Of restaurant meals I’ve had around the world, my dinner at Philadelphia’s Vedge stands out. Chef Rich Landau coaxed flavors and textures I didn’t think possible from plant-based food; his wife and pastry chef, Kate Jacoby, blew me away with sumptuous non-dairy desserts.
We knew soft serve would be an integral part of our dessert menu at V Street. We did not, however, realize that a soft-serve machine would cost more than some cars or that it requires about a day’s worth of labor to keep it tuned up each week! But the ice creams themselves are so good, so decadent, so downright unfair, we could never turn back. Halva was the first flavor we introduced on our menu. Its creaminess is complemented by the tart flavor burst in the sour cherries.
Did another Ivanka-branded product just get dropped by a retailer? Ivanka-brand lox, whitefish and herring apparently will no longer be sold at Shelsky’s of Brooklyn, the smoked fish and appetizing emporium.
It’s no accident that Shiso Soy bottles look like high-end spirits. Soy sauce is “a very complicated, sophisticated brewed product,” according to Jonathan Blum, a lawyer and cooking enthusiast, who became obsessed with the ubiquitous Japanese condiment. “All people know here is Kikkoman, which is like [the ultra-low-end wine] Two Buck Chuck. And they put it on the most expensive food.”