We talk about the love and hate of gefilte fish a lot at The Nosher, and we know some of you love it. And others loathe it.
Enter The Gefilteria‘s gefilte fish: this is anything but that jarred stuff that looks like wet dryer lint. The brainchild of Jeffrey Yoskowitz and Liz Alpern, The Gefilteria is churning out carefully sourced, boutique gefilte fish among other re-imagined Old World Jewish foods. And as a small producer based in New York, they have a limited quantity of their coveted gefilte fish this Passover season.
But two very lucky Nosher readers will get to enjoy this item as part of their Passover Seder delivered to your door (*within the continental U.S.) via partner Challah Connection. How to score one of these precious loaves? Enter below! All you need to do is sign up for our newsletter.
Riding the Q train last week, I spotted an ad for “Ram Goat Flavored Soup Mix – with artificial goat flavor” and I immediately shuddered in disgust and disbelief. Goat flavored soup – ick! And not only is it goat flavored, but artificial goat flavor – I mean, what does that even mean???
And then I paused and thought I was being terribly short sighted. I’ve never had goat soup – but I have and annually consume kishke, tongue, sweetbreads, gefilte fish and cholent all of which probably would make others shudder in disgust and disbelief as well. And not only have I eaten all these items above, but I actually really enjoy them!
And then just yesterday, a colleague who was born in Russia brought me Shuba, also known as “herring under a fur coat.” Shuba is a cold layered salad made up of herring, chopped egg, grated potato and beets – and it was delicious! It was creamy, slightly sweet and very light. I brought it home to my husband, who took a bite hesitantly and promptly decided it was not for him. But I enjoyed it a second time – I guess one lady’s goat soup is another man’s shuba. Feeling adventurous? You can make your own shuba with this recipe.
Who knows – perhaps I would love goat ram flavored soup, artificial flavors or not – but for now I’ll probably stick with the tongue and gefilte fish.
My mom used to say that anyone who needs to tell you how wealthy or smart they are, probably isn’t. And that’s the best way I can describe Jezebel, the latest trendy Kosher restaurant to hit the NYC city scene. It is very trendy, and they’ll be happy to tell you so, but food and service seems to suffer at the hands of Soho hipness.
Grub Street categorizes Jezebel as part of the “Jewish-food trend,” but I would separate Jezebel very distinctly from the Jewish-food trending of Gefilteria, Kutschers Tribeca, Mile End Deli and Jack’s Wife Frida, where updated Jewish food takes center stage. Jezebel aims to be cooler-than-thou and kosher but its menu and décor doesn’t feature anything overtly Jewish (unless you count the superimposed faces of Barbara Streisand and Jon Stewart) which I assume is intentional. Kutschers, Gefilteria and others all celebrate traditional foods such as schmaltz (rendered chicken fat), sustainable gefilte fish, smoked meats and fish and the beloved matzo ball soup all while giving the foods a modern twist.
Ha’artez recently heralded that Gefilteria is “bringing sexy back” with their updated takes on the traditional Jewish dish and even Bartenura Moscato wine is garnering unexpected attention from rappers such as Drake and DJ Khaled as The Jew and the Carrot reported earlier this week.
You won’t find a Moscato “Bartini” on Jezebel’s drink menu, but you do have your choice of $18 cocktails and $20 appetizers. I am loving the Jewish food trend, but must admit, I may never be cool enough for overpriced Kosher food downtown. So pass me some Moscato.
Grub Street is calling it a “Jewish Food Revival,” while I happily named it one of the top Jewish food trends of 2011. Bottom line: Jewish food is “in,” and of course I’m schepping nachas for the traditional foods of my people which are being reclaimed and reinvented to the delights of foodies in New York and beyond.
Earlier this year I was thrilled to visit Kutschers Tribeca to sample their updated Castkills fare at the Tribeca restaurant. I was pretty excited by almost everything I tasted but I was totally blown away by the simple genius of the rainbow cookie ice cream sundae I devoured for dessert.
This past week, New York Magazine highlighted another new, Jewish-inspired eatery, Jack’s Wife Freda, whose menu features updated classics such as Matzo Ball Soup, Green Shakshuka and Freda’s Fried Fish Balls.
And this weekend, a new eatery is launching – Gefilteria! Besides loving the name itself, the “pushcart start-up” will specialize in “sustainable Jewish foods like gefilte fish made with pike, whitefish, and salmon; kvass, a fermented drink; borscht; horseradish; sauerkraut; black-and-white cookies; and matzo.”
I can’t begin to predict what’s in-store for updated Jewish fare, but I am excited to see what my fellow food enthusiasts dream up next. Any great Jewish food cropping up near you? Let us know!