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.
Looks fancy, but is super simple to make in a blender or food processor.
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.
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.
This microwaved Lemon Sponge Cake, Topped with Zabaglione and Berries makes enough for two servings. Simply double or triple recipe as needed.