Your email is not valid
Recipient's email is not valid
Submit Close

Your email has been sent.

Click here to send another

thescroll_header

An Invitation to Shabbat Dinner Tonight!

The Mile End Shabbat Dinner

Print Email

I know where I’ll be for Shabbat dinner tonight, tasting smoked trout mousse, schmaltzed chanterelles, and kishka at the New York City Food and Wine Festival’s Mile End Shabbat Dinner.

There was a time when you could walk into a Jewish deli in practically any city in America for a sandwich on reliably soft and chewy bread with moist, salty meat and free flowing pickles. But over the last few decades too many Jewish delis have become anachronisms. They became focused on quantity over quality, relying on nostalgia to bring people to the counter, rather than deliciousness.

Luckily, a crop of fresh young chefs has begun opening delis from San Francisco to Portland to Brooklyn. These chefs are evoking mouthwatering memories with both classic and reimagined takes on old favorites using the freshest local ingredients. It is something of a deli renaissance.

This development has not gone unnoticed. The dinner tonight named after Noah Bernamoff’s Montreal-style deli in Boerum Hill, Brooklyn, will feature some of the best deli chefs from around the country. Noah will be joined by Peter Levitt from Saul’s Deli in Berkeley, Evan Bloom and Leo Beckerman of Wise Sons in San Francisco, and Ken Gordon from Kenny and Zuke’s in Portland, Oregon. The menu will feature non-kosher takes, such as duck confit and wild mushroom stuffed cabbage with melted leeks, p’tcha, and lamb brisket as well as a deconstructed babka dessert. Tickets are still available here. Come and sit at my table! We can schmooze over a plate of curried herring from Russ and Daughters.

Also, stick around if you can. I’ll be moderating a panel on the future of Jewish food on Saturday at ABC Home with Mile End and Tablet Magazine.

Print Email

COMMENTING CHARGES
Daily rate: $2
Monthly rate: $18
Yearly rate: $180

WAIT, WHY DO I HAVE TO PAY TO COMMENT?
Tablet is committed to bringing you the best, smartest, most enlightening and entertaining reporting and writing on Jewish life, all free of charge. We take pride in our community of readers, and are thrilled that you choose to engage with us in a way that is both thoughtful and thought-provoking. But the Internet, for all of its wonders, poses challenges to civilized and constructive discussion, allowing vocal—and, often, anonymous—minorities to drag it down with invective (and worse). Starting today, then, we are asking people who'd like to post comments on the site to pay a nominal fee—less a paywall than a gesture of your own commitment to the cause of great conversation. All proceeds go to helping us bring you the ambitious journalism that brought you here in the first place.

I NEED TO BE HEARD! BUT I DONT WANT TO PAY.
Readers can still interact with us free of charge via Facebook, Twitter, and our other social media channels, or write to us at letters@tabletmag.com. Each week, we’ll select the best letters and publish them in a new letters to the editor feature on the Scroll.

We hope this new largely symbolic measure will help us create a more pleasant and cultivated environment for all of our readers, and, as always, we thank you deeply for your support.

BubieJ says:

Curried herring sounds like a very bad idea.

2000

Your comment may be no longer than 2,000 characters, approximately 400 words. HTML tags are not permitted, nor are more than two URLs per comment. We reserve the right to delete inappropriate comments.

Thank You!

Thank you for subscribing to the Tablet Magazine Daily Digest.
Please tell us about you.

An Invitation to Shabbat Dinner Tonight!

The Mile End Shabbat Dinner

More on Tablet:

Ancient Archaeological Site Torched at Israel’s Midburn Festival

By Jonathan Zalman — Flint tools from Paleolithic, Neolithic and Chalcolithic periods are history