Fleishigs Magazine Issue 049 - July 2023

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

E THE S UMMER ISSU

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

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

From flights to hotels, and (most importantly) food, we’ll set it all up, from pickup to parfait. With over fifteen years of kosher travel experience and more connections than JFK on a busy day, all you need to do is pick a place, we’ll take care of the rest.

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Any liqueur goes great with grilled steak

Misceo also goes great on it

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SEASONAL

RUSTIC BARBECUE

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SHABBAT FEAST NO FUSS SHABBAT

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TRAVEL

10

EDITOR’S LETTER

12

THIS MONTH’S CONTRIBUTORS

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ESSENTIALS What you need to cook this issue

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COOKBOOK New books for summer

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BUTCHER’S CUT Flip steak method

29

BACK POCKET Peaches

58

L’CHAIM Wines for summer

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RESTAURANT CHRONICLES The kosher barbecue scene

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THE OTHER SIDE OF THE CORK Kosher wines from Greece and Cyprus

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SOMETHING SWEET Savory ice cream toppings

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RECIPE INDEX

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LAST BITE #yesitsontheapp

MONTANA

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EDITOR'S LETTER

FOR MOST ADULTS, summer is pretty much the same as fall, winter and spring, just with hotter weather. I think most people can relate to this. Between children, family and work, summer doesn’t have that same meaning as it does for kids heading off to camp.

I work during the summer and have two younger kids at home, so summer getaways, vacations or hours lounging on the beach alone are not in the cards for me. We do venture upstate New York for weekends, which is beautiful, but not always all that relaxing.

With a two year old and six year old in the back seat, there are plenty of highway eye spy games, Mitzvah Boulevard as the soundtrack and a few pit stops along the way.

Despite life pretty much moving along as usual, summer does come with better weather and a more relaxed atmosphere. There is a break from the yom tov seasons, school requirements and a general slower pace; it is summer after all.

One of my favorite ways to relax and unwind during the summer is hosting and cooking Sunday feasts for family and friends. If you follow us on Instagram, you are likely familiar with our menu. We have it down pat and it works for a quick, easy, familyfriendly feast which everyone enjoys.

We marinate chicken legs (they are easy to flip and cook evenly when lined

up), halve zucchini and sweet potato to drizzle with oil and spices, throw a few packs of Meal Mart sausages and hot dogs on the grill and boil some corn on the cob.

I have found that despite not officially ‘doing anything’ for summer, making time to gather around food with family and friends really is like a mini vacation of sorts that brings so much joy and contentment.

In honor of this upcoming summer season, we created an issue to be your guide to creating easy, attainable summer feasts to truly bring that vacation feeling to your kitchen, porch, backyard or deck.

Whether it’s a rustic barbecue feast, a Shabbos lunch menu that can work anytime with friends, a new way to grill steak or a grown up version of ice cream; you can create culinary adventures to take you through summer.

I’d love to see the feasts you cook up all summer long. Email pictures to hello@fleishigs or post on Instagram and tag @fleishigsmag.

Have a happy, healthy summer!

Bitayavon, Shifra

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Chaya Rappoport FOOD STYLIST ASSISTANT Esther Hazan 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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T H I S M O N T H 'S C O N T R I B U TO RS :

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GABRIEL GELLER is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine. com or through his Facebook group, Kosher Wine: Sharing and Experiences.

YAEL GELLER is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

DANI GOLDBLATT is a former teacher turned founder and pitboss of Holy Smokes Kosher Barbecue based in California, specializing in Texas-style barbecue and all things meat. She focuses on catering, Shabbat takeout, limitedrun pop-ups and has her own line of biltong.

She also holds meat courses and tastings. Find Dani on Instagram @holysmokeskosherbbq and through her website holysmokeskosherbbq.com.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

CHAYA SURI LEITNER is a passionate advocate for healthy living and believes that simple, wholesome choices can transform our lives. About 10 years ago, she began baking her own sourdough and has since taught hundreds of people around the world through her engaging workshops and sourdough kits. Chaya Suri has built a thriving community around the art of sourdough and shares her knowledge of healthy living and clean eating along the way. Learn more on Instagram @spiceandzest and spiceandzest.com.

ADINA SILBERMAN is a practicing general dentist and is passionate about home cooking.

She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina. Adina lives in Riverdale, NY with her husband and two daughters.

ELISHEVA TAITZ works full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

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. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

WARREN ROCKMACKER, a barbecue aficionado based in South Florida, is passionate about bringing barbecue to the kosher community. He has spearheaded, judged and participated in many barbecue competitions and is currently working on The Great American Kosher BBQ and Jewish Festival taking place in Lake Worth, Florida on Feb 4, 2024. Visit greatamericankosherbbqandjewishfestival.com for more.

Fleishigs JULY 2023

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- A LC O H O L I N F U S E D S O R B E T TO -

REFRESH RESPONSIBLY MUST BE 21 TO PURCHASE - FIND IT IN THE FREEZER AT YOUR LOCAL SUPERMARKET - PRODUCT OF USA

ESSENTIALS

Essentials HERE ARE SOME PRODUCTS TO GET YOU THROUGH YOUR SUMMER COOKING, FROM EFFORTLESS APPETIZERS TO GRILLING AND EVERYTHING IN BETWEEN.

BY : E L I S H E VA TA I T Z

WEBER 22” KETTLE PREMIUM CHARCOAL GRILL Easy to set up and use, this original charcoal grill makes for the ultimate grilling experience. It’s also a great grill for those who want to break into smoking. weber.com | $219

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DRY SOURDOUGH STARTER

Herbs are a great addition to so many dishes. If you don’t have the space for an outdoor garden, try growing an indoor one instead. This smart system monitors the plants’ water and light levels to promote healthy growth. Just fill with water, place the capsules and plug in, then wait for fresh herbs to grow. Replacement capsules in 30 varieties are available for purchase separately.

spiceandzest.com | $13.95

williams-sonoma.com | $99.95

OXO 16-INCH STAINLESS STEEL TONGS Grilling is just not the same without a good pair of heatproof tongs. These are extra long, which is ideal for grilling, and not as heavy as some of the other versions out there, making grilling a breeze. Plus, they are dishwasher safe.

CRINKLE CUTTER This compact knife is perfect for crudités for the Hummus Platter or Quick Pickles on page 46. Its comfortable grip makes it a great tool for kids to get involved in the kitchen. Available as a two-pack in a variety of color combinations. amazon.com | $7.99

amazon.com | $17.95

NORDIC WARE QUARTER SHEET PANS

ROLAND CHIPOTLE IN ADOBO

Not only are these pans workhorses for cooking, but they can also be used for serving family-style at barbecues or summer gatherings. Just transfer your grilled fare (like the skewers on pages 46-47) right to the pans and serve as is. They are durable and easy to clean.

This ingredient is truly a flavor bomb and adds a smoky, spicy kick to whatever it’s added to. A little goes a long way. Use it for the Chipotle Corn on page 24.

Fleishigs JULY 2023

CLICK AND GROW SMART GARDEN SYSTEM

Want to enter into the world of sourdough baking but not sure how to create a starter? This dry sourdough starter packet is the answer. Originating from the starter of expert sourdough baker Chaya Suri Leitner of Spice + Zest, it completely takes the guesswork out of the process. The set includes one packet of dry sourdough starter, a rubber identification band and simple instructions. Purchase online or in most major kosher supermarkets across the United States.

ALL-CLAD NONSTICK GRILL PAN Everyone needs a good grill pan in their kitchen, whether they have access to an outdoor grill or not.

This pan gets extremely hot, which is ideal for indoor grilling. Plus, the nonstick coating makes it very easy to clean. williams-sonoma.com | $59.95

MEAT + BOARD CHARCUTERIE This is the place for quality kosher charcuterie.

Try the coppa or bresaola — perfect for the Charcuterie Wrapped Melon on page 46. meatandboard.com | prices vary based on product

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Heart.Works

The C O V E T E D T R E A S U R E S of I TA L I A Fervently sourced and meticulously crafted, Tuscanini Black Summer Truffles add a decadent and earthy depth to any dish. Experiment with their exquisite, complex flavor by infusing them into your favorite pastas, a pescare, or antipasti.

Grace your culinary creations with a sliver of Italian mystique.

PURE TRUFFLE MINCED FOR EASY USE IN RECIPES A SAUCE OF CHAMPIGNON MUSHROOM BLENDED WITH BLACK TRUFFLES

AN IRRESISTIBLE BLEND OF FRAGRANT TRUFFLES AND SEA SALT

The Black Summer Truffle Collection

EACH DELICATE SLICE IS CAREFULLY CRAFTED FROM THE FINEST BLACK TRUFFLES

Available online at TUSCANINIFOODS.COM

COOKBOOK

FRESH BOOKS FOR SUMMER I LOVE COZYING UP TO A COOKBOOK (OR TWO!) ON A LONG SUMMER SHABBOS. IF YOU’RE ANYTHING LIKE ME, OR ARE LOOKING FOR A GIFT FOR A FELLOW COOKBOOK COLLECTOR, HERE ARE SOME NEW RELEASES WE CURRENTLY HAVE OUR EYES ON:

BY : E L I S H E VA TA I T Z

A Sweet Floral Life: Romantic Arrangements for Fresh and Sugar Flowers

by Natasja Sadi April 25, 2023

Sweet Enough

by Alison Roman March 28, 2023 Cookbook author and former Bon Appetit contributor Alison Roman leaned on her experience as a professional pastry chef for her third cookbook, one that is filled with casual dessert recipes, both sweet and savory. The recipes are all simple enough to pull off without any fancy equipment, but effortlessly chic enough to serve at any dinner or gathering.

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Love & Lemons Simple Feel Good Food: 125 PlantFocused Meals to Enjoy Now or Make Ahead

Perfect for the creative person in your life who loves DIY, this book is a guide on how to make floral arrangements of all kinds and for all types of occasions. What makes this book unique from all the other floral-centric books out there is Natasja’s specialty of adding handcrafted sugar flowers to her arrangements. The results are mind blowing.

by Lior Lev Sercarz June 13, 2023 Lior Lev Sercarz rose to culinary fame with his spice empire, La Boite. This book married Lior’s Middle Eastern heritage with his love of spices. The recipes are carefully curated to showcase each spice to its fullest, enhancing the ingredients they are paired with. There is history and personal stories woven throughout the book, making it truly more than just a cookbook.

NOTE: There are very few recipes in the book that are not kosher, but can easily be substituted with kosher alternatives (i.e. salmon or halibut for shrimp; non-dairy yogurt in meat recipes).

by Jeanine Donofrio April 25, 2023 This is the third in the Love & Lemons series, cookbooks that focus on plant-forward recipes for easy, everyday meals. (All of the recipes are vegetarian, and the ones that contain eggs and/or dairy offer a vegan option.) The latest cookbook in particular has the busy family in mind, from meals that require minimal prep to those that can be made ahead and frozen. With meal plans, visual guides and tips galore, you will keep coming back to this book for more.

A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes

Plated: A Curated Dining Experience

by Elizabeth L. Mandelbaum and Alyssa D. Berlin May 8, 2023 The premise of Artscroll’s newest cookbook is that you can serve each recipe as a full meal, as opposed to trying to figure out what side dish goes best with what main, but the components can also be mixed and matched.

Every recipe uses easy-to-find ingredients. www.fleishigs.com

pivotgroup.nyc

Key components for crafting irresistible delicacies

9 days of dairy. Endless pastry possibilities.

Add Shufra chocolate into the mix for that perfect, rich flavor guaranteed to take the cake. Another slice, please.

ping. Steak Perfection

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ak Perfection. Flip

Flip the Script. Keep on Flip-

BUTCHER'S CUT

www.fleishigs.com

on Flipping. Steak Perfection.

n. Flip the Script. Keep

JULY 2023 Fleishigs

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Keep on Flipping. St

BUTCHER'S CUT

The Flip Method W H E T H E R YO U A R E A S E ASO N E D O R N OV I C E G R I L L E R, T H E R E SU LTS F RO M T H I S M E T H O D W I L L E L E VAT E YO U R SU M M E R B B Q S E ASO N .

W

hen chatting with Dani Goldblatt about her new venture, Holy Smokes Kosher BBQ, we got to talking about all things food. As a self-proclaimed steakand-potatoes kind of gal, she enthusiastically shared her favorite way to cook steak — the flip method famously shared by Chef Heston Blumenthal, something we had never tried before. The method requires you to flip the steak every 30 seconds for 8-10 minutes, depending on the thickness of the steak. Although it’s simple as can be, it does require constant monitoring for the whole duration. The most fascinating thing is that, no matter the cut, this under-the-radar method achieves perfect results every time.

While we typically feature one cut of meat, this time we were inspired to share this unique technique, along with Dani’s added tips, tricks and favorite recipes to accompany the perfectly cooked steak. Whether you go with a rib steak, chuck steak or Dani’s personal favorite cut, Grow and Behold's Denver steak, you will get that perfect golden crust and beautiful doneness each time.

Read more about Dani on page 70.

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FLIP METHOD STEAK BY: DANIELLE GOLDBLATT Set up two zones on an outdoor grill: One side should be cold, without coal or gas, and one side should be hot enough that if you place your hand a few inches above the grates, it makes you recoil after 1 second or less.

Put the steak on the hot side and flip it after 30 seconds. Don't be discouraged by the sad look of a gray steak — trust the process and just keep going. If you are grilling a steak with a higher fat content, that's where the cool side comes in. If you have flare ups, move the steak over to the cool side to let the flare up subside.

Then, return to flipping it every 30 seconds on the hot side until the steak reaches the desired temperature (i.e. 132°F for medium-rare). Remove steak from grill and tent it loosely with foil; let rest for 10 minutes. Slice and enjoy!

Recommended Thermometer: While you can gauge when steak is done yourself, I recommend using a meat thermometer, which is a game changer for perfect meat cookery every time.

In my opinion, ThermoWorks is the best brand out there for instant read thermometers.

They hold up to washing since they get pretty dirty. Additionally, the company makes scientific equipment, so you know you are getting the best!

I personally use the Thermapen, which is practically indestructible for barbecuing. www.fleishigs.com

BUTCHER'S CUT

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BUTCHER'S CUT

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Dani’s Ideal Summer Feast

BUTCHER'S CUT

W H AT TO S E RV E A LO N GS I D E A S I M P L E , P E R F ECT LY C O O K E D ST E A K? T H E C L ASS I C S, B U T E L E VAT E D ! DA N I’S I D E A L P L AT E I N C LU D E S A Z E ST Y CHIMICHURRI MADE WITH Z A’ATA R; A S I M P L E BA K E D P OTATO; AND GRILLED CORN S L AT H E R E D W I T H A C H I P OT L E M AYO.

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BUTCHER'S CUT

Za’atar Chimichurri Yield: 3 cups

Adding za’atar to a classic chimichurri enhances the earthiness of the herbs and adds something special to this classic steak condiment. It can be made in advance — the flavor gets even better with time.

NOTE: For a milder kick, remove the seeds from the jalapeños.

Blend 2 bunches finely chopped fresh cilantro, 1 bunch finely chopped fresh parsley, 3 minced garlic cloves, 1 finely diced shallot, 3 tablespoons dried oregano, 1-2 jalapeños, 1 cup extravirgin olive oil, 6 tablespoons red wine vinegar and 3 tablespoons za’atar.

Season with kosher salt and freshly ground black pepper, to taste. Let it sit for at least 3 hours before serving.

Chipotle Corn Serves: 8

8 1 2 2 ½

ears corn, shucked cup mayonnaise tablespoons chipotle in adobo teaspoons honey cup crumbled vegan feta, optional Fresh cilantro, for serving Lime wedges, for serving

1. Bring a large pot of water to a boil. Add corn and boil for 5 minutes, then drain and lightly pat dry.

2. Heat grill to medium heat. Alternatively, heat a grill pan over medium-high heat. Grill corn for 1-2 minutes per side, until golden and lightly charred.

3. Mix mayonnaise, chipotle in adobo and honey; brush all over hot corn. Arrange corn on a platter. Sprinkle with crumbled feta (if desired) and cilantro. Serve with lime wedges.

Classic Baked Potatoes There is truly nothing better than a simple baked potato!

Preheat oven to 450°F. Place Idaho potatoes on a baking sheet and pierce all over with a fork. Cook for 20 minutes. Remove from the oven, brush with olive oil and season with kosher salt. Cook for another 20-25 minutes, until fork tender.

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For nearly 50 years.

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BUTCHER'S CUT

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

We always have new food products in our test kitchen, either from various brands or interesting things we pick up at markets locally or on our travels. We recently bought a bottle of the new Tuscanini truffle ketchup at our local kosher supermarket and weren’t sure what to use it on besides French fries. I happened to have had some leftover steak from the photo shoot (see page 20), so I dipped it in the ketchup and couldn't get enough – the sweet, earthy, tangy truffle ketchup was a perfect steak pairing for me. I am sure there are those out there who think ketchup and steak is controversial or even downright offensive!

This got me thinking… What other awesome steak pairings are out there that we have never tried or even thought of?

I immediately took it to Instagram with a question box:

W H AT I S T H E W E I R D E ST O R M OST U N E X P ECT E D TO P P I N G/SAU C E YO U’ V E T R I E D O N ST E A K A N D LOV E D?

Here are some fun pairings I’m definitely going to try: 1. Tahini @kosherlikeme 2. Good old ketchup @dinigordy 3. Mayonnaise; mustard; cinnamon @l.a._kosher_kitchen 4. Ketchup with a touch of cola Matty Stein 5. Applesauce (which is apparently traditional in Holland!) @ayeletlovescooking 6. Jam @cookinginheelss 7. Horseradish mayonnaise; hot mustard @estherrrh92 8. A runny egg yolk @mybestiecharlie @thekosherking 9. Grilled pineapple @gabisamuels 10. Carlos and Gabby’s avocado ranch Anonymous

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A Kosher.com Original Series

WHO WILL MAKE THE CUT?

The most exciting kosher cooking competition returns to Kosher.com! This season is bigger than ever with intense challenges, amazing competitors, and the most hilarious host of the roast – Elon Gold!

SEASON PREMIERE | JUNE 29 | KOSHER.COM

THEALTAIRHOTEL.COM

BACK POCKET

Practice What You Peach BY: A D I N A S I L B E R M A N

Nothing says summer produce quite like peaches. These sweet and juicy stone fruits are in season during the summer months, typically from late May to September, depending on the region. During this time, fresh peaches can be found at farmers’ markets, grocery stores and roadside stands, offering a delicious taste of summer. Peaches can be eaten fresh as a snackor added to a variety of recipes, both sweet and savory. If you’re in a pinch for a dessert, try throwing a peach on a grill and top with your favorite granola and a scoop of ice cream. If you can’t find traditional peaches, try white peaches or nectarines instead.

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BACK POCKET

One Salsa to Get You Through Summer Peach Salsa Serves: 2

This salsa is the ultimate summer barbecue accompaniment, with peaches being the perfect fruit to take on savory flavors. I love recipes like this one that are versatile and can be used for many things—as is, on tacos, on top of simple grilled chicken or as a base for some of the recipes that follow.

NOTE: Look for peaches that feel just right—not too ripe and not too firm.

Toss 2 pitted and diced peaches, ¼ cup finely chopped fresh cilantro, 4 thinly sliced scallions, 1 small seeded and minced jalapeño, 1 (1-inch) knob peeled and grated ginger, the juice of 1 lemon, 3 tablespoons olive oil, 1 teaspoon kosher salt and a few turns of freshly cracked black pepper.

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BACK POCKET

Yellowtail Peach Ceviche Serves: 4

I know it seems crazy to put raw lime into ceviche, but trust me — it’s incredible!

Inspired by the flavors of one of my favorite sushi rolls, The Corona Roll from Shallots in Chicago, this ceviche is the perfect summer appetizer.

Peach Purple Cabbage Salad Serves: 2-4

Make it a Peach Day

NOTE: The dice on the fish should be roughly the same size as the peaches in the salsa.

1

Peach Salsa (recipe above) pound sushi-grade yellowtail or tuna, diced into ½-inch pieces 1 lime, quartered, then thinly sliced 1 tablespoon chili paste, optional 1 teaspoon maple syrup

Toss all ingredients together. Let marinate in the fridge for 15 minutes before serving.

The peach salsa doubles as the dressing for this quick salad and the colors make it a showstopper. If you don’t have peaches, use mango instead.

2 1 1

Peach Salsa (recipe above) cups thinly shredded purple cabbage tablespoon toasted white sesame seeds tablespoon black sesame seeds

Toss all ingredients together in a large bowl. Serve immediately or refrigerate for an hour before serving.

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BACK POCKET

Curried Peach Chicken with Olives and Toasted Almonds Serves: 4-6

The flavors and textures of this chicken are perfect. The sweetness from the peaches is offset by the tanginess of the ginger and the almonds add a crunch factor.

The first time I had Castelvetrano olives was on a trip to Italy; what they bring to this recipe is a bright color and a sweet-and-sour flavor to balance everything out. ½ ¼ ¼ 2 1 1 ½ ¼

3 3 4-6 ½ ¼

cup ketchup cup maple syrup cup oil cloves garlic, grated (1-inch) knob ginger, peeled and grated tablespoon curry powder teaspoon kosher salt teaspoon freshly ground black pepper peaches, pitted and cut into wedges shallots, quartered bone-in, skin-on chicken thighs cup toasted slivered almonds cup pitted Castelvetrano olives, such as Tuscanini, thinly sliced

1. Preheat oven to 375°F. Mix ketchup, maple syrup, oil, garlic, ginger, curry, salt and pepper.

Add peaches, shallots and chicken; toss to coat well.

2. Transfer to an oven-safe dish (the chicken should be skinside up), cover tightly with foil and cook for 1½ hours. Uncover, increase oven temperature to 400°F and baste chicken with sauce. Cook, uncovered, for another hour, until skin is crispy.

3. Transfer chicken, peaches and shallots to a serving platter. Top with sliced almonds and olives.

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BACK POCKET

Peach Biscuit Cake Serves: 6

This cake falls between a dessert and a breakfast food.

Serve with ice cream for dessert or alongside coffee for breakfast.

FOR THE PEACHES: 2 tablespoons non-dairy butter substitute 3 peaches, pitted and cut into wedges 2 tablespoons brown sugar ½ teaspoon pure vanilla extract ¼ teaspoon cinnamon FOR THE CAKE: ½ cup sugar ½ cup vegetable oil 1 egg ¼ cup non-dairy milk 1 cup all-purpose flour 1 teaspoon baking soda ½ teaspoon kosher salt Non-dairy ice cream, for serving 1. Preheat oven to 350°F. Grease an 8x8-inch square pan or a 10-inch springform pan.

2. For the peaches, heat butter in a nonstick skillet over medium heat. Add peaches, brown sugar, vanilla and cinnamon; sauté until soft and caramelized, about 10 minutes. Pour peaches into the prepared pan.

3. For the cake batter, mix sugar, oil, egg and milk. Add flour, baking soda and salt; whisk until just incorporated.

4. Pour batter over the peaches. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Serve warm with ice cream.

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VISIT OUR SHOWROOM

BRING THE (SUMMER) HEAT Time to let your summer kitchen shine. Stop by our showroom or visit us online to see just how bright, bold, and beautiful your summer kitchen can be.

mannsales.co | Weather or not, here we go.

Your summer kitchen shouldn’t be an afterthought.

3605 13TH AVENUE BROOKLYN, NY 718.532.1800

8500 LEESBURG PIKE TYSONS, VA 202.892.5000

2983 NE 163RD ST NORTH MIAMI BEACH, FL 305.367.8200

SEASONAL SEASONAL

Rustic BBQ When I think of “rustic,” I think delicious (not necessarily beautiful) family-style food with generous, heaping portions.

This menu is meant to inspire not only a way of cooking, but also a way of serving. For instance, utilize quartersheet pans and tongs to serve! You can line them with parchment paper for even easier clean up. No matter how you serve it, the motto for this menu should be: have fun, the more the merrier and — let’s eat!

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THE NEWER SKEWERS

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SWEET AND SAVO RY CHARRED HANGER STEAK SKEWERS

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HONEY DIJON SALAMI SKEWERS

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SWEET SUMAC CHICKEN SKEWERS

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STAND OUT-SHAREABLE APPETIZERS

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AIZEH SPREAD HUMMUS PL AT TER WITH PITA CHIPS

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S W E E T, SAVO RY SU M M E R CHARCUTERIE WRAPPED MELON JULY 2023 Fleishigs

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HOT & COLD SIDES

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OLD-STYLE P OTATO SAL AD

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GRILLED BABY BOK CHOY WITH MINT CHIMICHURRI JULY 2023 Fleishigs

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CONDIMENTS & EXTRAS

FRESH FRUIT SALAD WITH CITRUS AND MINT

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QUICK AND EASY SLAW QUICK PICKLES

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SEASONAL

Quick Pickles Yield: 2 cups

I love these easy homemade pickles because they are super fresh and crunchy. For a fun presentation, cut the cucumbers with a crinkle cutter.

4-5 6 2 1-2

Persian cucumbers, cut into ¼-inch slices (about 2 cups) cloves garlic teaspoons kosher salt cups water

1. Place sliced cucumbers into a jar with garlic and salt.

2. Pour enough water over the cucumbers until completely covered. Seal and shake.

3. Refrigerate for at least 2 hours before serving, for a quick pickle, or up to 48 hours.

Hummus Platter with Pita Chips

Sweet Sumac Chicken Skewers

Serves 4-6

Serves: 6-8

Don’t bother making a salad, just put all the ingredients on a large serving dish and dig in family style!

The perfect skewer for summer barbecues!

FOR THE SALAD: 3 cups prepared hummus 4 Persian cucumbers, sliced lengthwise 1 cup cherry tomatoes 1-2 Roma tomatoes, sliced 6 scallions, thinly sliced on the bias 6 radishes, quartered ¼ cup extra-virgin olive oil 2 teaspoons za’atar 1 teaspoon sumac ½ teaspoon kosher salt Juice of ½ lemon ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh parsley FOR THE PITA CHIPS: 1 pita, cut into eighths 1 tablespoon extra-virgin olive oil Pinch of kosher salt Pinch of za’atar 1. For the pita chips, preheat oven to 400°F and line a baking sheet with parchment paper. Toss pita with olive oil and a sprinkle of kosher salt and za’atar.

2. Arrange on the prepared baking sheet in a single layer; bake for 10-15 minutes, until lightly golden.

3. Spread hummus on the bottom of a large serving dish or platter. Scatter cucumbers, tomatoes, scallions and radishes on top. Drizzle with olive oil and sprinkle with za’atar, sumac and salt.

4. Squeeze fresh lemon juice on top, then sprinkle with fresh herbs. Serve with pita chips.

NOTE: If grilling on a gas or charcoal grill and using bamboo skewers, make sure to soak the skewers in water for at least 30 minutes to prevent them from burning.

1½ ¼ 2

3 ½ 2 ½ ½ ¼

pounds boneless, skinless chicken tenders cup olive oil tablespoons honey Zest of 1 lemon tablespoons lemon juice teaspoon sumac cloves garlic, grated teaspoon kosher salt teaspoon freshly ground black pepper cup finely chopped fresh parsley

1. Mix all ingredients together until evenly coated. Marinate in the fridge for at least 2 hours, up to overnight.

2. Preheat grill to 400°F. Spear chicken on 8 skewers and grill for 3 minutes per side.

Honey Dijon Salami Skewers Serves: 6-8

This is a crowd pleaser — everyone will be asking for more. If you don’t have salami, use hotdogs. Cut them into small pieces and skewer them the same way! ¾ ¾ 1

cup Dijon mustard, divided cup honey, divided (32-ounce) beef salami, cut into 1-inch pieces

1. Mix Dijon and honey; reserve ½ cup of the mixture and set aside. Toss remaining honey mustard with salami.

2. Preheat grill to at least 400°F. Spear about 8 pieces of salami onto each skewer. Grill for 2-3 minutes per side, until caramelized.

3. Brush reserved honey mustard over salami before serving.

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SEASONAL

Sweet and Savory Charred Hanger Steak Skewers Serves: 4-6

There’s nothing quite like the saltiness of hanger steak charred on a grill! This marinade works well for skirt steak too.

However, skirt steak is typically too thin to skewer, so just grill it as is.

2 ¼ ¼ ¼ ¼ 1 2 1-1½

tablespoons olive oil cup soy sauce cup balsamic vinegar cup ketchup cup maple syrup tablespoon Dijon mustard cloves garlic, grated pounds hanger steak, cut into 2-inch cubes

1. Mix olive oil, soy sauce, balsamic vinegar, ketchup, maple syrup, Dijon mustard and garlic; toss with cubed hanger steak. Marinate in the fridge for at least 2 hours, up to overnight.

2. Preheat grill to 400°F. Spear a few pieces of meat onto each skewer. Grill skewers for 2-3 minutes per side, until charred.

Grilled Baby Bok Choy or Asparagus with Mint Chimichurri Serves: 4-6

Move over corn — grilled baby bok choy and asparagus will become your new go-to vegetables to grill this summer. This mint chimichurri works well on any grilled vegetable or protein.

6 2-3

heads baby bok choy, halved lengthwise, or 1 bunch asparagus tablespoons olive oil Mint Chimichurri (recipe follows)

1. Toss bok choy or asparagus with olive oil.

2. Preheat grill to 400°F. Grill vegetables until lightly charred on both sides, but still bright and vibrant green, about 2-3 minutes per side.

3. Arrange grilled vegetables on a serving platter. Serve with mint chimichurri.

Mint Chimichurri Yield: 1½ cups

Blend ½ cup fresh mint, ½ cup fresh parsley, 1-inch piece seeded jalapeño, 1 garlic clove, 1 roughly chopped large shallot, ½ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

Old-Style Potato Salad Serves: 4

This is the potato salad I grew up eating.

Hearty and flavorful, it’s filled with all sorts of textures.

FOR THE POTATO SALAD: 4 medium Yukon gold potatoes, peeled and cut into 1-inch pieces 1 tablespoon kosher salt Water, to cover 4 hard-boiled eggs, peeled and quartered ½ cup diced dill pickles ½ cup chopped fresh dill 3 scallions, thinly sliced Sliced radishes, optional FOR THE DRESSING: ½ cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice 2 teaspoons white vinegar 1 teaspoon kosher salt ½ teaspoon black pepper 1. Place potatoes and salt in a large pot and cover with cold water. Bring to a boil, then lower heat and simmer for 10-15 minutes, until fork tender. (The potatoes shouldn’t be so soft that they fall apart.)

Drain potatoes and set aside to cool slightly.

2. Add potatoes to a bowl with eggs, pickles, dill, scallions and radishes (if desired).

3. Whisk dressing ingredients until smooth. Lightly toss with potatoes. Taste and adjust seasoning, if necessary.

Fresh Fruit Salad with Citrus and Mint It may seem simple, but a platter of fresh, seasonal fruit is the only dessert you’ll need at your summer barbecue. The key to a great summer fruit salad is making sure all the fruit is cut to uniform size. You can get creative and choose a variety of seasonal fruits, but always make sure to include some sort of citrus to balance the sweetness of the other fruit. A generous handful of fresh mint, a squeeze of lime and a drop of maple syrup will take your fruit salad to another level!

Charcuterie Wrapped Melon More of a concept than a recipe, nothing says casual entertaining more than showcasing the best of sweet summer produce on a platter. To take it up a savory notch, wrap with melon slices some salty charcuterie and drizzle with highquality balsamic glaze.

Quick and Easy Slaw Serves: 4-6

Every barbecue needs a quick and easy slaw and this is the only one you’ll ever need! The great thing about slaw is that it can be made 1-2 days in advance.

4 1 1 2 2

cups shredded green cabbage teaspoon kosher salt teaspoon maple syrup tablespoons mayonnaise teaspoons lemon juice Freshly cracked black pepper, to taste

1. Massage cabbage with salt; set aside for 10 minutes. Squeeze out as much liquid as possible and discard.

2. Add maple syrup, mayonnaise and lemon juice; toss well to incorporate.

Season with black pepper, to taste.

Serve immediately or refrigerate before serving.

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SHABBAT FEAST

ON THE MENU: BRAISED CHOPPED LIVER GRILLED OYSTER STEAK LETTUCE CUPS HASSELBACK SAUSAGED WITH ROASTED GRAPES BLUEBERRY PEACH SMASH

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SHABBAT FEAST

NO FUSS FRESS T H E K I TC H E N I S N O P L AC E TO B E O N LO N G, H OT SU M M E R F R I DAYS. H E R E I S A G U I D E TO M A K I N G T H E M OST O U T O F T H OS E DAYS W I T H S I M P L E , N O - F U SS S H A B B OS P R E P. BY: C H A N A Z . W E I SS R EC I P E S BY: C H AYA SU R I L E I T N E R P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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SHABBAT FEAST

T

he Shabbos table of my childhood home was always a bit untraditional, with hot smoked salmon fillets from Costco instead of gefilte fish and not a cholent or kugel to be found. While my typical Shabbos menu has definitely evolved from my youth, it is perhaps my upbringing that gave me license to start from scratch, choosing the dishes that will bring the most joy and pleasure to my Shabbos table. The secret to a great Shabbos lunch? It all starts with the types of dishes you choose to add to your menu.

By definition, the food you’ll be serving will be cooked in advance, so to set yourself up for success, you’ll need to pick the foods that will hold up well.

Don’t worry, I’m not canceling cholent. But perhaps the tips below will help you brighten up your table just a bit.

PERFECT YOUR PREP

1

ROOM TEMPERATURE IS YOUR FRIEND: Perhaps the most important factor to keep in mind is the temperature of the foods you’ll be serving.

Selecting dishes that work well at room temp eliminates the need for reheating, which can often kill a perfectly cooked dish. A thinly sliced lean cut of beef like London broil or oyster steak is delicious at room temperature — a fatty cut like rib steak, not so much. (See below for the recipe for Chaya Suri’s oyster steak lettuce cups.)

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2

TEXTURE IS KEY: More specifically, is the texture you’re looking for going to still be there the next day?

While schnitzel is classic Shabbos lunch fare, there is no comparison between the crispy schnitzel fresh out of the frying pan and the decidedly less crispy version it turns into after a night in the fridge.

Grilled chicken, on the other hand, never promised it would be crispy, so no one will be disappointed when it’s not. (As much as it kills me to say this, anything in puff pastry falls into this category as well.) You can always add your crunch factor in the form of toppings that are sprinkled on just before serving.

3

KEEP YOUR COMPONENTS SEPARATE: On that note, anything cooked or stored together will start to lose the properties that make each component unique. Blanched vegetables like green beans or asparagus can remain bright and crisp when stored on their own, but quickly start to degrade once you add any kind of dressing or topping.

A grain salad with cooked or raw vegetables and herbs is another Shabbos lunch favorite that feels fresh and bright when combined only shortly before serving, so each component retains its own characteristics.

4

THINK FRESH: While there is nothing wrong with cooked vegetables, for most of my menu I’ll lean into bright, fresh and crunchy raw ingredients to make my meal feel fresh and vibrant. This can include the main characters and supporting cast alike — a raw fish appetizer, shaved vegetable salad (think fennel, cucumber, radish) and mains like a shawarma chicken salad with pickles, tahini and pita chips. Fresh crudités is another great option that is easy to prepare in advance. It’s the perfect accompaniment to crackers with dips, like Chaya Suri’s braised chopped liver (recipe follows). As a bonus, day-of fresh veggie prep means less time cooking in the hot kitchen on Friday.

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SHABBAT FEAST

Braised Chopped Liver Yield: 3-4 cups

This chopped liver spread is delicious on any cracker or flatbread. Serve with jam and sliced jalapeños for the ultimate sweet, savory and spicy combination.

PRO TIP: Since I usually have sourdough rising for Shabbos, I like to put up a double batch to make sourdough flatbread.

Instead of shaping it into bread, I stretch it really thinly out onto a baking sheet, brush with olive oil, sprinkle with fresh herbs and flaky salt and bake until super thin and crisp, almost like a cracker (you can also try this with store bought pizza dough).

1 3 ½ 1 ¼ 2 2 ¼ 1

5

JAZZ IT UP: Anything cooked in advance can start to feel a little lackluster the next day, but sometimes all it takes is a drizzle of sauce or fresh herb topping to wake the dish up — a drizzle of tahini on roasted cauliflower, an herb-nut crunch on sweet potatoes or a chimichurri on London broil.

6

DON’T OVERCOOK IT: Those green beans I mentioned earlier? Bright, fresh and snappy when cooked for only 2-3 minutes, but a lot more limp and soggy after 6. On the flip side, proteins quickly dry

out when cooked too long.

While food eaten immediately can be a bit more forgiving, anything you plan to serve the next day should be cooked as little as possible, especially if you plan to reheat it.

7

REHEAT WITH CAUTION: If your dishes require reheating, do so sparingly! Leaving food on the hot plate for hours while you go to shul is a surefire way to ruin any dish that looked perfect on Friday afternoon. Chaya Suri’s hasselback sausage recipe is the perfect example of a dish that benefits from just a gentle warm through.

8

LESS IS MORE: Finally, keep in mind that your food will come out better if you’re not cooking a million dishes at once because you’ll be able to focus on executing each dish to perfection. Sticking to simple recipes without tons of components will allow every part of your meal to truly shine. Not only that, your guests will also be able to enjoy each dish you serve, leading to a more enjoyable experience for everyone.

onion, sliced tablespoons oil pound cleaned livers, chopped cup chicken broth cup dry white wine teaspoons granulated garlic teaspoons kosher salt teaspoon freshly ground black pepper hard-boiled egg Store bought crispy flatbread or crackers, for serving

1. Preheat oven to 375°F. Add sliced onions to a glass baking dish and drizzle with oil. Cook for 15-20 minutes, until onions are just translucent.

2. Add chopped livers, chicken broth, white wine, garlic, salt and pepper; toss until well combined. Cover tightly with foil and cook for 1½ hours, until the livers are tender. Let cool slightly.

3. Transfer liver mixture to a food processor and add hardboiled egg; blend until smooth.

(Alternatively, use a hand blender for a coarser texture.)

Chill in the refrigerator for at least 2 hours before serving.

Serve with flatbread or crackers.

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SHABBAT FEAST

Grilled Oyster Steak Lettuce Cups Serves: 6

Oyster steak is one of my favorite steaks.

It’s lean, cooks quickly and tastes just as good when served at room temperature.

FOR THE STEAK: 2 tablespoons olive oil 1 tablespoon dried parsley 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon granulated garlic ½ teaspoon smoked paprika 1 pound oyster steak FOR THE SALAD: 2 heads butter lettuce Avocado Crema (recipe follows) or

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2 avocados, sliced Pico de Gallo (recipe follows) 1 lime, cut into wedges Flaky salt, optional

1. Preheat a grill or grill pan to mediumhigh heat. Mix olive oil, parsley, salt, pepper, garlic and paprika; rub all over steak.

2. Grill for 3-4 minutes per side for medium-rare. Remove from the grill and let steak rest for a few minutes before slicing against the grain.

3. To serve, arrange whole butter lettuce leaves on a platter (use the larger outer leaves). Top with a dollop of avocado crema, sliced steak and pico de gallo.

Garnish with lime wedges and flaky salt (if desired).

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SHABBAT FEAST

Avocado Crema

Pico de Gallo

Yield: 1 cup

Yield: 1½ cups

Aside from using this crema in the lettuce cups, it’s the perfect creamy dip to serve with challah, crackers or fresh vegetables. It’s always a huge hit!

It may be untraditional, but ume plum vinegar is my go-to choice for a salty, briny, umami pop. If you can’t find it, any vinegar would work well here.

Blend 2 ripe avocados, ¼ cup non-dairy sour cream, 1 tablespoon freshly squeezed lime juice, 1 minced garlic clove and ¼ teaspoon cumin until smooth and creamy.

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

Mix 2 cups diced tomatoes, 1 small diced onion (about ½ cup), 4-6 minced garlic cloves and 1 seeded and minced jalapeño.

Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

Add 1 tablespoon ume vinegar (see head note) and toss well to coat. Store in an airtight container in the fridge for at least 30 minutes before serving to allow the flavors to meld together.

LIVER THAT DELIVERS

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SHABBAT FEAST

Hasselback Sausages with Roasted Grapes Serves: 4-8

Another magical sweetand-savory flavor profile that is a hit with kids and adults alike.

1

3 2 1

(12-ounce) package sweet Italian sausages, such as Abeles and Heymann cups grapes tablespoons olive oil sprig fresh thyme

1. Place a sausage on top of 2 chopsticks and, using a sharp paring knife, make small cuts along the sausage, making sure to not go through to the end; repeat with remaining sausages.

2. Preheat oven to 425°F. Toss grapes with olive oil on a baking sheet and add sausages. Sprinkle with thyme leaves. Roast for 20-25 minutes.

NO HASSLE HASSELBACK

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Perfect for summer meals and all year round

Ingredients » » » directions » ­

» » » » Serve as a light meal or side dish. »

available at your local supermarket also available in Upstate Ny, Rockland County, Monroe, andon amazon.

SHABBAT FEAST

Blueberry Peach Smash Serves: 2

This cocktail calls for gin, an underrated spirit in my opinion. The floral, peppery flavor adds so much to the drink, but feel free to omit it if you don’t have it on hand or don’t like the flavor.

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1

cup fresh blueberries, plus more for garnish 1 ripe peach, sliced, plus more for garnish 3-4 fresh basil leaves, plus more for garnish 2-4 ounces orange juice 2 ounces tequila 1 ounce gin ½ ounce freshly squeezed lime juice ½ ounce maple syrup (optional) Ice

1. Add blueberries, peaches and basil to a cocktail shaker; muddle well.

2. Add orange juice, tequila, gin, lime juice and maple syrup (if desired). Fill the shaker with ice and shake well for 10-15 seconds.

3. Strain into a tall, ice-filled glass. Garnish with a peach slice, basil leaf and a few extra blueberries.

NOTE: Adjust the sweetness or tartness of the cocktail to your liking by adding more or less orange juice and lime juice. Additionally, feel free to add more or less tequila and/or gin depending on your preference.

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L'CHAIM

Sip into Summer Vibes with Refreshing Wines

W

BY: GABRIEL GELLER

hen the sun shines high and the temperatures soar, it’s time to embrace the joy of summer. I will be totally honest — I’m not the biggest fan of the summer heat. However, I sure am a fan of the crisp wines I drink this time of year! With that said, there is no doubt in my mind that many, if not most, of you are thrilled to take out the sunscreen and the mosquito repellent and indulge in the pleasures of outdoor living. Whether lounging by the pool, hosting a backyard kiddush or simply enjoying the blissful warmth, one thing elevates these moments to perfection — a glass of refreshing wine. So, put on your shades, take out your corkscrew and let’s review some awesome summer wines that will keep you chill and relaxed throughout the season and beyond.

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L'CHAIM

Ramon Cardova Rosado Rioja, 2022 With notes of tart strawberries, ripe apricots, juicy sour cherries, hints of orange blossom water and saline notes and minerals, this light- to medium-bodied wine has notes of acidity and raspberries on the mouthwatering, moderately long finish. This is exactly what I look for in a rosé — the perfect balance of fruitiness and acidity, with character and a reasonable price tag.

Teperberg Essence Fortesse, 2021 Port in the summer? Yes! This Port-style wine from Israel is very nice and well-made. I love drinking Port at room temperature while watching inches of snow accumulating in my backyard during the winter. In the summer, I very occasionally enjoy smoking a nice cigar outside at night once it cools down. Slightly chilled, a nice Port-style wine like this one, rich in chocolate and caramelized pecan notes, is so relaxing with a Cohiba or Partagas cigar.

Gush Etzion Blessed Valley

Consistently one of Israel’s best Chardonnays, this is a wine that combines the classic notes of ripe lemons, apples, roasted nuts and cream with a mouthful of balancing acidity.

Rather than sipping it on the lounge chair, pair it with your favorite grilled fish or some herb-crusted veal chops.

Yamas Xynisteri Pafos, 2021 No, these are not some made-up words to win a triple word-triple letter score in Scrabble.

Yamas is the brainchild of Ido Lewinsohn, one of Israel’s most celebrated winemakers. Ido is a Master of Wine, one of the two Israelis who were awarded the most prestigious academic achievement in the wine industry, with only 400-something graduates worldwide. Backed by his employer, Barkan-Segal Wineries, Ido teamed up with a winery in Cyprus to produce this lovely, crisp, tart wine with notes of lime and green apple peel. It is also quite affordable — a real treat.

Ovadia Vermentino Umbria, 2021 Nathan Herzog, the President of Royal Wine Corp., uses the term “hidden gems” to refer to some of the wines in the company’s portfolio.

In case you have not yet figured this out, he tells me how to find those hidden gems so that they won’t be hidden anymore. This Italian wine is a perfect example — the grapes grow in the region of Umbria on the border of Tuscany, which is known for its delicious cuisine, truffles and fine wines. Vermentino is considered an indigenous Italian variety. However, it is also common in the Provence region of France, where it is known under the name Rolle. Light to medium-bodied, it has notes of Meyer lemons, pears, hints of grapefruit, fresh spring flowers, basil and earthy minerals. It’s not overly complex, rather fruity and refreshing.

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TRAVEL

Say Hi to Big

FOR THE NATURE LOVER AND OUTDOOR ENTHUSIAST, CONSIDER A TRIP TO BOZEMAN, MONTANA BY: C H AV I E B RU K AS TO L D TO S H I F R A K L E I N A N D E L I S H E VA TA I TZ

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TRAVEL

Sky

A

ccording to the Montana Office of Tourism, Bozeman is called “the most livable place.” Located in the Rocky Mountains, Bozeman offers a plethora of nature-centric activities, from fly fishing, hiking trails, mountain biking, rock climbing and water activities in the summer to skiing and winter sports in the winter. Not far from Yellowstone National Park, visitors can take advantage of the rolling mountains and impressive wildlife.

Beyond nature, Bozeman is a charming town with a lot to explore. Rabbi Chaim and Chavie Bruk are the Chabad emissaries to Bozeman, Montana, which is called Big Sky Country for a reason. “The sky and air quality is something you won’t experience anywhere else — there is almost zero light pollution and the stars actually sparkle, which is a welcome change if you are coming from any big city," Chavie shares. “The sky is a huge part of the lifestyle in Montana. Every morning I wake up and look at the sky, something I never did while living in Brooklyn.”

This epitomizes a true appreciation of ma rabu ma’asecha Hashem — how wondrous are the creations of God.

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TRAVEL

Yellowstone Canyon

THE SKY IS A H U G E PA RT O F T H E L I F E ST Y L E I N M O N TA N A .

E V E RY MORNING I WA K E U P A N D LO O K AT T H E S K Y, SO M E T H I N G I NEVER DID WHILE LIVING I N B RO O K LY N .

SEASONS Montana typically does not experience fall and transitions pretty quickly from summer to winter, both of which are great times to visit. Spring is the least desirable season in Montana — it’s still cold, wet and dreary. Pesach in Montana is typically met with snow on the ground!

- C H AV I E B RU K , C H A BA D E M I SSA RY TO B OZ E M A N , M O N TA N A

Rabbi Chaim and Chavie Bruk and their children

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TRAVEL

Yellowstone Canyon

WHAT TO DO YELLOWSTONE NATIONAL PARK On March 1, 1872, Yellowstone was established as the world’s first national park.

Located on 2.2 million acres across three states — primarily Wyoming, with parts in Montana and Idaho — this renowned national park is only an hour and a half drive from Bozeman.

Driving from Bozeman will give you access to three of the park’s entrances, which is pretty amazing.

Grand Prismatic Spring in Yellowstone National Park

Visitors to the park have unparalleled opportunities to observe wildlife in an intact ecosystem.

Though not the largest of the national parks in the United States, Yellowstone is known for its dense concentration of geysers, mudpots, steam vents and hot springs. One of the most famous geysers, Old Faithful, is actually located in the Wyoming section of Yellowstone and amasses tourists from across the world to see it erupt. Old Faithful is about a 50-minute drive from the West Yellowstone entrance in Montana.

In addition to all that, there is what is known as the Grand Canyon of the Yellowstone River, which can be experienced from a variety of overlooks at different times of day and during different seasons. A number of trails and walkways wind along the rims and down into the canyon.

RIVER OUTFITS

way to book visits to national parks or activities and more.

They are knowledgeable, vetted companies that can guide you towards the right activities to suit your needs.

They will book and bus you to various activities. If you are looking for calm boating, Madison River is the way to go, whereas Gallatin River is for the more adventurous.

They both specialize in fishing; there is a lot of trout to fish!

All the guide companies in town are referred to as “river outfits,” and there are many to go around. Going through a river outfit is a convenient JULY 2023 Fleishigs

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TRAVEL

Big Sky

Main Street

B I G S K Y O F F E RS A VA R I E T Y O F ACT I V I T I E S DEPENDING ON T H E S E ASO N .

Museum of the Rockies

HYALITE CANYON Beautiful lakes, campsites, and family-friendly hikes and paths to waterfalls make Hyalite Canyon the most visited recreation area in the state. In the winter, Hyalite is known for its ice climbing and cross country skiing.

BIG SKY About an hour drive from Bozeman, Big Sky offers a variety of activities depending on the season.

In the summer, you can go white water rafting, golfing, horseback riding, ziplining, hiking, fishing, rock climbing, 64

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mountain biking and more. A big hit is riding the scenic lift (which is used in the winter as a ski lift) in the summer for a bird’s eye view of the mountains and trails. In the winter, Big Sky is the place for skiing, snowboarding and snowshoeing. With over 5,000 acres of snowcovered terrain, Big Sky can accommodate skiers of any level.

MUSEUM OF THE ROCKIES If you’re looking for an indoor activity, look no further than a visit to this Smithsonian Affiliate, a fully immersive, family-friendly museum.

With changing exhibits that showcase historical and cultural artifacts, a planetarium, a children’s center and more, experience a comprehensive combination of science, art, culture and history.

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TRAVEL

The Great Rocky Mountain Toy Company

Main Street

Alara Jewelry

Wild Joe*s Coffee Spot

MAIN STREET Bozeman is known for its Main Street — a charming, beautiful strip in town that consists of small businesses, boutiques, galleries and coffee shops.

It’s a wonderful place to walk around, shop and enjoy the taste of a smalltown. Some shops include: Heyday: a lifestyle boutique that sells jewelry, home accessories, kitchen gadgets, beauty products and gifts of all kinds Meridian: a woman-owned clothing boutique with unique styles

Alara Jewelry: a curated collection of one-of-a-kind pieces of jewelry, with a focus on Montana sapphires The Great Rocky Mountain Toy Company: a staple in town since 1992 featuring a large collection of green and eco-friendly toys Coffee Shops: Wild Joe*s Coffee Spot; Zocalo; and Treeline are all great spots to sit and enjoy a cup of locally-roasted coffee.

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WHERE TO STAY Bozeman is a great place to stay, as it’s close enough to both Hyalite Canyon and Big Sky, and an under 2-hour drive to Yellowstone.

Bozeman is also the best choice if you enjoy a more city vibe with modern hotels and amenities.

Located in the landmark Armory building, the Kimpton Armory Hotel is fairly new and Bozeman’s only 4-star hotel.

Owned by two sisters, RSVP Hotel is a fully-renovated quaint, charming hotel located a little over a mile from Bozeman’s Main Street.

If you are looking to be within walking distance to Chabad for Shabbos, The Residence Inn Bozeman has rooms available at a significant discount if you mention Chabad at booking.

If you are coming in the winter primarily to ski, you’ll want to stay in Big Sky. If you’re looking for luxury accommodations, Montage Big Sky is an all new six-star resort — an incredible place to stay.

Montage Big Sky

If you are primarily focused on Yellowstone and want to stay nearby, check out West Yellowstone and Gardner to be closest to the park. The lodgings are motel-style, so if you are looking for something more upscale, stay in Bozeman or check home rentals (i.e.

VRBO, Airbnb) that suit your needs.

For the kosher traveler, utilizing home rental companies like Airbnb and Vrbo is a great way to ensure that there is enough space to spread out and prepare meals since there are no kosher restaurants.

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TRAVEL

Montage Big Sky

RSVP Hotel

Kimpton Armory Hotel

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Under Canvas West Yellowstone is located just 10 minutes from the primary Yellowstone National Park West Entrance. Enjoy a unique glamping experience under the stars among Montana's nature and picturesque landscape. With a few tent options, an activities concierge, fire pits and housekeeping upon request, this is sure to be a one-of-akind experience.

WHAT TO EAT

Under Canvas

E N J OY A U N I Q U E G L A M P I N G E X P E R I E N C E U N D E R T H E STA RS A M O N G M O N TA N A'S N AT U R E A N D P I CT U R E SQ U E L A N DSCA P E .

Although there are no kosher restaurants in Montana, it is a large town with many big supermarkets and chain stores for basic groceries and necessities.

Visit jewishmontana.com to learn more about the events, services and Shabbat meals provided by Rabbi Chaim and Chavie Bruk, who have been the Chabad emissaries to Bozeman, Montana since 2007. We thank Chavie for her time and knowledge when it came to planning this travel feature.

Under Canvas

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DIVE INTO MOSAICA'S

Summer Must-Reads Perfect for peaceful Shabbos lounging or recharging on vacation, our wide selection of books will enrich your summer experience.

Travel through Ilana Harris’s enthralling rendition of Yonah’s story in Jonah: House of Fish and experience a fresh perspective that’s insightful and relevant.

Ready for a life-changing read?

Try Nurture Their Nature, a revolutionary guide for parents and teachers. Empower your children and students to find their unique selves!

Let Sarah Shapiro’s An Audience of One and Other Stories whisk you away with its moving tales and unique insights into daily life.

Explore Rabbi Shea Hecht’s riveting real-life tales in Whatever It Takes.

The perfect page-turner for your summer reading.

Delve into the magnificent biography of Rav Noach Weinberg by renowned author Yonoson Rosenblum, and be inspired by his vision and legacy.

Revamp your parenting skills with Lessons Learned from My Children.

Filled with personal anecdotes and wisdom from Chazal, this is a beacon for your parenting journey.

Unearth the secrets of a bygone era in The Rabbis’ Suitcase.

Find precious 19thcentury documents and letters from esteemed Gedolim.

A fascinating treasure hunt!

Witness the extraordinary life of a Chabad Rebbetzin in The Lamplighter and learn about true dedication to faith and community.

VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase online or at your local Jewish bookshop.

FOLLOW OUR DAILY UPDATES

B B RESTAURANT CHRONICLES

Is BBQ the “Safest” Food Out There in Terms of Kashrut?

BY: ANNA RAHMANAN

W

hen it comes to food genres, not many perfectly translate from their treif versions to the kosher world. A number of quintessential French dishes, for example, require bathing meat in butter, while the Japanese culinary world relies heavily on shellfish. Even Italian food, which seems relatively “safe” in terms of kosherness, often calls for the use of prohibited ingredients like pork.

Perhaps that’s what makes barbecue so attractive to a Jewish palate — as long as kosher meat is used, the food should taste the same as its treif counterpart.

Dani Goldblatt

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First things first: unlike grilling, a process that calls for the meat to sit over coal for hot, quick, direct cooking, barbecuing is usually done using an indirect heat source that cooks the goods slowly and imbues the soon-to-be tender food with smokiness. The plethora of sauces and marinades available only add to the flavor experience.

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RESTAURANT CHRONICLES

As all gastronomic gurus are aware of, the techniques used by pitmasters and chefs are what sets their food apart; most popular cuts of meat can be found at any kosher butcher shop (with the exception of pork, perhaps). Therefore, keeping kosher should not compromise anyone’s ability to enjoy good barbecue.

Q

Although Jews have forever professed their love for brisket, the history of kosher barbecue isn’t as long or convoluted as that of other adjacent food trends.

Generally speaking, the past decade has proven to be a pivotal one in the field, with pitmasters like Ari White (the owner of the aptly named Wandering Que, an offsite kosher barbecue food truck business), Joe Godin (founder of Smokey Joe's in Teaneck, NJ) and Izzy Eidelman (the founder of barbecue restaurant chain Izzy's, with multiple locations in New York and Miami).

Andrew Krausz

keeping kosher should not compromise anyone’s ability to enjoy good barbecue.

The trend holds strong outside of the United States as well, with businesses like Blue Smoke Meat, a certified private glass kosher smokehouse in London, leading the charge.

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“There is real art to getting barbecue right,” says Blue Smoke founder and owner Andrew Krausz when asked about the appeal of the form. “Anyone can put a piece of meat in the oven, but to end up with a product of passion, time, patience and knowledge requires a true artisanal process. On top of that, it's a delicious thing when you get it right; it melts in your mouth and has a depth of flavor and character.”

Krausz does, however, acknowledge the differences between kosher and treif barbecue options. “For example, the piece of meat has been prepared differently by the time it gets to you,” he explains.

“When kosher, it has already spent time in a saline solution and while that's not a detriment, it does require some thought in terms of what rub to use.”

In a way, that contrast is also what spurred Dani Goldblatt to kick off her Texas-style barbecue catering company Holy Smokes Kosher BBQ.

Feeling “cheated” by kosher restaurants that didn’t deliver the same caliber experience as non-kosher ones, Californiabased Goldblatt, formerly a teacher and currently one of the only professional female pitmasters in the Jewish world, tried her hand at barbecuing, launching a few pop-ups and take-out projects.

Each endeavor was so successful that she decided to pursue the career full-time.

What has she learned through the years?

“People don’t realize the amount of wood you go through — about 300 to 500 pounds every time I cook,” she says. As far as her favorite cuts? “Short ribs are the best meat to try. Hanger and skirt steaks are the only two cuts that are saltier than their non-kosher counterparts. Everything else is basically the same.”

Warren Rockmacher, a life insurance salesman, has also played a crucial role within the kosher barbecue world, hosting countless competitions throughout the years and winning prizes, including a recent one at the Railyard BBQ Challenge and Beer Fest in Jacksonville, where his team competed against non-kosher groups.

One of Rockmacher’s claims to barbecue fame? His deliciously renowned brisket.

“Everybody loves food,” Rockmacher says about the appeal of BBQ. “I love the idea of taking something that is uniquely American — barbecue — and putting your own twist on it. And to do something special with it, making it kosher, makes the whole thing even better.”

Although he admits that cooking for judges and for the general public calls for different methods and approaches, Rockmacher concedes that his brisket is often called out for being top-notch, no matter who he has prepared it for.

Turn page for tips on making the perfect brisket at home.

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RESTAURANT CHRONICLES

"making it kosher makes the whole thing even better.”

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WARREN ROCKMACHER'S TIPS FOR MAKING BRISKET AT HOME:

1. Start with a simple rub: coarse black pepper, kosher salt and Lawry's seasoned salt.

2. Make sure to trim the fat off the brisket as best you can — anything you think is going to burn should be removed. On a 15-pound brisket, Rockmacher typically trims down 2-3 pounds. You can save the excess fat for cholent, hamburgers and other dishes that would benefit from some extra fat.

3. Once the brisket is trimmed and rubbed, stick it in the smoker at 250-275°F. 4. Monitor the internal temperature of the meat; once it reaches 165°F, remove it from the pit and wrap it really tightly in butcher paper before repositioning it in the smoker. “When it hits that temperature, it goes into a stall, which is a technical term for saying that the brisket is not cooking anymore, but keeps sweating,” explains Rockmacher.

“You can crank up the heat to 600°F and nothing is going to happen until all the fat breaks down, so the paper helps create steam to cook it faster.”

5. Once a probe goes in and out of the brisket nicely, it’s time to remove it from the smoker and, well, devour it.

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Heart.works

Veni,

Vidi,

Crostini The board is set. You’re ready for the meat, the fish, or the cheese.

It all begins with a solid foundation, and that means Crostini.

Taste Tuscanini. Know Italy.

Discover authentic Italian recipes from Tuscanini

THE OTHER SIDE OF THE CORK

It’s all Greek to Me! BY: YA E L E . G E L L E R, M P H

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T

here are many developments we have seen trending in the kosher wine market.

We are now fortunate enough to be able to imbibe in the most prestigious Super Tuscans and Chianti Classico Italian wines, drink dry or off-dry high-end Rieslings and even drink some unique, delicious wines from South Africa. The demand for unique wines from wine regions that have yet to explore the impressively fast-paced growing niche of kosher-certified wine shows that it knows no bounds. For the first time, I am excited to be able to discuss kosher wines from Greece and Cyprus. While there has been some kosher wine from Cyprus before, it came and went relatively unnoticed.

And while it might have been good wine, unlike the Yamas Xynisteri, it was not made by the great Ido Lewinsohn, MW. Ido is not only the Technical Director of Barkan-Segal wineries, he is also one of Israel’s only two Masters of Wine.

Yamas is a joint-venture project of Ido and a well-respected winery in Cyprus. We recently enjoyed it on Shabbat and

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it was quite a pleasant surprise! Crisp, tart, mineral-driven and refreshing, it is a delicious wine to enjoy all summer long and beyond.

As for the Todros wines, it is an opportunity to learn about the history of the Jewish community in Thessaloniki, Greece, one that spans over 2,000 years and is one of the oldest continuous Jewish communities in Europe. The Jewish presence in Thessaloniki can be traced back to the Hellenistic period, but the community flourished particularly during the Byzantine and Ottoman eras. During the Byzantine period, Thessaloniki was an important center of Jewish learning and culture.

The community faced occasional persecution and restrictive measures, but overall, it enjoyed relative stability and prosperity. Thessaloniki became a large Sephardic Jewish center following the expulsion of Jews from Spain in 1492.

Many Sephardic Jews settled in the city, enriching its cultural and economic life. Under Ottoman rule, Thessaloniki continued to attract Jewish immigrants, becoming home to one of the largest Jewish communities in the world. The Jewish population peaked in the late 78

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THE OTHER SIDE OF THE CORK

19th and early 20th centuries, when Jews constituted a significant part of the city’s population, making up around half of its inhabitants. The Jewish community of Thessaloniki significantly contributed to various fields, including commerce, finance, medicine and education. They established synagogues, schools, hospitals and cultural institutions that became integral to the city’s fabric.

However, the 20th century brought challenges for the Jewish community of Thessaloniki. During World War II, Thessaloniki was occupied by Nazi Germany and the Jewish population was subjected to severe persecution. In 1943, under orders from the Nazis, almost the entire Jewish population of the city was deported to Auschwitz-Birkenau and other concentration camps. It is estimated that over 96% of Thessaloniki’s Jewish community perished during the Holocaust, leaving the community devastated.

After the war, the Jewish community tried to rebuild, but the loss of life and cultural heritage was profound. Many survivors emigrated to Israel and other countries, resulting in a significantly smaller Jewish

population in Thessaloniki today. Even so, the community has made strides in preserving its heritage and reviving Jewish life in the city.

Thessaloniki’s Jewish community continues to maintain synagogues, community centers and cultural organizations. The Jewish Community of Thessaloniki, in collaboration with the Wine Cooperative of Samos with its long wine tradition, created the first Greek-produced kosher wines. These white wines are called Todros High Peaks for the off-dry, Todros Samena for the dry expression and Todros Vin Doux for the dessert wine. These wines are all produced from Muscat grapes grown on the Greek island of Samos.

These wines are produced under strict monitoring of all phases of production; two of them (Samena and Vin Doux) are also mevushal, making them perfect choices for a nice simcha. The wines were made not just for export to the United States, but are expected to see the shelves of communities in France, Israel, Cyprus and of course, Greece.

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certification, came to accompany moments of life. This connection of love and peace brings people closer together, just as it brought the Jewish community together with the community of vine growers of Samos, who honor the ancestral values and laboriously cultivate their ancestral vines, as their fathers and grandfathers did,” he commented.

It is a beautiful sentiment to revive the roots of the Jewish community in Samos after the Nazis desecrated and attempted to destroy the rich history of the Jews of this region. Mr. David Saltiel, president of the Central Board of Jewish Communities in Greece and the Jewish community of Thessaloniki and the Vice President of the World Board of Jewish communities, commented about the island of Samos and the “big family” of the Cooperative Winegrowers. He stressed that these elements led to the collaboration of kosher wine production for the first time in Greece. “As far as I know, the history of Samian wine extends from antiquity to the present day. This underlines its timelessness, the producers’ love for Muscat and the quality of the wines, elements that one naturally seeks when aiming to develop a long-term and mutually beneficial cooperation. Besides, Samos was, as the historian Strabo reflects, a place that hosted an organized community of Jews,” he shared.

It is a beautiful sentiment to revive the roots of the Jewish community in Samos after the Nazis desecrated and attempted to destroy the rich history of the Jews of this region.

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Thessaloniki was commented on by the honorable Rabbi Aharon Israel: “The creation of a new, exportable product was based on mutual trust, the historicity of Samian wine and the Cooperative, as well as the long and strong presence of the Jewish community in Greece. This choice justified us as the conditions of harvesting, winemaking and bottling applied by UWC of Samos are fully compatible with the standards of Kosher products. Samian Kosher wines are life-feeding and appealing to both the mind and the heart,” he commented.

“The rabbis that participated in the certification process strictly controlled all stages of production, from grape picking to winemaking. The tanks of the Cooperative were sealed, then the Samian Kosher wines, under our

“When making an edible product, you have to be very careful and show absolute respect to the human being, the final consumer. In this direction, the choice of raw materials and the care with which production is carried out play a key role.

In the case of the Samos Cooperative, we are dealing with people who give special importance and love to production, to the grape (the raw material) because apart from the technologically advanced machinery in the production process, this item is the first and most vital element.”

When asked about his expectations for this historic partnership, Saltiel replied characteristically: “We aim to help our country, contributing to opening up the markets for Samos Wine all over the world. Through this, we can help the economy of Samos and see positive results for the wine producers and their families. With that in mind, I think we have established a truly historic partnership!” I will certainly drink to that. L’chaim! www.fleishigs.com

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

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Sanofi is a registered trademark of Sanofi or an affiliate.

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Grown-Up

SOMETHING SWEET

Twists on Ice Cream

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

One of the biggest trends as of late is the addition of a touch of savory to sweet ice cream desserts. The biggest trend of them all is a drizzle of extra-virgin olive oil and a sprinkling of Maldon flaky salt on top of vanilla ice cream, but it doesn’t stop there! More adult-friendly flavors (i.e. boozy) and those geared towards the adventurous eater (i.e. fennel or bee pollen) keep popping up.

Since summer is the perfect time to play around with this, I came up with some sweetand-savory combinations that really work to enhance the ice cream (and sorbet) experience.

NOTE: T H E FO L LOW I N G A R E C O N C E P TS M O R E T H A N R EC I P E S, SO U S E AS M U C H O R AS L I T T L E AS YO U’D L I K E , D E P E N D I N G O N T H E C ROW D YO U A R E S E RV I N G. T H I S M A K E S FO R A F U N S H A B B OS LU N C H D E SS E RT W H E N S E RV E D BA R-ST Y L E W I T H PA I R I N G SU G G E ST I O N S.

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SOMETHING SWEET

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Chili-Lime Ice Cream Sundae Sliced mango topped with chili-lime spice and a wedge of fresh lime is a Mexican street food that has become popular worldwide. You can even find these stations at weddings and Bar/Bat Mitzvahs these days. This version takes the popular pairing to a whole new level with sorbet. Don’t skip the extra-virgin olive oil — trust me!

NOTE: Tajin is the original brand name and is certified kosher, but you can also find chili-lime seasoning from other brands (i.e. Trader Joe’s).

Mango sorbet Chili-lime seasoning Extra-virgin olive oil Lime wedges Scoop mango sorbet into a bowl. Top with a sprinkle with chili-lime seasoning, a drizzle of extra-virgin olive oil and a squeeze of lime juice.

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SOMETHING SWEET

Mexican Hot Chocolate Ice Cream Sundae This ice cream topping is inspired by Mexican hot chocolate, a combination of cinnamon, cayenne and chocolate. The crunchy, slightly spicy, nut topping adds a perfect balance of texture to the rich chocolate ice cream.

Non-dairy chocolate ice cream Mexican Hot Chocolate Sauce (recipe follows) Sweet and Spicy Almonds (recipe follows) Sliced bananas and whipped cream, optional Scoop chocolate ice cream into a bowl.

Top with a drizzle of hot chocolate sauce and spiced almonds. Serve with sliced bananas and whipped cream (if desired).

Mexican Hot Chocolate Sauce Yield: 2 cups

Add ½ cup non-dairy milk, 1 teaspoon cinnamon and ⅛ teaspoon cayenne pepper to a small saucepan over medium heat; cook until small bubbles form. Remove from heat and add 1½ cups chocolate chips; set aside for 30 seconds. Mix to fully incorporate, putting it back onto medium heat, as needed, to finish melting.

Sweet and Spicy Almonds Yield: 1½ cups

Line a baking sheet with parchment paper; set aside. Add 1½ cups slivered almonds, ½ cup sugar, 1 teaspoon cinnamon, ½ teaspoon crushed red pepper flakes and ¼ teaspoon sea salt to a non-stick skillet over medium heat.

Once sugar begins to caramelize, stir until melted and nuts are coated. Pour onto the prepared baking sheet; set aside to cool, then break into clusters.

Store in an airtight container at room temperature for up to 2 weeks.

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Strawberry Balsamic Ice Cream Sundae The tartness and savoriness of balsamic vinegar pairs perfectly with sweet strawberries. Here it’s used two ways — just a dash of it is added to the strawberry sauce and then its reduction form is drizzled on top of the ice cream, balancing the sweet flavors.

NOTES: • You can use frozen strawberries, but the color of the sauce may be more muted than what you see pictured, which was made with fresh strawberries.

• Feel free to purée the strawberry sauce if you want a smoother texture.

Vanilla ice cream Strawberry Balsamic Sauce (recipe follows) Balsamic reduction, such as Tuscanini Fresh strawberries, sliced Chopped pistachios

Scoop vanilla ice cream into a bowl.

Top with a drizzle of strawberry sauce and balsamic reduction, strawberries and pistachios.

Strawberry Balsamic Sauce Yield: 2+ cups

Add 12 ounces diced fresh strawberries, ½ cup sugar, 1 tablespoon fresh lemon juice and 1 tablespoon balsamic vinegar to a saucepan over medium heat; cook until mixture starts to bubble. Lower heat and simmer until strawberries just begin to break down. Let cool completely, then store in an airtight container in the fridge for up to 2 weeks.

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Send Your Love to Camp While they’re making memories, you can help make their day. Treat your camper to a dairy-free, Kosher pareve surprise.

KOSHER PAREVE

Enjoy 20% off with code Pomegranate, Brooklyn • Moishes, Brooklyn

FLEISHIGS

• Gourmet Glatt • Sarah’s Tent, Aventura

7thheavenchocolate.com | @7thheavenchocolate

• Grove, Surfside

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DATE NIGHT

LUNCH DATE* *No babysitter required

Now open for lunch MONDAY – THURSDAY, 12:30-4 PM Artisanal Salads | Specialty Sushi Gourmet Sandwiches | Raw Bar Fresh Fish | Signature Steaks

700 Cedarbridge Avenue, Lakewood, NJ 08701 732.724.5001 • tomahawksteakhouse.net LUNCH MONDAY – THURSDAY, 12:30-4

DINNER SUNDAY – THURSDAY, 5-10:30

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CONDIMENTS & EXTRAS 24 Za’atar Chimichurri Q 30 Peach Salsa Q 46 Quick Pickles M Q 46 Pita Chips FF M Q 47 Mint Chimichurri 53 Avocado Crema M Q 53 Pico de Gallo 56 Blueberry Peach Smash 85 Sweet and Spicy Almonds

SALADS & SIDES 24 Chipotle Corn M Q 24 Classic Baked Potatoes FF M 31

Peach Purple Cabbage Salad Q

46 Hummus Platter with Pita Chips FF M Q 46 Quick and Easy Slaw Q 47 Grilled Baby Bok Choy or Asparagus with Mint Chimichurri 47 Old-Style Potato Salad FF

FISH 31

Yellowtail Peach Ceviche Q

MEAT & CHICKEN 20 Flip Method Steak M 32 Curried Peach Chicken with Olives and Toasted Almonds FF 46 Charcuterie Wrapped Melon FF M 46 Sweet Sumac Chicken Skewers FF 46 Honey Dijon Salami Skewers FF 47 Sweet and Savory Charred Hanger Steak FF 51

Braised Chopped Liver

52 Grilled Oyster Steak Lettuce Cups FF Q 54 Hasselback Sausages with Roasted Grapes FF M Q

SWEET TREATS 33 Peach Biscuit Cake FF 47 Fresh Fruit Salad with Citrus and Mint FF M Q 84Chili-Lime Ice Cream Sundae M Q 85 Mexican Hot Chocolate Ice Cream Sundae 85 Mexican Hot Chocolate Sauce M Q 86 Strawberry Balsamic Ice Cream Sundae FF M Q 86 Strawberry Balsamic Sauce M Q Key:

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SUMMER IN THE PALM OF YOUR HAND

UPGRADE YOUR GRILLING GAME WITH OUR NEW GREAT TASTING FRANKS! empirekosher.com

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LAST BITE

BBQ Recipe Round Up BY: ELISHEVA TAITZ Serve up some of the most popular grilled recipes from the Fleishigs app at your next summer barbecue.

#yesitsontheapp

GRILLED CHALLAH By: Mandy Silverman ISSUE #28 If you’re adventurous, try grilling challah — it was a big hit on the app!

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GRILLED PINEAPPLE SALMON

SUMAC HERB KABOBS

By: Shifra Klein

By: Elisheva Taitz

ISSUE #38

ISSUE #9

This mind-blowing tip uses pineapple as a bed for the fish, so as not to stick to the grill — both practical and delicious.

The lemon-sumac marinade can be used on any protein you plan to grill, but pargiyot are a crowd pleaser.

MARINATED GRILLED SKIRT STEAK WITH CHIMICHURRI

By: Hudi Riven

By: Amy Stopnicki ISSUE #26 Skirt steak is super forgiving on a grill and pairs perfectly with a bright, tangy chimichurri.

SUCCOTASH ISSUE #18 Name a better accompaniment to a barbecue than corn! This recipe calls for corn in all its glory — grilled, raw and sautéed.

GRILLED SWEET POTATOES

“BACON” WRAPPED ENOKI MUSHROOMS

By: Shlomo Klein

By: Ari White

ISSUE #29

ISSUE #38

By: Melinda Strauss

The flavor of the sweet potatoes truly shines once charred on the grill.

With only a few ingredients, this fun appetizer comes together quickly on the grill.

This s’mores concept will be a hit for all ages!

Fleishigs JULY 2023

CAMPFIRE PEANUT BUTTER S’MORES CONES ISSUE #26

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skymediaco.co

skymediaco.co

‫כל האזרח‬ ‫בישראל ישבו‬ ‫בסכות‬

The Sukkah that carried us through the times.

White Glove Service

Highest Quality Materials

Adjustable Legs

We deliver, set up, and take down your Sukkah (including schach and lighting). Ask about our rentals and assembly services.

- 16 gauge hand welding - Powder coated - Sunbrella® fabric

For uneven surfaces and difficult terrain.

Order now to ensure availability! rentals available

516.610.6610 | littonsukkah.com | info@littonsukkah.com