The Jew And The Carrot

Gefilte Fish Throwdown Heats Up

By Michael Twitty

Michael Twitty
Gefilteria’s platter of salmon and whitefish gefilte fish.

A mom, a food crafter and a chef glare at one another in a Baltimore parking lot ready to throw down with fire and sharp objects. No, this is not a surprise culinary season of The Wire, or a bizarre new John Waters film. It’s a “Gefilte Fish Throwdown” sponsored by the Jewish Museum of Maryland as part of their exhibit “Chosen Food: Cuisine, Culture, and American Jewish Identity.”

Aromas of fresh fish, piquant onion and horseradish, with faint notes of celery and short gusts of white pepper seem “louder” than the dogs yelping in the distance or the occasional siren. As the brisk cool air dances with the flames of the camping stoves, and the hot, bright sun beats down on the 100 or so people in the audience, it may be a Sunday in October, but it’s beginning to smell a lot like Passover.

Hosted by honored guest, Aaron Harkin of Baltimore’s NPR station, WYPR, and host of The Signal, the competition got under way as the eager audience was introduced to the three participants. Dave Whaley of Baltimore’s acclaimed restaurant, Wit and Wisdom at The Four Seasons, unveiled his novel gefilte fish corndog, dipped in corn batter and deep fried served with a birthday-cake-pink tinted sauce of cream, horseradish and beet powder. “I didn’t have whitefish or pike, so I decided to use cobia, another kosher fish, that I knew would stand up to being made into a fish sausage and would remain firm and flavorful throughout the process.”

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