It’s no surprise that the winning dish of this year’s Man-o-Manischewitz cook-off was an update on a classic recipe. As he introduced his “Mod” Matzo ball soup, Eric Silberman, a 20 year old Princeton University student from Lincolnwood, IL, compared his concept to Manischewitz’s rebranding: he reinvented a classic, giving it a modern sensibility, just as the company that has become synonymous with Jewish food releases a new line of products to appeal to a younger generation.
“Stop picking,” my grandmother always scolded, swatting away our little hands. “There won’t be enough for everybody else.”
“A knish is basically a dumpling,” Noah Wildman said, when I interviewed him for the Jew and The Carrot in November. “You can pretty much put anything in it.” Noah was explaining some of the unconventional ingredients, like chocolate hazelnut and spiced pumpkin, he had used to stuff a line of knishes for his Knishery NYC debut.
The “Knishening,” as chef and founder Noah Wildman coined it, was set to take place at this past Saturday’s Hester Street Fair, where his company, Knishery NYC , would make its debut. Toiling in his home kitchen, Wildman had produced 500 knishes in flavors ranging from the classic potato to a more modern and gourmet mushroom quinoa and dessert flavors. But what’s a cook to do with piles of his product when a freak snowstorm forces the organizers to cancel the fair? Why, bring it to the people, of course.