Michael Kaminer
By Michael Kaminer
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Food Seth Rogen’s Naughty Dog
Spicy Polish kielbasa, spicy beer braised onions, crispy onions and horseradish mayo, all served on a grilled Hawaiian roll. More of this Week’s Dish That’s the Naughty Dog, an over-the-top Frank-enstein created by Esh chef and Knife Fight host Ilan Hall for the release of Seth Rogen’s Sausage Party, which opens this week. You can…
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Food NY Deli Month Rolls Out With Prix-Fixe Menus
We’ve got Waffle Month, Pickle Month and Potato Lovers Month, among others. Now, thanks to “Deli Man” Ziggy Gruber, we’ve got New York Delicatessen Month. The goal: To bring attention to traditional New York-style delis, of course. “Delicatessens are never usually asked to join in Restaurant Weeks nationally because we’re not fancy enough,” Gruber says….
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Food RIP Silverstein’s Bakery and Welcome Back Rubin’s
After nearly a century of baking what some called Toronto’s best breads, Silverstein’s Bakery shut its doors last week — to the shock of employees, wholesale customers and fans. “They make the best rye bread in the city. There’s no question in my mind,” Barry Silver, owner of Yitz’s Deli in midtown Toronto, told the…
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Food Move Over, Ottolenghi?
There’s a new Israeli in town. We’re a little late to Strut & Cluck, which opened in June. But London’s newest Israeli-inspired restaurant has been getting such ravesthat we wanted to give it a shout-out. Chef Amir Chen’s turkey-centric menu includes harissa-coated wings, halloumi salad, meat-free koftas and “pita balagan” — an anything-goes, daily-changing concoction….
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Food Stop Carping — ‘Gefilte Manifesto’ Coming Soon
You can finally pre-order “The Gefilteria Manifesto,” the much-anticipated debut cookbook from Gefilteria founders Liz Alpern and Jeffrey Yoskowitz, out next month. Our favorite gefilte fish revolutionaries “revitalize beloved old-world foods with ingenious new approaches,” says their publisher. Much more to come. Michael Kaminer is a contributing editor at the Forward.
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Food Jewish Gelato in Philly and More Cool Dish
Philadelphia chef Stephanie Reitano of Capogiro Gelato Artisan has come out — as Jewish. The chef, whose gelato was named best in the world by National Geographic in 2011, revealed her roots to the Jewish Exponent as she shared a pickle recipe. “My father, Michael Feldman, was a New York deli maven. He was all…
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Food Boston’s on a (Deli) Roll
First, so-square-it’s-hip deli Mamaleh’s opened to raves. Next, the exodus may end for Exodus Bagels, which sells its beloved kettle-boiled product at local farmers markets. A permanent home should open by December, owner Adam Hirsh says. And sauce purveyor Steinbones is looking to open a “Jew…ish-influenced BBQ joint” where smoked short rib pastrami, brisket, latkes,…
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Food Chef Einat Admony to Open New York Couscous Place
Her Mediterranean tapas place Combina may have closed in May after just six month, but superchef Einat Admony is bouncing back in a big way. Kish-Kash, a couscous-centric restaurant, will open in Manhattan’s Financial District in late 2016. A kishkash, she tells Grubstreet, is the sieve that couscous goes through. Using one will be part…
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