A Modern Jewish Food Menu

The theme: Jewish holiday classics with a modern spin. Recipes, that you can make for years to come, which celebrate classic dishes we all grew up with.

This menu was created by Chef Sruli Subar. 

Q & A with Chef Subar

1. Culinary background:

I started cooking when I was 16, working in a large catering company in NYC/NJ. My passion and curiosity for food and cooking encouraged me to study food. I also own my own company, called S. Subar & Co, doing high-profile dinner parties.

2. Favorite comfort food:

My mother’s grilled chicken drumsticks with BBQ sauce she made for Shabbos with a Swedish-style squash ratatouille.

3. Favorite ingredients:

Syrah wine, pasta, rustic French baguette, quality cheese.

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The Menu:

SUMMER PEACH AND HEIRLOOM TOMATO GAZPACHO

Looks fancy, but is super simple to make in a blender or food processor. 

SEA BASS GEFILTE

Any Jewish menu needs gefilte fish, but this is not what your grandmother used to make. It doesn’t take a day to make and won’t make your kitchen smell for days. 

WARM KALE TONGUE SALAD

This show-stopping Warm Kale Tongue Salad recipe showcases how much work goes into a top-chef created dish. It is sophisticated, exquisite and worth the effort.

BEER-BRAISED BRISKET WITH SAUSAGE GRAVY

This is a Beer-Braised Brisket with Sausage Gravy is melt-in-your-mouth tender and the sauce is bursting with umami flavor you can’t get enough of. Try it with Parsnip Puree and Roasted Mirepoix

LEMON SPONGE CAKE, TOPPED WITH ZABAGLIONE AND BERRIES

This microwaved Lemon Sponge Cake, Topped with Zabaglione and Berries makes enough for two servings. Simply double or triple recipe as needed.