While the story of Passover may be the reason for having the seder, the real stars of the event are the food and drinks served throughout the evening. Carefully planned, perfected all day for all to enjoy while listening to the hours long story of Moses and the exodus.Like most kids growing up, the reading of the “4 sons” was a significant part of the evening. But what if those sons were a bit older (lets say over the age of 21) and could order a drink alongside their question. What would these guys imbibe based upon their personalities?
The Wise Son: Aperitif Cocktail
The wise son knows that the key to enjoying the seder and making it to the end is by pacing. With one glass of wine already consumed and three more to go, there is no way he will survive the night unless it sticks with something a bit more low proof. And it never hurts to start the evening with an aperitif style drink. This refreshing and slightly citrusy sipper is the perfect way to ease into the nighttime festivities.
• 1.5 oz fresh grapefruit juice
• .5 oz fresh lemon juice
• 1 oz Bartenura Etrog Liqueur
• 3 oz Bartenura Moscato d’asti
• Combine ingredients into a glass, stir lightly and garnish with the oils of a lemon peel.
The Wicked Son: Tequila Shot
The wicked son is always up to no good and is not one to stick to the conventional methods of drinking. Known for making the night a bit more crazy and perhaps putting some people over the edge, the Wicked son opts to drink a shot of straight tequila (no chaser) to awaken his inner mischievous self.
• 1 oz 99 Agave Blanco
The Simple Son: Tom Collins
Sometimes the best cocktails are the least fussy, and this classic from the father of cocktails, Jerry Thomas, will fit the bill for the Simple son. Herbaceous notes from the gin, the bright citrus from the lemon a sweetness of the syrup combine together beautifully in this cocktail. And this guy knows that limes are too overpriced to use this year for the seder, so sticking with lemon juice will alleviate the burden of the holiday tab.• 2 oz Distillery 209 Gin
The One who does not know how to ask: Vodka Soda
It worked in college….you can barely taste it….and it’s safe.
• 2 oz Vodka (we recommend Distillery 209 vodka or L’chaim Vodka)
• Soda water
• Combine in a highball glass over ice. Garnish with a lemon or lime wedge.
Turns out, James Deen has hobbies. And those hobbies include food.
The Jewish porn star is now the face of a culinary web series, aptly named “James Deen Loves Food.” Produced by Woodrocket.com (a porn/comedy site that is definitey NSFW), past episodes have shown Deen coming up with the world’ most expensive burrito, ordering the entire menu at his local Burger King, and testing which brand makes the superior Ketchup. Oh, and he also sampled various serial killers’ last meals.
“I am a Jew! Of course I love food,” he told Heeb magazine in a recent Q&A. “I am pretty sure if you don’t, they stop inviting you to the meetings and drop your credit score.”
So, with Passover coming up, it’s fitting that Deen’s latest culinary venture has a Jewish theme: Ramen Matzo Ball soup.
According to the chef, the final product was “pretty good. It was definitely more on the ramen side. But the extra sodium added some flavor that normal Jewish cuisine lacks.”
Keep calm: Ben’s Kosher Deli is not going treyf.
The owners of the iconic eatery on W. 38th Street in Manhattan’s Garment District were overwhelmed with panicked calls this week after Crain’s New York Business reported Ben’s is “pondering the unthinkable” and might “break with tradition to reduce costs” as it expands beyond the New York metro area.
“It’s a headache,” a person who answered the phone at Ben’s Manhattan business office told the Forward. ”People are calling to see if we’re giving up our kosher certification, which we have no intention of doing.”
With a mix of bemusement and frustration, Ben’s founder Ronnie Dragoon told the Forward that Crain’s reporter Lisa Fickenscher had actually asked him what he would do if kosher fabricators and processors went out of business.
“My response was that if they are no kosher fabricators or processors, I’d have no alternative but to look elsewhere,” Dragoon said. “But she took the intention away from the answer.”
Confusing readers more, the Crain’s piece noted that a chef who’d come in to audition for a spot at Dragoon’s new Westchester location — slated to open in August — had presented a tasting menu that included a bacon-and-cheese dish.
“The chef had made up a menu for us, so there was a list of ten ingredients, including bacon and cheddar. But he never made that dish,” Dragoon said. “The way it was written, it sounded like he brought the food in, prepared it, and had us taste it. Even if he wanted something non-kosher, he couldn’t purchase it for our kitchen. All of our purchasing is done through the business office. We have ingredient and food-item lockdown.”
The chef, Scott Rabedeau, got hired anyway. He’ll be designing a menu for the 5,200-square-foot Scarsdale Ben’s that includes “dishes from yesteryear, Ashkenazi standards, and Mediterranean dishes - past, present, and future.” Rabedeau’s an alumnus of Maggiano’s, the New Jersey Italian chainlet “started by a Jew,” Dragoon laughed.
Scarsdale will become the first of three planned locations to open by 2015, including Washington, DC, and Boston. Ben’s, Crain’s reported, is on “solid footing” after a challenging few years that saw locations close in 2006; the chain now generates more than $25 million annually.
“One location in a city works very well,” Dragoon said. “It’s appreciated, you have a wider audience, and you’re a niche business with little competition for that dollar. That’s why my location in Boca Raton is very successful. On Long Island, I have three units that cannibalize each other. One each in DC or Boston will do well.”
Dragoon even told the Forward he thinks a kosher restaurant could thrive in a neighborhood like the Lower East Side, where a mini-controversy erupted over the storefront that once housed Noah’s Ark Deli, the area’s last full-service kosher restaurant. Neighbors started a petition urging the building’s co-op to seek another kosher tenant; dissidents said kosher’s time was over downtown.
“That neighborhood may not have the local population to support it, but it’s a very mobile population in Manhattan,” he said. “It’s possible people would flock to it if it’s the right kind of operation.”
Kosher eateries everywhere are facing tough times, though, Dragoon said. “Occupancy costs like rent and taxes have outstripped demand for kosher restaurants,” he explained. “Because so many fabricators are closing, food prices go up, too. The high costs across the board make it tough.”
Ben’s, however, is here to stay, Dragoon said. He also had a message for Forward readers, and anyone else listening: “Ben’s is staying kosher for as long as there are kosher fabricators or processors.”
Photo credit: Facebook/Ben’s Kosher Deli
If you have tickets for the Super Bowl at the MetLife Stadium this Sunday, and you’re planning to munch on some kosher snacks while watching the battle between the Seattle Seahawks and the Denver Broncos, you’d better bring some extra cash: This stuff’s not cheap.
As the Forward reported, this year’s event is likely to be the most kosher Super Bowl ever. A significant number of the ticket holders for the 82,000 seats are expected to be Jewish; the stadium features a praying area — and a solid selection of kosher food.
But it comes at a hefty price: The kosher caterers charge $13 for a turkey or chicken wrap, $13 for chicken wings and $11 for a hot dog with chips (Hebrew National, of course). And don’t forget to tip! If you want to save money, we recommend a knish: The dough snacks go for $6 per piece.
After shelling out $1,000 (at the very least) for a ticket, $13 for a wrap might actually seem a bargain. If not, you could always bring your own food.
Sherryl Betesh’s Kibbe Nabelsieh: Meat-Filled Bulgur Shells
1 medium onion, chopped
1 tablespoon olive oil
2 1/2 pounds ground beef
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon kosher salt
3 cups fine bulgur wheat
11/2 cups all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 cup vegetable oil, plus more for frying
Lemon wedges, for serving
All good Jewish kids know that nothing beats your bubbe’s brisket.
That heartwarming philosophy is basically the premise of Mo Rocca’s cooking show, “My Grandmother’s Ravioli, ” which pays tribute to the culinary wizards behind each family’s recipes.
Something is special about Wednesday. You may wake up with a warm fuzzy feeling, and perhaps there will be fresh snow on the ground. Smells of sugar and spice might fill your apartment hallways, and outside, all will be quiet. The groceries will be closed, the convenience stores too… and even your Twitter feed will slow to a trickle.
Wednesday is special, very very special. Wednesday… is Chinese food day.
Egg rolls, stir fry, soup dumplings, oh my. (I’m so excited I could cry.)
But you know what could make the day extra special? Freshly made fortune cookies, complete with festive, one-of-a-kind, no-dictionary-needed fortunes.
They’re really not difficult, and they’re a million times better than the restaurant ones.
So go on, give yourself the fortune you always wanted, and have a very Merry Chinese Food Day!
Ari White thought it was time to “show Brooklyn some love”. And he did it on Sunday and Monday — with 2,500 pounds of meat.
White’s the pit boss of Bronx-based Hakadosh BBQ, whose “Wandering Que” brings kosher Texas smokehouse pop-ups to street fairs across New York City.
But White’s custom-built “BBQ rig” had never graced the streets of Brooklyn, where the Wandering Que boasts a fiercely loyal following.
So under a tent in the parking lot of Crown Heights shul Chevra Ahavas Yisroel, White served up beef ribs, brisket, lamb shanks, lamb “bacon”, and turkey legs to hungry carnivores who schlepped from across the city to sample his celebrated kosher ‘cue. The pop-up, a fundraiser for the Orthodox synagogue, was billed on Facebook as “the last Que of the Goyisha Year.”
There are a handful of New York City landmarks that most people recognize: Lady Liberty. The Chrysler Building. And Katz’s Delicatessen.
Opened on the Lower East Side in 1888 and purchased by the Russian Katz family in 1903, the delicatessen famous for its orgasmic pastrami sandwiches, its Friday evening frankfurters ‘n’ beans and its Cel-Ray soda is one of the oldest continually operating businesses in New York City. And, at the ripe age of 125, Katz’s is still going strong: each week, the deli serves up more than 10,000 pounds of pastrami, 6,000 pounds of corned beef, and 4,000 hot dogs to locals and tourists alike. That’s a lot of cow.
Katz’s has attracted its fair share of attention over the years. But no one had ever written a book about it until now. In September, current part owner Jake Dell wrote the introduction to Katz’s: Autobiography of a Delicatessen in which he traces the famed storefront’s evolution from a tight-knit neighborhood joint to a star-studded celebrity hangout at the height of the early 1900s Yiddish theatre boom to a can’t-miss tourist attraction in the oughts. Large-format, full-color photos by Baldomero Fernandez detailing every nook and cranny of the restaurant accompany Dell’s text.
When it comes to publishing food or cookbooks, it’s usually the restaurant chef or owner that approaches the publisher with an idea. But in the case of Katz’s, Dell said, it was Bauer and Dean Publishers that, a few years ago, came to him. With the big anniversary fast approaching, Dell thought the timing was perfect.
“It was kind of a no-brainer,” he said.
A once in a lifetime holiday that combines two of the most tasty holidays is a really serious event. Latkes, presents, lighting the menorah, making stuffing, and a turkey on the same night? Talk about a lot of pressure. We’d totally understand if you’re just not feeling up for making pumpkin sufganiyot. And we think you’ll family will understand too once they see some of your other options.
Restaurants aren’t taking Thanksgivukkah lightly. They’re bringing out the big guns in the form of challah stuffing, burnt marshmallow challah donuts, sweet potato latkes, and more. With delectable options like these, it’s a shame we won’t see them again for 79,000 years.
There are few Jews living in the South Pacific island nation of Fiji, aside from a small Jewish community in the capital city of Suva who are mostly descendants of Australian merchants who arrived in the 1880s. One of them is Ofir Yudilevich, executive chef at the InterContinental Fiji Golf Resort & Spa on the main island of Viti Levu. Responsible for four restaurants, catering and room service for an average of 3,000 guest and staff meals a day, Yudilevich has come a long way from his family’s restaurant in New Zealand.
Born in Israel in 1974, Yudilevich grew up in Rehovot, south of Tel Aviv, but moved to Auckland, New Zealand after his bar mitzvah, when his parents divorced and his father was remarried, to a Kiwi. (His mother and sister remained in Israel.) Yudilevich Sr., an Israeli army vet who became a property developer and restaurateur, opened New Zealand’s first Israeli, kosher-style restaurant, Le Haim (kosher certification wasn’t available). The menu, including falafel, shawarma, Grandma’s potato latkes and over 30 salads, was a hit with the Jewish community.
RECIPE: Fiji-Style Pickled Fish
It was also a training ground for Ofir Yudilevich.
“It hooked me on the love of food and working in a kitchen, and I have not looked back since,” he says. With that experience under his belt, he worked at Sheraton Auckland and the chain’s hotels in Sydney, Bangkok, and Tel Aviv. Moving up in the culinary ranks, he spent a year at the Ivy in London. Now he gets to feed visitors to paradise, a dream job if there was one.
Gerri Miller: How does an Israeli-born New Zealander wind up in Fiji?
Ofir Yudilevich: I came here by accident last October. I had finished (a job) in Cebu, the Philippines, and was taking a year’s sabbatical. I became a dive instructor there. The chef happened to resign on the same day, so it was meant to be.
Fiji-Style Kokoda Pickled Fish
The most famous Fijian dish is called Kokoda (pronounced ko-kon-da), which has at its core a ceviche or pickled fish. In Israel and in many Jewish homes around the world, pickled herring is on every grandmother’s table. Fiji takes this basic dish and put a twist on it like only Fiji can, adding coconut and chili to it which takes it to a new level and adds the summer feel to it.
1 pound firm-flesh white fish, such as Spanish mackerel
¾ cut white wine vinegar
½ cup freshly squeezed lemon juice
1/3 cup coconut cream
2 small red chilli peppers (add more to taste if you want the dish spicy)
1 bunch fresh coriander
Salt and pepper
1 small red onion
Optional garnish: chili, coriander, sugarcane sticks
Dice the fish and marinate overnight in white wine vinegar to cure it.
In the morning, wash the fish under cold water.
Then marinate for a second time for two-three hours in lemon juice, to take on a citrus flavor.
Then combine with coconut cream, chillis, diced red onion and coriander, salt and pepper to taste.
Best served cold, this dish can be made in advance and is perfect for a picnic.
The picked fish is preserved, which makes it safe to leave unrefrigerated.
Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic
1/4 c olive oil
1 medium onion, chopped
4 cloves garlic, minced
A pinch of chili pepper flakes
Salt and pepper to taste
4 turkey or chicken Italian sausages (not pre-cooked), with the casings removed
1 28-oz can whole peeled tomatoes
6 c chicken or vegetable broth
1 c dried lentils
2 heaping handfuls of Kale, chopped into 1-2 inch pieces
In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft, 5-7 minutes. Add garlic, chili flakes, salt and pepper, and cook for 2 more minutes.
Add the sausage and break up into small pieces with a spoon. Heat until cooked through.
Open the can of tomatoes and chop them into roughly 1/2-inch chunks. An easy way to do this is by cutting them with a pair of kitchen scissors while they’re still in the can. Add the tomatoes (with their juices) and the broth to the pot.
When the soup boils, rinse and add the lentils. Simmer for about 30 minutes, until the lentils are cooked. Add the kale and simmer for 5 more minutes.
Keren Shahar-Karbe’s Israeli Shakshuka with Feta Cheese:
Ingredients (Serves 2):
6 tablespoons vegetable oil (not olive oil)
1 diced red paprika
4 grounded garlic cloves
5 very ripe diced tomatoes
1 tablespoon of tomato paste
120 ml water
1 teaspoon of sweet paprika
1-2 chopped hot dry chili sea salt
¼ teaspoon of turmeric powder
80 gram crumbled soft feta cheese
Fry the diced paprika until tender, then add the garlic. When the garlic gets golden – careful, it happens quickly! – add the diced tomatoes, the tomato paste and the water. Cook on low fire until the tomatoes get tender.
When the tomatoes are ready, add the spices and the cheese and stir carefully.
Open an egg in a small bowl. Carefully scoop a ‘hole’ in the tomato sauce and slide the egg in. Repeat with all the eggs. Cover the pan and cook on low fire.
When the eggs are cooked but not too hard yet, sprinkle the fresh chopped parsley and serve fresh with warm challah.
It could be just another store renovation in Berlin’s thriving Mitte-district. But Keren Shahar-Karbe is beaming as she walks through the empty rooms of a former art gallery. Some walls have holes and cables stick out of them. “So much has already changed,” Shahar-Karbe said, visibly excited.
In September, the 34-year-old Israeli started renovating the retail space with the two large windows and a door that opens to tree-lined Torstrasse, a street filled with cafés and shops. A few weeks from now, Shahar-Karbe, who currently runs the kosher catering service Keren’s Jewish Kitchen together with her husband, will be opening her own kosher Israeli café and bistro in this space. It aims to be a place for Berlin’s growing Israeli community as well as lovers of Israeli food and culture to connect and hang out.
The house belonged to a Jewish family until they were dispossessed by the Nazis. In the early ’90s, it was used as a squatter camp for anarchists. Now it is back in the possession of the original owners, who live in Israel. Shahar-Karbe plans to put up a plaque commemorating its history — right next to the library of Hebrew books and gallery of Jewish art for which she has dedicated the backroom.
Shahar-Karbe, a Jerusalem native, is a gastronomy veteran. “I did the whole circle around the kitchen work,” she says. She started working next to her studies during high school, and has since worked as a dishwasher, waitress, cook and baker. From early on, she would help her grandmothers in the kitchen, where she learnt to prepare typical dishes of the Mizrahi cuisine — some of which are still her favorites today: kibbeh (stuffed croquette), jachnun (rolled pastry) and bourekas (filled pastry).
It wasn’t until she moved to Berlin five years ago — “for pragmatic reasons”, she points out — that she turned her passion into full-time profession. “I tried all sorts of directions in my life,” said Shahar-Karbe, who also worked with children, as a mortgage consultant and in a bike shop, just to name a few. “But always the kitchen somehow came back,” she added. “And finally I had to say, well, that’s where I am.”
Read Shahar-Kerbe’s recipe for Shakshuka With Feta Cheese
In August, I left Brooklyn and moved to the North Dakota-Minnesota border where my boyfriend, Nick, is a fifth-generation farmer. I arrived just in time for harvest, so with Nick’s 14-hour tractor shifts, our Shabbat meals have been improvised, eaten out of Thermoses, and rustic. (“Rustic” is just my glorified way of saying that bits of soil from the field may or may not have made their way onto our utensils by the time we ate.)
What the locals don’t specify when you’re warned about the brutal winters here is that soup weather arrives much earlier than it does in Brooklyn. Which is something to celebrate; you take what you can when the tales of -40 degree temperatures start circulating. And so my favorite Shabbat meal thus far was a few weeks ago during navy bean harvest. It consisted of a simple but filling soup, shared with Nick during a very bumpy chisel-plowing ride.
The soup is a lentil soup, and it’s one that I made nearly every week during soup weather when I lived in Brooklyn. I’d add kale from the Grand Army Plaza greenmarket and sausage from Fleischer’s; this time I added kale from the farmstead garden and sausage from a local turkey farm. Both renditions were amazing.
Perched up on our little tractor seats, two spoons and one Thermos, our first bites instantly brought us back to Brooklyn in the fall. It was the kind of nostalgia that you really only get from a warm comforting dish, and it came on like a strong drink on an empty stomach. As the sun went down, we gobbled up that soup, and I peered out the tractor window where the crops stretched into the horizon. It wasn’t a traditional Shabbat, and admittedly it wasn’t totally restful either, but it was indeed memorable, beautiful, and delicious.
Click here for Molly Yeh’s recipe for lentil, sausage and kale soup to warm those cold Shabbat nights.
Heading north to Montreal this summer? If you’re not, you should be.
Aside from being the three months out of the year when the city doesn’t look like a snow globe, summertime is festival time in Montreal. From June until mid-September, the newly laid-out Place des Festivals is aglow with lights, sounds, crowds, music and film.
The more well-known events, like Francofolies, a two-week tribute to French culture in Canada and abroad, and the Montreal Jazz Festival, which celebrates its 34th anniversary this year and has hosted the likes of Stevie Wonder, Ella Fitzgerald, B.B. King and Aretha Franklin, have just ended, but that’s no reason to cancel.
All that partying tends to give one hunger pangs, and Montreal is happy to help relieve them. You’ve probably heard of poutine, the heart-attack inducing combination of fries, gravy and cheese curds, but what of Montreal’s Jewish food scene? Like the city itself, its Jewish fare is defined by the blend of English-speaking Ashkenazi heritage complete with a French-speaking Sephardic twist.
From juicy smoked meat to melt-in-your-mouth North African sweets, there’s something for everyone. If you’re new to the city, check out the map below to plan your post-festival food crawl.
Late Night Smoked Meat: Schwartz’s Deli
No Montreal night out is complete without a trip to Schwartz’s. Even at 3 a.m. (closing time for bars in the city), you will find a line snaking out the front door and onto the street, while tourists and locals alike wait to fill their bellies with smoked meat (the Canadian answer to pastrami).
Founded in 1928 by Reuben Schwartz, a Jewish immigrant from Romania, the “charcuterie hebraique” (Hebrew Delicatessen) is the oldest deli in the city, and has occupied a prime spot on Boulevard Saint-Laurent, a.k.a. “The Main,” for more than 80 years.
Each smoked meat establishment jealously guards its recipe, complete with a secret blend of herbs and spices. The good news? If you can’t get enough of the juicy blend, it’s now available in travel-friendly packaging in certain supermarkets around Canada.
Disclosure: Though the white-tiled interior and narrow tables stay true to the deli’s origins, the business is no longer under Jewish ownership. In 2012, Rene Angélil, Celine Dion’s husband and a lifelong smoked meat fan, bought the deli from businessman Hy Diamond.
Must Try: Smoked meat sandwich (when asked if you want it lean, the answer is most decidedly no).
3895 Boulevard Saint-Laurent, Montreal, Quebec, H2W 1X9.
How do you make the world’s tallest kosher sandwich? The Jewish community in Budapest decided it was high time to find out.
When Andras Borgula started planning the Budapest’s sixth annual Judafest, a cultural street fair celebrating Jewish life in Hungary held June 9, he had an ambitious thought: Why not set some kind of Jewish record?
Borgula, 38, founder and director of the Jewish Golem Theatre and artistic director for the festival, said the idea came to him as he tried to come up with something that would be both Jewish — and Hungarian.
“There isn’t so much Hungarian Talmud or Torah,” he said. “But we’re pretty strong in the kitchen. We like to eat, and we like to cook. So, why not a kosher sandwich?”
Borgula’s dream was almost cut short when he found out that the Guiness World Records did not have a category for unusually tall kosher fare. After much pestering and pleading, the world’s arbiter of unusual and outrageous things agreed to create a special category, with the requirement that the oversized lunch be at least two meters (almost 7 feet) tall.
And so, as the 7,000 attendees of Judafest (put on by the Budapest chapter of the American Joint Distribution Committee) crowded into Kazinczy Street in Budapest’s Jewish Quarter this week, Borgula and 25 volunteers were preparing over 400 sandwiches, to be stacked one on top of each other as “one big club sandwich.”
Sadly, they fell just short of the world-record setting goal, running out of bread just as the sandwich reached 1.9 meters.
But, “even if we had more,” Borgula said, “the tower was start[ing] to fall apart.”
Despite the setback, Borgula, who positioned the individual slices of white bread, kosher turkey, hummus and pickles himself, is proud of his community’s achievement. “It’s not an official record, but still, this is an unofficial tallest kosher sandwich of the world, built by myself, and I’m not an engineer,” he said.
So, what to do with such a masterpiece? Borgula thought of that too. With record-level flooding threatening Budapest, volunteers were put to work to fortify the banks of the Danube. Rather than letting the hundreds of sandwiches go to waste, Borgula and other festival-dwellers carried them down to the river and served them to people working to fight the rising tide.
“I think most of the people never heard about Jews, and never tasted kosher [food] in their entire life,” Borgula said. “They were pretty amazed by this.”
If you’re an American Jew, there’s a pretty good chance that somewhere, somehow, someone in your family made dinner on the Lower East Side.
Though the area has been home to a countless nationalities and ethnic groups, it holds a special place in the hearts of American Jews, many of whom can trace their first foothold in the country back to “the old neighborhood.”
On June 5, the Tenement Museum celebrated its 25th anniversary, and the 150th anniversary of the restored building at 97 Orchard Street, which housed over 7,000 people from more than 20 countries from 1863 to 1935.
As a tribute to the many sights and smells imprinted into the tenement’s walls, the gala was set up as an edible timeline, a “taste of the tenements,” catered by current local vendors and restaurants and inspired by the neighborhood’s residents. Here’s a window into what they would have been eating, and where you can find those treats today.
Many years ago, while I was working as a counselor at Beth Tfiloh day camp in the Baltimore suburbs, my favorite camper took a trip to Israel. She came back with the best present a 15-year-old counselor could ever ask for: a jar of chocolate spread.
At the time, I’d never encountered such a thing. And it changed my life. Suddenly chocolate peanut butter sandwiches were the stuff dreams were made of.
Fast forward nearly two decades. We live in a world where chocolate and other nutty spreads are prevalent. Just yesterday the maker of Nutella made news by cancelling World Nutella Day!
At the same time, a minor travesty was unfolding in our neighborhood in brownstone Brooklyn. Ample Hills, Prospect Height’s newest and arguably most popular ice cream shop, announced that it is cutting down from 24 ice cream flavors to 16.
In doing so, they may get rid of Nanatella, a delicious organic banana ice cream rippled with — you guessed it — creamy Nutella.