Sumac Roasted Potatoes

A Jew’s Bouche has been cooking for as long as he can remember.  His first ambitious solo project was a meaty matzah lasagna he cooked for his family one Pesach when he was nine.  Since then, he’s expanded his horizons, incorporating Modernist, Asian, and vegan influences into his approach to cooking outside the lines.  As novel as his ingredients or techniques might sometimes be, his food philosophy is ultimately about sharing something delicious and convincing curious cooks that if he can do it, so can they.  The A Jew’s Bouche blog was created to spread that message by taking readers through the process of creating a dish, explaining the hows and whys of each step, and occasionally filling in some historical and linguistic background along the way. A Jew’s Bouche is sought after as a consultant by restaurants and fellow foodies, and was privileged to be invited to stage (intern) for a day beyond belief in the kitchen at Pardes restaurant. A Jew’s Bouche has been requested by others in the industry to aim his camera and photography skills at their culinary creations.  Dave Arnold called A Jew’s Bouche “the best thing on Instagram,” and he’s been recognized by fellow food bloggers for his “enthusiasm and passion for good wholesome food” as well as his “originality, creativity and above all, impressive technique.”

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