn, NY 11223 (347) 462-2320 250 Norwood Avenue Oakhurst, NJ 07755 (732) 508-9359 (seasonal) Plus partnerships with Bonito and Salt Steakhouse akimorinyc.com Instagram: @akimorinyc Kosher Certification: JSOR

MENU HIGHLIGHTS

15-COURSE OMAKASE

Appetizer, 11 pieces of seasonal nigiri, 2 hand rolls and dessert 7-COURSE HAND ROLL

Appetizer, 5 hand rolls and dessert TORO CRISPY RICE

Fatty bluefin tuna, scallions and truffle JERRY ROLL

Black cod, shiso, avocado, miso glaze and crispy potato

Toro, mushrooms, king salmon, torches tomato and truffle salt

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GINO ROLL

Omakase, meaning “I leave it up to you,” is a form of Japanese dining in which guests leave everything up to the chef and receive a graduated meal that is seasonal, elegant and artistic. Akimori is one of the only kosher omakase restaurants that serves omakase to 2, 4 or 8, there are also à la carte lunch and dinner menus. They even have a variety of kosher sake. Akimori is available for catering, from intimate at-home omakase to buffet-style event catering.

www.fleishigs.com

RESTAURANT GUIDE 2023

MEAT NY 123 Kingston Avenue Brooklyn, NY 11213 (516) 888-1730 meatny.com Instagram: @meatny Kosher Certification: OU

MENU HIGHLIGHTS

TOMATO SALAD

Fresh oregano, soft-boiled egg, spring onions and roasted tomato CHARCUTERIE BOARD

Bresaola with porcini powder, smoked brisket, house sausage, beef prosciutto, pickled vegetables and house mustard VEAL SWEETBREADS

Crispy lentils, charcoal-roasted potatoes, selected herbs, demi-glace TORTELLINI

Short rib, cauliflower saffron purée and demi glace GNOCCHI

Jerusalem artichoke cream, roasted tomatoes and marinated artichokes EDITOR'S NOTE

After five years from conception to opening, Meat NY is breaking barriers with their trendy, innovative menu, upscale decor and unparalleled ambiance and service. The unique appetizers, as well as the custom cocktails and full wine list delight guests, but the true showstoppers are Meat NY’s famous dry- and wet-aged steaks, aged in their in-house aging rooms. Meat NY provides a dining experience unlike any other.

DRY-AGED RIBEYE

Fingerling potatoes, house spicy ketchup, cherry tomato confit, oyster mushrooms and bone marrow

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RESTAURANT GUIDE 2023

BASIL NY 270 Kingston Avenue Brooklyn, NY 11213 (718) 285-8777 basilny.com Instagram: @basil_nyc Kosher Certification: OU

MENU HIGHLIGHTS

CAULIFLOWER

Cauliflower, breadcrumbs, lemon zest and caramelized carrot purée KALE AND FIRE PIZZA

Mozzarella, cheddar, garlic confit and habanero peppers WILD MUSHROOM PIZZA

Mozzarella, goat cheese, cremini and shiitake mushrooms STRIPED BASS

BASIL PASTA

House-made fettuccine, pesto, cream, egg yolk and Parmesan

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Roasted vegetables, potatoes, pearl onions, cherry tomatoes and butter cream sauce Basil NY has been a mainstay in the Crown Heights neighborhood of Brooklyn, NY since 2011. Originally a chic Italian bistro providing contemporary Italian cuisine, Basil has modernized their menu, now offering an array of fresher fare. The wood-fired oven is the highlight of the open kitchen, which not only allows for staff efficiency, but provides a culinary show, giving the restaurant an energetic atmosphere.

www.fleishigs.com

RESTAURANT GUIDE 2023

DOLCETTO 800 Chestnut Ridge Road Chestnut Ridge, NY 10977 (845) 400-2620 dolcettokosher.com Instagram: @dolcettokosher Kosher Certification: Tarnupal Beth Din

MENU HIGHLIGHTS

STEAK TARTARE

Bone marrow sabayon and chips CHARRED CAULIFLOWER

Tahini, almonds and parsley RICOTTA DATES

Vegan ricotta, duck prosciutto and walnuts TONGUE BUNS

Bao buns with char siu tongue STEAK DOLCETTO

Prime rib, potato gratin, wild mushrooms and demi

EDITOR'S NOTE

Dolcetto brings an authentic kosher steakhouse experience to the heart of Rockland County. The curated menu is impressive, from chef-selected aged meats to an expansive drink menu from the cocktail lounge. The chef sources the freshest ingredients and finest cuts of meat for an unforgettable dining experience. Dolcetto has city vibes with the serenity of Upstate New York.

NOLA CHICKEN SANDWICH

NOLA fried chicken, brioche bun, slaw, pickles and tots

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RESTAURANT GUIDE 2023

EAST SIDE KOSHER DELI 499 South Elm Street Denver, CO 80246 (303) 322-9862 eastsidekosherdeli.com Instagram: @eastsidekosherdeli Kosher Certification: Vaad Hakashrus of Denver (Scroll K)

MENU HIGHLIGHTS

STEAK SANDWICH

Seasoned grilled steak topped with sautéed bell peppers and onions on a toasted club SHAWARMA PLATTER

Seasoned grilled turkey and lamb with Israeli salad, Israeli pickles, Israeli olives, chummus, tehina and a soft pita HOUSE CURED CORNED BEEF SANDWICH

Served on bread with pickles, lettuce, onions and tomatoes 45-DAY AGED USDA PRIME STEAK

Generous layers of chocolate fudge cake filled with chocolate mousse and chocolate ganache

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MILE HIGH 7 LAYER CAKE

East Side Kosher Deli is your one-stop kosher shop in Denver for grocery, deli takeout, bakery and restaurant. From premium house-cured deli meats and classics to 45-day dry-aged beef, enjoy the greatest selection of freshly prepared meals whether you are a local or visiting the Denver area. East Side Kosher Deli also ships meals to surrounding areas, which is perfect for traveling.

www.fleishigs.com

RESTAURANT GUIDE 2023

LAMPPOST BISTRO 276 Atlantic City Boulevard Pine Beach, NJ 08741 (732) 733-4199 lamppostbistro.com Instagram: @lamppostbistro Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS

BEEF TATAKI

Seared oyster steak, tomato and garlic salsa, garlic aioli MOROCCAN CIGAR

Lamb, pine nut, tahini and cinnamon LAMB RIBLETS

Maple glaze, sweet corn purée, spring mix salad and chili oil DUCK BREAST

Slow cooked sweet potato, Brussels sprouts, red wine and cranberry reduction 30-DAY DRY-AGED COWBOY STEAK

Frisée salad, wine reduction and chimichurri EDITOR'S NOTE

Established in 2020, Lamppost Bistro opened with a focus on creating a charming yet elegant setting. The crackling fireplace and warm, rustic decor and soft music soothe the senses while the mouthwatering, artfully presented dishes delight your palate. The food is prepared with the freshest, seasonal ingredients and the classy service work in harmony to provide the ultimate dining experience.

SLOW COOKED SHORT RIBS

Pomme purée, seasonal vegetables, mushroom beef jus

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RESTAURANT GUIDE 2023

WALL STREET GRILL 128 Pearl Street New York, NY 10005 (212) 635-5757 wallstreetgrill.com Instagram: @wallstreetgrill Kosher Certification: OU

MENU HIGHLIGHTS

DAILY STEAK SPECIALS

Delmonico and bison rib steak CRISPY THAI BEEF

Marinated and fried strips of flat iron steak with ginger-apricot sauce and bourbon-Sriracha BBQ sauce DUCK DUMPLINGS

Hon shimeji mushrooms, bean sprouts and aromatic broth PEARL STREET STEAK

24-ounce steak with grilled spring onions, chimichurri and charred tomatoes and onions GENERAL KAME’S CRISPY CHICKEN

Buffalo aioli, guacamole and teriyaki glaze BBQ LAMB RIBLETS

WSG ROLL

Hamachi, torched Atlantic salmon, cucumber, truffle snow and umami glaze

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Char siu marinade, carrots, radishes and herbs

Wall Street Grill is known for consistency of service and high-quality culinary experiences. The glass-enclosed rooftop atrium and outdoor garden area are designed to create an upscale yet organic environment where diners can feel at home. Unique, handcrafted cocktails complete the luxe menu, bringing an elevated cuisine to the kosher world.

www.fleishigs.com

RESTAURANT GUIDE 2023

Glatt A La Carte 5123 18th Avenue Brooklyn, NY 11204 (718) 438-6675 glattalacarte.com Instagram: @glattalacarte Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS

BBQ T-REX SHORT RIBS

Boneless short ribs with honey hickory BBQ sauce and fire-roasted balsamic peppers served over sweet potato purée COWBOY PRIME RIB CHOP

32-ounce bone-in rib served with crispy seasoned fried onions BEEF MARROW BONES

Split and roasted marrow bones served with parsley relish, roasted garlic, Himalayan salt and garlic bread COFFEE-RUBBED BEEF RIBS

Four ribs served with bourbon BBQ sauce EDITOR'S NOTE

Glatt A La Carte has been around for over twenty years — a legendary restaurant that has managed to maintain a great reputation, solid service and delicious food. There is a friendly, welcoming feeling at this popular Brooklyn steakhouse, which has a wonderful space for family gatherings and events such as sheva brachos. The pulled beef tacos, chicken lollipops and sliders are a great way to start the meal and the chimichurri skirt steak is a menu favorite. If dining with a crowd, inquire about the family-style desserts.

SAUTÉED SWEETBREADS

Sweetbreads sautéed with red wine and wild mushroom sauce

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RESTAURANT GUIDE 2023

SEN SAKANA 28 West 44th Street New York, NY 10036 (212) 221-9560 sensakana.com Instagram: @sensakana Kosher Certification: Dover Tov

M ENU HIGHL IGHTS CEVICHE NIKKEI

Torched salmon, Peruvian crispy corn, shiso and yuzu leche de tigre QUINOA-CRUSTED CHICKEN BREAST

Aji amarillo tartar sauce, purple potato salad and Japanese balsamic sweet and sour sauce LOMO SALTADO

Quick stir-fried beef, tomatoes, onions, garlic soy sauce and crispy potatoes MAGURO TARTARE

Tuna, avocado, crispy quinoa, tomato salsa and Peruvian aji limo ANDES YAMA

Kanikama, asparagus, oshinko and shiso topped with salmon, beet purée, gooseberry and chive GREEN DRAGON

Kani tempura and cucumber topped with slivered avocado, crispy quinoa and Japanese sweet sauce

Kani tempura and cucumber topped with spicy tuna, crispy quinoa and Korean chili sauce SEN SAKANA OMAKASE

Chef’s Selection: 4 pieces sushi, 8 pieces sashimi, tuna maki roll and Nikkei toppings

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GRANDE

The first kosher Nikkei restaurant of its kind, the newly kosher Sen Sakana provides one of the most unique dining experiences in the kosher market today with its fusion of Peruvian and Japanese cuisines. Expansive sushi and sashimi offerings, unique appetizers (charred edamame with Peruvian crispy corn; Japanese cucumber with crispy quinoa and aji amarillo) and traditional Nikkei menu items (quinoa-crusted chicken breast; lomo saltado) make Sen Sakana nothing but average. Peruvian corn, bonito and leche de tigre are just some of the ingredients unique to Sen Sakana. www.fleishigs.com

RESTAURANT GUIDE 2023

SALT STEAKHOUSE 15 Morris Avenue Long Branch, NJ 07740 (732) 813-SALT (7258) thesaltsteakhouse.com Instagram: @thesaltsteakhouse Kosher Certification: JSOR

MENU HIGHLIGHTS

SEA BASS ‘N CHIPS

Battered sea bass, waffle chips and tartar sauce LAMB FLATBREAD

Baharat-spiced lamb, herb hummus, pignoli nuts, tomato and cumin aioli BEEF CARPACCIO

Prime beef, mushrooms, pickled radishes, truffle and crostini SALT SIGNATURE ROLL

O-toro, blue oyster mushroom, umami summer truffle and ikura MUSHROOM RISOTTO

Wild mushrooms, sous vide egg yolk and truffle powder

EDITOR'S NOTE

Salt is an upscale steakhouse and lounge located in the trendy Pier Village neighborhood of Long Branch, NJ, the newest establishment in the Revolve Hospitality profile. The impeccably-designed restaurant boasts a beautiful bar, wood-fire oven and a full menu with an array of appetizers, salads, flatbreads , sushi and fish. The steaks are famously aged in their in-house aging fridge.

60-DAY DRY-AGED TOMAHAWK STEAK

Vidalia onion rings, marrow “butter” and red wine shallot sauce

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RESTAURANT GUIDE 2023

FIRESIDE 59 Route 59 Monsey, NY (located in the Town Square Mall) (845) 517-3570 Instagram: @firesidekosher Kosher Certification: Rabbi Benyumin Gruber

MENU HIGHLIGHTS

MEAT PIZZA

Pan pizza, marinara, roasted mushrooms, sautéed onions, ground prime beef, smoked beef bits and maple aioli VEGETABLE LOVERS PIZZA

Creamed spinach, sautéed mushrooms, sautéed onions, red onions, balsamic roasted tomato, maple aioli, garlic aioli and marinara LAMB LOLLIPOPS

Mint couscous, zaatar panko and tzatziki aioli VEAL SWEETBREADS

Fondant potato, pear mint chutney, balsamic reduction and orange ginger glaze TONGUE SLIDERS

Pickled tongue, house brioche, mustard seed gravy, house slaw and tumbleweed onion

Fireside is best known for mouthwatering steaks. Using only USDA grade A Prime beef, every cut is an exceptional experience, every time.

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STEAKS

Fireside is a modern steakhouse with a sophisticated, warm and inviting ambiance.

Beyond the appetizers, steaks and burgers, they are most known for their meat pizzas on homemade crust. With an extensive wine list and array of cocktails, Fireside is the place to be for a nice evening out. The newly expanded space and party rooms are perfect for hosting events or business meetings.

www.fleishigs.com

RESTAURANT GUIDE 2023

Graze Smokehouse & Holy Jerky 529 Central Avenue Cedarhurst, NY 11516 (516) 828-5000 grazebrands.com holyjerky.com Instagram: @grazesmokehouse @holyjerky Kosher Certification: Vaad of the Five Towns & Far Rockaway (smokehouse) and OU (jerky)

MENU HIGHLIGHTS

SMOKED BRISKET CHILI

Brisket trimmings, poblano, chipotle and diced onion MAC N CHEEZE BURGER

Fresh ground brisket and short rib mix patty, creamy mac, frizzled onion, beef gravy and bacon bits, served with slaw and one hot side SMOKED CHICKEN FLAUTAS

Marinated smoked chicken, guacamole, salsa roja and chipotle bacon BBQ in a crispy corn shell 16 HOUR BRISKET

Cooked low and slow; choose lean or fatty

EDITOR'S NOTE

Graze Smokehouse gives diners a family-friendly kosher taste of the South, from the smoked brisket and fried chicken to handcrafted jerky. The 16-hour brisket is a best seller, along with the burgers, sandwiches, meat pizzas and variety of sides. Graze is well-known for their craft jerky brand, Holy Jerky, available for purchase by the bag or platter in store or online at holyjerky.com. Choose Graze catering for your next party.

MORE S’MORES PLEASE

Toasted marshmallow shake, candied graham crackers, marshmallow fluff and chocolate chips

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RESTAURANT GUIDE 2023

Noi Due Café 491 Columbus Avenue New York, NY 10024 (212) 712-2222 x1 noiduecafe.com Instagram: @noiduecafe Kosher Certification: OK

M ENU HIGHL IGHTS

EGGPLANT CARPACCIO

Pomegranate, silan, pistachio and feta STUFFED MUSHROOMS

Mozzarella, ricotta, feta, za’atar and marinara CHOP CHOP SALAD

Romaine, tomatoes, cucumbers, red onions, red bell pepper, parsley, za’atar, bread crumbs, feta, fresh lemon and extra-virgin olive oil SOLE FRANCESE

Lemon butter caper sauce, white wine, parsley, spaghetti and crispy almond parmigiano NONNA PIZZA

PENNE ROSA ROSA

Creamy marinara sauce and parmigiano

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Rectangle pizza with marinara and mozzarella

This dairy Italian restaurant is known for excellent service and quality of the food.

With classic dishes like homemade pizzas, pastas and antipasti, Noi Due Café is a NYC mainstay for good reason. The extensive dessert and drink menus make Noi Due Café stand out.

www.fleishigs.com

RESTAURANT GUIDE 2023

Noi Due Carne 141 West 69th Street New York, NY 10023 (212) 712-2222 x2 noiduecarne.com Instagram: @noiduecarne Kosher Certification: OK

MENU HIGHLIGHTS

MOROCCAN CIGARS

Spiced ground beef with tahini ROMAN-STYLE BABY ARTICHOKES

Fried artichokes with caper aioli, lemon and sea salt LEBANESE FATTOUSH

Romaine, cucumbers, heirloom tomatoes, radishes, red onions, kalamata olives, za’atar pita chips and sumac red wine vinaigrette GNOCCHI DUCK CONFIT

Brown beech mushrooms and white truffle parsnips VEAL MARSALA

Chiodini and shiitake mushrooms, rosemary and natural reduction EDITOR'S NOTE

The sister restaurant to Noi Due Café, Noi Due Carne brings the same service and quality with an Italian-inspired steakhouse menu. Beyond the ambiance, the chicken liver pâté and Roman-style baby artichokes are best selling appetizers and the steaks, burgers and homemade pastas are excellent choices for mains. End the meal on a high note with delicious homemade desserts.

14-OUNCE USDA PRIME RIBEYE

Whole roasted garlic and roasted plum tomato

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RESTAURANT GUIDE 2023

Noi Due Events 143 West 69th Street New York, NY 10023 (212) 712-2222 x3 noiduecafe.com/private-events noiduecarne.com/private-events Instagram: @noidue_events Kosher Certification: OK

HOST YOUR EVENT: * Dinner and cocktail parties * Engagement and wedding ceremonies * Sheva brachot * Brit milah * Birthdays and anniversaries * Children's parties * Bar and Bat Mitzvahs * Wine and food tastings * Corporate gatherings and business meetings * Luncheons, retreats, workshops and panel discussions

EDITOR'S NOTE

* Private pizza making classes

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The newest addition to the Noi Due family, this space embodies rustic elegance and offers a cozy setting for a variety of private events. The homely aesthetic reflects the signature style of Noi Due. Comprised of an open space featuring a bar, Noi Due Events can host a variety of party sizes and needs from 25-50 guests. The space can accommodate a dairy menu (from Noi Due Café) or a meat menu (from Noi Due Carne), complemented by wine selections carefully curated by the team.

www.fleishigs.com

RESTAURANT GUIDE 2023

Noi Due Gelato 489 Columbus Avenue New York, NY 10024 (212) 712-2222 x3 noiduegelato.com Instagram: @noiduegelato Kosher Certification: OK

Gelato

MENU HIGHLIGHTS

DAIRY

Madagascar vanilla Stracciatella Pistachio Nocciola Dulce de leche Tiramisu SORBET

Limonana Strawberry guava VEGAN GELATO

Toffee caramel EDITOR'S NOTE

The gelato at this already beloved spot right next door to Noi Due Café is handmade from scratch using a secret family recipe and the finest ingredients. Noi Due Gelato offers a large showcase of daily flavors, as well as a chef’s selection of gelato cakes, Italian cookies, house-made waffle cones, sundaes and Belgian waffles. Enjoy a unique taste of Italy in the Upper West Side of NYC.

Mocha GELATO CAKES

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RESTAURANT GUIDE 2023

Kalamata Café 21 South Hope Chapel Road Jackson Township, NJ 08527 (732) 987-5555 kalamatacafe.com Instagram: @kalamata_cafe Kosher Certification: KCL

MENU HIGHLIGHTS

PATATA DOLCE ROLLS

Crispy spring rolls stuffed with roasted sweet potato, red pepper, mushroom and cheese, served with marinara and chipotle mayo EGGPLANT ARROSTITO

Fire-roasted eggplant, tehina silan sauce, tomato bruschetta, herbs, labne, shallot, jalapeño and croutons POLENTA WITH SAUTÉED WILD MUSHROOMS

Creamy polenta topped with sautéed wild mushrooms, grilled asparagus, asiago cheese and truffle oil LINGUINE ALLA PUTTANESCA

BIANCA CAPRESE PIZZA

Alfredo sauce, ricotta, bruschetta tomatoes, diced red onion, fresh mozzarella, pesto and balsamic glaze

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EDITOR'S NOTE

Linguine with pomodoro sauce, red wine, cherry tomatoes, carrots, red onions, capers, kalamata olives and fresh parsley

Kalamata Café takes pride in making the tastiest food with the freshest ingredients, from artisan pizzas and incredible pastas to signature beverages and desserts. Kalamata also does catering for events big or small, whether for a simcha or a corporate lunch.

www.fleishigs.com

RESTAURANT GUIDE 2023

STREET Kitchen 9460 Harding Avenue Surfside, FL 33154 (305) 763-8267 streetkitchen.miami Instagram: @streetkitchen.miami Kosher Certification: KM

MENU HIGHLIGHTS

CHICKEN & WAFFLES

Fried chicken thigh, waffle, watermelon and a homemade maple chili syrup CRUNCHY HOT & SPICY SANDWICH

Fried chicken breast, pickles and sweet and spicy Asian slaw BRAISED BEEF CHEEKS

Slow cooked beef cheeks served with mashed potatoes and bok choy TRUFFLE FILET

Center cut filet served with our homemade truffle bordelaise sauce, freshly shaved winter truffle and sautéed vegetables VEAL DIRTY FINGERS

Fingerling potatoes, pulled veal, jalapeño, onions, tomatoes, pickles and garlic aioli EDITOR'S NOTE

STREET Kitchen opened in early 2020 with a focus on street food with a twist, inspired by a melting pot of cuisines. Chef David Benrey’s attention to detail and technique shines through the entire menu, from the delectable appetizers to the show stopping burgers and dry-aged steaks. With their elevated takes on street food classics, STREET Kitchen is a welcome addition to the Surfside kosher food scene.

STREET HUMMUS

Slow roasted lamb, sautéed onions and mushrooms, dukkah and pita

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RESTAURANT GUIDE 2023

TABERNACLE STEAKHOUSE 315 West 36th Street New York, NY 10018 (212) 933-7001 tabernaclesteakhouse.com Instagram: @tabernaclesteakhouse Kosher Certification: OU

M ENU HIGHL IGHTS

SHORT RIB GNOCCHI

Braised short rib, red wine jus and slivered tomatoes KOREAN FRIED CHICKEN

Crispy tempura batter, honey gochujang, scallion aioli BABY LAMB CHOPS

Spiced pistachio, red wine gastrique PEKING DUCK

Freshly carved glazed duck served with pancakes, pickled vegetables and condiments

House-made buckwheat noodles, thinly sliced prime ribeye, enoki mushrooms and warm broth DRY-AGED RIBEYE

30-day dry-aged bone-in ribeye

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EDITOR'S NOTE

HOT POT

Tabernacle is New York City’s finest kosher steakhouse with a focus on dry-aged meats and unique appetizers and cocktails. Tabernacle elevates fine-dining to the highest degree with VIP-level service and many hands-on tableside experiences (like Caesar salad and hot pot). Tabernacle also offers a prix fixe lunch option and their event spaces are the perfect place to host private, intimate events.

www.fleishigs.com

RESTAURANT GUIDE 2023

Masuda Omakase (646) 647-4291 masudaomakase.com Instagram: @masuda_omakase Kosher Certification: Rabbi Navarro

MENU HIGHLIGHTS

SNAPPER CEVICHE TUNA WITH SESAME MISO SALMON HAND ROLL WITH RADISH SPROUTS YELLOWTAIL CHIMICHURRI SUZUKI SEA BASS SALMON NIGIRI WITH GINGER SALSA

EDITOR'S NOTE

Masuda Omakase is part of a NYC-based hospitality group that specializes in curated guest experiences, elevating the private chef concept with omakase. Whether in the comfort of your own home, office, private plane or intimate event, Masuda is sure to provide an unforgettable, luxury experience. Masuda’s sushi chefs craft each bite of food to perfection using only the freshest ingredients. Masuda also has an event space to rent, whether for a casual get together or special occasion.

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ALMAH CAFÉ 87 Utica Avenue Brooklyn, NY 11213 (914) 613-6795 almahcafe.getsauce.com Instagram: @almahcafe Kosher Certification: CHK

MENU HIGHLIGHTS

MALLAWACH

Yemeni crispy flatbread served with crushed tomatoes, hard boiled egg and tahini sauce TUNISIAN SANDWICH

Tuna, hard boiled egg, pickles and fresh salad BUREKA SALAD

Green leaves, Persian cucumbers, tomatoes and red onion topped with cheese bureka croutons

greens, tomato, cucumber, grilled eggplant, hard boiled egg and roasted potato VARIETY OF PASTRIES AND COFFEE

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SABICH SALAD

Almah Café is the sister restaurant of Mama Kitchen. A dairy café inspired by the flavors of Israel, Almah is known for their Israeli-style breakfast and bourekas. Enjoy an array of fresh pastries and a cup of coffee as you dine in the quaint, rustic café in the heart of Crown Heights.

www.fleishigs.com

RESTAURANT GUIDE 2023

MAMA KITCHEN 7 Rochester Avenue Brooklyn, NY 11233 (718) 771-3038 Kosher Certification: CHK 67-25 Main Street Flushing, NY 11367 (347) 960-7194 Kosher Certification: Vaad of Queens (Beit Yosef) Instagram: @mamakitchenny

MENU HIGHLIGHTS

APERITIF (MOROCCAN DIPS) HUMMUS

Famous creamy hummus topped with chickpeas, cumin and olive oil BURIK

Crispy cigar dough filled with mashed potatoes, scallions and egg served over tahini and harissa LACHMAJUN

Flatbread topped with spiced ground beef THE KEBAB PLATE

EDITOR'S NOTE

Mama Kitchen is run by a powerhouse couple who recently opened their second location in Queens, NY. With a passion for Mediterranean, Israeli and Moroccan cuisine and a focus on seasonal ingredients, Mama Kitchen’s menu is ever-evolving.

The hummus is creamy, the Jerusalem bagel is fresh and fluffy and the lamb shank tagine is flavorful and tender. The menu, elevated comfort food, is all homemade and made with love.

Beef kebab, matbucha and roasted eggplant with flatbread SLOW-COOKED LAMB SHANK

Moroccan-spiced lamb shank served over homemade couscous

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RESTAURANT GUIDE 2023

GRUIT GARDEN & EATERY 252 Empire Boulevard Brooklyn, NY (347) 846-0622 gruitbk.com Instagram: @gruitbk Kosher Certification: OK Kosher

M ENU HIGHLIGHTS

PASTRAMI REUBEN DUMPLINGS GRILLED CHICKEN SALAD

Everything spiced avocado, arugula, cherry tomatoes, red onions and garlic mayo GRUIT SIGNATURE BURGER

Bacon marmalade, onion roll and house dressing served on an onion roll EVERYTHING SPICED HOT PRETZEL GENERAL TSO’S CAULIFLOWER FIRE POPPER CHICKEN

DUCK BREAST

Brined and seared duck breast, fermented blueberry, parsnip purée and sautéed mushrooms

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NUGGETS

Gruit, fondly named after the herb mixture used in the beer-making process, is a restaurant and beer garden that promotes good food, good drinks and good fun. The menu, curated by Chef Isaac Bernstein, consists of elevated comfort food meant to be enjoyed with the extensive wine, cocktail and beer list. Dine casually indoors or outdoors.

www.fleishigs.com

RESTAURANT GUIDE 2023

WOLF & LAMB 16 East 48th Street New York, NY 10017 (212) 317-1950 wolfandlambsteakhouse.com Instagram: @wolfandlambnyc Kosher Certification: OK

MENU HIGHLIGHTS

SOUTHERN FRIED PICKLES

Fresh basil aioli SALMON CEVICHE

Avocado, lime, jalapeño, red onions, garlic and ginger PULLED BARBECUE BEEF PIZZA

BBQ sauce, roasted kale, pickled red onion and shaved garlic W&L BURGER

Fresh ground ribeye, wild mushrooms, arugula and mint pesto, demi glace and crispy shallots FILET MIGNON

Served with choice of wild mushroom and veal demi glace, jalapeño salsa verde or cabernet reduction EDITOR'S NOTE

For over 20 years, Wolf & Lamb has been serving high-quality kosher food in New York City and played an instrumental role in the revolution of kosher fine-dining. The steakhouse continues to take pride in using the best meats, all butchered on premises and hand-selected for perfection. With an industrial aesthetic and unique modern art adorning the walls, Wolf & Lamb is warm and inviting. With a pastry chef on staff, the desserts are inventive and beautifully plated.

BEEF BOLOGNESE

Tagliatelle, rich ground beef and tomato sauce

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YAPCHIK 1757 Madison Avenue Lakewood, NJ 08701 (732) 987-6800 yapchik.com Instagram: @yapchik1757 Kosher Certification: KCL

MENU HIGHLIGHTS

CHILI BURGER

House-ground ½-pound Prime beef, lettuce, tomato, sautéed onions, beef chili and guacamole THE CHEF’S CHOICE BURGER

House-ground ½-pound Prime beef, lettuce, tomato, sautéed onions, schnitzel and grilled pastrami SKIRT STEAK SANDWICH

Dips, herring, liver, gala, kugels and prime cuts carving station (available on Thursdays and Fridays)

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Sliced skirt steak in house sauce with lettuce, tomato and sautéed onions in a baguette

Yapchik prides itself on the presentation of their unique sandwiches, hand-ground beef burgers, full open buffet and salad bar, making it not just another fast-food takeout spot. Their extensive Shabbos offerings, available on Thursdays and Fridays, truly sets Yapchik apart.

www.fleishigs.com

RESTAURANT GUIDE 2023

CHAR Q 2 Augusta Boulevard Lakewood, NJ 08071 (732) 902-0344 charqnj.com Instagram: @charqnj Kosher Certification: KCL

MENU HIGHLIGHTS

BEEF CARPACCIO

Herbed filet, toasted sesame seeds, Thai chili, sea salt, smoked onion aioli and garlic oil SESAME SEARED AHI TUNA

Wasabi jalapeño, balsamic soy reduction and roasted pepper salad SKIRT STEAK BAO

Hoisin, sautéed kale, pickled bok choy and avocado chimichurri 28-OUNCE COWBOY STEAK

Served with confit potatoes, roasted tomato, cured truffle tallow and red wine reduction EDITOR'S NOTE

Char Q is a fine dining concept restaurant located in Lakewood, NJ, overlooking the beautiful grounds of the Eagle Ridge Golf Course. The architecture and design bring a contemporary, upscale vibe to a tranquil, secluded space. Char Q focuses on elevating classic foods, merging new age cooking methods with old world charcuterie. Their unique menu, luxurious ambiance and impeccable service creates a well-rounded fine dining experience.

WET AGED TOMAHAWK

Served with truffled hon shimeji mushrooms, tomato provencal and roasted garlic

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WEST WING 12 Irving Place Woodmere, NY 11598 (516) 605-9464 Instagram: @westwingwoodmere Kosher Certification: Vaad of the Five Towns & Far Rockaway

M ENU HIGHL IGHTS

FAMOUS WEST WINGS

Fried chicken wings served with maple Sriracha BREAKFAST BURGER

7-ounce premium beef patty, candied lamb bacon, sautéed onions, mushrooms, sunny side up egg, truffle mayonnaise and pesto aioli WEST WING SALAD

Leafy greens, grape tomatoes, red onion, roasted corn, pastrami croutons, avocado, garlic confit and chef’s special dressing

Beef chulent, kishke, potato kugel, got pastrami, jachnun, brown egg, coleslaw and pickles YEMENITE BEEF SOUP

Flanken, potatoes and hawaij

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THURSDAY NIGHT COMBO

West Wing is a fast food joint popular among locals for the delicious burgers, chicken fingers and wings. The food is fresh and the homemade sauces elevate any dish. West Wing is also known for their Thursday night Shabbos takeout with everything from cholent and yapchik to pastrami and potato kugel. West Wing also offers high-end catering for any occasion.

www.fleishigs.com

RESTAURANT GUIDE 2023

Bibi’s Bakery & Café The Kosher Cookie Company 8928 West Pico Boulevard Los Angeles, CA 90035 (310) 246-1788 bibisbakerycafe.com koshercookiecompany.com Instagram: @bibisbakerycafe @koshercookiecompany Kosher Certification: OK

MENU HIGHLIGHTS: Bibi’s Bakery SHAKSHUKA

Spicy tomato and pepper stew served with two eggs poached in the sauce and pita on the side ZIVVA PLATE

Your choice of Turkish-style bourekas with Israeli salad, sliced hard-boiled egg, pickles and sauces

MENU HIGHLIGHTS: The Kosher Cookie Company

HOLIDAY COOKIE COLLECTION

(Rosh Hashana, Chanukah, Purim, etc.)

SABICH SANDWICH

PAINT YOUR OWN COOKIE PALETTE

Hummus, fried eggplant, hardboiled egg, Israeli salad and amba (pickled mango sauce) served in a fresh pita

BOX O’ COOKIES FOR ANY OCCASION

EDITOR'S NOTE

Bibi’s Bakery & Cafe brings an authentic taste of Israel to Los Angeles with their famously delicious bourekas, sambusak (Middle Eastern calzone) and pita toasts. On Friday, Bibi’s has dips, challah and their famous babka and coffee cake. Bibi’s catering is perfect for any simcha, meeting or party. Bibi’s sister company, The Kosher Cookie Company, is known for their custom cookie creations for all occasions, from simcha to corporate. Print your name or logo to the delight of your guests.

SAMBUSAK

Middle Eastern calzone filled with your choice of cheese, sauce and fillings

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LEIL SHISHI DINER 8 Remsen Avenue Monsey, NY 10952 (845) 579-2424 leilshishidiner.com Instagram: @leil_shishi_diner Kosher Certification: Rabbi Yechiel Steinmetz

MENU HIGHLIGHTS

CHULENT BEIS COMBO

Barley pastrami cholent, kishka, kugel, coleslaw and pickles SHABBOS PLATTER

Sautéed liver, chopped liver, gala, arbes, pickles and kichel KUGEL PLATE

Overnight potato kugel, yapchik, Yerushalmi kugel, onion kugel, coleslaw and pickles HERRING PLATE

COLD CUTS

Beef pastrami, smoked turkey, salami, turkey pastrami, bologna, dried salami, sliced beef tongue, honey-glazed beef fry

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Signature herring with vegetables, onions, tomatoes, cucumbers, pickles, hard-boiled eggs and a sleeve of crackers

Leil Shishi, a beloved Monsey spot that is open on Thursdays and Fridays only, takes Shabbos food seriously. Beyond the vast menu of cholent, kugel and deli, the selection of dips, challah, bread and a variety of house-made jerky is impressive. When you need a break from the kitchen, Leil Shishi is there for the needs of your entire Shabbos. Leil Shishi is also available for catering of events of all kinds, from kiddushim and corporate events to engagement parties, Bar/Bat Mitzvahs, weddings and Sheva Brachos. www.fleishigs.com

RESTAURANT GUIDE 2023

SMASH HOUSE 1550 NE 164th Street Miami Beach, FL 33162 (305) 351-9545 smashhousemiami.getsauce.com Instagram: @smashhousemiami Kosher Certification: KM

Starters

Blooming Onion $13

Sides

Family Combo

French Fries $7

POPULAR

Crispy Blooming Onion served with honey mustard on the side

Basic Family Combo (Feeds 4) $75

Cole Slaw $6

4 Double Smash Burger 2 Orders Of French Fries 1 Order Of Crispy Onion 1 Order Of Popcorn chicken

Crispy onion $7

Crispy Onion Chips served

Smash Kids Meal

with honey mustard on the side

Fried Wings $15

Fried wings with an option of sauce toppings: Plain / Lemon Pepper / Maple / Buffalo / Buffalo Honey / Sweet Chili

Crispy Wings $16

POPULAR

Wings coated in batter: Plain / Lemon Pepper

Popcorn Chicken $16

POPULAR

(2) Chicken Tenders $14

2 breaded chicken tenders , french fries, drink box, and a prize

(1) Kids Smash $14

POPULAR

Single Smash Burger on a bun, french fries, drink box, and a prize

(1) Kids Hotdog $14

Bite size crispy chicken with option

Hotdog in a Bun, french fries, drink box, and a prize

of sauce on top: Plain / Maple / Buffalo

Kids Popcorn Chicken $14

Buffalo Honey / Sweet Chili

POPULAR

Dirty Fries $17

Bite size crispy chicken, french fries, drink box, and a prize

Chicken Fingers $17

Salads

Crispy French Fries topped with pulled brisket and our Smash House Special Sauce Breaded Crispy Chicken Fingers

Burgers

Cobb Salad $18

POPULAR

Grilled chicken with Lettuce, tomatoes, Purple Onion,

Single Smash $7

Single Smash Burger served on a Bun with Smash Sauce on the side, Add On: Vegan Cheese $1 / Crispy Onion $2 / Caramelized Onion $1 / Pulled Brisket $6 / Beef Bacon $5

Double Smash $13

served on a Bun with Smash Sauce on the side

Loaded Smash $19

POPULAR

Double Smash Burger with Vegan Cheese, topped with Caramelized Onion, beef bacon, served on a bun with Smash Sauce on the side

Classic Smash $13

Hard Egg, Grilled corn, and Garlic mayo on the side

Mexican Salad $18

POPULAR

Mexican style Grilled Chicken with Lettuce, tomatoes, Purple Onion, Black beans, Grilled corn, and Spicy Mayo on the side

Premium Salad $20

Grilled Chopped Steak with Lettuce, tomatoes, Purple Onion, Fried Onion, and BBQ Sauce on the Side

Double Smash Burger with Vegan Cheese

French Fries $30 Fried Wings $80 Popcorn Chicken $85 Chicken Fingers $85 Dirty Fries $85 Crispy Onion $45 Mexican Salad $50 Cobb Salad $50 Premium Salad $60 Basic Smash Burger Platter $100 Smash Burger Platter $165 Premium Smash Burger Platter $200 Smash Wrap Platter $200

LOADED SMASH

Beverages

Memphis Corner DoubleJudd's smash burger, vegan cheese, caramelized onions and beef bacon served on a bun with Smash Sauce

Single smash burger with vegan cheese. Lettuce, tomatoes, pickles, purple onion. served on a bun, Smash Sauce on the side

Judd’s "100 Dollar" Smash Burger $14

Coke $2

Diet Coke $2

POPULAR

Coke Zero $2

Judd's famous Burger as a Single Smash Burger with Vegan Cheese, topped with pulled brisket, and Judd’s Maple Bacon Aioli

Dr. Pepper $2 Sprite $2

Judd’s Faux Smash $14

Philly Cheez Sando $19

POPULAR

Chopped grilled steak with caramelized onion and vegan cheese served on a Roll

Titan Tortilla $16

Double Smash Burger with Greens, tomatoes, purple onion, and pickles.

With optional Vegan Cheese, Served with Smash Sauce on the side.

MENU HIGHLIGHTS

Fried chicken, Smash sauce, potato wedges

Sandwiches

4 Double Smash Burger 2 Classic Smash Burger 2 The Crispity Crunch Sanwitch 1 Blooming Onion 4 Orders Of French Fries 2 Orders Of Popcorn Chicken 1 order Of Fried Wings Salads

Catering 9x13 trays

Burger Salad $20

Loaded Chicken Wedges $17

Premium Family Combo (Feeds 8+) $180

Grilled chicken topped with lettuce, tomatoes, served in Regular or Whole Wheat Wrap, with Sweet Chili and Garlic Mayo on the side

The Crispity Crunch $18

POPULAR

Crispy Fried white Chicken Cutlet topped with Lettuce, tomatoes, pickles, served in a bun with Garlic Mayo and Sweet Chili on the side

Lipton Brisk $2

Plant Based version of Judd's famous Burger served with vegan cheese, and Judd’s Maple Bacon Aioli

Flavored Seltzers $2 Bottled Water $2

Judd’s Fried Chicken Sando $18

Judd's signature fried chicken sandwich Dark meat chicken, topped with pickles, and Judd’s Maple Bacon Aioli, served on a warm bun.

Judd's Memphis "Hot" Sando $20

POPULAR

The OG (Nashville Hot Style) VERY HOT! Fried dark meat chicken topped with Pickles, Coleslaw, and Judd’s Maple Bacon Aioli, served on a warm bun.

POPCORN CHICKEN BITES

Bite-size pieces of crispy chicken 1550 NORTHEAST 164TH STREET, NMB 305-351-9545 with choice ofsmashhousemiami sauce (maple, buffalo, buffalo honey or sweet chili)

www.smashhousemiami.com

DIRTY FRIES

Crispy French fries topped with pulled brisket and chef’s special sauce PHILLY CHEESE SANDO

Chopped steak, caramelized onions and vegan cheese served on a bun EDITOR'S NOTE

Looking for a family friendly joint in the Miami area? Look no further than Smash House for a wide selection of appetizers, chicken fingers, epic burgers, fried chicken sandwiches, salads, fries and more. Smash House collaborated with Judd Joffre of Judd’s Memphis Kitchen to offer an exclusive selection of his signature specialties.

Smash House also has kids meals and family combos, making it the perfect takeout option for a busy night.

JUDD’S FRIED CHICKEN SANDO

Judd’s famous fried dark chicken, pickles and Judd’s Maple Bacon Aioli served on a bun

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RESTAURANT GUIDE 2023

TIERRA SUR 3201 Camino Del Sol Oxnard, CA 93030 Located at Herzog Wine Cellars (805) 983-1560 tierrasuratherzog.com Instagram: @tierrasur805 Kosher Certification: OU

M ENU HIGHL IGHTS

GRILLED SALMON

Radicchio, green bean, cipollini, orange marmalade, balsamic and pistachio SALMON TART

Lemon vinaigrette, vegan chive sour cream and horseradish 12-OUNCE BONELESS RIBEYE

EDITOR'S NOTE

Truffle béarnaise, wild mushrooms and shallot demi

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Tierra Sur, located on the grounds of the Herzog Wine Cellars in picturesque Oxnard, California, is acclaimed by diners and critics alike as “a foodie paradise” (ZAGAT) that “defies expectations” (Gayot). With its “impeccable service” (Los Angeles Times), Tierra Sur is an elegant dining experience, specializing in New American fare. The team of chefs create bold and dynamic menus using seasonal ingredients sourced exclusively from local growers. Celebrate the extraordinary with food that is colorful, well-balanced and designed to elevate the palate and excite the senses. www.fleishigs.com

RESTAURANT GUIDE 2023

SMOKEY HILL BBQ 681 River Avenue Lakewood, NJ 08071 (848) 245-0339 smokeyhillbbq.com Instagram: @smokeyhillnj Kosher Certification: KCL

MENU HIGHLIGHTS

BUTTER SOFT BRISKET

18-hour smoked brisket served with Southern slaw BRISKET CHILI NACHOS

Nachos with Prime hand-ground brisket chili, topped with guacamole, pico de gallo, sour cream and jalapeño cream sauce SMOKED BEEF CARPACCIO

Horseradish aioli, arugula, radish, vinaigrette and crostini LOADED ‘MERICA FRIES

House-cut fries topped with pulled brisket, beef bacon and Smokey Hill secret sauce PITMASTER’S COWBOY STEAK

Smoked low-and-slow and finished with a sear, served with grilled vegetables and seasoned potatoes EDITOR'S NOTE

The menu at this family-friendly barbecue spot is curated to perfection by owner and pitmaster Chef Hillel Braun. With a focus on classic Southern comfort food, from smoked brisket and steaks to delectable unique desserts, there is something for everyone. The warm and inviting atmosphere will have you feeling like family and coming back for more.

PECAN PIELET

Traditional Southern pecan pie with crunchy nuts, gooey filling and a flaky crust, served hot with vanilla fudge swirl ice cream

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RESTAURANT GUIDE 2023

FIALKOFF’S fialkoffskosherpizza.com / fialkoffsexpress.com Instagram: @fialkoffs @fialkoffsexpress @fialkoffs_surfside

FIALKOFF’S LOCATIONS:

250 East Broadway Monticello, NY 12701 (845) 794-3420 Kosher Certification: Rabbi Binyomin Grober 9463 Harding Avenue Surfside, FL 33154 — opening soon

700 West Broadway (located in Seasons Express) Woodmere, NY 11598 (516) 408-9771 Kosher Certification: Vaad of Five Towns & Far Rockaway Scarsdale, NY and Teaneck, NJ locations coming soon!

Kosher Certification: Kosher Miami (KM) FIALKOFF’S EXPRESS LOCATIONS:

50 Doughty Boulevard (located in Seasons Express) Lawrence, NY 11559 (516) 666-9900

ME N U H IG H LIGH TS

REGULAR PIZZA (SLIGHTLY SPICY)

SWEET PIZZA (SLIGHTLY SWEET)

10+ SPECIALTY PIES

CALZONES

EGGPLANT PARMESAN

POTATO KNISHES

CALZONES

CHEESE PRETZELS

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EDITOR'S NOTE

PASTAS

Fialkoff ’s kicked off back in 1973, when Moshe and his family traveled from Israel determined to bring the finest, freshest, most flavorful kosher pizza to Monticello, NY. From the moment they first rolled the dough and spread the cheese, Fialkoff’s became a camp craze and a bungalow bonanza. People drove from far and near to sample the best pizza in town. Fialkoff’s has since expanded and opened a few “express” locations, serving their specialty pizzas and more.

www.fleishigs.com

RESTAURANT GUIDE 2023

NOSTALGIA 1200 River Avenue Lakewood, NJ 08701 (732) 705-9222 toasttab.com/nostalgia/v3 Instagram: @nostalgiakosher Kosher Certification: KCL

MENU HIGHLIGHTS

HOUSE MADE SHLISHKES PAPRIKASH CHICKEN

Serviced with a choice of 1 side: Bubby’s ferfel, mashed potatoes, rice with mushrooms or noodles and cabbage STUFFED ROMANIAN PASTRAMI SANDWICH

House-smoked pastrami piled high on bread of your choice (classic rye, soft club or whole wheat club) and served with pickles GHOULASH

Braised beef, onions, carrots, potatoes and gravy CHICKEN NUCKELECH

Pulled chicken on a bed of homemade nuckelech and chicken gravy EDITOR'S NOTE

Nostalgia is a traditional Hungarian heimish Jewish deli that specializes in old-world classics. Go back to a time when every kosher restaurant was a place where every occasion was celebrated over a steaming plate of quality heimish food. The menu has an array of iconic Hungarian staples, including deli sandwiches with all the fixings, stuffed cabbage, chicken matzah ball soup and more, as well as Shabbos classics like gefilte fish, cholent, kugel and kishka available every day. End off your meal with a slice of heimish babka and you will be met with nostalgia every time.

FLAKY CORNED BEEF KNISH

Everything bagel spice, puff pastry, sautéed onions and sweet red pepper dip

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RESTAURANT GUIDE 2023

THE GRILL 1A Avenida Esquina Calle 26, Centro Playa del Carmen, Mexico 77710 Located at Grand Hyatt Playa del Carmen (888) 613-4470 thegrillplaya.com Kosher Certification: IKM

MENU HIGHLI G HTS

FISH CEVICHE

Cucumber-infused tiger milk, coconut cream, capers, red onion and masago with a sesame oil, Japanese yuzu, chili and cilantro dressing CURED HAMACHI SASHIMI FILET

Avocado creme, olive oil, fresh lime, quail egg, caperberries, ikura, garlic aioli, red onion, tomato concassé, red onion and toasted grissini PAN SEARED GNOCCHI

Fresh homemade gnocchi served with shimeji mushrooms, complemented by fresh black forest truffle BEEF CARPACCIO

Thinly sliced cured eye of the ribeye, balsamic glaze, truffle pâté, truffle aioli and garlic confit, served with herb crostini USDA 42-OUNCE PRIME

MEZCAL NEGRONI

Espadín Mezcal, vermouth rosso and campari smoked with rosemary

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EDITOR'S NOTE

TOMAHAWK (FOR TWO)

The Grill, a fine dining oceanfront restaurant in the Grand Hyatt Playa del Carmen, offers an intimate dining experience with a menu that represents a modern spin on classic dishes, including aged Prime meats and a full sushi/sashimi menu. Wash it all down with a signature cocktail or mocktail from the bar menu. The Grill provides unparalleled gourmet Shabbos meals, and has a special pool and beach menu available during the day. From a family vacation to a romantic date night out while visiting Playa, this is the perfect dining destination.

www.fleishigs.com

Coming Soon

www.mgcraftkitchen.com mgcraftkitchen

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of old-world winemaking regions, Spain, Italy and France are the first countries that come to mind.

Nevertheless, wine production and quality are at an all-time high in the United States.

The most famous areas for winemaking and wineries are California, upstate New

York (particularly in the Finger Lakes region), Oregon and Washington State. Most of the current kosher offerings come from California with few exceptions, such as Pacifica, which is made with grapes from Washington State and Oregon.

Examining the California wine region is fascinating. There is a rich history in Napa and Sonoma Valleys, two of the Golden State’s most famous wine regions.

HISTORY OF GRAPES AND THE EVOLUTION OF THE CALIFORNIA WINE INDUSTRY:

In order to understand the different regions and vineyards in California, it is essential to discuss the history of grape growing and the evolution of the California wine industry.

JANUARY 2023

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www.fleishigs.com

My first trip to Napa Valley: ✫

I will never forget my first trip to California wine country with three of my best friends, driving the twisting roads of the Silverado Trail en route to Hagafen Cellars in the Napa Valley, one of the most well regarded wine producing areas in the United States. While I had visited wineries in Europe, I had never been to a winery in the United States. It was thrilling to be able to visit a kosher winery overlooking the backdrop of Napa Valley. If you have been to Napa, you know that words could never fully describe the beauty of the region. After touring the estate vines, the feeling of the sun on our faces while heading to the tasting room was a phenomenal experience.

A wine tasting can be a memorable travel experience.

Visit hagafen.com to book a one-hour tasting of five flights at the vineyard for about $45.

At the Hagafen tasting I was introduced to the 2006 Pinot Noir, which quickly became my favorite wine for many years.

EARLY 1800S: THE GOLD RUSH

Read the label: ✫

In the tasting room, we learned about the different regions listed on the wine labels, which I had never noticed until that point. Anyone who visits a wine store may peek at a label and see region information like Napa Valley Cabernet Sauvignon or Russian River Chardonnay. If you go out of your comfort zone, you could then take a look at a field blend of multiple varieties,

1850S: NAPA IS BORN

EARLY 1900S: PROHIBITION ERA AND ITS AFTER EFFECTS

such as the Herzog Lineage Choreograph from Clarksburg.

Like everything else these days, many products have cutesy, eyecatching brand names. However, the names of the aforementioned valleys and vineyards hold so much historical significance.

The contents of those bottles would not be what they are without that rich history contained in the name.

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THE OTHER SIDE OF THE CORK

1850S: NAPA IS BORN ✫

EARLY 1800S: THE GOLD RUSH ✫

From around 1821 through 1848, Mexico controlled the region that we know today as California. Mexico is known for its agricultural prowess, and California, by default, became an agricultural center. The earliest record of grape growing in Los Angelos (aka Los Angeles) and Anaheim has been traced back to the 1830s. The first commercial winery in California was established in 1833 and many others followed suit very quickly throughout the end of the decade. The real excitement began with the California Gold Rush, which began in 1848. People from all over the world wanted a piece of the wealth rumored to lie under the soil in California. Perhaps they had 160

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more insight than they realized. The gold may not have just been in the form of metal, but rather in the form of the nutrient-rich earth that allowed hearty grape varieties to thrive.

Many Europeans had dreams of striking it rich in America, which led to an influx of German, Swiss and Italians immigrants to California. Many of these immigrants were winemakers by profession. After the disappointment died down and no more gold was left to be had, many new immigrants without money to return to Europe settled in northern California. In the short span of 11 months, San Francisco alone saw an influx of 25,000 people. They started to plant grape vines, including some that they had brought with them from Europe and some that were indigenous to the locale.

The first significant quantity of vines was planted by George Calvert Yount, whose father was a native of Alsace, France.

California was still considered part of Mexico at the time, and the government was very motivated to cultivate, so they offered Yount the land as a grant to bring more agriculture to the area. The recorded history credits Joseph Osborne as the first to plant a large number of vines (around 1,800 acres) in what today is known as Napa (and subsequently called the Oak Knoll region in the 1850s). Oak Knoll is known for its long growing season, dry winter and cooler summers, making it the perfect region to grow a powerful, rich, layered Cabernet such as the Herzog Generation VIII Padis Vineyard Cabernet Sauvignon.

Many other pioneers came after Yount and Osborne, developing the land from Mendocino County, continuing south past Paso Robles into the Edna Valley through regions such as Calistoga, Sonoma and Napa. At the height of development, they started creating official wineries and mass-producing wines. In the 1880s, California boasted 20,000 acres of vines and 140 wineries producing 5 million gallons of wine annually.

The region of Lodi became known for its old vines, Zinfandel vineyards. This remarkable grape variety, which was recently discovered to be the same as the Italian Primitivo, survived the phylloxera disease, which affected most of the world’s grapevines at the end of the 19th century. www.fleishigs.com

The Real Gold Rush EARLY 1900S: PROHIBITION ERA AND ITS AFTER EFFECTS ✫

The Prohibition era, the national ban on the production, importation, transportation and sale of alcohol, began in 1919 and lasted through 1933. The winemaking industry was abandoned, aside from a handful of wineries allowed to make wines for sacramental and medicinal purposes. Many resorted to making their own wines at home, which was permissible.

In order to not lose income, grape growers had no choice but to sell to home winemakers. They went as far as shipping grapes all over the country. They could not ship grapes that would not withstand the journey and chose more hearty varieties like White Muscat and Zinfandel. When Prohibition was repealed, a mere 160 of California’s 700 wineries remained. Less than 50 wineries in Sonoma County survived. It took almost a whole century to return to what it was pre-Prohibition. The entire industry needed an overhaul. Oak barrels soured and a lot of equipment was outdated or broken from lack of use or maintenance. The new, younger generation of winemakers used different methods and employed more of a scientific background to understand what happened to the equipment and how to improve the overall process.

1960S: REGROWTH IN AMERICAN WINE ✫ In the 1960s, the pulse of the industry picked up a bit due to the evolution of the American palate.

The decades before were difficult for Americans, laden with war and poverty. The American palate was over-processed and over-fatigued, since sugary foods, canned fruits and vegetables and other commercialized food items ruled during wartime. However, homogeny became boring as Americans began experimenting with new tastes and experiences. Wine was one of them.

The European style of cooking also became more popular and interesting to the American palate, which, as a result,

°

popularized dry, high-quality wines.

Some people tried dry wines as an alternative to whiskey and cocktails; others drank them because doing so seemed exotic or cultured. Between 1965 and 1975, national consumption increased by nearly 150%; for the first time in United States history, sales of dry wine surpassed sweet wine.

During this period, California rose to fame in the world of wine, leading the region to evolve and constantly improve and reinvent itself. The wine-growing regions and sub-regions in the United States in general, and in California in particular, began to attract the interest of wine lovers and win the hearts of those who had just started to drink quality wine.

PLEASE ENJOY A NICE GLASS OF CALIFORNIA WINE AND GET READY FOR PART II NEXT MONTH, WHICH WILL DISCUSS MORE ABOUT THE AVAS AND GRAPE VARIETIES THAT THRIVE IN CALIFORNIA WINE COUNTRY. L’CHAIM!

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I SOMETHING SWEET

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e

M

ur r o h C a s t ee

A W af f

Churros are the dessert of 2022.

Found in both dairy and meat restaurants, these fried treats, made to order and served hot with various sauces, are popular for good reason.

Whether served classically or elevated into something new, they hit the spot regardless.

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SOMETHING SWEET

Lenny’s Casita Churro Waffle Serves: 4-8

By: Chef Lenny Nourafchan

We were blown away by this decadent dessert at Lenny’s Casita in Los Angeles, and Lenny himself was generous enough to share the recipe with us.

2 2 2 1 1 1½ ⅓ 2 1

tablespoons sugar teaspoons cinnamon cups all-purpose flour tablespoon plus 1 teaspoon baking powder teaspoon kosher salt cups unsweetened non-dairy milk, warmed cup non-dairy butter substitute, melted eggs teaspoon pure vanilla extract Vegetable oil, for frying Pareve sour cream or whipped cream and fruit preserves, for serving (optional)

1. Mix sugar and cinnamon; set aside.

2. Mix flour, baking powder and salt. Separately, mix milk, butter, eggs and vanilla.

Pour the wet mixture into the dry mixture; mix until just combined.

3. Heat a waffle iron and spray generously with cooking spray. Using a ladle, pour some of the mixture into the waffle iron and cook until 80% cooked.

4. Heat oil in a pot over medium-high heat.

Fry waffles for 1 minute, then immediately coat in prepared cinnamon-sugar mixture.

Sen Sakana Churros Serves: 8

By: Chef Mina Newman

The churros at Sen Sakana are made with a light pâte à choux dough that comes together really quickly (see page 167 for more). It’s served with a delicious hot chocolate sauce that resembles a cup of hot chocolate — perfect for dunking (or drinking!). For the best results, Chef Mina prefers to measure by weight.

FOR THE CINNAMON-SUGAR MIXTURE: ½ cup sugar 1 tablespoon cinnamon FOR THE PÂTE À CHOUX DOUGH: 1200 grams water 100 grams non-dairy butter substitute 90 grams sugar 10 grams sea salt

1000 grams all-purpose flour 10 grams pure vanilla extract 3 large eggs

Vegetable oil, for frying Chocolate Sauce (recipe follows), for serving

1. Mix sugar and cinnamon; set aside.

2. Heat 1½ inches vegetable oil in a large pot or deep sauté pan over medium-high heat to 360°F. 3. Add water, butter, sugar and salt to a saucepan over medium heat; stir occasionally. When water starts to boil, add flour, then remove from heat and mix vigorously with a wooden spoon or spatula until flour is completely incorporated.

4. Return the pan to the stove and cook over medium heat for 1-2 minutes. As you mix, move the pan around until the dough pulls away from the sides of the pan.

5. Transfer dough to a bowl and let cool for a few minutes. Using a whisk or hand mixer, add vanilla and eggs, one at a time, mixing well after each addition.

6. Transfer dough to a 16-inch piping bag fitted with a rounded star tip (no bigger than ½-inch).

7. Working in batches (about 5 churros at once), carefully pipe mixture into preheated oil, cutting about 6-inch lengths with clean scissors. Fry until golden, about 2 minutes per side.

8. Using a slotted spoon or spider, transfer to paper towels to drain for about 15 seconds, then immediately coat in prepared cinnamon-sugar mixture. Repeat with remaining dough.

Serve with chocolate sauce.

Chocolate Sauce Yield: 2½ cups

Mix 400 grams cocoa powder, 600 grams sugar and 10 grams cinnamon. Add 300 grams melted non-dairy butter substitute and mix until it becomes a paste. Heat 400 grams unsweetened non-dairy milk in a saucepan over medium heat until simmering. Add cocoa paste and stir or whisk until it resembles a thick hot chocolate.

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BACK POCKET

The

Dough

That Keeps on Giving

BY: SHIFRA KLEIN W H I L E T E ST I N G C H E F M I N A N E W M A N’S I N C R E D I B L E C H U R ROS ( S E E M O R E O N PAG E 1 6 5 ) , W E D I SC OV E R E D J U ST H OW V E RSAT I L E PÂT E À C H O UX ( T H I S F R E N C H PAST RY D O U G H T H AT S H E U S E S TO M A K E T H E M ) I S. C H O UX D O U G H I S C O O K E D G E N T LY OV E R A STOV E TO P; O N C E FO R M E D, I T CA N T U R N I N TO A M U LT I T U D E O F D E SS E RTS. A L I G H T D O U G H T H AT’S O F T E N U S E D TO M A K E EC L A I RS A N D C R E A M P U F FS, I T’S A WO RT H W H I L E R EC I P E TO M AST E R, E S P EC I A L LY I F YO U A R E LO O K I N G TO M A K E SO M E T H I N G S P EC I A L , B U T E ASY A N D D OA B L E AT H O M E .

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BACK POCKET

Eclairs Yield: 12

Pâte à Choux (recipe follows) Chocolate Sauce (page 165) or confectioners’ sugar, for serving

1. Preheat oven to 425°F. Transfer dough to a piping bag fitted with a ½-inch round tip. Pipe 12 (4-inch) logs onto a parchment-lined baking sheet, leaving about 1 inch between each log.

2. Bake for 10 minutes. Without opening the oven, lower the temperature to 325°F and bake for another 30 minutes, until eclairs are golden brown. Transfer eclairs to a wire cooling rack.

3. Once completely cool, dip the tops of the eclairs into chocolate sauce or dust with confectioners’ sugar.

Crullers

Cream Puffs

Yield: 12

Yield: 24

Oil, for frying Pâte à Choux (recipe follows) Chocolate Sauce (page 165), confectioners’ sugar or cinnamon-sugar (page 165), for serving

1. Heat oil in a deep fryer or Dutch oven to 350°F. 2. Arrange 12 (5x5-inch) parchment squares on a baking sheet.

3. Transfer dough to a piping bag fitted with a large star tip. Pipe a round of dough (like a donut) onto each prepared parchment square.

4. Working in batches, transfer the crullers on the parchment paper squares directly into the oil. Once in the oil, remove the parchment paper using tongs and discard. Fry crullers for 2-3 minutes per side, until golden brown. Transfer to a wire cooling rack.

5. Once completely cool, dip the tops of the crullers into chocolate sauce or dust with confectioners’ sugar. Alternatively, coat in cinnamon-sugar while still warm.

Pâte à Choux (recipe follows) Ice cream or whipped cream, for serving Chocolate Sauce (page 165) or confectioners’ sugar, for serving

1. Preheat oven to 420°F. Transfer dough to a piping bag fitted with a ½-inch round tip. Pipe 24 puffs onto a parchment-lined baking sheet, leaving about 1 inch between each puff.

2. To prevent the tops from burning, smooth out any peaks with wet fingertips.

3. Bake for 10 minutes. Without opening the oven, lower the temperature to 325˚F and bake for another 20 minutes, until puffs are golden brown.

Transfer puffs to a wire cooling rack.

4. Once completely cool, cut each puff in half and fill with whipped cream or a small scoop of ice cream.

To serve, drizzle with chocolate sauce or dust with confectioners’ sugar.

6. Check out the Savory Profiteroles recipe by Chef Gabe Garcia (chef of Tierra Sur at Herzog Wine Cellars in Oxnard, CA) on the Fleishigs app (issue #4), which uses a choux dough in a savory application.

Pâte à Choux 1200 100 90 10 1000 10 3

grams water grams non-dairy butter substitute grams sugar grams sea salt grams all-purpose flour grams pure vanilla extract large eggs

1. Add water, butter, sugar and salt to a saucepan over medium heat; stir occasionally. When water starts to boil, add flour, then remove from heat and mix vigorously with a wooden spoon or spatula until flour is completely incorporated.

2. Return the pan to the stove and cook over medium heat for 1-2 minutes.

As you mix, move the pan around until the dough pulls away from the sides of the pan.

3. Transfer dough to a bowl and let cool for a few minutes. Using a whisk or hand mixer, add vanilla and eggs, one at a time, mixing well after each addition.

4. Transfer dough to a piping bag and proceed with the desired recipe.

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

W H AT FISH PH OT O?

VEGETARIAN & SIDES

Sea Bass Tartare Q

17

Toasted Chickpea Crumble

17

Carrot Ginger Purée

17

Pickled Red Onions

31

Sauce Vierge (Virgin Sauce)

17

Pita Chips

39 Pineapple with Coconut Emulsion

39 Turbot with Curry

17

Lemony Tahini M Q

38 Sous Vide Fennel

39 Poached Sea Bass or Turbot

21

Beef Tallow

38 Pickled Fennel

44 Striped Bass FF M

23 Empanada Dough

38 Pickled Apples and Shallots

38 Strawberry Marinara

38 Compressed Apples

38 Balsamic Reduction M

39 Cauliflower Miso Purée

38 Fennel Oil M Q

39 Curry Emulsion

38 Fermented Strawberry Confit

44 Quinoa Purple Cabbage Salad M Q

38 Fermented Strawberries

44 Herbed Chickpea Salad M Q

38 Avocado Mousse

44 Kohlrabi Slaw Q

39 Cilantro Oil M Q

49 Red Curry

39 Onion “Butter”

51

Crispy Hearts of Palm

47 Roasted Garlic Caesar Dressing

51

Russian-Style Potatoes FF

59 Cumin Mayo M Q

52 Super-Sized Onion Rings FF

60 Flatbread Dough FF

64 Cilantro Lime Rice FF

64 Toum

65 Goldie Falafel FF Q

93 Cashew Cheese

90 Spicy Chickpea Collard Wrap

95 Pesto

95 Sourdough Avocado Toast FF M Q

99 Gelato Affogato M Q

31

38 Salmon Apple Napoleon

MEAT & POULTRY 17

Spiced Pargiyot FF

23 Beef Empanadas 24 Beef Fat Cholent 38 Duck with Strawberry and Fennel 47 Grilled Caesar Salad 58 Lamb Pizza M 64 Easy Shawarma FF Q 93 Loaded “Cheesy” Meat Nachos FF 107 Triple Deck Reuben 107 Maple Beef Bacon FF M Q

SWEET TREATS 56 Chocolate Fondue FF M 56 Homemade Vanilla Marshmallows FF 57 Chocolate Brownies FF Q 99 Gelato Affogato M Q 165 Lenny’s Casita Churro Waffle FF 165 Sen Sakana Churros FF 165 Chocolate Sauce Q 167 Eclairs FF 167 Crullers FF 167 Cream Puffs FF 167 Pâte à Choux 170 Sous Vide Chocolate Chip Cookie

Key:

FF H M Q

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Como DESIGN

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LAST BITE

Sous Vide Chocolate Chip Cookie Cooking cookie dough in the sous vide results in a deliciously fudgy treat that is unlike anything else. This imaginative last bite of Chef Isaac’s tasting menu is elevated even further with a finish of high-quality extravirgin olive oil and Maldon salt.

Favorite cookie dough (frozen works too) High-quality extra-virgin olive oil, for serving Maldon salt, for serving

1. Pack cookie dough into vacuum bags and vacuum seal. Refrigerate for 1 hour.

2. Prepare a sous vide to 185°F. Cook for 45 minutes, then chill in the freezer.

3. Remove cookie dough from the bag and cut into portions. To serve, drizzle with olive oil and sprinkle with Maldon salt.

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Heart.Works

NOW STREAMING ON

Join Marla as we explore creative and nutritious salads to add to your weekly favorites!