Hire-a-chef network seeks new market among observant Jews. Duck a l’orange, anyone?
In a candlelit penthouse in Brooklyn, 30 guests mill about with basil cocktails in hand. Handcrafted canapés are brought around on china trays, and the crowd samples tartare of mackerel and mushrooms stuffed with a white wine and herb mixture.
My conversation with Theo Peck, owner of Peck’s, a new specialty food shop on Clinton Hill’s Myrtle Avenue, started with onion rolls. Peck, the great-grandson of the owner of the legendary kosher dairy restaurant Ratner’s, and I were reminiscing about the soft, onion-and-poppy-seed-topped rolls the now-shuttered Lower East Side restaurant served: slathered with fresh butter and eaten with a bowl of soup or in advance of a plate of cheese blintzes, they were a dream.
Grab lunch or dinner at Brooklyn’s latest chic kosher food venture.
The question of whether the beard of a Brooklynite denotes a fervently religious Jew or a kale-besotted, workboot-wearing rooftop gardener first gained currency on “Jimmy Kimmel Live.” On the show, the late night host asked it of a hirsute man on the street in a tight close-up that gradually widened to reveal whether the interviewee was hipster or chasid.
Kashrut experts, environmental/animal-rights activists ponder Jewish impact of the ‘test-tube burger.’
Special To The Jewish Week
For kosher carnivores, news of the world’s first “test-tube burger” prompted daydreams of forbidden fare. Think sizzling strips of kosher bacon grown from the cells of a pig, or a kosher, all-beef slider topped with melted cheese.