Handmade bagels at Shorty Goldstein’s.
Now, chef and co-owner Michael Siegel can truly say everything’s made in-house at , his San Francisco deli.
Goldstein finally rolled out Shorty Goldstein’s own bagels after months of experimenting.
“Our bagels are more New York than Montreal,” Siegel told Dish. “Crunchy on the outside, chewy in the middle. We bake our bagels fresh every day. They’re boiled, then baked in a convection oven. For our onion and everything bagels, the onions are mixed into the dough to avoid burning. We’ll have more flavors, hopefully, down the road. I’m especially excited to work on pumpernickel.”
Siegel added there’s a limit of 6 bagels per person without a 24 hour pre-order. Those are some seriously hot bagels.
, 126 Sutter St, San Francisco.
…And New York Bagels
Cuozzo raves: “Matzo ball soup — ‘Jewish penicillin’ — is closer to Oxycontin: seductively silken chicken slices and dill-seasoned broth blunt any pain. But the big news is the return of the increasingly scarce, real-enchilada New York City bagel.”
Chinese Christmas Dinner in DC
There’s still time to book the annual Chinese Xmas banquet at Washington DC, hotspot DGS Delicatessen http://www.dgsdelicatessen.com/.
It takes a village to get this one together, with chefs from across DC pitching in. There’s a Pupu platter by Erik Bruner Yang of Toki Underground and Maketto; pastrami-spiced “Peking” Duck by DGS’ own Brian Robinson; and an almond layer cake by Buttercream Bakeshop’s Tiffany MacIsaac.
The whole shebang’s $50 a person, with a $25 supplement for wine pairings.
DGS Delicatessen, 1317 Connecticut Ave NW, Washington DC.
Matzo-Ball Soup Is Hot in Columbus
Mimi’s Matzo-Ball Soup is named for Chef Max Avon’s grandmother. “We do a nice little homage to her,” he says.
Whitney House, 666 N. High St., Columbus.
More Cochini ‘Spice and Kosher’
The second volume of landmark 2013 cookbook “Spice and Kosher — Exotic Cuisine of the Cochini Jews” will hit shelves in February.
Unlike a typical cookbook, “Spice and Kosher” serves details of the social history of the community’s cuisine, including the tradition and religion which shaped up this mixed culture. “The first book contained nearly 200 recipes. We realized that the cuisine did not end there, which is why we decided to publish another edition,” co-author Bala Menon tells New Indian Express.
Another Boost for Balaboosta
“It’s just really fresh, well-done Israeli food,” the owner of NYC’s hottest vegetarian restaurant says of Einat Admony’s West Village eatery. Cohen was chatting with The Wall Street Journal.
Jewish Fusion Trending
You know Jewish food’s a thing when it’s becoming the fusion choice du jour.
“In Los Angeles, we’re seeing dishes like pastrami quesadillas at fast food Mexican spot J&S,” reports JTA. “In Seattle, a food truck called Napkin Friends serves ‘latke press sandwiches’ in decidedly non-kosher varieties like a BLT. In New York and San Francisco, you can order Kung Pao Pastrami at Mission Chinese Food.” And El Ñosh, a Puerto Rican-Jewish mashup that started as a food truck in California, opened a pop-up in New York in October.
Bryant Park Pop-Up for Max Brenner Chocolates
Brenner’s a fictional character, but the goods are real, like Snowies (pistachios rolled in hazelnut praline and white chocolate), Chicaos (chocolate thins with Ecuadorian cocoa nips) and Chockies (almonds rolled in praline cream and milk chocolate).
Michael Kaminer is a contributing editor at the Forward.