Mixing Bowl: Mimi Sheraton’s NY; Kosher ‘Cue
Chef Tamar Adler shares her secrets for making “brighteners” out of simple ingredients to breathe life into leftovers and more. [[Food 52][1]]
Kansas City goes kosher: the capital city of ‘cue is hosting its first-ever kosher BBQ Festival and Celebration with 16 teams set to compete for the inaugural honor. [[Kansas City Jewish Chronicle][2]
Daniel Delaney is popping up again this Fall with BrisketTown, an eat-in shop in “North Brooklyn or Lower Manhattan” that will feature sumptuous slabs of his oak-smoked, Texas-style specialty. [Grub Street]
The ever-appetizing Russ and Daughters gets a cameo as a date location for Louis C. K. and guest star Parker Posey to nosh on nova lox in an episode of FX’s “Louie.” [[Eater][4]]
Veterans of New York’s hummus scene, chefs Yigal Ashkenazy and Sharon Hoota, along with Nir Mesika of Tel Aviv and Milan, are setting up Brooklyn shop Zizi Limona, which will feature “modernized Mediterranean cuisine” and sell retail goods like pickles, cheese and produce. [[Grub Street][5]]
The New York Times Mimi Sheraton revisits New York institutions like Kossar’s and Katz’s to sample timeless “lost and found” specialties like pastrami, rye, and bagels and schmear. [[The New York Times][6]]
[1]: http://www.food52.com/blog/ 4053_making_dishbrighteners_with_what_you_already_have [2]: http://www.kcjc.com/index.php?option=com_content&view=article&id=1336:vaad-set- to-host-kcs-inaugural-kosher-bbq-festival&catid=1:latest-news&Itemid=27 [4]: http:// eater.com/archives/2012/07/27/watch-louies-awesome-homage-to-russ-and-daughters.php [5]: http://eater.com/archives/2012/07/27/watch-louies-awesome-homage-to- russ-and-daughters.php [6]: http://www.nytimes.com/2012/08/01/dining/lost- then-found-new-york-food-classics.html?pagewanted=2&ref=dining
Got 11 hours and a crowd to feed? Why not smoke up a flavorful, slow-cooked brisket with tantalizing burnt ends for a late-summer BBQ? [[Food and Wine][1]]
Esteemed French baker Eric Kayser says “let them eat baguettes” as he brings his famous house of pain to New York. Consider us already on line. [[Eater][2]]
[1]: http://www.foodandwine.com/ recipes/barbecued-brisket-and-burnt-ends [2]: http://ny.eater.com/archives/ 2012/07/beloved_parisian_bakery_maison_kayser_to_open_in_nyc.php
Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.
But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses — take months of research and fact-checking. All while we keep you informed of what you need to know each day.
— Rachel Fishman Feddersen, Forward Publisher & CEO
Support our mission to tell the Jewish story fully and fairly.
