Yesterday, Rae and Noah Bernamoff wrote about how they went from slinging smoked meat to writing a cookbook. Today, Noah writes about an upcoming some of their upcoming events, plus shares some great challah recipes. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog Series. For more information on the series, please visit:
Last year in Berkeley, Rae and I attended the Deli Summit to discuss the direction of Jewish food and deli culture, and since then we’ve been working on a way to continue the conversation. On October 12 we’ll be hosting a Shabbat dinner for the NYC Wine and Food Festival and we’ve invited friends from around the country to join us in preparing an epic nine-course meal. It only seems fitting since the Shabbat table and my Nana Lee’s kitchen are my very first memories of food and cooking — Me, sitting on the counter, her, presiding over the stove like any great chef. That sense of time, place, and ritual gave meaning to my family’s week as the Shabbat table has for so many Jews, both secular and religious. It is a place to ask questions, to air grievances, to express gratitude, and sometimes, to simply close the week at peace with a warm bowl of chicken soup. I hope this Friday’s opportunity to gather around our Shabbat table will bring to light the potential for Jewish cooking as food that we eat during special occasions and everyday at home. Similarly, we wish to inspire those attending to question the core of Jewish foodways and to strengthen their commitment to its survival.
The next day, on Saturday October 13, along with Tablet Magazine and ABC Home we’re presenting the Future of Jewish Food, a tasting and talk with the country’s foremost practitioners, thinkers and critics. From 5:30 to 9:00 p.m. at the ABC Home Mezzanine we’ll bring together Gail Simmons, Mitchell Davis, Jordana Rothman and Josh Ozersky for a panel moderated by Joan Nathan about Jewish food in the home and then we’ll have a second panel with the deli men from Wise Sons (SF), Kenny & Zuke’s (PDX), Saul’s (Berkeley), and Mile End moderated by David Sax. Unlike the night before where the food will do the talking, this discussion is an amazing gathering of some of the finest practitioners of Jewish cooking — people who have committed themselves to examining and celebrating our rich culinary history while simultaneously innovating and moving forward the conversation about its future. With a variety of opinions and perspectives, I’m expecting a very lively conversation.