Posts Tagged: mitchell davis Results 10
Jewish Food Renaissance Is Here To Stay, According To Hazon Food Conference
Conference-goers toast with Jeffrey Yoskowitz’s deli-style sodas flavored with dill, cucumber, celery seeds and toasted caraway.
When I sat down recently with Mitchell Davis, executive vice president of the James Beard Foundation, in the great hall of the Isabella Freedman Jewish Retreat Center in Falls Village, Connecticut, the air in the room was still fragrant with lacto-fermenting pickles and lavender oil from the DIY Fair and Shuk that was held the night before. We were there for the Hazon Food Conference, and while we talked we were surrounded by conference-goers munching on organic rice cakes slathered with blueberry jam that had been made on the premises.
5 Dishes. 5 Stories. So Jewish.
Ron Arazi’s hand-rolled couscous with tongue and chickpea stew.
The smell of schmaltz-popped corn greeted the noisy crowd filing up the stairs of the Henry Street Settlement on the Lower East Side last week. The draw? A Moth-like storytelling event, with food, called “Schmaltzy: 5 dishes. 5 stories. So Jewish.”
What’s Your Desert Island Jewish Meal?
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What is your ultimate Jewish meal? Imagine you are on a deserted island: what Jewish foods — Ashkenazi or Sephardi, home cooked, or from a restaurant, nostalgic or nouveau — would you want to nosh on? We asked some of our favorite food luminaries what their last Jewish meal would be and were delighted by their reverential, mouth-watering and often hilarious responses. Some of their must-have lists read like novels, others like poetry — but all spoke of the deep, undeniable pleasures of Jewish comfort food.
Good Listening: Israeli Food Maven Janna Gur
Janna Gur cooking in her home in Israel.
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food.
The Forward and Heritage Radio Network's Passover Special
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Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria, to discuss what makes gefilte gefilte. And, Leah chated with Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters, about what the Passover Seder looks like at the James Beard House.
