Tag Archives: deli

The Future of Jewish Food

Last year in Berkeley, Rae and I attended the Deli Summit to discuss the direction of Jewish food and deli culture, and since then we’ve been working on a way to continue the conversation. On October 12th we’ll be hosting a Shabbat dinner for the NYC Wine and Food Festival and we’ve invited friends from around the country to join us in preparing an epic nine-course meal. It only seems fitting since the Shabbat table and my Nana Lee’s kitchen are my very first memories of food and cooking—Me, sitting on the counter, her, presiding over the stove like any great chef. That sense of time, place, and ritual gave meaning to my family’s week as the Shabbat table has for so many Jews, both secular and religious. It is a place to ask questions, to air grievances, to express gratitude, and sometimes, to simply close the week at peace with a warm bowl of chicken soup. I hope this Friday’s opportunity to gather around our Shabbat table will bring to light the potential for Jewish cooking as food that we eat during special occasions and everyday at home. Similarly, we wish to inspire those attending to question the core of Jewish foodways and to strengthen their commitment to its survival.

The next day, on Saturday October 13th, along with Tablet Magazine and ABC Home we’re presenting the Future of Jewish Food, a tasting and talk with the country’s foremost practitioners, thinkers and critics. From 5:30 – 9 PM at the ABC Home Mezzanine we’ll bring together Gail Simmons, Mitchell Davis, Jordana Rothman and Josh Ozersky for a panel moderated by Joan Nathan about Jewish food in the home and then we’ll have a second panel with the deli men from Wise Sons (SF), Kenny & Zuke’s (PDX), Saul’s (Berkeley), and Mile End moderated by David Sax. Unlike the night before where the food will do the talking, this discussion is an amazing gathering of some of the finest practitioners of Jewish cooking — people who have committed themselves to examining and celebrating our rich culinary history while simultaneously innovating and moving forward the conversation about its future. With a variety of opinions and perspectives, I’m expecting a very lively conversation.

After all the eating and talking there will be more eating with a tasting of house made pastrami and smoked meat from each of the delis plus a book signing with all of the panelists.

To read more and purchase tickets for the Shabbat dinner, please click here, and to read more and purchase tickets for Saturday’s discussion, please visit futureofjewishfood.com.

Recipe: Twice-Baked Challah Continue reading

Posted on October 11, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mile End: From Deli to Cookbook

We just wrote a cookbook filled with recipes, stories and ideas from our restaurants.

When we opened Mile End Delicatessen in January of 2010, we had little sense of how our style of Jewish comfort food from scratch would resonate. The decision to open a 430 square foot deli on a side street in Brooklyn was a gamble for a couple of twentysomethings with no industry experience. With all of the other operational elements outside of our comfort zone, the food was the intensely personal and familiar constant.

If we didn’t foresee how deep the love of liver ran prior to opening, we soon found out. The warm memories and harsh critiques were aplenty from our Jewish and non-Jewish customers alike. We didn’t put chicken soup on the menu for the first few months for fear of treading on Bubbie’s sacred tablespace.

With nearly 3 years of slinging smoked meat sandwiches behind, us we recognized that we had hundreds of recipes and countless more stories about where they come from, how we use them and why we love them. The hope is that we summarized generations of tradition and years of kitchen experience into a handy and timeless guide to cooking Jewish comfort food. Obviously that’s a tall order, and only time will tell if the recipes and techniques are adopted and utilized by our peers and progenitors.

The process of putting together a cookbook is a trying one. Of course conceiving of a format that’s friendly to casual and advanced cooks alike, while scaling down recipes usually made by the boat load, is challenging, but even more so was striking the balance between reverence for history and tradition, personal anecdote and modern relevance.

In all truth, it took us a couple strikes to finally hit the look, feel and focus that we were going for. In fact, much fell into place once we agreed that it should be called ‘The Mile End Cookbook‘. For months we attempted to come up with an alternative name that would be descriptive to browsers unfamiliar with our brand, one that wasn’t as regional or restaurant specific. We loved the humor in ‘A Nice Jewish Cookbook’ and felt like ‘Schmaltz’ really represented our approach to cooking, but after literally hundreds of attempts on the title and cover design we finally concluded that we should roll with our namesake.

Posted on October 10, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy