Stoner Breakfast and All the Week’s Hottest Dish

Best Restaurant Name of the Week

Blintz and a Bong — “home of the all-day stoner breakfast special” — will open in Toronto’s Kensington Market neighborhood this month.

Jewish Leftovers in South Beach

Joe’s Stone Crab is one of the spots on a new walking tour of South Beach’s Jewish (if decidedly unkosher) restaurants.

Long before it became party central, Miami’s South Beach had a rich Jewish life. Now, a new walking tour from the is showcasing some of the remnants, reports Miami New Times.

Along with sites of long-gone eateries like Goldstein & Gilbert’s, Famous and Friedman’s, the tour takes in new arrivals like Israeli chain Aroma, Jewish-owned Joe’s Stone Crab and Pita Loca, one of just two kosher restos left in the ’hood.

The ‘Genius of Modern Jewish Cooking’

All hail the new “genius” of modern Jewish cooking.

That’s how Eater Philadelphia critic Bill Addison describes Michael Solomonov, the mastermind behind nouveau-Jewish hotspots Abe Fisher and Zahav.

Addison visits every restaurant in Solomonov’s CooknSolo group, including “hummusiya” Dizengoff and bakery Federal Donuts. The result: “I wanted to experience everything.” Read the rave here.

A Jew and a Jamaican Walk Into the Kitchen….

What happens when an Orthodox Jewish rapper and a Jamaican corporate executive become next-door neighbors and bond over their love of food?

They open a restaurant and win a reality show, of course.

Read the true story of Minneapolis’ Pimento Jamaican Kitchen here.

Saying Goodbye to a Southern-Kosher Pioneer

Back in April, Dish profiled Mildred Covert, author of three landmark Southern-kosher cookbooks. This week, we got word that she recently passed away in New Orlenas at the age of 88.

Covert and collaborator Sylvia Gerson wrote four cookbooks, starting in 1982: “Kosher Cajun Cookbook,” “Kosher Creole Cookbook,” “Kosher Southern-Style Cookbook” and, for children, “A Kid’s Kosher Cooking Cruise.”

Kosher Cheese Kicks It up a Notch

A Kickstarter-funded experiment in kosher cheese has become a serious business, the Jewish Link of New Jersey reports.

Founder Mark Bodzin says he’s close to selling out his second run of the aged farmstead cheddar, whose production involved sourcing special Chalav Yisroel raw milk culture for rennet from France.

Bodzin produced the cheese at Vermont’s Shelburne Farms food incubator; it’s got their label.

Michael Kaminer is a contributing editor at the Forward.

Stoner Breakfast and All the Week’s Hottest Dish

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