The Jew And The Carrot

A New York Deli Grows in the Mormon Zion

By Sam Zeveloff

Mike Feldman

As a New Yorker who moved to northern Utah almost 30 years ago, I’m sometimes tempted by local restaurants that offer what they refer to as “authentic New York fare.” Shops that sling “New York” pizza, serve a Big Apple-style cheesecake and worst of all, a Jewish deli sandwich, often disappoint.

So, when I recently read an exceedingly laudatory review of the new Feldman’s Deli in the local alt-newsweekly City Weekly, I was pretty skeptical. It seemed too good to be true, and after all, I condescendingly thought, what could a Utah food critic really know about Jewish deli food?

But given such a glowing report, I knew it was only a question of time before I’d make the 45 minute drive to Salt Lake City to try it. So on a smoggy January afternoon, I headed south with my dear friend and fellow zoology professor Bob Okazaki to introduce him to what I was hoping was an acceptable sandwich. A California émigré who has lived and travelled all over the planet, he has never had a Jewish deli sandwich — more than my individual satisfaction was riding on this adventure.

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In Search of Times Past: Home-Cured Corned Beef

By Miriam Kresh

Miriam Kresh
Corned beef sandwich with mustard.

To an American ex-pat, there’s something incredibly nostalgic about an old-fashioned corned beef sandwich. After 40 years abroad, there are few American foods I miss anymore; in fact I shamelessly brag about Israel’s beautiful, fresh, flavorful, local food, all the time. And although corned beef all ready for cooking may be found in Israeli supermarkets, it often has an unpleasant chemical overtone unless you buy from an expensive private butcher. For that American-style taste that I remembered, which came from a delicious mix of pickling spices, I waited till I flew to New York to visit family.

My son, who’s a proud New Yorker, offered a jet-lagged me anything I wanted for my first dinner in town. Something French? Chinese? No. What I craved was a corned beef sandwich, the kind I used to eat when I was little and lived in Long Beach, NY. “Lead me to a deli,” I said.

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Two San Francisco Spots Are Reinventing the Jewish Deli, California Style

By Rachel Allen

Rachel Allen
Hungry diners await Wise Sons’ signature deli sandwiches.

San Francisco is famous for its many coffee shops, book stores and taquerias but a good Jewish deli is hard to find. To my surprise, I’ve encountered two delis that have only opened in the past year and that deliver Jewish deli foods with a California twist – pastrami sandwiches and matzo ball soup prepared with a West Coast sensitivity to freshness and good quality ingredients.

Wise Sons deli only serves food for a couple of hours once a week, but it typically draws a line that wraps around the block and often sells out of their signature pastrami as early as noon. As part of Off the Grid, a group of mobile gourmet food vendors that park in different places around the city, Wise Sons “pops-up” on Saturdays from 9 am to 2 pm at Jackie’s Café in the Mission. Much like Mile End in Brooklyn, or Caplansky’s in Toronto, the chefs of Wise Sons, two U.C. Berkeley grads Leo Beckerman Evan Bloom, house cure and hand slice their own meats, prioritizing quality and flavor over quantity and variety. Beckerman says, “The main thing is that it all has to be delicious. We’re trying to revive, refresh and educate people about this food.”

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Permalink | | Share | Email | Print | Filed under: Wise Sons, San Francisco, Pastrami, Mile End, Deli, Deli Board, Caplansky's, Corned Beef, Berkeley Hillel

Mixing Bowl: Spike Mendelsohn's Deli Cart, Pastrami Poetry, Five Second Rule

By Devra Ferst

Jordana Horn
A restaurant menu in Beijin includes gefilte fish in their snake gourd soup. Hat tip to Forward contributor Jordana Horn who snapped the photo on a recent trip.

Former Top Cheftestant and member of the tribe, Spike Mendelsohn will open Sixth and Rye, a kosher food truck serving deli specialties this April in the nation’s capital, The Feast reports.

As ex-Hasid Joshie Berger tried his first bite of treyf and learned to cook with the other culinarily-challenged participants on the “Worst Cooks in America,” he heralded a change in food television, Jeffrey Yoskowitz writes at the Atlantic.

We’ve heard of food inspiring poetry, but these are definitely the first Pastrami Haikus we have ever read. Courtesy of Serious Eats.

Artisanal, the delicious cheese company, store and restaurant in New York, is launching a line of kosher cheese in time for Passover. Help them name the new cheeses in their contest.

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Permalink | | Share | Email | Print | Filed under: Worst Cooks in America, Spike Mendolsohn, Sixth and Rye, Pastrami Haiku, Kosher Candy, Corned Beef




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