Fleishigs Magazine Issue 058 - May 2024 by Fleishigs Magazine

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EVENT A DINNER OF EPIC PROPORTIONS

SEASONAL FEAST CHEF ITTA WERDIGER

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

PRIVATE CHEF The current state of affairs: an inside look into the industry and who private chefs service

SOMETHING SWEET Chef Suchi Mittel

SHABBAT FEAST Chef Samantha Frank

L’CHAIM 10-course wine pairing

PROFILE Adam Goodfriend

TALES FROM A PRIVATE CHEF Chef Mendy Wolf

THE OTHER SIDE OF THE CORK Barons de Rothschild Champagne

100 RECIPE INDEX 102 LAST BITE

STORY THE EVOLUTION OF PRIVATE CHEFS

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EDITOR'S LETTER

I FIRST HEARD of Sruli Subar about eight years ago from my husband who was on one of the earliest WhatsApp chats dedicated to kosher food and restaurants. He came and cooked dishes that were featured in our first food magazine, Bitayavon. Beyond the food being so unbelievably good (I can still taste it from memory today), I couldn’t get over the efficiency with which he cooked. Not only did he contribute his knowledge while cooking and plating dishes for a Yom Tov issue, but when it was all done, he cleaned, swept the floors and organized! It was about that time that we did an article on Epic Bites, a Northern California-based kosher catering company where Chef Isaac Bernstein officially got his start. We had the opportunity to taste Chef Isaac’s food in person with an unforgettable 20 course tasting menu that was literally life changing. I have truly had spectacular experiences with private chefs whose food offers new yet familiar flavors and something different than any restaurant can offer. Between the holiday and summer issues, we try to come up with a uniquely themed issue, and this year, we decided upon the private chef theme. And while I know a few OG private chefs, I am the first to admit that there is a lot I don’t know. With my limited circle of knowledge around private chefs, we asked for some input on Instagram. With all its flaws, Instagram can be a wonderful, positive, communal space that allows for sharing and inspiration. We got a lot of responses from private chefs all over the world, with varying skill sets and experiences, and that is how this issue began. Some issues are very structured and come together in an official capacity. Issues like this one, which cover something not holiday-themed,

Fleishigs MAY 2024

THE PRIVATE CHEF ISSUE

come together more organically and miraculously end up with the most phenomenal results. From a philosophical level, it’s fascinating to see how letting go can result in something like this issue and really underscores the concept of faith and emunah. Trusting the process, the chefs and contributors who came to the shoot truly took the reins, resulting in images like Chef Itta Werdiger holding a knifepierced lemon mimicking the iconic “We Can Do It” WWII poster. Samantha Frank, who previously worked in our test kitchen, shared a Shabbos feast we all loved based on what her clients love to eat. Chef Mendy Wolf shared what it’s like to be a private chef. His casual mention of the chat he started with fellow private chefs who get together and cook for each other every so often launched a one-of-a-kind dinner hosted by Chagit and Greg Sofiev. Sure, there are loads of recipes in this issue, but I wanted to cover the state of affairs surrounding the kosher private chef industry, from how it has grown and where it stands today to what the future holds. We cover the eclectic mix of chefs and the different services they provide. From romantic dinners at home and family Shabbos feasts to filling up a fridge for a healthy week of eating, private chefs are no longer just for the rich and famous, but rather available to alleviate some of the stress of modern life. This issue resonates deeply with the core values of Fleishigs Magazine, encapsulating our dedication to honoring the kosher way of life through culinary experiences and spotlighting pivotal figures within the industry.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt 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.

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

Chef 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 food service consulting, helping chefs and restaurant owners in the kosher world improve operations. Find Isaac on Instagram @chefisaacb.

Samantha Frank grew up in Chicago, where her passion and love for cooking began, helping her mom cook for Shabbat and holidays. After applying to grad college to become an occupational therapist, Samantha stumbled upon The Kosher Culinary Center and decided to enroll. Throughout college, Samantha started to amass clients, cooking for families during the week and for Shabbat, finding her niche as a private chef. Over the past six years, Samantha has cooked for families across New York, New Jersey, Chicago and Miami. Find Samantha on Instagram @thefrankchef.

Fleishigs MAY 2024

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

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

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

Michelle Soussan grew up in Brooklyn in an Israeli-Moroccan home. She attended CKCA and interned at prestigious kosher restaurants before opening her private chef company, Kitchen to Table. Putting her private chef career on hold, Michelle became the executive chef of Jaffa Miami in 2022, and after two years, she returned to private cheffing. Michelle currently resides in Miami, where she works as a full-time private chef and event planner. Michelle can be reached on Instagram @kitchen_to_table_.

Suchi Mittel is the personal chef and event planner behind Next Level Events, taking care of every aspect of planning an event from the food to the staffing. Suchi recently joined the Fleishigs team as test kitchen chef. Suchi can be reached on Instagram @suchi.mittel or via email nextlevelbysuchi@gmail.com.

Adina Silberman is a practicing general dentist and is passionate about home cooking. She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina. Adina lives in Riverdale, NY with her husband and three children.

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

Chana Z. Weiss is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

Itta Werdiger created and ran The Hester, a speakeasy supper club, and was the chefpartner at the small plates beer and wine bar Mason and Mug. Her work now as a private chef and mixologist is driven by a passionate commitment to sustainable and ethical food culture, while celebrating local farmers and purveyors. Find Itta on Instagram @ittawediger.

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PRIVATE CHEF

T H E STAT E OF (KOSHER)

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

The ascent of kosher private chefs has been meteoric in recent years due to a variety of factors. Large families getting together for Jewish holidays; the pandemic; and an expanded curious kosher population have all caused a growth in the kosher private chef sector. 18

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PRIVATE CHEF

The story of private chefs in the United States is a wild ride through fancy food and lavish living. Back in the day, these chefs were the ultimate flex for the super rich. Having your own chef was the ultimate status symbol, showing off your wealth and sophistication. In fact, many older homes were built with grand dining rooms, living rooms and even banquet halls — an ironic contrast to the small, dark kitchens that no guest was ever invited into. Today, the food landscape has shifted, and the private chef concept extends far beyond the domain of the mega-rich. They've become practical alternatives for those seeking personalized dining experiences, whether it's celebrities craving VIP treatment, a CEO throwing a dinner party or busy families longing for healthy meal plans tailored to their tastes and dietary needs. And while the growth of private chefs has been around for decades, it’s a new-ish concept for many kosher consumers. The ascent of kosher private chefs has been meteoric in recent years due to a variety of factors. Large families getting together for Jewish holidays; the pandemic; and an expanded culinary curious kosher population have all caused a growth in the kosher private chef sector. While today's world of kosher restaurants has expanded tremendously, there are many cuisines that just aren't served in kosher restaurants. Enter the private chef, offering to make any cuisine you may be interested in exploring. At our “Chefs of the Round Table” dinner (see more on page 44), Chef Naphtali Sobel served the most incredible mix of Jamaican food that none of us at the table had ever tried before. Chef Hillie’s duck confit in masa crêpes was a fusion dish that blew everyone’s minds. Today’s eclectic group of kosher private chefs can literally bring anything to the table. MAY 2024 Fleishigs

PRIVATE CHEF

In addition to experiencing exotic flavors, you can also experience high-level cooking and customized menus from high caliber and even Michelin-level chefs, an experience far removed from the kosher culinary scene. Chef Elie Kahlon, for example, worked at Gordon Ramsay at The London under Chef de Cuisine Markus Glocker when the restaurant had two Michelin stars. Elie is currently based out of Miami, but offers luxury kosher private chef services worldwide and is opening a fine-dining catering company. Other previous restaurant chefs have also carved out niches with unique culinary experiences, like Itta Werdiger, who hosts intimate jazz nights paired with exquisite three- to five-course tasting dinners in her historic Brooklyn home.

Fleishigs MAY 2024

Suchi Mittel

Rachel Licht

Kosher private chefs are not just available to consumers in their homes. Travel is currently at its most accessible from decades past. Technology has made the world smaller, and travel interests have grown to reflect that. Kosher travelers looking to visit exotic locations that don’t have many or any kosher options for the matter now have options. Michelle Soussan, a private chef based in Miami explains: “I go wherever my clients go.” Michelle has cooked in Utah, Colorado, Denmark, Canada, Turks and Caicos and the Cayman Islands. Noah Lang mimics this sentiment. As a seasoned kosher logistical travel guide and concierge, Noah

Mushka Haskelevich

The spectrum of private chefs spans from seasoned restaurant veterans to adept home cooks who effortlessly transition their skills to a broader audience. Take Rachel Licht (@lilyskitchen111), for instance, a mother of four boys with 16 years of married life under her belt. With a culinary journey spanning decades, Rachel initially delved into catering from her own kitchen, showcasing her prowess in various events, ranging from intimate dinners for two to grand affairs like a 125-guest bar mitzvah.

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PRIVATE CHEF

has been arranging vacation needs for kosher clients for over 20 years. From stateside ski towns to resorts in the Caribbean and even to far-out locales like Thailand and Kenya — the sky's the limit, provided you are able to pay the costs that allow for that level of concierge service. Noah is famous for organizing any kosher experience, anywhere in the world.

Michelle Soussan, a private chef based in Miami explains: “I go wherever my clients go.” 22

Fleishigs MAY 2024

Beyond Shabbos and Yom Tov, private chefs are available for every occasion. You can even hire a private chef to run your family's next barbecue! People looking for unique anniversary ideas or birthday parties can also hire private chefs to come to their homes to create intimate dining experiences. Another growing sub-sector is the meal-prep service many private chefs offer. In fact, our very own Test Kitchen Chef, Suchi Mittel, actually specializes in creating healthy meal plans and food prep utilizing all-natural ingredients for the kosher household (see more from Suchi on page 28). Samantha Frank, a private chef based out of Manhattan, also specializes in meal prep and cooking for local families who want fresh, healthy meals cooked in their own home kitchens

Michelle Soussan

Aside from curious consumers and travel lovers, a growing number of kosher consumers have been utilizing private chefs as an optimal solution to the daunting task of cooking and serving family meals for Shabbos, Yom Tov or intimate family gatherings. The concept of having a private chef cook and deal with all the logistics of meal prep for these occasions has expanded beyond Pesach, which has always been the most popular time of year for private chefs. In fact, Mushka Haskelevich (formerly of the Fleishigs Test Kitchen) has been traveling to Florida for years now to cook Pesach for the same family. Zalmy Mochkin, another young,

energetic private chef, shares how he began in the industry to support himself through art school and has traveled as far as Israel to cook an entire Sukkos for a family who rented a home there for the holiday.

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(see more from Samantha on page 31). These chefs are known for their meticulousness, efficiency and cleanliness. Whether it’s a client who wants to kick the takeout habit and eat healthy home cooked meals or a busy family with (or without) dietary restrictions, having someone skilled come in to get the job done becomes a huge relief.

Noah Lang

The biggest contributor to the recent rise in kosher private cheffing was the pandemic. With restaurants shuttered, families and friends who wanted to get together relied on private chefs coming to them to create a restaurant experience at home. Once these relationships were cemented, people began to appreciate the customized experiences private chefs brought to the table. Chefs and their clients maintained relationships beyond the pandemic and thus expanded the private chef business. While there are a handful of private chefs who have been around for decades, a new crop of kosher private chefs have emerged as a result of this time period and the precedent it created.

Zalmy Mochkin

PRIVATE CHEF

The tale of kosher private chefs in the United States is a real testament to how food can bring people together. MAY 2024 Fleishigs

PRIVATE CHEF

Yet for chefs like Seth Rosen, who worked at Prime Grill, Le Marais and Nobo, the rewards far outweigh the risks, offering not just a career but a lifestyle of flexibility and purpose. Chef Seth went into private cheffing to hone the skills learned in the kitchen and live a more flexible

lifestyle. “One of the most remarkable experiences I've had the privilege to be a part of was catering for soldiers shortly after October 7th,” recounts Seth. “As a private chef, I had the flexibility to take a six-week hiatus and travel to Israel to assist in cooking for the soldiers. This moment stands out as one of the proudest in my life. It was important for me to show my children that our family isn't just about words, but about taking action. I couldn't simply sit back and watch videos on Instagram professing support for Israel; I needed to actively contribute. So, on October 10th, I booked a flight and went to a settlement called Kochav Micha'el, where I prepared meals for over 300 soldiers daily as they returned from Gaza. I'm deeply thankful for those who fight for us, and I'm honored to have had the opportunity to cook for them.” Indeed, the tale of kosher private chefs in the United States is a real testament to how food can bring people together, break down barriers and make lasting memories. These chefs are always pushing the envelope, coming up with new flavors and ideas that create unforgettable culinary experiences. As they continue to push the boundaries of creativity and innovation, one thing remains certain: the journey is as savory as the destination.

Chef Elie Kahlon offers luxury kosher private chef services worldwide and is opening a finedining catering company. 24

Fleishigs MAY 2024

Chef Elie Kahlon

Amid the seemingly glamorous life of a private chef who travels to unique destinations to cook gourmet food for a living, the path of a private chef is not without its challenges. Firstly, when travel is what you are doing for work, it can be impossible to even enjoy your surroundings. Chefs have shared that being at a ski lodge and not hitting the slopes, cooking a beachfront barbecue feast and not stepping foot in the ocean and visiting game reserves and not seeing animals is rough. Another challenge in the industry is the ebb and flow of bookings, which can be unpredictable and leave chefs with weeks of no solid income. In today's volatile economic environment, many predict a reduction in consumer spending, which is already trickling into the restaurant scene and likely setting into the private chef world too. As such, some wonder how many kosher private chefs can financially survive in the current economic climate.

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PRIVATE CHEF

Six Essential Tips for Hiring a Private Chef and Avoiding Pitfalls H I R I N G A P R I VAT E C H E F CA N E L E VAT E YO U R D I N I N G E X P E R I E N C E TO N E W H E I G H TS, W H E T H E R I T 'S FO R A S P EC I A L O C CAS I O N O R R EG U L A R M E A L P R E PA R AT I O N . H OW E V E R, N AV I GAT I N G T H E P RO C E SS CA N B E DAU N T I N G, A N D T H E R E 'S A LWAYS T H E R I S K O F B E I N G D I SA P P O I N T E D I F YO U ' R E N OT CA R E F U L . H E R E A R E S I X C RU C I A L T I PS TO E N SU R E YO U F I N D T H E P E R F ECT P R I VAT E C H E F A N D AVO I D A N Y P OT E N T I A L P I T FA L LS A LO N G T H E WAY. 1. DEFINE YOUR NEEDS CLEARLY: Before you start your search, be clear about your culinary preferences, dietary restrictions, budget and schedule. Understanding what you want will make it easier to find a chef who meets your requirements. 2. DO YOUR RESEARCH: Look for private chefs through reputable sources such as personal recommendations or professional chef directories. Check reviews and ask for references to gauge their experience, reliability and skill level. Ask about their culinary background, education, certifications and previous work history. If possible, arrange to visit the chef's kitchen or workspace to get a sense of their hygiene standards, organization and overall professionalism.

3. DISCUSS MENUS AND SPECIALTIES: Have a detailed discussion with the chef about their cooking style, specialties and the types of dishes they excel at. Request sample menus or arrange a tasting session to assess their culinary creativity and skill. 4. CLARIFY PRICING AND TERMS: Be upfront about your budget and discuss pricing structures, including hourly rates, flat fees and additional costs for ingredients, travel or equipment. Clarify payment schedules, cancellation policies and any other contractual terms to avoid misunderstandings later on.

5. COMMUNICATE NEEDS AND EXPECTATIONS: If you have any dietary restrictions or preferences, communicate them clearly to the chef from the outset. A professional chef should be able to accommodate various dietary requirements while still delivering delicious and satisfying meals. Clearly communicate your expectations regarding meal presentation, portion sizes, flavor profiles and any other preferences you may have. 6. DISCUSS LOGISTICS AND SCHEDULING: Coordinate with the chef to establish a convenient schedule for meal preparation, delivery or on-site cooking. Address logistical considerations such as kitchen access, storage space and equipment availability to streamline the process.

By following these essential tips, you can navigate the process of hiring a private chef with confidence, knowing that you're making an informed decision and minimizing the risk of any unpleasant surprises.

MAY 2024 Fleishigs

PRIVATE CHEF

Family Heirloom Moroccan Salmon Serves: 8-10

By: Michelle Soussan

Growing up with a chef as a mom profoundly shaped my journey in the world of food. Some of my fondest memories revolve around cooking alongside my mother in the kitchen, where her North African-Israeli culinary influences left a lasting impression on me and ultimately influenced my career as a chef. Despite having plated hundreds of elegant, fine dining dishes, there's something truly special about a homestyle meal. This Moroccan salmon recipe perfectly captures that essence. ⅓ 2

cup olive oil heaping tablespoons spicy paprika 2 carrots, thinly sliced 2 red peppers, thinly sliced 2 jalapeños, thinly sliced (remove seeds to reduce heat, if desired) 6 cloves garlic 2 cups water 1 (8-ounce) can tomato sauce ½ bunch fresh cilantro, chopped, plus more for garnish 1 preserved lemon, thinly sliced, such as Mina 1 (16-ounce) can chickpeas, drained and rinsed 1 tablespoon kosher salt 8-10 (5-ounce) fillets skinless salmon 1. Add oil and paprika to a large skillet with high sides over medium heat. Once hot, add carrots, peppers, jalapeños and garlic; sauté for about 5 minutes. 2. Add water, tomato sauce, cilantro, preserved lemons, chickpeas and salt; mix and cook on medium-low heat, uncovered, for 20-25 minutes. 3. Nestle fish into the sauce and cook on low-medium heat, covered, for 30 minutes. Garnish with cilantro before serving.

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SOMETHING SWEET

The Perfect Pear BY: SU C H I M I T T E L

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hen baking for a crowd, it’s important to take a number of things into consideration — will it suit adults and children alike? Is it a versatile recipe that can be used year round? Is it satisfying and can fit those with certain dietary restrictions? When working with clients, there are usually multiple criteria to consider. This recipe checks all of those boxes. I actually originally created it for Pesach, out of necessity, but realized that it was the perfect dessert to add to my year round roster for my gluten-free clients. It’s a crowd pleaser because it’s sweet but not cloying, uses all-natural ingredients and satisfies even those who are not gluten-free. Plus, the compote can be doubled (or tripled!) to use again and again. Whether I’m baking for my family or a discerning client, I always come back to this wholesome, delicious recipe.

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SOMETHING SWEET

Spiced Pear Compote

Spiced Pear Cake

Yield: 2 cups

Serves: 12

This versatile compote can be used alongside any basic cake or a scoop of ice cream. You can also use the compote to make the delicious spiced pear cake that follows. If you only have apples, that works too, but give pears a chance!

The compote is really the star of the show here, and I especially love using one thing and turning it into something else entirely. This cake also just happens to be gluten-free, but you’d never know!

1 ½ 1 1 1 ½ ¼

pound pears, cored and diced cup maple syrup or agave nectar teaspoon vanilla bean paste or pure vanilla extract tablespoon ground cinnamon teaspoon ground allspice teaspoon ground nutmeg teaspoon ground cloves

Add all ingredients to a skillet over medium-low heat. Cook for 7-10 minutes, stirring occasionally. Serve warm compote as is or blended if desired.

3 3½ 1 1 ½

Spiced Pear Compote (recipe above) large eggs cups almond flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt

1. Preheat oven to 3750F. Grease a muffin tin or 9-inch cake pan and line with parchment paper or muffin paper for easy removal; set aside. 2. Mix compote, eggs, almond flour, baking powder, baking soda and salt. Pour into prepared pan. Bake for 35 minutes, until a toothpick inserted into the center comes out dry.

MAY 2024 Fleishigs

Nearly 4,000 Attend KOSHERPALOOZA Kosher Food Festival

Kosherpalooza Food Festival Attracts Thousands With Live Demos and Competitions: ‘Doesn’t Get Bigger Than This’

Thousands of kosher food lovers turn out for the first-ever Kosherpalooza festival at Meadowlands

YEAH THATS KOSHER

THE ALGEMEINER

NEW YORK JEWISH WEEK

R O F K C BA S D N O C E S MAGAZINE

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GET YOUR TICKETS

2024

KOSHERPALOOZA EADOWLAN

SHABBAT FEAST

Samantha's Simple Shabbat:

A Fresh and Effortless Menu by a Private Chef BY: SA M A N T H A F R A N K P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

When cooking for my clients, I always have to think of new ideas, especially when cooking for families with kids! This business is constantly taking new turns that I never thought of, but that’s what I love and makes it all fun. In my opinion, a Shabbat feast is successful if it includes easy family favorites that you want to eat again and again. The following recipes are memorable and won’t feel repetitive, even if you make them two weeks in a row!

MAY 2024 Fleishigs

SHABBAT FEAST

Effortless Elegance: Stunning Results, Zero Stress

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SHABBAT FEAST

MENU Small Batch Challah Exotic Mushroom Soup with Crispy Mushroom “Bacon” Grilled Hanger Steaks with Toasted Sesame Chimichurri Sticky Silan Chicken Toasted Basmati Rice with Caramelized Onions, Dates and Dill Roasted Harissa Carrots with Maple Tahini, Parsley and Pomegranate Seeds Gluten-Free Cranberry Biscotti Banana Bread

MAY 2024 Fleishigs

SHABBAT FEAST

Syrupy Bliss

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SHABBAT FEAST

Date Night Delight Toasted Basmati Rice with Caramelized Onions, Dates and Dill Serves: 6-8

The great thing about a recipe like this is just how versatile it is. If you don’t like dill, use parsley or cilantro; if you don’t like dates, use golden raisins or craisins.

NOTE: Feel free to use broth instead of water for a more flavorful rice, just omit the extra salt in that step. ¼ 2 4 2 3 7-8

cup olive oil, divided Spanish onions, thinly sliced into half moons teaspoons kosher salt, divided cups basmati rice cups water pitted Medjool dates, chopped Chopped fresh dill

1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onions and sauté for a few minutes, until lightly translucent, then lower heat and season with 2 teaspoons salt. Sauté for another 20-25 minutes, until deeply golden brown and caramelized; set aside. 2. Heat remaining 2 tablespoons olive oil in a pot over medium-high heat. Add rice and mix until coated and starts to smell fragrant, almost like popcorn. 3. Add water and remaining 2 teaspoons salt. Bring to a low simmer and cook, uncovered, until rice looks foamy, then cover, lower heat and simmer for 12-15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and transfer to a serving bowl. Mix in caramelized onions, dates and dill.

Sticky Silan Chicken Serves: 8-10

Don’t skip the parchment paper step, it truly makes a difference in keeping your chicken moist throughout the long roasting process. ¼ ¼ 2 2 1½ 1 8-10

cup olive oil cup silan (pure date syrup) tablespoons tomato paste tablespoons paprika teaspoon kosher salt teaspoon freshly ground black pepper bone-in, skin-on chicken thighs

1. Preheat oven to 375°F. Mix olive oil, silan, tomato paste, paprika, salt and pepper until well combined. 2. Arrange chicken in a baking dish and pour marinade over chicken. 3. Crumple a sheet of parchment paper into a ball under running water, then open it and lay it over the baking dish (this keeps the chicken super moist). Cover tightly with aluminum foil. Cook for 1 hour. After an hour, uncover and cook for another 25 minutes, until golden.

MAY 2024 Fleishigs

SHABBAT FEAST

Sesame Swagger: Hanger Steak Dressed to Impress

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SHABBAT FEAST

Fiery Fusion Grilled Hanger Steaks with Toasted Sesame Chimichurri Serves: 6

Hanger steaks are fairly easy to cook. They are even good when served at room temperature, making them a great steak choice for Shabbat day. When serving them on Friday night, I like to grill until rare, then right before the meal, I cover them and heat for 10 minutes to reach medium-rare.

NOTE: Hanger steak, like skirt steak, can be salty, so season with flaky salt, to taste, if needed. 3 1½ 1

pounds hanger steak tablespoons avocado oil teaspoon freshly ground black pepper Toasted Sesame Chimichurri (recipe follows), for serving

1. Set a grill pan or cast iron skillet over high heat or prepare an outdoor grill to high heat. 2. Drizzle steaks with oil and season with pepper. Sear steaks for 5-6 minutes on each side, until desired internal

temperature is reached. Remove steaks from the grill and let rest for 10 minutes, then slice against the grain. Serve with chimichurri.

Toasted Sesame Chimichurri Yield: 2½ cups

The sesame imparts a unique umami flavor to this otherwise traditional chimichurri.

Blend 1 cup fresh parsley, 1 cup fresh cilantro, 1 bunch trimmed scallions, ½ cup olive oil, ¼ cup rice vinegar, the juice of 1 lime and 2 teaspoons honey. Stir in 2 tablespoons toasted sesame seeds and season with kosher salt and freshly ground black pepper, to taste.

Roasted Harissa Carrots with Parsley, Pomegranate Seeds and Maple Tahini

1 1

teaspoon cumin teaspoon kosher salt Maple Tahini (recipe follows), for serving Chopped fresh parsley, for garnish Pomegranate seeds, for garnish

1. Preheat oven to 425°F. Toss carrots with olive oil, harissa, cumin and salt; arrange in a single layer on a parchment-lined baking sheet (use another baking sheet if necessary). Roast for 40-45 minutes, until golden. 2. Arrange roasted carrots on a serving platter and drizzle with tahini. Top with parsley and pomegranate seeds.

Maple Tahini Yield: ¾ cup

Mix ½ cup tahini paste, the juice of ½ lemon, 2 tablespoons coconut aminos and 1 tablespoon plus 1 teaspoon maple syrup. Season with kosher salt and freshly ground black pepper, to taste.

Serves: 6

2 ¼ ¼

bunches heirloom carrots, peeled and halved lengthwise cup olive oil cup harissa (such as Mina) MAY 2024 Fleishigs

SHABBAT FEAST

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SHABBAT FEAST

PRO TIP: Toasting the chocolate-studded banana bread and adding a swipe of peanut butter makes the ultimate indulgent Shabbat morning breakfast. Our baking pantry is always stocked with nut butters, dried fruit and an array of chocolate — we specifically like the Shufra brand of chocolate chips and baking chocolate bars, which we keep stocked at all times so that we can whip up anything in minutes.

MAY 2024 Fleishigs

SHABBAT FEAST

Exotic Mushroom Soup with Crispy Mushroom “Bacon” Serves: 4-6

When making a puréed soup, especially for clients with kids, I like to squeeze in as many vegetables as possible. Here I add a zucchini, which doesn’t impart any flavor at all — just make sure to peel it so that it doesn’t give it any green color. 2 2 1 1 2 2 ½ 2

tablespoons olive oil pounds assorted mushrooms (shiitake, portabella, white button, oyster) Spanish onion, diced zucchini, peeled and diced cloves garlic, minced teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste Yukon Gold potatoes, peeled and diced

Fleishigs MAY 2024

1 4

bunch thyme, leaves stripped cups beef broth Crispy Mushroom “Bacon” (recipe follows), for garnish

1. Heat oil in a large pot over mediumhigh heat. Add mushrooms and onions; sauté until golden, about 7 minutes. 2. Add zucchini, garlic, salt and pepper; sauté until zucchini is soft. Add potatoes, thyme and broth. Bring to a boil, then lower heat and simmer for 1 hour.

Crispy Mushroom “Bacon” Preheat oven to 375°F. Thinly slice 4 ounces shiitake mushrooms (discard stems). Toss on a parchment-lined baking sheet with 2 tablespoons olive oil and 1 teaspoon kosher salt, then arrange in a single layer. Cook for 15 minutes, then flip and cook for another 5-7 minutes. Set aside — mushrooms will crisp up as they cool.

3. Once cooled slightly, blend using a high-powered blender. Season with salt and pepper, to taste. To serve, garnish with crispy mushroom “bacon.”

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PEÂK

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DRINK RESPONSIBLY.

SHABBAT FEAST

Banana Bread Serves: 8

There’s nothing I love more than a dessert that can double as a Shabbat morning breakfast.

NOTE: I have successfully made this recipe gluten-free many times using Bob’s Red Mill 1:1 gluten-free flour (the blue bag). 2 1 ½ ¼ ¾ ½ 2 ⅓

Small Batch Challah Yield: 2 large or 3 small challahs

A small batch of challah is great when you want to make challah for Shabbat but don’t want the surplus. 1½ ½ 2 ½ 2 1 5 1

cups warm water cup sugar (¼-ounce) packets active-dry yeast cup avocado oil eggs, divided teaspoon pure vanilla extract cups bread (high-gluten) flour tablespoon Himalayan salt

1. Add warm water, sugar and yeast to a mixing bowl; set aside to proof in a warm area. 2. Once proofed, add oil, 1 egg, vanilla and flour; mix until mostly combined, then add salt and knead until a smooth dough is fully formed. 3. Cover bowl with plastic wrap and set aside until doubled in size. 4. Using a knife or bench scraper, divide dough into 2 equal portions and braid as desired. Place on a parchment-lined baking sheet, and set aside to rise again for about 25 minutes. 5. Preheat oven to 350°F. Beat remaining egg and brush onto challahs. Bake for about 30 minutes, until golden brown.

Gluten-Free Chocolate Cranberry Biscotti Yield: 14 biscotti

Chocolate and cranberry is a match made in heaven, and these biscotti just so happen to be gluten-free. 2 2 ½ ½ 2 1 ½ ¼ ½ ½

eggs, at room temperature tablespoons coconut oil or non-dairy butter substitute, softened cup coconut sugar teaspoon pure vanilla extract cups fine almond flour teaspoon baking powder teaspoon cinnamon teaspoon kosher salt cup chocolate chips cup dried cranberries

1. Preheat oven to 350°F. Prepare a baking sheet lined with parchment paper; set aside. 2. Whisk eggs, coconut oil, sugar and vanilla until well combined. Mix in almond flour, baking powder, cinnamon and salt (dough will be slightly wet). Fold in chocolate chips and dried cranberries.

4 1 ¾

cups all-purpose flour teaspoon baking soda teaspoon cinnamon teaspoon kosher salt cup packed light or dark brown sugar or coconut sugar cup coconut oil, softened eggs, at room temperature cup coconut cream (not cream of coconut) large ripe bananas, mashed (about 2 cups) teaspoon pure vanilla extract or vanilla bean paste cup mini chocolate chips

1. Preheat oven to 350°F. Grease a 9x5inch loaf pan with coconut or avocado oil spray; set aside. 2. Whisk flour, baking soda, cinnamon and salt; set aside. 3. In a separate bowl, whisk or beat brown sugar, coconut oil and eggs until well combined. Mix in coconut cream, mashed bananas and vanilla. 4. Slowly add dry ingredients into wet ingredients until just incorporated. Fold in chocolate chips. 5. Pour batter into the prepared loaf pan and bake for 1 hour, until a toothpick inserted into the center comes out clean. (If you notice the banana bread is getting too brown, cover loosely with aluminum foil halfway through the cooking time.) Once cool enough to handle, remove from pan and set onto a wire cooling rack until fully cooled.

3. Turn dough onto the center of the prepared baking sheet. With wet hands, form the dough into a wide log. 4. Bake for 20-22 minutes, until tops and edges are golden brown. Set aside to cool completely for 10-15 minutes. 5. Lower oven temperature to 300°F. Once biscotti are cool, slice into ½-inch sticks and turn them onto their side. Bake for another 10-12 minutes per side.

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On-site Shul Daily Minyanim Free Shuttle Service Kosher Buffet Breakfast Shabbos Elevator

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EVENT

Chefs of the Round Table BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ

P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

esearching and working on the private chef issue involved hours of interviews and chats with various private chefs. When interviewing Mendy Wolf, he talked about a Whatsapp group of kosher private chefs who offer support, friendship and assistance to one another. In recent months, they began informal get-togethers in which they each cooked a dish for one another. They call it “Chefs of the Round Table.” When I heard about this dinner, I was intrigued and asked Mendy if the chefs would be willing to put one together that we can share with our readers. Mendy spearheaded the dinner and gathered a phenomenal and talented group of chefs who cooked incredible food and shared their recipes and techniques with all of us. Watching the chefs work together to plate dishes and offer each other honest feedback was truly inspiring. Beyond the food, wine connoisseur Gabriel Geller hosted a wine pairing with each

Fleishigs MAY 2024

course that further enhanced the tasting. Entrepreneur and philanthropist Chagit Leviev-Sofiev generously offered to host the dinner and opened up her home to the intense cooking of these private chefs. Aside from our obvious obsession with her Fleishigs Magazine collection, we were in awe of the hospitality she showcased with her husband Greg (and their kids, who informally joined too!) — the overall ambiance made everyone feel so welcome and comfortable, elevating the tasting experience for all the guests. Course after course, we were blown away by the technique involved in each component, and as we dined, we truly saw the passion displayed by each chef during their presentations. But above all, in what is believed to be a cut-throat business, the chefs’ collective pride in their collaborative effort was something memorable. www.fleishigs.com

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EVENT

In between courses, the chefs sat down to enjoy each other's dishes, giving their honest critique.

The Event

WATC H I N G T H E C H E FS WO R K TO G E T H E R TO P L AT E D I S H E S A N D O F F E R E AC H OT H E R H O N E ST F E E D BAC K WAS T RU LY I N S P I R I N G

The evening was a true collaborative effort, with all the chefs pitching in to help with each other's dishes. 46

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EVENT

Chef Naphtali Sobel showing off his homemade potato and turmeric sourdough bread.

Chef Daniel Rivera is passionate about revolutionizing kosher cuisine; he wowed guests with his Korean fried chicken.

Gabriel Geller of Royal Wines pouring the chefs a much needed glass of wine after a long night.

Greg and Chagit Sofiev, Joshua and Maayan Leviev

MAY 2024 Fleishigs

EVENT

The evening's organizer, Chef Mendy Wolf, presenting his dish.

Naomi Nachman, Melinda Strauss, Elisheva Taitz and Malkie Hirsch Magence

Gabriel Geller of Royal Wines prepared a perfect wine pairing for each of the 10 courses.

As we dined, we truly saw the passion displayed by each chef during their presentations. 48

Fleishigs MAY 2024

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EVENT

Plating Chef Mendy Wolf's course, sweetbreads and risotto.

Chef Yosef Safdieh preparing the palate cleanser: Granny Smith and Honeycrisp apple sorbet.

Shifra and Shlomo Klein with the evening's hosts, Chagit and Greg Sofiev

Plating Chef Effy Friedman's course, sea bass and malt grains.

MAY 2024 Fleishigs

EVENT

The Chefs T H E C H E FS’ C O L L ECT I V E P R I D E I N T H E I R C O L L A B O R AT I V E E F FO RT WAS SO M E T H I N G MEMORABLE.

Chef Mendy Wolf

Starting at the age of eight, Chef Mendy Wolf’s culinary journey began by learning the ropes from his father. With a background in sales, management and customer service, Mendy leveraged his skills to establish a successful private chef business based out of New Jersey. Committed to quality, top-notch service and reliability, Mendy's reputation speaks for itself. He also founded “Chefs of the Round Table,” a group dedicated to fostering collaboration and learning among private chefs. Available yearround, Mendy caters to date nights, dinner parties, family weekends, corporate events, vacations, boutique weddings and more. Instagram: @chefmendywolf chefmendywolf.com (973) 223-3773

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EVENT

Chef Hillie Ackerman Chef Daniel Rivera A private chef based out of Pomona, NY, Chef Hillie Ackerman has a real dedication to crafting exceptional dining experiences. He loves high-quality ingredients, traveling the world and has a strong passion for warm yet refined hospitality. He thrives in the fast-paced kitchen environment but loves to slow down and sweat the small details. Hillie believes that every experience, big or small, overseas or local, is an opportunity to keep pushing the boundaries of what he can offer his clients. He believes in thorough attention to every factor that goes into the client experience, whether logistical or gastronomical, and gets immense satisfaction knowing he provides his clients with peace of mind, full bellies and happy hearts. Instagram: @chefhillie chefhillieackerman@gmail.com (347) 986-9452

Born and raised in Newark, NJ, Chef Daniel Rivera discovered his passion for cooking at the age of 17. Over the years, he honed his culinary skills and developed a keen understanding of flavors and techniques. Now a kitchen veteran of 21 years, Daniel is a seasoned chef with a wealth of experience in various culinary styles and cuisines. As a kosher private chef, he caters to the needs of his clientele, providing exquisite dining experiences and personalized menus that meet kosher requirements without compromising on taste or quality. Daniel crafts each dish with precision and care, ensuring that every bite is a delight for the senses. With his expertise, passion and dedication, Daniel transforms every meal into an unforgettable experience, leaving clients craving more and eagerly anticipating their next gastronomic adventure. Instagram: @theboroparkchef boroparkchef@gmail.com

Chef Alegra Hadriye

A Brooklyn-based Sephardic chef, wife and mother, Chef Alegra Hadriye specializes in bold flavors, beautiful food and memorable meals. Her journey into the world of culinary arts began with a deep-seated obsession with crafting things by hand. For Alegra, food is the ultimate medium, offering endless possibilities and the gratification of seeing faces light up when they taste what she’s prepared. Cooking is not just a profession, rather a way of life and a way to connect with others and create lasting memories around the dinner table. Growing up watching her parents cook and prepare for guests was a beautiful experience, igniting her passion for cooking and feeding people. As she entered adulthood, her focus shifted to restaurants, where she constantly sought out the next culinary masterpiece. Aside from experimenting in her own kitchen with new flavors and techniques, Alegra caters to private events of all kinds. Instagram: @alegra_hadriye (646) 727-8309

MAY 2024 Fleishigs

EVENT

Chef Efraim Friedman

After completing kosher culinary school and then interning and teaching for over a year, Efraim Friedman has embraced the culinary world, challenging himself to excel in many different aspects of the food industry. He established his own meat board company, FE Ironic Flavors, and is a personal chef who leads private cooking classes and dinners and caters small events, locally and abroad, bringing along his signature humor and engaging personality. Efraim’s goal is to always help family, friends and clients enjoy great food with a warm and inviting ambience. For Efraim, culinary art is a combination of instinct, science and a healthy dose of passion. When you taste his food, you can tell.

Chef Yosef Safdieh

Chef Yosef Safdieh is a lifelong culinary chef, recipe developer, food consultant and food enthusiast. What began as experimenting in the kitchen (particularly with Jell-O) at the age of four blossomed when he was just a youngster. Yosef took charge of cooking dinner for the family whenever his parents were away, even hosting friends for Shabbos. Today, Yosef continues to fuel his passion for cooking, creating memorable experiences through his culinary creations. Whether for date nights, sheva brachot, dinner parties and even luxurious yacht rides, Yosef’s passion for cooking and making people happy through food is evident in every meal he creates.

Chef Shmuly Kohn

Chef Shmuly Kohn is a private chef whose passion goes beyond the food he puts forth. Each dish that he creates is an opportunity to not only blend colors, flavors and textures, but allows him to express his creativity in the art of plating, aiming to spark memories that linger well beyond the last bite. Shmuly is all about the total experience that goes well beyond the food, crafting unforgettable moments, one plate at a time. Instagram: @chefshmulykohn chefkohn.com chefkohn.ck@gmail.com (929) 336-7714

Instagram: @chef.yosef (732) 859-3448

Instagram: @feironicflavors (315) 294-4914

Fleishigs MAY 2024

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EVENT

Chef Aaron Feivelson

Chef Aaron Feivelson has worked in various culinary fields, from private dining to restaurants and has even worked under Michelin-starred chefs. Through his line of work, he has been exposed to many international experiences and exotic cultures. Aaron has a family background from India and enjoys incorporating global cuisine into his contemporary expressions. feivelsonaaron@gmail.com

Naphtali Sobel

Naphtali Sobel is a culinary consultant and private chef based out of New York. With a global approach, Naphtali redefines cuisine by creating whimsical, out-of-the-box menus. Instagram: @naphtalisobel

Chef Yitz Spitz

Chef Yitz Spitz prides himself on cultivating meaningful connections with clients, understanding their culinary desires and exceeding expectations with every dish. From intimate dinners to exclusive events, he combines his expertise with a personal touch, ensuring that each dining experience is a celebration of taste, elegance and hospitality. Instagram: @chef_yitz (347) 860-0516

MAY 2024 Fleishigs

EVENT

The Food

T H E T E N - C O U RS E P R I VAT E C H E F D I N N E R WAS A N I N S I D E LO O K N OT O N LY I N TO W H AT T H E S E C H E FS A R E CA PA B L E O F P R E PA R I N G FO R T H E I R C L I E N TS, B U T A LSO W H AT T H E Y L I K E TO E AT T H E M S E LV E S.

Course 1

Course 2

Course 3

CHEF YOSEF SAFDIEH

CHEF YITZ SPITZ

CHEF HILLIE ACKERMAN

Duck-flavored potato pavé | steak tartare | red caviar pearls

Duck confit | masa crêpe | raspberry gochujang demi glace | shallot jam | grieven crumble

Course 4

Course 5

Course 6

CHEF AARON FEIVELSON

CHEF DANIEL RIVERA

NAPHTALI SOBEL

Red snapper | fennel marmalade | Jerusalem artichoke cream | rhubarb gelée | caramelized grapes

Dakgangjeong (Korean fried chicken wings) | toasted sesame | scallion | pickled vegetable medley

Bodega beef patties | Jamaican oxtail | mac n "cheese" | coco bread

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EVENT

Course 7

Course 8

Course 9

CHEF EFFY FRIEDMAN

CHEF MENDY WOLF

CHEF SHMULI KOHN

Winter sea bass | malt grains | squash medley

Crispy sweetbreads | pomegranate reduction | mushroom rosé risotto | shredded apple jicama salad

Pistachio-crusted lamb chops | fondant potato | torched cabbage | black garlic aioli | cranberry reduction

Course 10

Course after course, we were blown away by the technique involved in each component.

MAY 2024 Fleishigs

L'CHAIM

The Wine

A C H A L L E N G I N G W I N E PA I R I N G A F FA I R BY: GA B R I E L G E L L E R, WS E T I I I

Fleishigs MAY 2024

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L'CHAIM

he loyal readers of Fleishigs, who of course thoroughly read all of my write ups, are used to the food pairing suggestions I frequently add to the descriptions of the wines in my monthly column. These are merely suggestions, and even I don’t always “pair” my wines to my food and vice versa. I was lucky enough to participate in an intimate dinner with a group of talented private chefs a few months ago (read more on page 44). Pairing each course with a different wine was a special experience. This “Chefs of the Round Table” dinner took place a couple of weeks after I worked as the sommelier for a series of 10 ultra-high-end fundraising dinners headed by Israeli star Chef Moshik Roth, who owned and headed not just one, but two 2-Michelin starred restaurants in Amsterdam between 2008 and 2020. Working with a chef of that magnitude was an honor and a challenge. Pairing wine with incredibly sophisticated dishes that included the most luxurious ingredients available to the kosher market (black truffles, white Alba truffles, foie gras, squab, purebred wagyu beef, fresh toro overnighted from Japan, etc.) was an unforgettable experience. While the credentials of the chefs at the Fleishigs private chef dinner, graciously hosted by Chagit and Gred Sofiev, are not (yet!) as prestigious as Chef Moshik and his team, all of them demonstrated both impressive talent and creativity. It took some deep reflection to figure out the best combinations, and I can confidently affirm that it all worked out quite nicely indeed. I hope these pairings inspire you for the upcoming holidays. L’chaim!

MAY 2024 Fleishigs

L'CHAIM

The Wine COURSE 1: For Chef Yosef Safdieh’s Asian Dumpling Salad, I chose the Hajdu Rosé 2023. It is not only the first fresh rosé released this year, but it is lovely, as always. The notes of crunchy red and white fruits combined with mouthwatering acidity and a light to medium body truly did wonders with the dish, which combined a fresh crunch with sweet, sour and umami flavors.

COURSE 2: Chef Yitz Spitz’s Duck-Flavored Potato Pavé was a joy to look at and a pure pleasure to eat! It was both creative and artistic. This one was one of the easiest to pair — a dry sparkling was the obvious choice, in my humble opinion. The Drappier Carte d’Or, with its yeasty and citrusy notes and elegant bubbles, made the dish feel fluffy and even richer at the same time. In return, the dish made the Champagne pop even more on the palate.

COURSE 3: The Duck Confit Crêpe imagined and executed by Chef Hillie Ackerman begged for the ethereal and refined Herzog Special Reserve Edna Valley Pinot Noir 2021. Winemaker David Galzignato described his predecessor, the late Joe Hurliman of blessed memory, as a “Pinot Noir specialist,” whereas he is a “Cabernet Sauvignon specialist.” However, this wine proves that he can also make some darn good Pinot, just as well as Joe, who made hundreds of amazing Cabs during his 25-year tenure. The crêpe, filling and garniture seemingly danced together in my mouth in perfect harmony. It was one of the most memorable moments of the night.

Fleishigs MAY 2024

COURSE 4: Chef Aaron Feivelson, who worked as one of the leading sous-chefs with Moshik Roth at the aforementioned charity dinners, made a very complex Red Snapper with Fennel Marmalade, Jerusalem Artichoke Cream, Rhubarb Gelée and Caramelized Grapes. My head was spinning from the variety of flavors and textures, and I had to think very hard to decide which wine would work best with the dish. I could say that the Rimapere Sauvignon Blanc 2023 is a classic selection for this type of fish. It was classic, yes, but it was also much more than that. This wine is so aromatic, bursting with grapefruit and passion fruit notes and lip-smacking acidity. The fruitiness and all those flavors married effortlessly.

COURSE 5: Chef Daniel Rivera treated us to his Dakgangjeong (Korean Fried Chicken Wings), which was absolutely delicious. Chef Daniel also chose to pair his dish with a very interesting sake made from plums, which tasted a bit like a mix of Port and late-harvest Zinfandel. We also had the Herzog Lineage Momentus, which made perfect sense, with its lively bubbles and off-dry notes of pear, quince and Meyer lemon.

COURSE 6: Bodega Beef Patties, Jamaican Oxtail, Mac N “Cheese” and Coco Bread – talk about originality and uniqueness! Now, that was a really fun dish, straight out of the mind and hands of Chef Naphtali Sobel. A flavorful and eccentric dish like that required a red wine that is full-flavored with lots of punch, and the 1848 7th Generation Petite Sirah 2021, crafted by skilled winemaker Ilan Assouline, fit the bill more than well. The ripe, bold blueberry and blackberry fruits with notes of roasted meat and black pepper were a great match with the oxtail and the vegan cheese.

COURSE 7: The Winter Sea Bass with Malt Grains and Squash Medley by Chef Effy Friedman was fantastic. I am extremely demanding with fish, and Chef Effy did a wonderful job with the delicate and complex sea bass. Chef Effy chose the wine himself, and he chose wisely. We enjoyed the vibrant and delightful Feudi di San Gregorio Greco di Tufo 2021, distributed by my dear friend, Dr. Ralph Madeb of M & M Importers. The citrus and stone fruit notes, with a subtle viscosity on the palate, were captivating on their own and wonderfully highlighted the understated elegance of this course.

COURSE 8: Chef Mendy Wolf came up with Crispy Sweetbreads and Mushroom Rosé Risotto. I knew immediately that we needed a dry and crisp Riesling. The Koenig Riesling 2022 made the dish shine, delicately diffusing its lime and green apple notes with hints of salty minerals and great acidity. The sweetbreads were excellent and the risotto was perfectly executed — it definitely was one of my favorite courses and pairings of the night.

COURSE 9: Chef Shmuli Kohn made Pistachio-Crusted Lamb Chops. It was like he knew exactly what to do to make my palate happy. Lamb and pistachio is such a great combo that I myself make at home for Shabbos and Yom Tov every now and then. Aurore de Dauzac 2021 is the second wine of Château Dauzac, a Grand Cru Classé Margaux, and the latest estate from that legendary appellation to join the kosher bandwagon. What a delicious wine, with notes of plush, ripe red berry fruits, earthy minerals and polished tannins. It is young, but not too young — a great partner to the lamb chops.

COURSE 10: Making dessert is known as a daunting task for most (non-pastry) chefs. Kudos to Chef Alegra Hadriye, who tackled it like a champion with her Dessert Cloud, which was awesome and combined textures and flavors without being cloyingly sweet. It was the perfect finale to this dinner, like great fireworks on the plate and in the mouth. The dessert wine was the Herzog Late Harvest Chenin Blanc 2021, a true classic which also provides the right amount of sweetness and flavors without ever overpowering the food.

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Any spirit goes great with grilled steak

Only Misceo goes great on it If you’re ready to take your steaks to the next level, start by taking them to Saba Sherman’s Fabulicious Marinade and prepare to discover why we’re just as good on BBQ’s as we are with BBQ’s! Grilled (as in steaks) or chilled (as in drinks) you can’t miss with Misceo!

SABA SHERMAN’S FABULICIOUS STEAK MARINADE WHAT YOU’LL NEED

1 Tbsp. garlic, minced ½ Cup Misceo coffee liqueur ½ Cup creamy peanut butter 1 Tbsp. soy sauce 1 Tsp maple syrup ¼ Cup brewed hot coffee (we’re partial towards Gaia’s rather exceptional RT.59 or Columbia Santa Barbara, but anything brewed and with body will suffice) 6 Marbled steaks, 8 oz. each, flat iron or rib eye

WHAT YOU’LL DO

Using a medium bowl, whisk together the first 4 ingredients into a smooth paste-like consistency. When that happens, begin adding coffee a bit at a time while continuing to whisk Place half of sauce in shallow dish with steaks and marinate in refrigerator for no less than 1 to 6 hours Remove marinated steak and place on heated grill and cook to taste While steak’s grilling, place the reserved marinade into a medium saucepan over medium heat. Let marinade reduce until it reaches “coating consistency” (aka ‘nappe’’ for you foodie types), if sauce begins to burn, lower the heat Plate steaks and spoon sauce over them, serve immediately or sooner

Serves 6 or one REALLY hungry Misceo Fan PLEASE MISCEO RESPONSIBLY

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EVENT

The Recipes

H E R E A R E SO M E O F T H E R EC I P E S T H AT W E R E S H OWCAS E D AT T H E F L E I S H I GS C H E FS O F T H E RO U N D TA B L E D I N N E R. Duck Confit Masa Crêpes with Raspberry Gochujang Demi Glacé and Onion Jam Serves: 6-8

By: Chef Hillie Ackerman

cups high-quality stock cup red wine cup raspberry preserves, such as Bonne Maman tablespoons cold non-dairy butter substitute, diced

When making the grieven crumble, you will be left with rendered duck fat that you definitely don’t want to throw out — it will keep in the fridge for weeks and can be used instead of tallow or shmaltz. Plus, it’s great for searing meat, chicken or even vegetables.

FOR THE ONION JAM: 1 tablespoon avocado oil 3 Vidalia onions, diced 1 teaspoon kosher salt 2 tablespoons water 3 tablespoons brown sugar 1 teaspoon rice vinegar

NOTE: Masa harina is a unique ingredient typically used to make authentic corn tortillas, not to be confused with cornstarch or cornmeal. It’s readily available on Amazon.

1. For the crêpes, mix yeast and ¼ cup almond milk in a large bowl; set aside for a few minutes for the yeast to bloom.

FOR THE CRÊPES: 1½ teaspoons active-dry yeast 1½ cups unsweetened non-dairy milk, at room temperature, divided 3 tablespoons non-dairy butter substitute, melted 3 eggs ½ cup masa harina (see note) ½ cup all-purpose flour ½ teaspoon kosher salt FOR THE DUCK CONFIT: 4 duck legs 2 sprigs fresh thyme 1 sprig fresh rosemary 3 cloves garlic 1 shallot 1 (1-inch) knob ginger 1 lemon, cut into wedges 1 (3-ounce) package duck fry, such as Pelleh, diced FOR THE GRIEVEN CRUMBLE: Reserved duck skins Kosher salt FOR THE RASPBERRY GOCHUJANG DEMI GLACÉ: 1 tablespoon olive oil 2 shallots, diced 2 cups fresh or frozen raspberries 1 tablespoon gochujang Reserved duck bones

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Fleishigs MAY 2024

2. Add the remaining ingredients to the bowl and whisk until smooth. Cover bowl and set aside for 2 hours at room temperature. 3. Heat an 8-inch nonstick crêpe pan over medium-high heat until very hot, then grease with a thin layer of non-stick cooking spray (or wipe a thin layer of oil on the pan with a paper towel). 4. Add about ¼ cup of batter to the pan and tilt around until it’s covering the surface of the pan. Once bubbles come through the surface, flip and cook for a few seconds, then transfer to a plate. Repeat with remaining batter. 5. For the duck confit, remove the skin from the legs and reserve for the grieven crumble. 6. Heat a skillet over high heat and sear duck legs for 2-3 minutes per side, until golden brown. Transfer duck legs and some of the drippings from the skillet to a sous vide bag with thyme, rosemary, garlic, shallot, ginger and lemon. Set a sous vide machine in a water bath to at 1600F and cook overnight (8-12 hours). 7. Once done, remove the bag from the water and set aside to cool, then, using gloved hands, shred and discard bones, making sure to discard any tough bits like tendons or small bones. Reserve the bones for the demi glacé.

8. Add duck fry to a cold skillet over medium-high heat and cook until crispy. Mix crispy duck fry with the shredded duck confit. 9. For the grieven crumble, preheat oven to 4500F. Arrange the reserved duck skins out flat on a parchment-lined baking sheet. Season very lightly with salt and cover with another layer of parchment paper, followed by another baking sheet, making sure that the top tray fits well into the bottom tray, ensuring that the skins don’t shrivel up much as they cook. Cook for 20-25 minutes, until golden and crispy. Take off the top baking sheet and set crispy duck skins aside to cool. 10. Transfer crispy skins to a food processor fitted with the S-blade attachment and pulse a few times until crumbled, but don't over-blend or you’ll be left with an oily paste. Alternatively, chop finely. 11. For the demi glacé, heat oil in a pot over medium-high heat. Add shallots and sauté until lightly caramelized, about 7 minutes. Add raspberries, gochujang and duck bones. When raspberries have become syrupy, add stock, wine and preserves. Lower heat to medium and simmer, uncovered, stirring occasionally, until sauce is reduced and thick enough to coat the back of a spoon. Remove from heat, discard bones and pass through a fine mesh sieve. Whisk in the cold butter to create a smooth, glossy demi glacé. 12. For the onion jam, heat oil in a skillet over medium heat. Add onions and salt; sweat for about 7 minutes, then add water and continue to cook. Once moderately golden brown, add sugar and vinegar; stir. Increase heat and continue cooking until caramelized and jammy, stirring frequently. 13. To plate, add some duck confit along the middle of a crêpe and roll up. Spread some of the demi glacé onto a plate and top with the filled crêpe. Garnish with grieven crumble and onion jam.

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Quack n' Mole

MAY 2024 Fleishigs

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Spicy Asian Chicken Salad Serves: 8-10

By: Chef Yosef Safdieh

Chefs love a good deconstructed plate of anything. This dish was born out of the desire to use up some leftover dumpling filling I had laying around, and it was a huge hit! I love that it’s elevated yet still super attainable for the home cook. Although all the components work wonderfully as a whole, you can skip the shishito peppers if spice is not your thing. The dumpling filling, the crispy wontons and the garnishes are the main stars of the show!

NOTE: For the sweet chili dressing, feel free to skip the slurry and cooking in a saucepan; it won’t be a thick dressing, rather more like a vinaigrette. It will still be tangy, a bit spicy and so delicious!

FOR THE DUMPLING FILLING: ¼ head Napa or green cabbage, shredded 3 teaspoons kosher salt, divided 2 pounds ground dark chicken ½ bunch scallions, dark green parts only, thinly sliced 1 (1-inch) knob fresh ginger, grated 5 garlic cloves, grated 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 2 tablespoons avocado oil FOR THE SWEET CHILI DRESSING: ¼ cup sugar 2 tablespoons white vinegar 2 tablespoons water 1 teaspoon chili garlic sauce 2 teaspoons cornstarch, dissolved into 1 tablespoon water ¼ cup plus 2 tablespoons rice vinegar ¼ cup plus 2 tablespoons peanut or avocado oil 3 tablespoons extra-virgin olive oil

FOR THE PICKLED CABBAGE SLAW: ¾ head Napa or green cabbage 2 tablespoons plum vinegar 1 teaspoon toasted sesame oil 1 tablespoon kosher salt FOR THE ROASTED SHISHITO PEPPERS: 10 shishito peppers 1 tablespoon olive oil FOR THE FRIED WONTONS: ½ package square or circle wonton wrappers 1 cup peanut or avocado oil FOR THE SALAD: 2 containers baby spring mix ½ bunch scallions, dark green parts only, thinly sliced 2 red chilies, thinly sliced ¼ cup honey-glazed peanuts 1. For the dumpling filling, add cabbage and 1 teaspoon salt to a large bowl. Using a gloved hand, agitate the cabbage until softened; let sit for 10 minutes, then squeeze out excess liquid. Mix salted cabbage, remaining 2 teaspoons salt, ground chicken, scallions, ginger, garlic, soy sauce and sesame oil. Cover and let marinate in the fridge for at least one hour, up to 24 hours. 2. Heat oil in a skillet over high heat and cook dumpling filling for about 10 minutes, breaking chicken up with a wooden spoon. Set aside. 3. For the dressing, add sugar, vinegar, water and chili garlic sauce to a saucepan over medium heat. Cook for 2 minutes, then add cornstarch slurry and cook for 1 minute, until thickened; set aside to cool. Add rice vinegar and oils; whisk. 4. For the pickled cabbage slaw, mix cabbage, vinegar, sesame oil and salt. 5. For the shishito peppers, toss shishito peppers and oil on a baking sheet and broil for 5 minutes. Once cool enough to handle, chop into small pieces. 6. For the fried wontons, heat a few inches of oil in a skillet over medium-high heat to 3500F. Fry wonton wrappers until golden brown, about 30-45 seconds per side. 7. To serve, toss greens with half of the dressing. Top with cooked dumpling filling, scallions, pickled cabbage slaw and roasted shishito peppers. Garnish with red chilies, honey-glazed peanuts and fried wontons. Serve with remaining dressing.

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Boozy Granny Smith and Honeycrisp Apple Palate Cleanser Serves:8

By: Chef Yosef Safdieh

I prepared this palate cleanser tableside between courses six (Chef Naphtali’s oxtail) and seven (Chef Effy’s sea bass). Beyond the showstopping fun of the magic of dry ice, a palate cleanser serves a real purpose — to remove any lingering heavy flavors so that the next course can be enjoyed with a fresh palate. This is usually done with something light, bright and fresh. In this case, I went with a Granny Smith and Honeycrisp apple sorbet, which had a touch of booze added to it. ½ ¼ 3 2 2 2 ¼

cup sugar cup water tablespoons honey Zest and juice of 2 lemons teaspoons sour salt cups Honeycrisp apple juice cups Granny Smith apple juice cup vodka, gin or rum

1. Add sugar, water, honey, lemon zest, and sour salt to a saucepan over high heat. Cook for 2 minutes, until sugar is completely dissolved. Strain into a bowl through a fine mesh sieve. 2. Add apple juice, lemon juice and vodka to the bowl and mix until well combined. Cover and refrigerate for 2 hours. 3. Pour mixture into a frozen ice cream maker and churn until desired consistency is reached. Since the mixture contains alcohol, it will be on the slushier side.

Pistachio-Crusted Rack of Lamb Serves: 6

By: Fleishigs Test Kitchen

We were inspired by Chef Shmuly Kohn's pistachio-crusted lamb, which was a huge crowd pleaser, to recreate the flavor profiles in our test kitchen. 2 2 1 2 1¼ 3 2 1

racks of lamb, trimmed teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste tablespoons avocado oil cups chopped unsalted pistachios tablespoons panko bread crumbs teaspoons olive oil tablespoon schmaltz or non-dairy butter substitute

Fleishigs MAY 2024

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tablespoons Dijon mustard tablespoons apricot jam

1. Preheat oven to 4000F. Line a baking sheet with aluminum foil. 2. Generously season each rack of lamb with salt and black pepper. 3. Heat oil in a large skillet (large enough to fit the racks of lamb) over high heat. Working one at a time if necessary, sear lamb for 6-8 minutes, until brown on all sides. Transfer lamb to the prepared baking sheet; set aside. 4. Mix pistachios, bread crumbs, olive oil, schmaltz and a pinch of salt and pepper. 5. Mix mustard and apricot jam. Spread mustard-jam mixture onto the fat-side of each rack of lamb, then pat a generous amount of the pistachio mixture on top. Cook for about 20-25 minutes; lamb should be pink in the center. Let racks rest for 10 minutes before slicing into individual chops.

Dakgangjeong (Korean Fried Chicken Wings) Serves: 6-8

By: Chef Daniel Rivera

There are wings and then there are these wings — Korean-style double-fried wings that are as authentic as possible. They stay crunchy and juicy even once glazed in the ultimate sweet and spicy glaze. At the dinner, I couldn’t help but notice Chagit’s 10-year-old son thoroughly enjoying them!

EDITOR’S NOTE: Tangy pickled vegetables are the perfect accompaniment to these crunchy, spicy chicken wings. Find some pickled vegetable recipes on the Fleishigs app. FOR THE GOCHUJANG GLAZE: ½ cup toasted sesame oil 3 tablespoons minced fresh garlic 3 tablespoons grated fresh ginger 1½ cups gochujang, such as O'Food 1¾ cups water 1½ cups sugar ½ cup soy sauce 1 tablespoon rice vinegar FOR THE CHICKEN WINGS: 2 cups all-purpose flour 6 tablespoons cornstarch 3 cups cold water 2 pounds chicken wings Oil, for frying Scallions or micro cilantro, for garnish Toasted sesame seeds, for garnish Pickled vegetables, for serving (see head note) www.fleishigs.com

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1. For the gochujang glaze, heat oil in a skillet over medium heat. Add garlic and ginger and cook until just aromatic, but not too brown. Add gochujang, water, sugar, soy sauce and rice vinegar. Whisk until incorporated. Cover skillet and remove from heat or transfer to a low flame just to keep warm (it should not bubble). Alternatively, the sauce can be made in advance and reheated before coating the cooked chicken wings. 2. For the chicken wings, heat a few inches of oil in a heavy-bottomed skillet or Dutch oven over medium-high heat to 3500F. Set a cooling rack over a parchment-lined baking sheet. 3. Mix flour, cornstarch and water until combined. Working in batches and using tongs, dip a few wings into the batter and coat completely, then lift out of batter and let excess drip off. Fry until golden brown, about 7 minutes. Transfer to the prepared cooling rack to rest for 15 minutes. Repeat with remaining chicken wings. 4. Bring oil temperature up to 3750F and, working in batches, fry wings again for 7 minutes. 5. Transfer wings into the sauce and toss to coat. Garnish with toasted sesame seeds and scallions. Serve with pickled vegetables.

Non-Dairy Mac and Cheese Serves: 8-10

By: Chef Naphtali Sobel

Whether you have a hankering for mac and cheese with your meat dishes or you have a dairy intolerance or allergy, this recipe, which is so easy to make, will fill that void.

NOTE: To keep this recipe meat-free, use pareve soup mix. 1 1 1 ½ ½ ½ ⅛ ⅛ 1 1

(8-ounce) container non-dairy cream cheese, such as Tofutti Up to ½ cup hot water tablespoon chicken soup mix teaspoon deli mustard teaspoon kosher salt teaspoon garlic powder teaspoon turmeric teaspoon nutmeg teaspoon white pepper cup non-dairy shredded cheese, such as Daiya pound macaroni, cooked according to package directions

1. Add non-dairy cream cheese to a pot over medium-high heat. Once cream cheese starts to melt, slowly add hot water, a few tablespoons at a time, until it resembles a bechamel (thick cream sauce). 2. Add soup mix, mustard and spices; mix until incorporated. Adjust seasonings to taste. 3. Add shredded cheese and cooked macaroni; mix until cheese is thoroughly melted. MAY 2024 Fleishigs

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Dessert Cloud Serves: 8

By: Chef Alegra Hadriye

A really high-end dessert is made up of many components that come together seamlessly, each bringing something special to the plate. This dessert, which I like to call a “dessert cloud” is an elevated take on a standard pavlova. You can make all or some of the components to make your own version at home.

NOTES: • For the microwave cake, I prefer to measure my ingredients by weight for accuracy and precision. The siphon is a pressurized canister that is often used by chefs to make the batter light and airy, resulting in a very moist, fluffy cake. Any simple vanilla cake or pound cake would work as a component in this dessert cloud concept. • Semifreddo is an Italian half-frozen dessert. Feel free to use any non-dairy ice cream or semi-frozen whipped topping instead. FOR THE PAVLOVA: 4 egg whites ¼ teaspoon cream of tartar Pinch of kosher salt 1 cup sugar 1 teaspoon vanilla bean paste FOR THE OLIVE OIL LEMON CURD: 1 cup sugar ⅔ cup freshly squeezed lemon juice Zest of 1 lemon 8 egg yolks 1 teaspoon kosher salt ½ cup plus 2 tablespoons extra-virgin olive oil FOR THE BLUEBERRY COULIS: 2 cups frozen blueberries ¾ cup sugar ¼ cup freshly squeezed lemon juice 1 teaspoon kosher salt FOR THE CRÈME ANGLAISE: 2 cups unsweetened almond milk or oat milk 1 tablespoon vanilla bean paste 1 teaspoon kosher salt 6 egg yolks ½ cup plus 1 tablespoon sugar 1 tablespoon plus 1 teaspoon cornstarch 2 tablespoons cold non-dairy butter substitute, diced

Fleishigs MAY 2024

FOR THE VANILLA MICROWAVE CAKE: 170 grams egg whites 40 grams egg yolk 30 grams avocado oil 10 grams vanilla bean paste 110 grams confectioners’ sugar 80 grams almond flour 40 grams all-purpose flour 2 grams kosher salt FOR THE SEMIFREDDO: 1 (8-ounce) container non-dairy whipped topping, such as Rich’s or So Delicious CocoWhip 1 package vanilla pudding powder 2 tablespoons blueberry coulis 2 tablespoons lemon curd FOR THE SALTED PECAN GRAHAM CRACKER CRUMBLE: 1 cup raw pecans 2 teaspoons kosher salt Splash of water 2 graham crackers FOR THE BASIL OIL: 2 bunches basil 1 cup avocado oil 1. Preheat oven to 200°F. Prepare a parchment-lined baking sheet; set aside. 2. For the pavlova, beat egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment until frothy. With the mixer running, begin adding sugar, 1 tablespoon at a time. Add vanilla bean paste and mix until sugar completely dissolves and you feel no grit when rubbing some between your fingers. 3. Drop dollops of the meringue onto the prepared baking sheet and bake for 1½ hours. Turn oven off and let cool in the oven for another 2 hours, leaving the oven door closed the entire time. 4. For the curd, add sugar, lemon juice, lemon zest, egg yolks and salt to a saucepan over low heat. Whisk for about 5 minutes, until thickened. Slowly add the oil, whisking continuously, until fully incorporated. Strain curd through a fine mesh sieve; set aside to cool. 5. For the blueberry coulis, add blueberries, sugar, lemon juice and salt to a saucepan over medium heat. Cook, stirring occasionally, until thickened and berries burst. Strain coulis through a fine mesh sieve; set aside to cool (it will thicken more as it cools).

6. For the crème anglaise, add almond milk, vanilla bean paste and salt to a saucepan over low heat. Simmer for about 5 minutes, until bubbles just barely begin to form around the edges. Whisk egg yolks, sugar and cornstarch until well combined. Slowly and carefully pour warm milk mixture into egg mixture, whisking continuously until thickened. Add butter and whisk until fully incorporated. Strain crème anglaise through a fine mesh sieve; set aside to cool (it will thicken more as it cools). 7. For the vanilla microwave cake, poke holes in the bottom of small paper cups; set aside. Add egg whites, egg yolks and oil to a blender and mix for 30 seconds. Add remaining ingredients and blend until smooth. Transfer into a siphon and charge twice. Turn upside down and pipe half way up each paper cup. Microwave each cup for about 30 seconds. Place cups upside down to cool, then use a paring knife to remove cakes from the cups. 8. For the semifreddo, beat cream and pudding powder in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Fold in curd and coulis, being careful not to over mix. Pour into silicone molds or pipe into shapes on a parchment-lined baking sheet. Freeze until set. 9. For the salted pecan graham cracker crumble, preheat oven to 400°F. Toss pecans, salt and a splash of water on a baking sheet. Toast until fragrant and water is completely evaporated. Once cooled, add to a bag with graham crackers and crush. 10. For the basil oil, blanch basil in boiling water just until vibrant in color, then immediately shock in a bowl of ice water. Once cool, squeeze out excess water from the basil. Transfer to a blender with oil and blend until vibrant in color and smooth. Strain through a fine mesh sieve. For best results, line the sieve with a coffee filter. 11. Dollop a spoonful of the crème anglaise on one side of a plate and the coulis on another side of the plate. Flatten each with the back of a spoon. Pipe the curd in a criss-cross pattern across the plate. Plate individual pavlovas, a piece of the cake, semifreddo and the pecan crumble. Drizzle with basil oil.

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Airy Delight

MAY 2024 Fleishigs

SEASONAL FEAST

Fleishigs MAY 2024

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SEASONAL FEAST

Food's Might: R EC I P E S BY: C H E F I T TA W E R D I G E R

Unveiling Its Power

Itta Werdiger transformed the kosher market when she opened her Brooklyn-based vegetarian restaurant Mason and Mug back in 2013. The restaurant, which was around for under two years, showcased a chefdriven, whole foods approach to a menu and was set in a funky, intimate setting in the Prospect Park neighborhood, home to zero kosher restaurants. There were so many memorable dishes from those days, like the miso kale salad with seaweed, open-faced lox bagels and an array of desserts, all inspired by Itta’s supper club, The Hester. Balancing life, kids and a restaurant wasn’t feasible for the long term, so Mason and Mug sadly closed less than two years later. Today, Itta works as a private chef and runs a supper club that offers eclectic culinary experiences and cooking classes themed around various cuisines and seasonal eating (like a recent Indonesian-themed class). Itta is passionate about introducing the kosher world to uncommon cuisines, widening people’s palates one cooking class at a time.

For Itta, years in the food industry has fostered a deeper understanding and relationship with the meaning of food. Beyond mere enjoyment or indulgence, it serves as a conduit for connection and camaraderie, fostering laughter and dialogue among friends gathered around a table. It nourishes our families and extends compassion to those in need. Realize that what truly elevates good food is not merely its taste, but the ambiance surrounding it. Consider how our mood profoundly influences our perception of flavor — how food can taste infinitely better when savored in a state of happiness and positivity, while the same dish can seem as bland as sandpaper when consumed amidst anger or sadness. Moreover, food possesses a profound spiritual dimension, offering a pathway to connect with God. This is why Itta focuses on understanding the origins of food, forging direct relationships with farmers and learning about the intricacies of cultivation and the extensive work it takes to get food from farm to plate. Engaging deeply in this process expands an awareness in nature's forces and recognizes the divine presence in every aspect of sustenance.

MAY 2024 Fleishigs

New Potato Curry

SEASONAL FEAST

Spice Spectacle

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Coco-Loco Brew

Coconut-Poached Haddock

SEASONAL FEAST

MAY 2024 Fleishigs

SEASONAL FEAST

New Potato Curry Serves: 4-6

Curries can often have a strong heat component, but feel free to omit the chili peppers if desired. The flavor will still be spot on. To mitigate the heat just a bit, simply remove the seeds. 3 1 1 2 2-3 5 2 1 1 1 1 1 ½ 1 1 ½ ½ ½

tablespoons coconut or avocado oil onion, minced leek, white and light green parts only, thinly sliced and cleaned thoroughly stalks celery, thinly sliced green chili peppers (see head note) cloves garlic, minced tablespoons kosher salt, plus more to taste tablespoon ground cumin teaspoon coriander seeds, crushed (1-inch) knob fresh ginger, grated, or 1 teaspoons ground ginger (1-inch) knob fresh turmeric, grated, or 1 teaspoons ground turmeric bunch fresh cilantro pound baby potatoes celery root, peeled and cubed cup water, plus more as needed pound green beans, trimmed pound asparagus, trimmed and cut into thirds cup fresh or frozen shelled peas

1. Heat oil in a deep skillet over mediumhigh heat. Add onions, leeks, celery and chili peppers; sauté for 5-6 minutes. Add garlic, salt, cumin, coriander, ginger and turmeric; sauté for another 30 seconds. 2. Chop cilantro stems and add them in (reserving the leaves); stir until fragrant. 3. Add potatoes, celery root and water. Lower heat and simmer, covered, until potatoes and celery root are fork tender. 4. Add green beans, asparagus and peas. Cook for 2 minutes, adding more water as needed if too dry. 5. Remove from heat and stir in reserved cilantro leaves. Season with more salt, to taste.

Coconut-Poached Haddock Serves: 4-6

This delicately poached fish is the perfect light accompaniment to the potato curry. Serve it with rice for a complete meal. 6 1-2 3 1 1 2 4 1 ½ 1 1 1 1

(4-ounce) haddock fillets teaspoons kosher salt tablespoons oil onion, minced leek, white and light green parts only, thinly sliced and cleaned thoroughly stalks celery, thinly sliced cloves garlic teaspoon ground cumin teaspoon ground coriander (15-ounce) can coconut milk shallot, peeled (2-inch) knob fresh ginger, peeled, or 1-2 teaspoons ground ginger (2-inch) knob fresh turmeric, peeled, or 1-2 teaspoons ground turmeric New Potato Curry (recipe above), for serving Cooked basmati rice, for serving Fresh cilantro, for garnish Lime wedges, for garnish

1. Pat fish dry with paper towels, then season with salt. (If time allows, refrigerate fish, uncovered, for 30 minutes.) 2. Heat oil in a deep skillet over medium-high heat. Add onion, leeks, celery, garlic, cumin and coriander; sauté for 5-6 minutes, until fragrant and onions are translucent.

Jeera Rice Serves: 4

Jeera, meaning cumin in Hindi, is a favorite way to prepare rice throughout India and South Asia. 2 ½ 1 1¾ 1

tablespoons vegetable oil teaspoon cumin seeds, plus more to taste cup uncooked basmati rice cups water teaspoon kosher salt

1. Heat oil in a saucepan over medium-high heat. Add cumin seeds and cook until they start to splutter, being careful not to let them burn or turn too dark. 2. Add rice and fry for 1 minute. Slowly add water and salt; bring it to a boil. Once boiling, lower heat and cook, covered, for 15 minutes. Before serving, fluff rice with a fork.

3. Add coconut milk, whole shallot and whole ginger and turmeric roots. Lower heat to a simmer. 4. Add fish (if there is skin, place fillets skin-side down), and cook, covered, for 5-8 minutes, until fish is moist and flakes easily. 5. Before serving, discard ginger and turmeric roots. Serve fish alongside curry and basmati rice. Garnish with cilantro and lime wedges.

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PROFILE

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P RO D U CT/ FO O D P H OTO G R A P H Y BY: C H AY B E RG E R

BY: A D I N A S I L B E R M A N

to Your Fullest

iving Life Life Living

PROFILE

B E YO U R OW N P R I VAT E C H E F: A N I N T E RV I E W W I T H A DA M G O O D F R I E N D, C EO A N D C H E F AT A G O O D F R I E N D

ike the Kleenex of tissues or Sony Walkman of portable audio devices, Adam Goodfriend aspires for his kosher meal-kit company to be the best that the kosher market offers. Amidst a recent rebrand, his gig is well on its way there — and beyond. Formerly Kosher Made Simple, Adam’s company is now A Good Friend, pun intended, with a name that reflects the heart and soul of the business: a convenient, commitment-free meal-kit service that allows busy customers to truly have it all; a quick, stress-free cooking experience and a well-balanced, home-cooked meal on the table. Adam’s entrepreneurial journey started with a personal rebrand, from a South Carolina Chabad emissary to a move to the east coast about 15 years ago and a new position in the kosher kitchen of the Fairway Market in Paramus, New Jersey. Learning on the job, he gained experience butchering, cooking for a crowd and creating crowd-pleasing recipes, and eventually was promoted to head chef. After a few years building his culinary repertoire at Fairway, Adam took his skills to Beast BBQ, later 306 Southern BBQ, a Monsey smokehouse that served authentic barbecue alongside Southern hospitality. Under the tutelage of Chef Moshe Wendel, “a scientist, an artist,” as Adam calls him, he learned the art of smoking, experimenting with different wood flavors, seasonings and cases and cases of brisket to craft the perfect flavors. His innovation paid off, and not just with the brisket — Adam’s cholent, a 9-step recipe that he still keeps a secret, was the resounding favorite cholent in the Monsey leg of Fleishigs’ cholent crawl back in 2019. Following his successful stint at 306, Adam’s culinary journey led him to Peppercrust Steakhouse, another Monsey establishment, where he built on his experience in the back

MAY 2024 Fleishigs

PROFILE

of the house by assuming the role of general manager in the front of house, facing diners day in and out and learning to tweak everything from cleaning techniques and lighting to customer experience. That took him to the outbreak of the COVID-19 pandemic, when unprecedented challenges hit the restaurant industry. Adam looks back on his journey thus far and notes one common thread, from his time in South Carolina to the grocery stores to the restaurants. “Food is not just sustenance, but also a means of connection,” Adam says. And so he began his newest permutation: a foray into the meal-kit business. Recognizing an unmet need in the kosher market for convenient meal services akin to popular nonkosher counterparts like Hello Fresh and Blue Apron, Adam seized the opportunity to launch Kosher Made Simple in the summer of 2020. Amidst the uncertainty and upheaval of the pandemic, his venture aimed to provide busy families with a lifeline, delivering high-quality kosher meals directly to their doorsteps. But even from the start, Adam’s aim was to push further than the existing companies, without compromising on quality. He insisted on making meals as time-saving as possible, while still retaining the homemade flavor by prepping ingredients to the maximum extent feasible, sending already peeled and chopped vegetables and pre-mixed dressings and sauces, unlike other companies that rely on customers to peel, chop and blend. He also insisted on dropping the stringsattached commitments that bigger companies mandate, requiring no subscriptions or automatic renewals. Instead, his customers can buy into a flexible model, buying meals only when they need them, however frequently or sporadic that may be. Adam’s dedication to quality and customer satisfaction is reflected in the journey of the company, from Kosher Made Simple, in which customers originally ordered on

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WhatsApp with a snap of a PDF order form, to A Good Friend, a rebrand that comes with an upgraded ordering system, bold graphic design and the tagline: “Live Life to Your Fullest.” Adam’s readiness to adapt and iterate based on trial and error underscores his pragmatic approach to entrepreneurship — he’d rather try and make mistakes than not try at all. With flavors honed by years of experience, A Good Friend offers trendy yet tasty creations such as Salmon Superfood Kale Salad, Mongolian Beef, Mango Tilapia Fish Tacos and Signature Burger with Egg

and K-Mac Sauce. Each week brings a different menu with dairy, pareve and meat options, with options to customize as well. Each dish comes with artfully packaged ingredients and a beautifully laid out recipe card, complete with a photograph of the final product for inspiration. Through his rebranding efforts, Adam seeks to position his company as more than just a meal service provider, but as a trusted partner in helping customers lead richer and more fulfilling lives. He hopes to achieve this not only by saving time on cooking, but also by being able to spend more time around the dinner table. “Jewish life is very full,” he says. “If I can help save time in the kitchen, allowing people to spend more time with their loved ones, I want to be a part of that.” By offering convenience, flexibility and quality, he endeavors to create a brand that not only meets, but exceeds, the expectations of its customers. A Good Friend embodies Adam’s personal journey of innovation, skill-building, connection-building and customer satisfaction. As his endeavor evolves and he continues to expand his business, one thing remains unequivocally clear: Adam’s unwavering commitment to quality and the customer experience will forever remain at the forefront — and that, my friends, is Good.

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ADINA'S TASTE TEST A

dam Goodfriend was kind enough to send me a generous selection of meal kits, which exceeded my expectations. I was a little wary at the outset, as I had only tried one meal kit in the past, when a friend of ours forgot to pause their subscription during a week they were out of town. That experience didn’t leave a lasting impact, at least not a positive one, with an overly complicated pepper steak recipe yielding unappetizing flavors. I am someone who wholeheartedly enjoys cooking. It is my passion and I love to do it any time of day. What you probably don’t know is that although I can write a recipe, I’m not very good at following a recipe, so

my experience with A Good Friend would be somewhat reflective of a typical customer. I tried to follow the instructions as closely as possible, without riffing as I usually tend to do. The timing of Adam’s delivery could not have been more perfect as I returned home from a weekend trip in the late afternoon, greeted by two large boxes. Taped up in yellow with a cheeky design, I was immediately drawn to the fun packaging and branding. My daughters were excited too, asking whether there were toys inside! Inside the boxes were meticulously organized kits, each dinner in its own clear bag, with ingredients cleanly packed and labeled with numbers.

The included recipe cards were designed with care, and besides for the beautiful graphics and photograph of the finished product, also included fun facts about the food I was about to make, storage directions and equipment requirements. With dinnertime quickly approaching, I decided to tackle two of the kits: Mongolian Meatballs and Chinese Chicken Stir Fry. The process could not have been more simple. All ingredients were prepared carefully — no chopping or measuring required — and the recipes were clear and straightforward. As a recipe developer, what I appreciated most was that the recipes were accurate — the timing and seasoning were on point. Not only was the cooking so simple, the final products were flavorful and as beautiful as the included pictures! The best part was that the dishes had that homemade “oomph” and didn’t taste like a commercial product or takeout. I ended up making every one of the recipes, which were all hits, one after another — not to mention kid friendly. After tasting the Nashville Fried Chicken Sandwich, my daughter said, “This is the yummiest dinner ever!” You heard that right! Adam’s fried chicken sandwiches are yummier than Mommy’s dinners. Well, I guess we can call it a collaboration between Mommy and “A Good Friend” of mine. And so, my “A Good Friend” experience was surprising and amazing. Despite being experienced in the kitchen myself, and despite my last experience with a meal kit, I loved the A Good Friend experience. I have already recommended the company to a wide range of friends, from a busy doctor mom to a creative friend who is just getting his start in the kitchen. No matter what your skill level, A Good Friend meal kits make a fun datenight activity after the kids go to sleep. Between the branding, organization, flavors and overall cooking process, the A Good Friend experience feels personal — and that’s exactly what Adam intended. MAY 2024 Fleishigs

Tales from a Private Chef

TALES FROM A PRIVATE CHEF

Fleishigs MAY 2024

BY: M E N DY WO L F

he hot desert sun was beating down. It was so dry outside, I wasn’t even sweating. Boxes were piled in my car. I stopped and looked out at the mountains of the Utah landscape. It was my first summer travel job — my first year as a private chef. Just a year ago I was selling office furniture. Back to the pile: I got out my ingredients and grabbed my knives and some utensils. I assembled the travel stove on top of one of the picnic tables and hoped and prayed that the wind would die down and not give my clients a mouthful of sand. And then I got to work. Two hours later, my clients arrived from their hike. I presented them with refreshingly simple plates of food that filled their stomachs, nourished their hearts and eased the pains from the hike. The thing about being a private chef is the constant need to deliver based on clients’ tastes and preferences, even if I am unfamiliar with it (see my sweetbreads saga below!). The thing about food is that when you understand the science behind it, you can cook anything. It’s understanding how muscle fibers in meat stiffen as they get more cooked, then loosen when the meat reaches a certain temperature.

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TALES FROM A PRIVATE CHEF

It’s about the whistle that mushrooms make when they are seared in a piping hot pan at the right temperature. It’s coating chicken with cornstarch when that’s the only coating available, but using flour for the first coating when breading schnitzel, so that the egg sticks. It’s about understanding that each ingredient you are using has a specific process to release the full potential of flavors. It’s about timing the addition of that ingredient to the dish and combining it with the right medley of flavors to present a final dish that pops. It’s the connection we have with the food as we are cooking. It’s treating every single component with precision, care and attention. It’s wanting to cook, versus having to cook. This is what it means to be a private chef; relishing clients’ enjoyment in locations that one could only dream of.

Mint Lamb Chops Serves: 4-6

Mint is the perfect herb pairing for lamb, but a combination of fresh rosemary and thyme work well too. If you don’t have fresh herbs, use a fraction of the amount of dried herbs. 1 1 1 ¼ ¼ 1 ¼ 3 3 1 2 1 1

double-cut rack of lamb teaspoon onion powder teaspoon freshly ground black pepper cup cup finely chopped fresh mint cup finely chopped fresh parsley tablespoon finely minced fresh thyme or rosemary cup olive oil cloves garlic, minced cloves minced garlic cup red wine tablespoons soy sauce tablespoon Dijon mustard tablespoon honey

1. Preheat oven to 450°F. Season lamb on all sides with onion powder, pepper and herbs. 2. Heat oil in a large skillet over mediumhigh heat. Sear lamb until golden on all sides, then transfer to a baking dish and cook in the oven for 10 minutes. 3. Meanwhile, make the pan sauce. Heat garlic in the same skillet over medium-high heat. Add red wine, soy sauce, Dijon mustard and honey; cook until fragrant and wine reduces a bit. Strain sauce and serve over sliced lamb chops.

Fleishigs MAY 2024

Sheep nibbles Mint is the perfect herb pairing for lamb, but a combination of fresh rosemary and thyme work well too. www.fleishigs.com

TALES FROM A PRIVATE CHEF

It’s about understanding that each ingredient you are using has a specific process to release the full potential of flavors. Ocean Candy

Lemon Soy Glazed Sea Bass with Mashed Potatoes and Green Beans Serves: 6

1 1 1 ¼ 6 2 2 ½ 1

tablespoon chopped fresh parsley, plus more for garnish tablespoon soy sauce teaspoon Dijon mustard teaspoon freshly ground black pepper (4-6-ounce) fillets skin-on sea bass tablespoons olive oil cloves garlic, minced teaspoon minced fresh ginger lemon Mashed Potatoes (recipe follows) Green Beans and Mushrooms (recipe follows)

1. Mix parsley, soy sauce, Dijon mustard and pepper; set aside. 2. Pat sea bass dry with paper towels, then coat with olive oil. Heat a heavy nonstick skillet over medium-high heat. Sear sea bass, skin-side down first, until lightly golden brown, 1½-2 minutes per side. Leaving the fish in the skillet, add garlic and ginger; sauté for 30 seconds. 3. Lower heat and add reserved sauce; gently cook sea bass in the sauce, turning once or twice, for 5-7 minutes. If the sauce reduces too much, add some water so it doesn’t burn. 4. Transfer sea bass to a serving platter and drizzle sauce on top. Right before serving, zest the lemon directly over the fish, then squeeze lemon juice directly over the fish. Garnish with more fresh parsley for some fresh flavor. Serve with mashed potatoes and sautéed green beans and mushrooms.

MAY 2024 Fleishigs

TALES FROM A PRIVATE CHEF

Mashed Potatoes Serves: 6

Scrub 5 Yukon Gold potatoes. Add potatoes to a pot and cover with cold water. Bring to a boil and cook until fork tender, about 15 minutes; transfer potatoes to a bowl. While still hot, add 1 tablespoon non-dairy butter substitute and ⅓ cup unsweetened soy milk; mash to desired consistency. Season with kosher salt and freshly ground black paper, to taste.

Green Beans and Mushrooms Serves: 4-6

Bring a large pot of water to a boil. Prepare a bowl of ice water; set aside. Add 1 tablespoon kosher salt and 1 pound green beans; blanch for 3-4 minutes, until bright green. Using a slotted spoon or spider, immediately transfer blanched green beans to the bowl of ice water; the green beans should be soft enough to bend, but still have a crunch. Drain and pat dry well, then arrange on a serving platter. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 5 sliced baby bella mushrooms and sauté for 3-4 minutes, then add 1 minced garlic clove and sauté for another minute. Add ½ teaspoon freshly ground black pepper and a pinch of crushed red chili flakes (if desired). Add 1 chopped small red onion and sauté for 4-5 minutes. Season with 1 teaspoon kosher salt. Top green beans with mushroom mixture. Garnish with slivered almonds (if desired).

Crispy Sweetbreads with Honey Dijon Sauce Serves: 8

When my client asked if I could make some sweetbreads, my answer was “Of course!” But I had never made sweetbreads before! Why try something new? I should have gone with tried and tested! I did some serious research and found a few methods that would work. I tried the one I thought was best and prayed hard. I was thrilled with the results.

NOTE: Most butchers can get sweetbreads for you, but it’s not typically something that’s out in the showcase. FOR THE SAUCE: 2 tablespoons Dijon mustard 1½ tablespoons honey ½ tablespoon soy sauce 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon freshly ground black pepper 1 teaspoon Sriracha, optional

FOR THE SWEETBREADS: 1 pound sweetbreads 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon nutmeg ½ teaspoon turmeric ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Oil, for frying Crackers or crostini, for serving 1. Mix sauce ingredients and set aside. 2. Bring a large pot of water to a boil. Prepare a bowl of ice water; set aside. 3. Remove membranes from the sweetbreads. Add to boiling water and cook for 45 minutes. 4. Using a slotted spoon or spider, transfer sweetbreads directly into the bowl of ice water. Break sweetbreads apart into smaller pieces in the ice water, then drain and pat dry. Toss sweetbreads with spices. 5. Heat a thin layer of oil in a skillet over high heat; sear sweetbreads and cook for 7-10 minutes, stirring every 2 minutes. 6. Serve sweetbreads with crackers or crostini and sauce.

When my client asked if I could make some sweetbreads, my answer was “Of course!” 82

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THE OTHER SIDE OF THE CORK

BARONS DE ROTHSCHILD CHAMPAGNE

A Name that Shines and Sparkles BY: YA E L E . G E L L E R, M P H

veryone who knows the Rothschild name is aware of the passion for wine that runs through the veins of the Rothschild family. Not only is the Rothschild family instrumental in the production of some of the most highly-rated wines coming out of France, but they also played a crucial role in the establishment of a burgeoning Israeli wine industry in the late 1800s. To date, the Rothschild family name and labels include many kosher wines and continue to expand their product portfolio. If you know how to do something right, keep doing it and do it well. That seems to be the motto for the Rothschild family’s portfolio, which includes wines from France to Argentina (Flechas de Los Andes Gran Malbec) and now all the way to New

Fleishigs MAY 2024

Zealand (Rimapere Sauvignon Blanc). Barons de Rothschild Champagne is a premium Champagne brand created by the Rothschild family, and it is no exception to the Rothschild rule of doing things perfectly. The brand is a collaboration between three branches of the Rothschild family: Château Lafite-Rothschild, Château MoutonRothschild and Château ClarkeRothschild. Barons de Rothschild Champagne is the family's venture into the world of Champagne production. The brand's creation combines the Rothschild family's expertise in wine, particularly from their renowned Bordeaux estates, with the exceptional craftsmanship and traditions of the Champagne region in France. The Champagne produced by www.fleishigs.com

THE OTHER SIDE OF THE CORK

MAY 2024 Fleishigs

THE OTHER SIDE OF THE CORK

From carefully selected grapes to the white-gloved blending and aging, Barons de Rothschild Champagne embodies the family's dedication to producing exceptional wines. 86

Fleishigs MAY 2024

Barons de Rothschild Champagne is mineral-driven, graceful and refined, and the attention to detail in its production is obvious. The brand offers a range of cuvées, including kosher and non-kosher, as well as vintage and non-vintage expressions, each crafted to reflect the unique character of the Champagne terroir. Commitment to the highest quality ingredients and products is obvious when looking at or tasting the range of products they offer, especially when it comes to their portfolio of sparkling wines from Champagne. From carefully selected grapes to the white-gloved blending and aging, Barons de Rothschild Champagne embodies the family's dedication to producing exceptional

wines. The branding and packaging of Barons de Rothschild Champagne often reflect the family's heritage and elegance, with labels that showcase the heritage and display the family crest embedded in the bottles or labels. The Rothschild family has had a cooperation with Royal Wine Corp. for over 30 years. It was no surprise that their premium brand Champagne caught the eyes of the proprietors at Royal Wine Corp. to create kosher champagne with a reputation as high as Rothschild Champagne. There are now two offerings from the Champagne line — Brut and Rosé. Every bottle of Barons de Rothschild Champagne has the exceptional characteristics of great Champagne. Barons de Rothschild www.fleishigs.com

THE OTHER SIDE OF THE CORK

Brut is a rich, multilayered and delicate sparkling wine. It is made by blending Chardonnay and Pinot Noir grapes acquired from the best terroirs of the Champagne region of France, aged at least three years. This blend gives the wine its striking yellow color, fine layers of bubbly mousse and hints of white peaches on the nose. The blend is 60% Chardonnay and 40% Pinot Noir; 40% of the blend is from reserve wines to maintain the most consistent product possible. The Rosé Brut is made of 94% Chardonnay and 6% red Pinot Noir in order to lend its pinkish hue to this sparkling delight. The first pressing of the cuvée and malolactic fermentation is placed in steel vats, while the

long-term aging on the lees lasts from six to seven months. Once bottled, Champagne can age for three to six months. This complex cuvée embodies the essence of the Rothschild family’s winemaking values: flawless, consistent and delectable cuvées, all given the utmost care and precision in the creation of their products. Brut and Rosé Champagne take us into the world of Barons de Rothschild, leaving a lasting impression of perfection. L’Chaim.

Barons de Rothschild Brut is a rich, multilayered and delicate sparkling wine. MAY 2024 Fleishigs

STORY

Beyond the Dinner Party:

HOW PRIVATE CHEFS ARE SCALING UP BY: C H A N A Z . W E I SS

rivate chefs bring a touch of restaurant magic right to your home, crafting personalized meals that leave a lasting impression. But for the chefs themselves, the job can be a doubleedged sword. Sure, there's immense satisfaction in creating culinary masterpieces, but

the reality involves long hours, intense customization for each client, and despite how pricey the service may seem, the income might not quite match the effort. Recognizing this, some talented

private chefs are getting creative. They're taking the skills they've learned in these intimate settings and applying them to expand their reach, finding innovative ways to serve a larger audience without losing their passion for exceptional food.

Fleishigs MAY 2024

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STORY

"Whether you're a private chef or catering on a larger scale, you need to think about every detail in advance." -Chef Hudi Riven

MAY 2024 Fleishigs

STORY

“No matter what business I’m operating in, I ask myself, ‘How can I keep my standards up as if I was working in a private home?’”- Chef Isaac Bernstein

Chef Avner Guzman, presently serving as the executive chef at Etnikahn in the outskirts of Paris, has established a kosher concierge service named Kosher Experiences, which caters to tourists. Leveraging his intimate familiarity with the city, its inhabitants and its culinary landscape, along with his proficiency in English and Hebrew, Chef Avner extends his services to a diverse clientele.

Chef Yos Schwartz, who still maintains his private chef company Hassid + Hipster, is currently the chief culinary officer at Kosh, an online kosher meat delivery service. In this capacity, he leverages his extensive culinary expertise and communication skills to craft recipes, manage pop-ups and organize events for Kosh. 90

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STORY

Logistics can be a nightmare for any chef, but especially for private chefs who have to cater to specific needs in unfamiliar environments. Take Chef Sruli Subar, for example. As a private chef, meticulously planning meals for discerning clients honed his logistical skills. Now, he leverages that expertise to offer bespoke kosher culinary experiences in far-flung locations, from safaris to remote islands. He has built a network of contacts that allows him to navigate the unexpected anywhere in the world, even when Israeli border officials confiscated suitcases of meticulously prepared food or a last-minute client request required him to transform a Morocco hotel kitchen into a kosher workspace with fresh local ingredients – all within a few hours. This, along with his "never say no" attitude, allows Sruli to focus not just on food, but also the many logistical details that come with travel, ensuring a seamless experience for his clients. No matter the location, planning a multi-course tasting menu for a private client requires meticulous attention to detail. Every component needs to be considered and flawlessly executed. Chef Hudi Riven learned this art well as a private chef. "It's really about trying to plan and thinking of every variable," says Hudi. "Whether you're a private chef or catering on a larger scale, you need to think about every detail in advance." This translates well to his current work catering for larger events, with a seamless understanding of what it

takes to manage the complexities of feeding a crowd. "Before any event, I go through the menu several times, each with its own purpose. First, to identify every ingredient I need, then to write a detailed production list, divided by pastries, vegetables, sauces, proteins and sometimes split even further into subcategories,” explains Hudi. “Then I go through the menu yet again, making a list of all the equipment I’ll need and one more time just to make sure I didn’t forget anything." This meticulous planning ensures that every bite delivers the same level of care and precision that his private chef clients came to expect. Hudi also recognizes the importance of adaptability. "Being a private chef gave me an opportunity to hone my problem-solving skills," he says. This ability to think on his feet and come up with creative solutions, like building a makeshift smoker out of wire racks on the fly, ensures that he can overcome any unexpected challenges that arise during a large event. These planning skills and adaptability are crucial to thrive in the world of large-scale catering. Creativity is a chef's lifeblood, and for private chefs, it's often on display in elaborate multi-course tasting menus. Early in his career, Chef Isaac Bernstein wowed diners with his imaginative creations, like Hawaiian kampachi with sea vegetables and jalapeño sorbet and pastured lamb chop with black cumin and apricot fennel purée. These were just a few of the stunning dishes found on 17+ course tasting menus offered at private pop-up dinners by his company

Meticulously planning meals for discerning clients honed Chef Sruli Subar's logistical skills.

MAY 2024 Fleishigs

STORY

Epic Bites. Like many private chefs, Isaac craved a way to share his creativity with a larger audience. He began this mission back in 2015 at Pomegranate Supermarket, an upscale grocery store in Brooklyn, NY and later moved on to Breadberry Supermarket in Lakewood, New Jersey. There, he offered a selection of his signature fully-cooked dishes, like coffeecured strip steak, seared duck breast with yuzu aioli and lapsang gel and cornish hen al mattone with herbs, olives and preserved lemons. Isaac revels in the challenge of creating a menu of private chef-caliber dishes that work in a takeout format as well, so customers can bring home these delicacies for an epic Shabbat dinner feast in their own homes. “I’ve learned a lot about hospitality from working as a private chef,” says Isaac. “At the end of the day, you are working for the customer, and you have to learn what they like. No matter what business I’m operating in, I ask myself, ‘How can I keep my standards up as if I was working in a private home?’” After almost a decade in this field, Isaac’s impact goes far beyond his own dishes. By showcasing the potential for high-quality, innovative cuisine in a supermarket setting, Isaac has redefined what a kosher deli counter could look like, sparking a wave of inspiration throughout the kosher food industry. Much like Isaac, the private chef duo behind SOL Dining recognized the limitations of the private chef model and searched for a way to bring their offerings to a larger audience. This realization sparked the creation of a new business model – a line of gourmet sauces and dips available for local pickup in Brooklyn, with plans to expand to grocery stores as well. SOL Dining recognized that the secret sauce – that special something that elevates a dish and brings all the flavors together – is quite literally the sauce. While the high cost of the private chef experience makes it out of reach for most, bottling their magic meant that SOL Dining could offer a taste of their culinary expertise to anyone who wants it. These aren't your average supermarket dips. “People buy dips every week, but the selection in most grocery stores is always the same and tends to be full of mayonnaise and preservatives,” shares Chef Meir Goldberg, co-founder of SOL Dining. “We thought we could really bring something fresh and unique to the table.” Their Cashew Yogurt, for example, provides a versatile non-dairy creamy spread that can be used as a dip or even dolloped on top of soups and stews. The herby Georgian Spread offers a delightful citrus punch with a hint of nuttiness from walnuts and a textural contrast from French beans, while their Syrian Muhamarah dip brings a taste of the Middle East with roasted peppers, pomegranate molasses and the tangy zip of sumac. By offering these gourmet dips at an affordable price point, home cooks can elevate their own meals, making a taste of SOL Dining accessible to everyone. For many chefs, the skills they develop extend far beyond just cooking. Take Chef Dini Klein, for example. Her time working as a private chef for busy families opened her eyes to a universal struggle: the weekly meal planning nightmare. 92

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STORY

“We thought we could really bring something fresh and unique to the table.” - Chef Meir Goldberg, co-founder of SOL Dining

MAY 2024 Fleishigs

STORY

“I learned so much on the job just by jumping into it,” says Dini. “Once you learn how to multitask effectively, you can always have multiple dishes going at once, so you're not stuck in the kitchen all day long.” Witnessing firsthand the chaos and wasted time caused by inefficient meal planning, Dini knew there had to be a better way. Leveraging the comprehensive menu planning skills and efficiency strategies she gained from private cheffing, Dini launched Prep + Rally. This innovative business provides families with a meticulously planned weekly menu that can be prepped in advance. Prep + Rally's clever ingredient overlap ensures a variety of delicious meals throughout the week, all from a single, efficient Sunday prep session. “The order of events really matters,” Dini explains. “What are you making first, what are you making last? How should you store the food? What should be served on Monday, and what can handle being stored until Thursday?” By strategically planning the order of operations as well as the order of meals throughout the week, Dini minimizes wasted time and ensures every ingredient is used to its full potential. “My goal is to teach people how to manage their time in the kitchen, minimizing the time spent and even how many dishes they make dirty,” she says. “For example, I'll always prep my vegetables first and then cut the chicken on the same cutting board – because if I did it the other way around, I'd have to use two separate cutting boards. It’s the little things that really add up and make you a more efficient cook.” Dini's background as a private chef not only allowed her to identify this critical pain point for families, but also provided the tools to solve it. “All of the tips and tricks that I share are to help people learn how to be more efficient in the kitchen, streamline their week and become smarter and more confident cooks overall,” she adds. Prep + Rally proves that her success can be found in creating solutions that extend far beyond the four walls of her own kitchen. As a private chef, her time was limited by the number of clients she could serve. Prep + Rally, however, allows the menu planning skills and efficiency hacks she honed in private kitchens to benefit countless families across the globe. The common thread here is clear: the private chef industry, while rewarding, can be a demanding field. Time, after all, can only be stretched so far. But private cheffing offers a valuable training ground and can serve as a springboard for creativity. The skills honed in intimate kitchens can be translated and amplified, transforming into successful businesses that cater to a wider audience and offer an opportunity for unlimited earning potential. With passion and ingenuity, the possibilities for culinary impact are truly endless.

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“All of the tips and tricks that I share are to help people learn how to be more efficient in the kitchen, streamline their week and become smarter and more confident cooks overall.” - Chef Dini Klein

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STORY

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STORY

THE SUM OF ITS PARTS BY: C H E F I SA AC B E R N ST E I N I love a composed dish where every element is a recipe worth trying on its own. That’s often part of the success of chef-driven dishes — fantastic elements that sometimes may seem like odd pairings, but when thoughtfully curated together into a cohesive dish, are a smashing success. For example, in this multi-layered dish, the corn pudding can work as a side dish for Shabbos, the sous vide beef bacon can be served for Shabbos lunch and the beer batter can work for anything you'd like to get a crisp light fry on. Finally, the pickled red chilis truly work as a garnish wherever a pop of bright spiciness is desired. Put it all together and you get an incredibly innovative and memorable plate of food.

Sous Vide Beef Bacon Serves: 6

The charred scallions and pickled chilis are the perfect fresh accompaniments to the fatty meat. Remember that once it’s cooked in the sous vide, the beef bacon is fully cooked. You’re only searing it for color and caramelization. 3 3 1 ½ ⅛ 2 ⅓

pounds vacuum-sealed beef bacon chunk or navel pastrami tablespoons brown sugar teaspoon smoked paprika teaspoon freshly ground black pepper teaspoon cayenne pepper, optional tablespoons neutral oil cup barbecue sauce, optional Charred Scallions (recipe follows), for garnish Pickled Chilis (recipe follows), for garnish

1. Set a sous vide machine in a water bath to 156°F. Cook beef bacon for 16-20 hours; let cool completely. 2. Mix brown sugar, paprika, pepper and cayenne. Slice beef bacon into 1-inch thick rectangles and coat in spice rub. 3. Heat oil in a skillet over mediumhigh heat and sear beef bacon until caramelized. Glaze with barbecue sauce (if desired). Serve with charred scallions and pickled chilis.

Charred Scallions Heat a cast iron grill pan or skillet over high heat. Toss 2 bunches scallions with 2 tablespoons olive oil and cook until very charred. Remove from heat and season with 2 teaspoons rice vinegar and ½ teaspoon kosher salt.

Corn Pudding

Beer-Battered Onion Rings

Serves: 12

Serves: 6-8

This is the perfect all-purpose side dish to complement savory, smoky main dishes like grilled chicken, braised pastrami or smoked brisket.

Ever Crisp is a phenomenal ingredient that does just what it sounds like — enhances the crispiness of a batter and keeps fried foods crispy for a few hours. It’s available on the Modernist Pantry website or Amazon. If you can’t get it, omit it.

5 ¼ 2 2 5 ¾ ⅔ ⅔ 2-3 ½ ⅛

cups frozen corn kernels cup oil bunches scallions, white and light green parts only, thinly sliced (14.75-ounce) cans creamed corn large eggs cup neutral oil cup sugar cup cornstarch teaspoons kosher salt teaspoon ground black pepper teaspoon cayenne pepper

1. Preheat oven to broil. Arrange frozen corn on a foil-lined baking sheet and broil for 5-8 minutes, tossing corn around halfway through, until slightly charred; set aside to cool. 2. Heat oil in a skillet over medium heat. Add scallions and sauté for 8-10 minutes, until translucent and aromatic, but not brown; set aside to cool. 3. Preheat oven to 300°F. Line a 9x13-inch baking pan with parchment paper; set aside. 4. Whisk creamed corn, eggs, oil, sugar, cornstarch, salt, pepper and cayenne until well combined. Fold in broiled corn. Pour batter into the prepared baking pan. Cook for 60-80 minutes, until lightly browned on top and set in the center.

1 ⅔ 2½ 1 1 18 3

Vegetable oil, for deep frying cup all-purpose flour cup cornstarch tablespoons Ever Crisp, optional (see head note) teaspoon baking powder teaspoon kosher salt ounces beer Spanish onions, sliced into ¼-inch thick rings

1. Heat a few inches of oil in a pot or Dutch oven to 350°F. Prepare a wire cooling rack set on top of a baking sheet. 2. Whisk flour, cornstarch, Ever Crisp (if desired), baking powder and salt. Quickly toss onions in the dry mixture, then transfer to the wire cooling rack while you finish making the batter. Slowly whisk beer into the dry ingredients until smooth. 3. Dredge onions in the batter, then fry in the oil for a few minutes per side, until golden brown and crisp. Transfer to the wire cooling rack.

MAY 2024 Fleishigs

STORY

“The pickled red chilis truly work as a garnish wherever a pop of bright spiciness is desired.” - Chef Isaac Bernstein

Pickled Red Chilis Thinly slice 1 pound red chili peppers using a mandoline or sharp knife and place into a jar. Add 1000 grams rice vinegar, 1000 grams water, 200 grams sugar and 50 grams kosher salt to a saucepan. Bring to a boil and cook until sugar and salt are fully dissolved. Pour brine over chilis.

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DELIGHTFUL DOURO: PORTUGAL In Search of the CrypoJews of Portugal May 30 - June 6, 2024

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I N D E X

CONDIMENTS & EXTRAS 37 Toasted Sesame Chimichurri

SOUPS, SALADS & SIDES 35 Toasted Basmati Rice with Caramelized Onions, Dates and Dill FF

37 Maple Tahini M Q 40 Crispy Mushroom “Bacon” M Q

26 Family Heirloom Moroccan Salmon 72 Coconut-Poached Haddock 81 Lemon Soy Glazed Sea Bass Q

37 Grilled Hanger Steaks FF M Q 60 Duck Confit Masa Crêpes with Raspberry Gochujang Demi Glacé and Onion Jam

Pomegranate Seeds and Maple Tahini

64 Dakgangjeong (Korean Fried Chicken

40 Exotic Mushroom Soup with Crispy Mushroom “Bacon”

98 Pickled Red Chilis

FISH

35 Sticky Silan Chicken FF

37 Roasted Harissa Carrots with Parsley,

42 Small Batch Challah FF 97 Charred Scallions M

CHICKEN & MEAT

Wings) FF 64 Pistachio-Crusted Rack of Lamb

62 Spicy Asian Chicken Salad

80 Mint Lamb Chops

65 Non-Dairy Mac and Cheese FF Q

82 Crispy Sweetbreads with Honey Dijon

72 Jeera Rice 72 New Potato Curry

Sauce 97 Sous Vide Beef Bacon

81 Mashed Potatoes FF 82 Green Beans and Mushrooms FF M 97 Corn Pudding 97 Beer-Battered Onion Rings FF

SWEET TREATS 29 Spiced Pear Compote M Q 29 Spiced Pear Cake FF M 42 Gluten-Free Chocolate Cranberry Biscotti

KEY: FF

Family-Friendly

Minimal Ingredients

Quick

FF 42 Banana Bread FF 64 Boozy Granny Smith and Honeycrisp Apple Palate Cleanser 66 Dessert Cloud

100

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LAST BITE

Private Chef Recipes BY: ELISHEVA TAITZ Here are some of our favorite recipes shared by private chefs in prior issues. Find all the recipes on the Fleishigs app.

OLIVE GRAPE FOCACCIA

By: Sruli Subar

By: Isaac Bernstein

ISSUE #23

ISSUE #7

Chef Sruli’s mouthwatering sauce is a whole new take on barbecue sauce that you’ll want to put on everything.

This focaccia, made with chef Isaac’s basic noknead dough, is an excellent accompaniment to almost any meal.

MERINGUES WITH LEMON CURD AND GRAPEFRUIT GELÉE

SEA BASS TARTARE

SWEET AND SOUR CORNED BEEF

By: Aviva Friedman

By: Avner Guzman

By: Naomi Nachman

ISSUE #44

ISSUE #16

Elevate the tartare game with this sea bass version, a favorite of chef Avner Guzman. The buttery fish is the perfect match for the tart kiwi and creamy avocado.

This corned beef recipe is made using a versatile sweet-and-sour sauce that can be used for salmon as well. It’s one of Pesach private chef Naomi Nachman’s most requested recipes.

#yesitsontheapp

ISSUE #23 The only thing that is more impressive than the amalgamation of tastes in this dessert is its beautiful presentation by Brooklyn-based private chef Aviva Friedman.

102

LAMB RIBS WITH PERSIMMON BBQ SAUCE

CHILI CHICKEN

SEARED DUCK BREAST

SWEET AND STICKY ROAST CHICKEN

By: Naphtali Sobel

By: Yosef Epstein and Meir Goldberg

By: Ahuva Schwartz

ISSUE #46

ISSUE #26

ISSUE #23

Private chef Naphtali Sobel originally shared this recipe for Pesach, but it’s a real crowd pleaser for any time of year.

Don’t be intimidated by duck — the private chefs behind SOL Dining shared this recipe that will yield perfectly cooked duck breast that will impress any guest.

From Jerusalem-based private chef Ahuva Schwartz (otherwise known as The Katamon Kitchen), this chicken recipe has been wildly popular. It’s easy, family-friendly and perfect for Shabbos or a weeknight dinner.

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