My late grandparents lived in a small city on the Canadian prairie when I was little. With no butcher anywhere close by, my grandfather took it upon himself to purchase kosher meat for the entire community. He would have the meat the meat flown in from Montreal, which was thousands of miles away. And, when the order finally arrived, he would divide up the meat and personally deliver it to the various households.
Things are different today. My grandfather would be startled by news of a kosher meat delivery service called The Kosher Express, which delivers kosher meat ordered online to your doorstep anywhere in North America.
The Aurora, Colorado-based company, which sells kosher certified beef, lamb, veal, chicken, turkey and even bison by mail order, was launched in 2010 by Robert Bernton, who was only 23 years old at the time. All of the products are certified glatt kosher by the Orthodox Union and are frozen fresh for shipping — first to The Kosher Express warehouse in Missouri, and then from there to customers’ homes and businesses (many deliveries go to hotels and vacation destinations, including one that went to Disneyland).
This Sunday night, rising star chef and member of the tribe Micah Wexler will face off against Master Chef Bobby Flay on The Food Network’s “Iron Chef”. We caught up with the popular L.A.-based chef to get some cooking and restaurant advice, a recipe for pomegranate brisket and to find out if he really will appear on “The Bachelor”.
How did the “Iron Chef” team find you?
The producer came into Mezze, my first restaurant, and really liked the food. He asked to meet me and then asked if I’d ever considered doing the show. When I was younger, I imagined it, but I hadn’t thought the opportunity would come about at this point in my career. He came back 6 or 7 times and then he invited me to be on it.
What is the penalty for telling us about the show before it airs?
A million dollars. In fact, they make everyone who is in the audience sign a non-disclosure agreement. When my episode was taped, my sister Miri was in the audience, and like everyone else, she had to sign an NDA. Shortly after, I talked to my mother and she knew all this stuff about what happened and I called up Miri and said, “Didn’t you sign one of those papers they passed out?” And she said, “Yes.” And I said, “Didn’t you read it?**!” And she said, “No.” I made sure neither of them said anything to anyone else.
Do you have any advice for Bobby Flay?
He’s done well for himself, so he should be the one giving me advice.
I spent the first two years of my marriage begging everyone who came to my wedding for recipes. It’s how I taught myself to cook. Imagining that we had to eat something different every week, my repertoire grew quickly. My husband fondly remembers disasters like Chicken Chips (totally burnt cutlets), Banana Goo (cake under-baked and inedible), and Horrible Ugly Mess (a most delicious meatloaf that just looks horrid). But what he really wanted was brisket.
I had a very tenuous relationship with brisket. While I didn’t mind eating it once in a while, I had no idea how to make it. It may have had something to do with my mother’s incredibly frightening pressure cooker. She would drag it out once a month or so and drop some veggies, a giant hunk of meat, and who knows what else in the pot, secure the cover, put the stove on, and walk away. Sometimes, in the next few hours, tender, juicy meat with yummy gravy and vegetables would appear. Other times the damn thing would explode and leave a huge mess all over the kitchen. After getting over the shock of the noise, the dogs would go crazy trying to eat as much meat as possible before my mother ran into the kitchen and burst into tears. I learned that the pressure cooker (just like the bathroom scale) makes you cry. My brothers and I also learned that when you see a package of brisket on the counter, get out of the house.
This week in the Forward, noted restaurant critic Craig LaBan profiles the legendary Nach Waxman, owner of the Kitchen Arts & Letters — the most significant cookbook store in America, possibly in the world.
In addition to Waxman’s impeccable taste in cookbooks, he is famous for his brisket recipe, which calls for no water and slicing the meat halfway through cooking. Check out his recipe below and let us know your favorite way to make brisket in the comments.