Fleishigs Magazine Issue 044 - January 2023 by Fleishigs Magazine

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

T H E

R E STAU R A N T

I SSU E

A N, YOU P

More perks, more service, more upgrades, more everything. Travel the world without the hassle of planning, schlepping, and continuously double-checking. 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. Luxury Partnerships Include:

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

ND P LE S A

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A tasty tale

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

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

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CULINARY SCHOOL

HOW TO EXECUTE A TASTING MENU AT HOME

117

RESTAURANT GUIDE

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

ESSENTIALS How to plate an elevated dish with simple ingredients

BUTCHER’S CUT Beef tallow

SEASONAL The best restaurant dishes we ate all year

L’CHAIM Restaurant wines

TREND Top 10 restaurant trends

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

162

23.12.22 11:54

170 LAST BITE A new way to make a classic dessert

SOMETHING SWEET

CHURRO DESSERTS

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^ Chicken Marsala

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EDITOR'S LETTER

I CAN'T EVEN COUNT how many restaurants I've been to this year. Yes, it’s in fact part of my job — whether it’s covering restaurants for our monthly restaurant chronicles column; keeping up with trends; hosting parties and brand launches, like the one for Thomas Ashbourne ready-to-sip cocktails at Wall Street Grill this past summer; or celebrating new restaurant openings, like Lamppost Bistro in Pine Beach, NJ. Whether for business or pleasure, restaurants are where so many happy occasions are celebrated all year long. In July, we found ourselves at T-Fusion in Flatbush to celebrate the Sheva Brachot of Shlomo’s sister and her new husband. In late August, before my son jetted off to Israel for the year, we memorialized the occasion with a meal of his favorite Chinese food at Cho-Sen Island in Lawrence, NY. In October, a group of my friends from childhood wanted to get together for a small reunion, so we chose Abaita in Midtown Manhattan. After Sukkot, my siblings and I gathered at Noi Due Café’s new location to celebrate my mother’s birthday. In December, we celebrated our anniversary with dinner at Mike's Bistro, which was so nostalgic since we enjoyed a tasting menu at their old 72nd Street location when we were first married. This is only a

THE RESTAURANT ISSUE

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

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

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

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

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

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

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

MENDY HERZ was born and raised in Crown Heights, making (gourmet) sandwiches and braiding challah since he was a child. With some restaurant experience under his belt, Mendy became the manager of Gourmet Glatt supermarket in Cedarhurst and currently manages Kol Save supermarket in Lawrence, NY, where he has access to one of the largest kosher pantries in town! Mendy can be found dabbling in the kitchen, both at home and at work, making pizza on the back of his truck, making homemade sausage or cooking in his office sous vide.

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

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

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

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

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine. With over a decade of experience in food publishing (first with Bitayavon Magazine and then Joy of Kosher Magazine) under her belt, Shifra and her husband Shlomo went on to establish the world’s premier kosher food and lifestyle magazine. Shifra is passionate about literature, psychology and child development. In her spare time you will find her perusing the aisles of food markets and book stores, far and wide.

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

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

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Heart.Works

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

O W I TA L Y

ANINI

TA S T

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

ESSENTIALS

PRECISION: If plating intricate ingredients like individual leaves, greens or seeds, plating tongs are a great option to achieve precision. If you think they are too small, think again! Small is what you’re going for. Portions should satisfy but not overwhelm. These plating tongs from Sur La Table are the perfect tool for precise plating.

RAISE the

BAR

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

Tools and Techniques to Cook Like a Restaurant Chef

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

BY: ADINA SILBERMAN

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

FINISHING TOUCH: If you don’t have a Microplane yet, add this to the top of your list! It’s the best tool to finely grate garlic and ginger, but is also a perfect way to add some spunk to your dish, whether with citrus zest or chocolate.

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

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

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ESSENTIALS

MIS EN PLACE:

TEXTURE:

Keeping organized and having items pre-sliced and ready to go is another chef-level skill for success in the kitchen. The Prepdeck Recipe Prep & Storage Station (original size) went viral after appearing on Shark Tank. The product subsequently won 2021 Innovator of the Year by Amazon. The newest version is more compact in size, provides a portable prep station (perfect for indoors and outdoor) and fits in the fridge. It includes a tablet/phone stand to help optimize your food prep tasks, a redesigned cutting board and 8 food-safe containers that fit inside. Plus, the containers have measurement markings for convenience.

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

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

PERFECT TIMING:

HEADER

FINISHING SALT:

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

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

It’s no secret that restaurant food tastes good largely in part because it is well-salted. The best part of finishing salt is that it not only adds flavor, but is another way to sneak in some crunch. Keep salt handy in a crock and sprinkle a little on just about anything right before serving.

JANUARY 2023

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ESSENTIALS

Simple Ingredients: Elevated Results

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ESSENTIALS

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

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

This bright, bold dish is an easy way to make a restaurant quality meal at home, both in terms of flavors and beautiful plating. The best part is that it uses easy-to-find ingredients that don’t break the bank. Feel free to use this dish (and its simple plating techniques) as a guide, substituting as you wish with other proteins, purées and crunchy toppings. 1½ 2 2 ½ ½ ½ ½ ½ ¼ ¼ ⅛

marinated and seared

to perfection, a lightly

spiced carrot purée

for a creamy contrast,

crispy chickpeas for crunch and creamy herbaceous tahini to bring it all together. Use this as a template to create marvelous dishes at home — even using leftovers.

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

1. Heat a grill pan over medium-high heat. Toss chicken with olive oil, lemon juice, maple syrup and spices. Grill for 8 minutes per side. 2. Spread purée on a platter and top with chicken, pickled onions and pita chips. Drizzle with tahini and sprinkle with chickpea crumble. Garnish with fresh parsley. NOTES: • With the exception of grilling the chicken, everything in this dish can be made in advance for effortless cooking. • You can easily use store bought versions of tahini, pita chips and pickled red onions for quicker prep.

Carrot Ginger Purée Yield: 2½ cups

Add 2 cups chopped carrots, 1 cup water and ¼ teaspoon minced fresh ginger to a small pot over high heat. Bring to a boil and cook until carrots are tender. Drain, reserving the liquid. Transfer carrots to a high-powered blender with 2 tablespoons extra-virgin olive oil; blend until smooth. Add reserved liquid, as needed, to reach desired consistency. Season with kosher salt and freshly ground black pepper, to taste.

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

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

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

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

JANUARY 2023

Fleishigs

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

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

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

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

INFO@MISCEOLIQUEURS.COM @ MISCEOLIQUEURS MISCEO LIQUEURS

Please Misceo responsibly.

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

by joining the BYOM revolution? After all, what better way of showing your favorite restaurant you have taste than by bringing it with you? To make sure your next amazing dining experience has the cocktails to match, make it Misceo.

Available At

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

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

HILTON RESORT & SPA HENDERSON, NEVADA

FOOD•EVENT•DESIGN

Culinary Experience

ITZIK DADIA

BY JEREMY GOLDFEDER

TUESDAY, APRIL 4 – SUNDAY, APRIL 16

SHIDDUCH NETWORKING RABBI CHAIM ARYEH ZEV RABBI MORDECHAI

GINZBERG

BECHER

323-275-1949

RABBI YISROEL

MAJESKI

RABBI AVRAHAM

STUHLBERGER

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

CHARLENE

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

BUTCHER'S CUT

IT'S TALLOW TIME BY: B -S H

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TALLOW THERE.

BUTCHER'S CUT

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

FAT TO THE FIRE:

HOW TO MAKE TALLOW

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

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

BUTCHER'S CUT

FLAKE OUT.

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BUTCHER'S CUT

Beef Empanadas Yield: 24

Animal fat has long been used in homemade pie dough. While butter is most common and valued for the flakiness and rich flavor, many traditional recipes call for lard (pig fat), which is much cheaper than butter and gives a unique flakiness and richness to pie dough. Beef fat does the same, giving the dough a unique flakiness and texture. As a natural ingredient, it’s far superior to margarine. For the most accurate results for the dough, B-sh recommends weighing the ingredients. FOR THE DOUGH: 610 grams all-purpose flour 1 tablespoon baking powder 1 tablespoon kosher salt 160 grams beef tallow 450 grams hot water FOR THE FILLING: 1 tablespoon beef tallow 2 pounds ground beef 1 tablespoon cumin 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 large onion, diced 2 plum tomatoes, diced 3 cloves garlic, minced 1 chili, minced 4 hard-boiled eggs, rough chopped 1 (19-ounce) can pitted green olives, drained and chopped Oil, for frying 1. For the dough, mix flour, baking powder and salt. Form a well in the bowl and add beef tallow. Pour hot water over and mix until a sticky dough forms. Cover and set aside for 1 hour. 2. For the filling, heat beef tallow in a large skillet over medium-high heat. Add ground beef, cumin, salt and pepper; brown meat, breaking it up with a wooden spoon. Transfer meat to a bowl with a slotted spoon. 3. Add onions to the skillet; sauté until translucent, 5-7 minutes. Add tomatoes, garlic and chili; sauté for another 3 minutes. Transfer to the bowl with the ground beef, then add eggs and olives; mix well. 4. Separate golf ball-sized pieces of dough and roll into thin circles. Place about 2 tablespoons of meat mixture in the center of each round. Fold dough over filling and crimp edges with a fork. Refrigerate the formed empanadas on a baking sheet for 30 minutes. 5. Heat a few inches of oil in a large pot or Dutch oven to 350°F. Alternatively, use a deep fryer. Fry for 5-6 minutes, until golden brown.

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BUTCHER'S CUT

Beef Fat Cholent Serves: 12+

2 ½ 3 1 1 2 1½ 2 2 1

By: Mendy Herz

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

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

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Mehadrin

I T I T S A MENU CULINARY SCHOOL

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I I T NGC

CULINARY SCHOOL

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

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

Dining at the chef’s counter at Bonito, Chef Joshua Kessler’s new restaurant Dining at the chef’s counter at Bonito, Chef Joshua Kessler’sinnew in NYC, was a—culinary NYC,restaurant was a culinary heaven a food heaven — a food enthusiast’s version of a Broadway show, so toenthusiast’s speak. Having a front-row seat to version of a Broadwayview show, the cooking and expediting process of a well-run open kitchen so concept is magical. enjoying to speak. Having After a front-row seat to Bonito’s crispy, spicy glazed wings and fried artichokes, I thanked for the delicious meal. We viewthe thechef cooking and expediting process got to talking and he mentioned that he offers tasting menus to interested customers. of a well-run open kitchen concept is magical. After enjoying Bonito’s crispy, This piqued my interest, as I have done a few tasting menus in the past and was curious what the glazed wings and fried artichokes, experience would be like at Bonito. (It’s also important to note spicy that the chef didn’t know who I was and I thanked the chef fora the delicious his interaction with me was solely based on the fact that I was a customer enjoying quiet dinner.)meal. We got to talking and he mentioned that offers tasting menusone to interested Even though a handful of restaurants do offer tasting menus,heI hadn’t experienced in a while, customers. as it’s not something that’s commonly advertised in kosher restaurants. A tasting menu (otherwise

e E R

known as menu dégustation in French) is a collection of several dishes in small portions served by a restaurant as a single meal. In most cases, everyone involved inThis the piqued tasting my getsinterest, the same Some asfood. I have done restaurants and chefs specialize in tasting menus, while in other cases, it’s a special or an option onwas a few tasting menus in the past and the menu. Over the years, I have done tastings at the former Brooklyn, NY restaurant Pardes; ETC curious what the experience would be like Steakhouse in Teaneck, NJ; Tierra Sur in Oxnard, CA; and at Bonito. (It’s also important to note that the chef didn’t know who I was and his interaction with me was solely based on the fact that I was a customer enjoying a quiet dinner.) Even though a handful of restaurants do offer tasting menus, I hadn’t experienced one in a while, as it’s not something that’s commonly advertised in kosher restaurants. A tasting menu (otherwise known as menu dégustation in French) is a collection of several dishes in small portions served by a restaurant as a single meal. In most cases, everyone involved in the tasting gets the same food. Some restaurants and chefs specialize in tasting menus, while in other cases, it’s a special or an option on the menu. Over the years, I have done tastings at the former Brooklyn, NY restaurant Pardes; ETC Steakhouse in Teaneck, NJ; Tierra Sur in Oxnard, CA; and Mike’s Bistro in NYC. While all delicious, I found value in some more than others.

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PROS:

WHAT WE LOVE ABOUT TASTING MENUS:

1 2 34

A tasting menu offers a more personal experience with the chef, who will often come out to present each course, share the thought process behind the dish and describe the ingredients and techniques used. You can use this opportunity to ask questions and hear more about the chef’s cooking philosophy. A tasting menu is more than just a meal; it’s almost like a dinner and a show. A tasting menu allows you to try things you normally wouldn’t order. In most cases (allergies aside), you leave the menu up to the chef, so you don’t even know what may be coming next. At the multi-course Bonito tasting, for example, I ended up trying a grilled romaine salad (see more on page 47) that I would have never normally ordered. I also don’t regularly order lamb chops, but it was the best bite I tasted all night! Small bites of a variety of dishes make for an incredible culinary adventure. Sometimes tasting menus will include off-menu items, which to me is a sign of a truly well-done tasting menu. It’s a fun way for the chef to try something new or offer you something that is generally too complex to put on a dinner menu.

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

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

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CULINARY SCHOOL

CONS:

12 3

WHEN TASTING MENUS MAY NOT WORK:

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

It can be expensive. Most restaurants don’t really cook off the menu, something the kosher tasting menu atmosphere is lacking. If the tasting menu exclusively includes menu items, for the same price (or sometimes less), you can create your own tasting menu by ordering straight from the menu. On a busy night, the chef may not have the time to talk you through the dishes and give you that personal experience. If that is what you are seeking, call in advance and make sure the chef will be available.

chocolate banana cream puffs at Bonito

ETC STEAKHOUSE: TEANECK, NJ

ETNIKAHN: PARIS, FRANCE

BONITO: NYC Fleishigs

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Etnikahn

TASTING MENU Sea Bass Tartare Citrus Salad Avocado Cream

Crispy Egg Jerusalem Artichoke and Truffle Cream

Foie Gras Terrine Roasted Fig and Berry Sauce

Tournedos Rossini Mashed Ratte Potato Sauce Albufera

Assortment of Desserts

Chef Avner Guzman’s

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

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Sea Bass Tartare Serves: 2-4

1 1 1 3 1 2 ½

By: Chef Avner Guzman

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

1. Mix sea bass, ½ the avocado, cubed, and kiwi. Add olive oil, salt, black pepper and pink peppercorns. 2. Slice the remaining half of the avocado and add to the bottom of a plate; top with the tartare. Garnish with thinly sliced radishes, cilantro and sesame seeds.

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

This is a classic French sauce, almost like a mild pico de gallo. It is a wonderful condiment for fish and anything grilled. Mix 1 diced red onion, 1 diced tomato, 6 tablespoons olive oil, the juice of 1 lemon, 1 tablespoon chopped fresh parsley or basil. Season with kosher salt and freshly ground black pepper, to taste.

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

WHEN DID YOU START DOING TASTING MENUS?

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

Despite the intense amount of work, a tasting menu feeds my creativity. Mostly, it’s wonderful to be able to do something I enjoy that helps community organizations. I am hyper selective as to how many tastings I do in a given year. There has to be an aspect of enjoyment for me and, at the same time, I want to feel like I’m doing something good. When you can give back and make some money at the same time, there’s no greater feeling. When creating a tasting menu, you have carte blanche — complete freedom — to make the food you want to make. When I have artistic freedom and do a dinner that represents me, it truly translates onto the plate. More often than not, my clients are always impressed beyond the food and comment on my approach to flavors, the balance and the overall aesthetic. When diners realize those little things, it’s a total win.

ARE THERE ANY CHALLENGES IN CREATING TASTING MENUS?

During the creative process of planning a tasting menu, I used to always worry about inadvertently copying someone and doing something someone has done previously. The “who did it first” thought process can stifle your creativity.

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

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

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SALMON APPLE NAPOLEON

TURBOT WITH CURRY

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

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

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

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SUNFLOWER RISOTTO

all has to be unique, but that isn't necessarily the case. My approach is to think of familiar ingredients and use interesting techniques to bring something new to the table. I also like to introduce new flavors to the diners. There is a classic dish in non-kosher restaurants — uni (sea urchin), which is described as being fishy with a buttery texture, on sourdough. To recreate those flavors and experience for the kosher consumer, I grill a piece of sourdough, then top with sliced tuna toro (the highly prized fatty part of tuna belly) and finish with grated cured egg yolk. The slight crisp of the bread, the explosion of salt and the creamy texture of the toro all explode in your mouth. When I serve it to a diner who reacts in awe, I realize that is the point of a tasting menu — how awesome these ingredients can be. The ego boost to know that I’ve executed something special does wonders too!

CHEF ISAAC'S BOOK LIST: 1.

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

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BREAD WITH ONION "BUTTER"

DUCK WITH STRAWBERRY AND FENNEL

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

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

PINEAPPLE WITH COCONUT EMULSION

“bread course” minimal with one slice of good bread and a high-quality spread. For the first dish, I like to start with something that wakes up the palate. Going forward, I try to focus on connecting elements from one dish to the next. Another thing I keep in mind is taking a culinary journey. Some tasting menus start light and progress in terms of intensity of flavors with a small palate cleanser towards the end. I like to do a “W-style” tasting, where you start with an intense burst of flavor, then go down to something lighter, then go back up to something explosive. Another factor with flow is the connection between courses. I use elements from the previous dish and bring it into the next dish.

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

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

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Duck with Strawberry and Fennel Serves: 4

Balsamic reduction is not an ingredient that has always been readily available on the kosher market. Tuscanini makes a very high-quality one that is in most supermarkets nowadays. 4 2 1 2

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

1. Season duck breasts with salt and pepper, then place in a sous vide bag with thyme. Cook for 1½ hours. 2. Sear duck, skin-side down, in a cold pan over medium-high heat for 5 minutes, until skin is crisp. Flip and cook for 2 minutes on the other side. Remove from the pan, reserving the duck fat. Slice duck breasts in half lengthwise; set aside. 3. In the same pan with the duck fat, sear fennel, cut-side down, for 2-3 minutes, until golden brown. 4. Spread ¼ cup strawberry marinara on one side of the plate. Top with sliced duck and sous vide fennel. 5. Drizzle plate with balsamic reduction and cilantro oil. Top with pickled fennel, fermented strawberry confit and fennel fronds.

Sous Vide Fennel Prepare a sous vide set to 190°F. Drizzle 1 halved fennel bulb with ½ teaspoon olive oil and season with 1 teaspoon kosher salt. Vacuum seal in a sous vide bag and cook at 190°F for 1 hour.

Strawberry Marinara Yields: 6 cups

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

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

Fennel Oil

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

Salmon Apple Napoleon Serves: 8

2-3 100 100

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

Pickled Fennel

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

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

Fermented Strawberry Confit

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

Fermented Strawberries

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

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

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

3. Place a piece of compressed apple on the plate. Top with a layer of avocado mousse, then a layer of the cured salmon mixture. Repeat to form another layer, finishing with a piece of compressed apple. 4. Garnish with watercress and a drizzle of cilantro oil.

Pickled Apples and Shallots Add 240 grams white wine vinegar, 100 grams water, 45 grams sugar, a pinch of kosher salt and 1 bay leaf to a saucepan over high heat. Bring to a boil and cook until sugar and salt are dissolved. Let cool completely, then pour over 100 grams finely diced Granny Smith apples and 100 grams finely diced shallots. Seal in a bag with a chamber vacuum sealer. Alternatively, pour hot liquid over the apples and shallots.

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Compressed Apples

Cauliflower Miso Purée

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

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

Avocado Mousse Blend 150 grams avocado, 30 grams avocado oil and 22 grams lime juice. Season with kosher salt, to taste.

Cilantro Oil NOTES: • Don’t be alarmed if the blender starts steaming, that’s normal when making a recipe like this. • Cilantro oil can be frozen and defrosted as needed. In fact, freezing it helps retain its vibrancy. Blend 40 grams fresh cilantro leaves and 180 grams canola oil in a high-powered blender for 4 minutes. Strain through a towel or cheesecloth.

Turbot with Curry Serves: 6

Curry and cauliflower go hand-in-hand. Use your favorite roasted cauliflower recipe here or find one in the Fleishigs app.

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

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

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

Poached Sea Bass or Turbot

1. Heat coconut milk, kaffir lime leaves, brown sugar, ginger, lime zest and pink peppercorns to a pot over high heat. Bring liquid to a boil, then lower heat and simmer, uncovered, for 5 minutes, until sugar dissolves. Let cool, then strain mixture, reserving the liquid and discarding the solids. Add liquid back into the pot and bring to a summer. 2. Add pineapple and the juice of ½ lime. Cook for 20 minutes, until tender. Alternatively, cook in a sous vide at 185°F 1 hour. Remove pineapple and let cool. 3. Blend liquid with xanthan gum in a blender or using a hand blender, until thickened slightly. (For best results, do this step right before serving.) 4. Preheat oven to 225°F. Roast pineapple on a parchment-lined baking sheet for 1 hour. 5. Slice pineapple and serve with blended coconut emulsion. Garnish with the remaining ½ lime wedges, cilantro and chilis.

Onion “Butter” Yields: 3 cups

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

Pineapple with Coconut Emulsion Serves: 6-8

2 2 75 30 1 1 ½

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

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

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

1. Heat oil in a pot or Dutch oven over medium-high heat. Add onions and season with salt. Sauté until golden brown, about 10 minutes. Lower heat and cook, stirring occasionally, for at least 1 hour, until onions are soft and caramelized. 2. Add 1 cup caramelized onions (reserve the rest for another use) to a food processor or blender with thyme leaves, duck fat and crispy onions. Season with salt and pepper, to taste. Garnish with chives and more crispy onions.

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

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

BY: SHIFRA KLEIN PHOTOGRAPHY BY: SCHNEUR MENAKER

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TEL AVIV FISH GRILL'S

FISH FEAST

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

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Quinoa Purple Cabbage Salad

Striped Bass Serves: 4

4 2 2 2 2 ½ ¼ ½

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

Serves:8

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

1. Turn oven to broil. Arrange bass, skin-side down, on a parchment-lined baking sheet. 2. Mix oils, lemon juice, za’atar, salt and pepper. Brush half over the fish, reserving the rest. 3. Broil for 4-5 minutes, until fish is just cooked through. Brush with some more of the oil mixture. Top with olives, feta and herbs. Serve alongside salads.

NOTE:

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

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JANUARY 2023

Herbed Chickpea Salad Serves: 6

Mix ½ cup chopped fresh cilantro, ½ cup chopped fresh parsley, 1 thinly sliced red onion, 2 crushed garlic cloves, ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Pour over 1 (15-ounce) can of drained, rinsed chickpeas; toss to coat.

Kohlrabi Slaw Serves: 4-6

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

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BONITO'S

GRILLED CAESAR SALAD

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onito is the newest restaurant from Chef Josh Kessler of Barnea Bistro fame. Barnea has gained quite a reputation in the NYC kosher fine dining scene. From the incredible service and ambiance to the array of amazing cocktails and consistent food, it is a fan favorite. Chef Josh took the style of food he serves at Barnea and created a more casual cousin in Bonito. Basic plates go for $30 and nothing tops $100. At Bonito, you can enjoy similar dishes as Barnea, such as the Brussels sprouts, fried artichokes and gnocchi, with more casual fare like chicken wings and French fries. The grilled lettuce Caesar was one of our favorite dishes — the charred lettuce was still firm and the tangy dressing combined with the crunchy crumbs, savory bites of beef bacon and pickled onions was a real delight.

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Grilled Caesar Salad Serves: 4-6

3 3

1 ½ 1 1

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

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

Roasted Garlic Caesar Dressing Yield: 1 cup

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

MIKE'S BISTRO EGGPLANT BOLOGNESE

4. Drizzle dressing over romaine. Top with breadcrumbs, pickled onions and beef fry.

UP CHANGE IT

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

The makeup of a restaurant quality dish often is simple ingredients coming together in an elevated way. Here’s how the dish is layered: 1. A layer of Mike’s signature bolognese.

2. Add beef fry to a cold skillet over medium heat; cook until crisp, flipping after 2 minutes. Transfer to a paper towel-lined plate. Once cool, chop into bitesize pieces. 3. Heat remaining 1 tablespoon olive oil in the pan with the rendered beef fry fat over medium heat. Add breadcrumbs and toast, stirring until golden brown, about 3-4 minutes.

NOTE:

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

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

2. A braised eggplant round that is then coated in breadcrumbs and fried until crispy. 3. A layer of non-dairy almond ricotta. 4. A supersized meatball topped with more bolognese and toasted bread crumbs. Recipes for nondairy almond ricotta (issue #13), meat sauce (issues #16 and #32) and toasted breadcrumbs can be found on the Fleishigs app (issues #31, #32

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THAI BASIL: Unlike it’s sweeter, more classic counterpart, Thai basil has a stronger flavor that is heavier on the anise notes. It’s also been used for centuries in traditional Chinese medicine for its medicinal qualities and high levels of antioxidants. Find it at Asian markets.

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Red Curry Serves: 6

2 2 2 1 2 2 2 2 2-3 2 1 1-2 ¼

BODHI THAI'S RED CURRY

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

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

1. Heat oil in a pot or Dutch oven over medium heat. Add shallots and sauté for 2 minutes. Add ginger and garlic and sauté for another 2 minutes. 2. Add curry paste, soy sauce and miso; stir to coat. Add coconut milk and stir until smooth. 3. Add pumpkin and cook for 10 minutes, until just tender. 4. Add vegetable broth, green beans (if desired), tofu, Thai basil and lime juice; bring to a boil. Lower heat and simmer, covered, for 10-15 minutes. 5. Season with salt and pepper, to taste. Serve with more Thai basil and lime wedges.

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COLBEH'S

SWEET CHILI HEARTS OF PALM

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

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Crispy Hearts of Palm Serves: 6

Canola oil, for frying 2

4 4 ½ 2

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

1. Heat 3 inches of oil in a large pot or Dutch oven to 375°F. Alternatively, use a deep fryer. 2. Prepare a dredging station by adding flour to one bowl, breadcrumbs to a second bowl and eggs whisked with milk to a third bowl. 3. Working in batches, toss hearts of palm in flour, shaking off the excess. Dredge in egg mixture, then breadcrumbs. 4. Fry, turning occasionally, until golden brown and crisp, 2-3 minutes. Transfer to a paper towel-lined plate to drain and season immediately with salt. 5. Heat sweet chili sauce in a skillet over medium-high heat. Toss crispy hearts of palm in sauce and cook for 1 minute until coated and warmed through. Serve immediately.

MARANI'S

RUSSIAN-STYLE POTATOES

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

Russian-Style Potatoes Serves: 4

6 2

1 1 ¼ 12 2 3

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

1. Heat 5 tablespoons oil in a large nonstick skillet over low heat. Add potatoes and cook, covered, until mostly softened, stirring occasionally, about 5 minutes. 2. Add onions and season with ½ teaspoon salt and pepper. Increase heat to medium and cook, covered, until potatoes are golden and cooked through, stirring occasionally, about 15 minutes. 3. Meanwhile, heat remaining 2 tablespoons oil in another skillet over medium heat. Add mushrooms and remaining ½ teaspoon salt; sauté until browned, stirring occasionally, about 8 minutes. Remove from heat and stir in garlic. 4. Arrange potatoes on a platter. Top with mushroom mixture and dollops of sour cream. Garnish with fresh dill. JANUARY 2023

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WOLF & LAMB'S SUPER-SIZED ONION RINGS

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

Super-Sized Onion Rings Serves: 6-8

1 1¼ 1 1 ½ ½ 1 1½ 2

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

1. Heat oil in a Dutch oven or large pot to 365°F. Alternatively, use a deep fryer. Place a wire rack over a sheet of aluminum foil; set aside. 2. Prepare a dredging station by mixing flour, baking powder and salt in one shallow bowl and whisking beer, milk and egg in a second bowl. Add breadcrumbs to a third shallow bowl. 3. Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and, using a fork, turn until fully coated. Shake off excess egg back into the bowl. Transfer to the breadcrumbs, turning several times to coat until fully coated. Lifting with the fork, tap any excess breadcrumbs back into the bowl and transfer to the wire rack while you prepare the remaining onion rings. 4. Working in batches of 3-4 onion rings, fry in the preheated oil until golden brown, 2-3 minutes. Drain on paper towels while you fry the remaining onion rings. 5. Immediately sprinkle with seasoned salt before serving. NOTE: The onion rings are amazing as is or dipped into your favorite condiment.

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TABERNACLE'S CHOCOLATE FONDUE

hocolate fondue is a classic dish that, in our opinion, should never be considered “out of style.” Everything tastes good dipped in good-quality warm chocolate sauce. Many may have fond memories of the fondue dessert at Jeff Nathan’s kosher Broadway steakhouse Abigael’s (which sadly closed during the pandemic), but we renewed our love for this classic dessert at the Midtown Manhattan fine dining kosher restaurant, Tabernacle. Beyond the rich chocolate sauce, what was most impressive was all of the homemade components included, such as marshmallows and cookies, making this luxury dessert worth the price tag.

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Chocolate Fondue FOR THE CHOCOLATE FONDUE: 1 (8-ounce) container non-dairy creamer, such as Rich’s ¼ cup soy milk 12 ounces semisweet chocolate, roughly chopped FOR DIPPING: Homemade Vanilla Marshmallows (recipe follows) Chocolate Brownies (recipe follows) Sliced fruit, such as strawberries, bananas, figs and apples Dried fruit, such as apricots and mango 1. Heat cream and soy milk in a saucepan over medium heat until simmering and tiny bubbles start forming at the surface. 2. Remove from heat and pour over chocolate; whisk until smooth and fully incorporated. 3. Serve with a choice of options for dipping.

Homemade Vanilla Marshmallows By: Melinda Strauss

Sure, you can buy marshmallows from the store, but there is nothing like a homemade fluffy one. This recipe is different because there are no egg whites, so they are eggfree (and can be made vegan if you use vegan gelatin — see tip below). While the process of making them is surprisingly easy and quick, having the patience to wait until they’re set is not! 1 2 1 2 ½ ½

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

4. Lightly grease a 9x13-inch baking dish, line with parchment paper and dust all over with ½ cup confectioners’ sugar; set aside. 5. Add gelatin and ½ cup water to the bowl of a stand mixer fitted with a whisk attachment; set aside for the gelatin to bloom. 6. Add sugar, remaining ½ cup water and salt to a pot over medium heat. Attach a 56

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JANUARY 2023

TIPS:

Yield: 1 (9x13-inch) pan

1. My favorite brand of kosher fish gelatin is Modernist Pantry, which you can buy on Amazon. They also have a vegan gelatin. 2. It’s crucial to have a candy thermometer when making marshmallows from scratch.

candy thermometer and stir occasionally until the temperature reaches 240°F. Remove from heat immediately. 7. With the mixer running on low, slowly pour the sugar syrup into the gelatin mixture. Mix until combined, then increase to high speed and beat until thick and fluffy, 10-12 minutes. Add vanilla at the last minute. The mixture should resemble softserve ice cream. 8. Pour mixture into the prepared baking dish, spreading evenly with a lightly greased spatula. Smooth out the top and dust

with ¼ cup confectioners’ sugar. Allow marshmallows to sit at room temperature for 6-12 hours. 9. Once set, turn the pan out onto a work surface dusted with some of the remaining confectioners’ sugar. The marshmallows should come right out. Cut into even squares with a sharp knife dusted with more confectioners’ sugar, then lightly dust each marshmallow on all sides with the remaining confectioners’ sugar. Store in an airtight container at room temperature for up to 1 month. www.fleishigs.com

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Chocolate Brownies Serves: 16

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

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

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

1. Preheat oven to 350°F. Grease an 8x8-inch square pan or line with foil; set aside. 2. Mix sugars and melted butter until fully dissolved. 3. Add eggs, one at a time, mixing in between, then add vanilla and mix until well combined. 4. Sift flour, cocoa powder and salt and add to batter. Mix until incorporated, being careful not to overmix. 5. Spread batter into the prepared pan. Bake for 20-22 minutes, until the center is slightly set. Let cool completely, then cut into 9 large squares or 16 small squares. Sprinkle with Maldon salt, if you'd like.

JANUARY 2023

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SALT STEAKHOUSE'S PULLED LAMB PIZZA

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

Lamb Pizza Serves: 4

1 1 1 1 ½

By: David Mizrahi

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

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

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

4. Transfer to the preheated pizza stone. Bake for 10-15 minutes, until crust is golden and cooked through.

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

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

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CHANGE IT UP

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

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NOTES:

B M A L

Z I P

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

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

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

Yield: 2 heaping cups

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

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Flatbread Dough Yield: 2-3 flatbreads

By: Naomi Elberg

Bread flour has a higher protein content, which produces more gluten as it’s kneaded. This results in a stretchier dough that's less likely to tear as you shape it as well as a chewier bread-like texture. All-purpose flour has a lower protein content and won't be as stretchy or chewy but still works well. I highly recommend 00 pizza flour or King Arthur pizza flour. NOTES: • This flatbread can be made by hand or in a mixer fitted with a dough hook attachment. • One of my favorite tricks is using disposable shower caps over bowls of dough, eliminating the fight with the plastic wrap! They can be purchased in different sizes, depending on the size of the bowl you use. • For a super crunchy pizza, use a pizza stone to bake the flatbread — just preheat it in the oven first. • The dough can be frozen after the first rise. ¾ 1 1 2 1 1

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

1. Mix water, yeast and sugar in a large mixing bowl. Add flour, oil and salt; mix until a thick and shaggy dough forms. Cover and set aside to rest for 3-5 minutes. 2. Knead until dough comes together and becomes smooth and elastic; if too sticky to handle, add more flour, 1 tablespoon at a time; if too dry, add water, 1 teaspoon at a time. Place dough in a greased bowl and cover with plastic wrap or disposable shower cap (see head note). Set aside to rise at room temperature until doubled in size, about 45 minutes. Alternatively, refrigerate after 45 minutes for up to 48 hours, then let dough come to room temperature for 1 hour before shaping. 3. Preheat oven to 450°F. Divide dough into two equal portions. Lightly oil 2 baking sheets or pizza pans. Spread each portion of dough onto its own baking sheet (it doesn’t need to be a perfect shape). 4. To parbake, bake for 15 minutes, until puffed and golden. To bake fully, bake for a total of 20-23 minutes.

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YOU MAY BE CARRYING MORE THAN YOU KNOW. 1 in ~ 12 Ashkenazi Jews is a carrier for Gaucher Disease. Gaucher Disease is an inherited, progressive condition that affects approximately 1 in 850 members of the Ashkenazi community. While carriers have no symptoms, they can unknowingly pass the condition on to their children.

Speak to your doctor today. Learn more at gauchercare.com

JANUARY 2023

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CILANTRO LIME RICE BOWL

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amoosh is the latest restaurant from Tzvi BenYosef, the mastermind behind Chimichurri Charcoal Chicken, the fast casual hot spot in Cedarhurst, NY. Located right next door to Chimichurri, the shawarma and falafel place brings something new to the table with customized bowls. Choose your base (cilantro lime rice, freekeh or lettuce) and an array of toppings. We loved everything about the experience, but couldn’t get enough of the warm and fluffy herby rice that held the entire dish together. Fleishigs editor Elisheva Taitz recommended we ask for the toum (a Mediterranean garlic sauce), which was an incredible addition to the bowl.

OF UT MAMOOSH O

MAMOOSH'S

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Cilantro Lime Rice Serves: 4

1½ 1

3 1 1 1½ ½ ¼

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

1. Add water, rice and 1 tablespoon oil to a medium saucepan. Bring to a boil, then lower heat and simmer, covered, for 20 minutes. 2. Fluff rice with a fork, then add lime zest and mix. Let cool slightly, then cilantro, lime juice, remaining 2 tablespoons olive oil and salt; mix. Season with more salt and pepper, to taste.

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JANUARY 2023

Easy Shawarma Serves: 4-8

Pound out 4 boneless, skinless chicken thighs. Mix ⅓ cup olive oil, a squeeze of lemon juice, 2 tablespoons shawarma seasoning and ½ teaspoon kosher salt; pour over chicken and toss to coat. Let marinate for 30 minutes (or overnight, omitting the lemon juice). Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add chicken and cook undisturbed for 5 minutes, then flip and cook for another 4-5 minutes. Thinly slice before serving.

Toum Yield: 1 cup

Add ½ cup garlic cloves and 1 teaspoon kosher salt to a food processor; process until a paste forms. Add 3 tablespoons lemon juice and process until smooth. With the motor running, slowly add 1½ cups oil; mix until smooth. Add more lemon juice and salt, to taste.

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

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

1 1 2 2 1 1 1 4 2

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

1. Mix together the baking powder, salt, cumin, and turmeric in a small bowl. 2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency. 3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate. 4. Heat a couple of inches of canola oil to 350°F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!). 5. Immediately transfer the falafel with a slotted spoon to a paper towel-lined plate to drain. Serve hot. 6. Make your sandwich by layering 2 falafel balls with salad and sauce in a pita, and

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L'CHAIM

C H A M PAG N E DRAPPIER ROSÉ B R U T N AT U R E N V We often celebrate birthdays, promotions, sheva brachos or proposals in restaurants. The “official” wine for such occasions is bubbly — preferably Champagne — when the budget allows. But even if you don’t have any particular occasion to celebrate, the greatest feature of bubbly is that it pairs with almost everything. The Drappier Rosé Brut Nature is a sharp, very dry pink Champagne. It’s refreshing and will awaken all of your senses and the flavors of any dish will pop.

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HERZOG SPECIAL EDITION CABERNET SAUVIGNON OAKVILLE , 2019 This is the latest addition to Herzog’s Special Edition series. The grapes come from an area of Napa Valley known for its powerful and bold yet elegant wines. It shows deeply extracted notes of ripe black cherries, cassis, cigar box and a long, generous finish. It would pair wonderfully with a medium-rare steak.

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L'CHAIM

LES MARRONNIERS CHABLIS,

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

2020

M E R L O T, 2 0 1 7

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

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

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

JUST ONE GLASS OR THE BOTTLE? BY: GABRIEL GELLER

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

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Offering Shabbos After Pesach Friday April 14thSunday April 16th

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HOT SPOT A range combines an oven and cooktop in one mighty appliance that is the most common and economical choice for the budget conscious. To provide proper ventilation and eliminate lingering odors, partner the range with a range hood. Some kitchen layouts allow for a cooktop to be paired with one or more wall ovens. Wall ovens come in various sizes and combinations of single or double ovens, while a convenient warming drawer, steam, speed or sous vide feature can be added to create a masterful mix.

INNOVATION ABOUNDS Today’s most cutting-edge ranges, cooktops, ovens and smart appliances offer luxury, convenience and culinary adventure to the family chef. From custom cooktops to personalized oven configurations to appliances with smart-tech capabilities and one-of-a-kind additions like hearthstyle pizza ovens, air friers, sous vide and more, AjMadison’s team of kitchen professionals bring in-depth knowledge to their discerning clientele.

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slide out

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

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

SKU: Viking VWH3610MSS

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gas range

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

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hood winked Consider these systems when selecting a hood. UPD R AF T An updraft vent system is a hood or venting microwave that hangs over the cooktop to suck up steam, smoke and odors. They are effective for removing air since they are located directly above the cooktop.

D OWNDRAF T A downdraft is a type of hood that pulls air down. The air is drawn down through ducting and exhausted to the outside. It is typically purchased as a separate appliance that gets installed behind the cooktop. Most downdrafts rise above the stove when you are cooking Induction models offer luxurious, Offers a combination of gas cooking and retract into the counter lightning-fast cooking and electric baking when switched off. Maintains a consistent temperature Gas burner cooktop for precise Designs include chimney and pro-style that is ideal for baking temperature control mounted Inductionrange rangeshoods may qualify for on the wall or an island Electric oven for even heat consistency D UCTING Requires a 240-volt electrical energy saving rebates SKU: SMEG KPF36UAN Ducting runs through the Requires a 208/220-volt electrical connection and gas connection chimney/cabinet and is either connection and is easy to install SKU: Thermador PRD305WHU ducted to the outside or SKU: Bertazzoni PROF304INMXE recirculated back into the kitchen. It is important to keep ductwork as short and straight as possible. If an elbow needs to be used, it should begin as far away from the hood duct exit and never have two elbows back-to-back. Use smooth, metal ductwork that is the same or has a larger diameter as the hood duct exit. Maintain at least the same duct size through the entire run. Do not reduce the duct size as this restricts air flow and range hood performance. Standard BTU Gas High BTU Gas (Under 75,000 BTUs) (75,000 total BTUs and above)

induction range

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chimney

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

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convection oven

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If you have a traditional approach A canopy, professional-style hood is a DUCTING VS. to family cooking and entertaining, choice over pro ranges and combines steam A speed oven combines thermal,popular convection This oven and convection; RECIRCULATION the range hood plays an important rangetops. They have greatsteam capture and microwave functions for added convenience. helps food stayDucting moist and preserves a range hood to function.ItUnder-cabinet range area, meaning they capture the uses direct heating elements along with valuable nutrients. It’sthe a much healthier way outside is generally hoods are microwave a good solution, as well to speedresidual a burner, technology up theheat and odor overto prepare flavorful food. It’s also greatWhen for recommended. as canopy cooking and insert designs, often have wide baffleheating filters toleftovers andexhausting process. Nowith preheatingand required. defrosting frozen food. air to the outside more moderate performance capture grease. They work with blower of the home is impossible SKU: Monogram ZSB9132NSS SKU: Fisher + Paykel OS24NDB1 levels starting at 250 CFM. sizes from 600 to 1600 CFM. or impractical, duct-free or

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COMPARATIVE COOKING: VS . COOKTOPS + OVENS

TO P - N OTCH RANGES FE ATU RE S

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

Which works best?

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

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

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

recirculating hoods bring filtered air back into the kitchen. Recirculating hoods require regular filter changes to maximize performance. Recirculating kits are often sold separately.

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

range of possibilities The pro range vs. the standard range: Making the right choice for each family, kitchen and lifestyle. Whipping up a simple meal, following a beloved family recipe or breaking new ground with one-of-a-kind culinary delights? The right range is the at-home chef’s most important kitchen

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

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

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An included temperature probe allows one to monitor the cooking progress. Two independently operating cavities provide a large total capacity that is enough for a Thanksgiving turkey in one oven and a menu of sides in the other.

Select ranges offer autonomous cleaning modes with self-cleaning-safe oven racks. Full-extension telescopic oven racks make it easy to move heavy dishes in and out of the oven.

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

RANGE TOP CONFIGURATIONS

x x x

x x

standard range: anything but standard Standard ranges offer four, five or six burners. Look for models with an 18,000 BTU power burner and a 5,000 BTU simmer burner for ease of use.

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

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

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

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

Gas broilers are great for perfecting that finishing touch on your casserole or roasted vegetables. A gas broiler delivers quicker and juicier food than a traditional electric broiler.

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

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

A convection oven uses a fan to circulate the air; keeps heat consistent and speeds up cooking. Wide windows let you view the progress of your meal no matter where it’s placed in the oven.

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

xx SMARTx TECH

19,000

19,000 2,300

2,300

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

xx x

25,000

xx xx x xx xx x

22,000

22,000 3,600

3,600 x

23,000

23,000 3,700

3,700 x

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

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

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

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

xx x

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

x x xx

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

Color Options

Sabbath Mode Color Options

Air Fry Mode Sabbath Mode

Electronic Controls Air Fry Mode

WiFi / Electronic Smart Controls

Warming WiFi / Drawer Smart

Convection Warming Speed Oven Drawer

Convection Convection Steam Oven Speed Oven

Fits a Full Size Convection Sheet Pan Steam Oven

Soft Close Oven Fits Doora Full Size Sheet Pan

BASIC FEATURES BASIC FEATURES Gliding Soft Oven OvenClose Racks Door

Infrared / Gliding Gas Broiler Oven Racks

Self Cleaning Infrared / Oven Gas Broiler

True (European) Self Cleaning Convection Oven

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

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

Most Powerful Gas Burner (BTU)

OVEN CONFIGURATIONS OVEN CONFIGURATIONS

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

Induction ranges may qualify for energy saving rebates. Always read product specifications for the most accurate information. Some features may only pertain to select products in the collection. For example, some pro-gas ranges may not have a self-clean mode.

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

host of options Customization is bringing highlypersonalized beauty and function to the kitchen, while taking the joy of hosting to the next level. When it comes to exceptional kitchen design, customization is on the tip of everyone’s tongue. But creating a truly customized kitchen involves a number of facets and considerations that require the guidance and know-how of a seasoned

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

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

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

introducing induction innovation …

custom features forum

Cooking goes cutting-edge with the latest induction cooktops.

What is induction cooking and how does it work?

What are the benefits of induction cooking?

• The term “induction” refers to a specific method for generating heat. While a traditional electric stove uses radiant heat to cook food and a microwave oven uses micro—or small energy—waves to do the same, an induction range uses electromagnetism to excite the molecules in cookware. This magnetic vibration field creates heat inside of pots or pans that then cook the food. • Next to professional gas cooktops and ranges, induction is a top choice. Discerning consumers choose induction for its cleanability, safety, speed and efficiency. The best part? There is an extensive assortment of induction cooktops and ranges to choose from that fit every space, budget and lifestyle. • To test if cookware is induction-ready, simply place a refrigerator magnet on the bottom of a pot or pan. If the magnet sticks, it will work perfectly with an induction cooktop.

Induction cooking is fast. Because of the rapid response of the electromagnetic cycle induction works instantaneously, creating heat within pots and pans in seconds. Cooking with induction can shave up to 50-percent off of the average time it takes to cook a favorite meal. Induction cooktops are smart. If the appliance senses a boil over, most will turn off automatically. And because induction heats the cookware—not the glass surface—it is far less likely to cause cooking burns. Induction cooking is safer. • Induction is the safest method of cooking, which makes it a great option for households with young children or aging family members. Because induction causes the cookware itself to heat up, there is no chance that it will be turned on accidentally because it won’t work

hot from the oven

These options take kitchen customization from ideal to real. Multiple Size Options: Ranging from 24 - 60 inches, luxury professional ranges are designed to fit any size kitchen and accommodate the needs of every without induction-ready cookware. stovetop. This makes for less energy at-home • Induction cooktops are smart. chef. usage and lower utility bills. If the appliance senses a boil over, • Because it heats cookware right away, Custom Colors: Select from a curated most will turn off automatically. induction is the most energy-efficient And because induction heats the is said that palette of popular cooking shades technology. or make a It unique cookware—not the glass surface—itwith an 90-percent of match. induction heat reaches statement RAL color is far less likely to cause cooking burn. food, far exceeding standard gas A number of luxury appliance brands or electric heating elements. offer a wide range of colorful nishesless ventilation Induction cooking is planet-friendly. • Induction also fi requires that complement every kitchen design. • Since induction cooking is faster than so it’s a great solution for city dwellers the traditional stovetop method, or for homes where venting outside it uses less energy andBuilt-In generates is not possible. Grills: There is no need to go almost no residual heat—any is • Induction and ranges may outsideheat to achieve deliciouscooktops BBQ flavor. found in the pot or pan itself, not the qualify for energy saving rebates.

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

Built-In Griddles: This flat, durable surface Today’s ovens are taking on more roles than ever before. heats evenly and cooks everything from With the rise of air fry, sous vide, toasting and steam cooking, breakfast favorites to fajitas and sauteed as well as the popularity of microwave/wall oven combinations vegetables to absolute perfection. that microwave, bake, broil and more, consumers are looking to large appliances to take on multiple tasks that were previously Built-in Induction Burners: A professional gas range with an induction module designated to small countertop appliances—resulting in tidier offers both powerful gas burners and a workspaces and a more functional kitchen overall. speedy induction surface that brings the best of both worlds to the family chef. Double Oven Ranges: Larger size ranges that offer multiple ovens are the perfect cooking partner for large gatherings and holiday feasts. Warming Drawers: Warming drawers keep food at the perfect, safe temperature until you are ready to serve your family and guests. They’re also excellent for warming dishware and coffee cups, making every meal and beverage a comforting treat.

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

single-wall ovens

microwave/oven combos

double-wall ovens

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

These are similar to the double oven, except the top appliance is a Induction: The most efficient cooking microwave oven, offering a single, method makes easy to cook for compact unit. If ityou’re looking for a crowd. Without thehave need for anfor two ovens but don’t space industrial range hood, you can keep an additional microwave, consider a the conversation going while you speed oven/wall oven combination. put the finishing touches on dinner. The top can function as a microwave Induction ranges and cooktops may or true convection oven. qualify for energy saving rebates.

These offer two ovens in one unit, These combine a single conventional allowing for cooking flexibility. Many wall oven, a convection/microwave Built-inovens coffee makers: Having a fresh mugoven and Think outside drawer the box:in a double have convection fans a warming of one morning joe,ovens. an exhilarating afternoon convenient If you’re planning a option. in or both Double ovens space-saving pick-me-up relaxing cupthe of decaf after You can large gourmet kitchen, are too largeor toainstall under purchase a triple-oven dinner has been easier thanks to a breakfast counter butnever are built-in to achieve model consider that installs in one cutout today’s appliance who have been corner withbya buying built-in and a more top seamless look.brands For added or create a tower busy engineering built-in coffee installing griddle grill for versatility, considerat-home, a convection eachor separately. makersoven/wall that provide satisfying sip of your eggs, pancakes steam ovenacombination. SKU: Thermador PODMCW31W favorite blend in an instant. and home fries.

ENTERTAINING ESSENTIALS

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

SKU: Dacor DOC30P977DS

triple-wall ovens

SKU: Miele H7780BP2CTS

800.570.3355 | AJMADISON.COM | 11

the hot list

With more than two decades of expertise and a wide range of innovative brands, AjMadison is the source for the finest luxury kitchen appliances that drive great design, provide unmatched cooking and entertaining essentials and elevate lifestyles. Here are 10 outstanding kitchen appliances that will inspire the family chef and consummate host.

1 3

MIELE 30-INCH VITROLINE SERIES SMART COMBI-STEAM OVEN This oven has high-end monochrome glass and is handless, which creates a modern, yet timeless look and one of the largest capacity combi-steam ovens available, which allows the family chef to cook a wide variety of ingredients like never before. Combi cooking provides a perfect balance of moisture and hot air to ensure the best baking and roasting results for any combination of flavors. SKU: Miele DGC7880XXXL

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

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

DACOR 4 8-INCH CHIMNEY STYLE SMART RANGE HOOD

SKU: Dacor DHD48U990WM

MONOGRAM STATEMENT SERIES DUAL FUEL RANGE

SKU: Monogram ZDP484NGTSS

One of the industry’s first induction rangetops. It combines professional styling, durability and the efficiency of induction cooking that is sure to both turn heads and inspire the family chef. Five induction zones— including a large bridge zone—can accommodate cookware of all shapes and sizes. May qualify for energy saving rebates.

The all-new BlueStar® Dual Fuel Range Series offers professional performance, handcrafted quality, stunning design and unmatched customization. Its exclusive X8™ sealed burners go from an extra-high sear of 25,000 BTUs to an ultra-low warm of 500. The oversized True Convection oven fits commercial baking sheets, includes eight cook modes and comes in over 1,000 colors and 10 metal trim options.

SKU: Bertazzoni PROF365IRTXT

SKU: BlueStar BSDF488B

BERTAZZONI 36-INCH PROFESSIONAL SERIES INDUCTION RANGETOP

BLUESTAR® DUAL FUEL SERIES RANGE

7 6

SMEG 36-INCH PORTOFINO SERIES DUAL FUEL RANGE Inspired by the world’s greatest chefs and some of the best international design professionals. SMEG’s Portofino series comes in a wide variety of colors, sizes, cooking options and configurations, and provides myriad options that create a perfect fit for every kitchen and everyone who loves preparing exceptional meals to share with their family and friends. SKU: SMEG CPF36UGMR

VIKING 30-INCH 7 SERIES FRENCH DOOR CONVECTION WALL OVEN Introducing total convenience, as well as superior power and performance. This Professional French Door Oven has commercialinspired side swing doors that open easily with one hand, while an infrared broiler, TruGlide™ Full Extension Racks and a Vari-Speed convection system offer restaurantquality performance that is sure to inspire any home chef. SKU: Viking VSOF7301SS

The 48-inch dual-fuel professional range is designed with exceptional power and beautifully detailed craftsmanship. The top is divided, offering both pro gas and induction cooking surfaces, to deliver perfect results. Two independently operating oven cavities offer 15 functions so you can cook an extensive range of dishes confidently.

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

The first triple oven combination to include a speed oven on the market. This wall oven combo offers microwave, baking, roasting and warming modalities. The full-size wall oven includes a large commercial-style rotisserie with a 12-pound capacity. Specially crafted gray glass on stainless steel provides a luxurious look and finish that works with any kitchen decor.

SKU: Fisher & Paykel RHV3484N

SKU: JennAir JIE4115GS

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

JENNAIR 15-INCH CUSTOM SERIES INDUCTION WOK COOKTOP

THERMADOR 30-INCH PROFESSIONAL SERIES SMA RT TRIPLE WALL OVEN

SKU: Thermador PODMCW31W

800.570.3355 | AJMADISON.COM | 09

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

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

gas cooktops Heat food with a flame. It’s the chef’s choice for a fast heat-up and exceptional control. You’ll want these features when it’s turned on: Power burners supply high-cooking heat instantly to quickly boil or sear foods; approximately 18,000 BTUs. Cooking grates made from heavy steel or porcelain-coated cast iron can withstand high heat and daily use. Seamless or continuous grates allow you to slide heavy pots between burners without doing any lifting. Center control panels with stainless steel knobs are attractive both on and off and can be removed for cleaning.

Simmer burners provide low heat for delicate cooking such as preparing soups and sauces; approximately 5,000 BTUs. Sealed gas burners make clean up easier by preventing food from getting trapped underneath. Electronic ignition makes for easy starting. Optional accessories (not shown) include a griddle, cast-iron grill pan or a wok ring.

introducing induction innovation …

custom features forum

Cooking goes cutting-edge with the latest induction cooktops.

What is induction cooking and how does it work?

What are the benefits of induction cooking?

hot from the oven

These options take kitchen customization from ideal to real. Multiple Size Options: Ranging from 24 - 60 inches, luxury professional ranges are designed to fit any size kitchen and accommodate the needs of every without induction-ready cookware. stovetop. This makes for less energy at-home chef. • Induction cooktops are smart. usage and lower utility bills. If the appliance senses a boil over, • Because it heats cookware right away, Custom Colors: Select a curated most will turn off automatically. induction is the most from energy-efficient And because induction heats the cooking technology. It isor said that a unique palette of popular shades make cookware—not the glass surface—it statement 90-percent induction heat match. reaches withofan RAL color is far less likely to cause cooking burn. food, far exceeding standard gas A number of luxury appliance brands or electric heating elements. a wide range of colorful finishes Induction cooking is planet-friendly. offer• Induction also requires less ventilation everyfor kitchen design. • Since induction cooking is faster than that complement so it’s a great solution city dwellers the traditional stovetop method, or for homes where venting outside it uses less energy and generates Built-In is not possible. Grills: There is no need to go almost no residual heat—any heat is outside • Induction cooktops and ranges to achieve delicious BBQmay flavor. found in the pot or pan itself, not the qualify for energy saving rebates.

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

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

Built-In Griddles: This flat, durable surface heats evenly and cooks everything from breakfast favorites to fajitas and sauteed vegetables to absolute perfection. Built-in Induction Burners: A professional gas range with an induction module offers both powerful gas burners and a speedy induction surface that brings the best of both worlds to the family chef. Double Oven Ranges: Larger size ranges that offer multiple ovens are the perfect cooking partner for large gatherings and holiday feasts.

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

double-wall ovens

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

single-wall ovens

microwave/oven combos

These are similar to the double These offer two ovens in one unit, These combine a single conventional oven, except the top appliance is a allowing for cooking flexibility. Many wall oven, a convection/microwave Induction: most efficientdouble cooking Built-in coffee makers: Having a fresh Think outside the box: microwave oven, offering aThe single, ovens have convection fans oven and amug warming drawer in a method makes it easy to cook of morning joe,ovens an exhilarating afternoonspace-saving If you’re planning a compact unit. If you’re looking for infor one or both ovens. Double convenient option. a crowd. Without the need forare antoo large topick-me-up orthe a relaxing cupYou of decaf after large gourmet kitchen, two ovens but don’t have space for install under can purchase a triple-oven industrial range hood, keep but aredinner has been easiermodel thanksthat to installs in consider a breakfast an additional microwave, consider a you cancounter built-in tonever achieve one cutout the conversation going whileayou today’s brandsor who havea been cornerand with a built-in speed oven/wall oven combination. more seamless look. top For appliance added create tower by buying put the touches on dinner. busyaengineering coffee griddle or grill for The top can function as fi anishing microwave versatility, consider convection at-home, built-in installing each separately. Induction mayoven/wall makers that provide a satisfying sip of your eggs, pancakes or true convection oven. ranges and cooktops steam oven combination. SKU: Thermador PODMCW31W qualify for energy saving rebates. favorite blend in an instant. and home fries.

triple-wall ovens

ENTERTAINING ESSENTI ALS

When everyone gathers in the kitchen, turn to these SKU: SMEG SOU3300TX enhancements for assistance. SKU: Dacor DOC30P977DS

SKU: Miele H7780BP2CTS

800.570.3355 | AJMADISON.COM | 11

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

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

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

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

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

high-tech helpers

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

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

Viking

12 | AJMADISON.COM | 800.570.3355

x x x

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

Steam Clean x

x x x x

Open Gas Burners

Sealed Gas Burners

Induction (Module)

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

Brass Burners

Electric (Non Induction)

Induction

Dual Fuel

Griddle

Grill

SMEG

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

RANGE TOP CONFIGURATIONS

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

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

x x

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