Tasters at Beyond Bubbie’s Kitchen 2014. Photograph by Zev Fisher.
As in past years, many of the city’s best chefs will come out to put their own modern twists on traditional Jewish dishes. According to Sara Bookin-Weiner, manager of outreach at Boston’s New Center for Arts and Culture, a major goal of the event is to “encourage the best chefs in Boston to use their imagination in a Jewish way.”
If you’re like us and cannot wait to see what’s in store for the Bon Appetit relaunch, check out Eater’s interview with the magazine’s editor-in-chief, Adam Rapoport.
Fifteen Boston-area chefs attempted to update Jewish food at the “Beyond Bubbie’s Kitchen’’ event held last Sunday. Tzimmes inspired Japanese yam maki and culinary ruminations on borscht led to a beet salad with blood orange and homemade ricotta, Boston.com reports.
Serious Eats’ ‘Sandwich a Day’ highlights the mother of Montreal deli sammies — Smoked Meat at Schwartz’s Montreal Hebrew Delicatessen.