Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.
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The first thing they placed on our cloud white, spotless, linen clade table at Per Se in NYC was a lidded porcelain bowl shaped like a flower. With dramatic flare, the cover was lifted to reveal six different salts. A second waiter began explaining the different flavors, regions and usages for the white gold as I fell into reverie about the efficiency of the container. My spice closet is incredibly organized and uniform but I often am hunting for all my finishing salts in order to decide which to use. The World Salt Tower both remedies this problem and reloads my stash of salts for all culinary occasions. Now I can decide between my volcanic black, Himalayan pink, Malden or French coast grey sea without freaking out that my halibut is getting cold and my guests are getting restless.
We’ve been big into barrel aged things that traditionally have never seen the inside of a barrel. SOSU Barrel Aged Sriracha takes it to the next, next level by applying this trend to a hot sauce. Just when you thought your hot chicken was perfected, along comes this depth in a jar to add yet another layer of complexity to your dinner party wow-pertoire. Secretly we dip carrots straight into the jar when no ones looking for a quick snack.
We’re a crew known for themed, gourmet popcorns. So when G.H. Cretors popcorns made it across our table, we were quite intrigued. Considering the chip revolutions successful leap into gourmet, and sometimes odd, flavor profiles, it’s no wonder popcorn tried it’s hand. What is notable besides the dill pickle and jalapeno-cheddar additions is the popcorn itself. Organic kernels are the conduit that place those flavors on your tongue and then follow through with a fresh, popped crunch. These new flavors just hit the market. They might soon also hit our supperclub table.
On a walk up to Jean-Talon Market we walked into a store that at first seemed to be all duck. As we made our way to the front counter we discovered the Ils En Fument Du Bon sausage counter. Technically they classify themselves as charcuterie but it’s their sausage selection that grabbed us by the taste buds. Scanning the counter our tongues watered over tequila lime, foie gras and spaghetti sausages. There’s spaghetti IN the casing. Crazy. These are only three of about 30 different concoctions. All of them twisting your brain around contrasting ingredients. The picture above does the perfect job of explaining the owner and the vibe of this artisanal brand. If these guys aren’t on VICE by summer someone in editorial blew it.