Pastrami Pastrami on rye with mustard, a simple pleasure, no? No, not really simple at all. We used to get pastrami from New York. It arrived in a plastic bag, and we steamed it to order. It traveled three thousand miles. Next we procured local, hormone free and antibiotic free meat but sent it to [...]
Pickles ‘The perfection of fermented foods lies in it’s imperfection. If your desire is for perfectly uniform, predictable food, this is the wrong food for you… If you are willing to collaborate with these tiny beings with somewhat capricious habits and vast transformative powers, then eat on.’ Sandor Katz We have committed to make our [...]
Peter Levitt, Saul’s Restaurant and Deli, Berkeley Noah Bernamoff, Mile End Deli, Brooklyn Ken Gordon, Kenny & Zuke’s Deli, Portland Evan Bloom, Wise Sons Deli SF pop-up Moderator: Joan Nathan, Author of ten cookbooks including Jewish Cooking in America and Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. She is a regular [...]
Joan Nathan says “preserved lemons are an indispensable item in my pantry cupboard.” From her book The Foods of Israel Today on preserved lemons in Jewish cooking: “(The lemons) are delicious in salads, in chicken with olives, in a marvelous Moroccan brisket, and stuffed into the cavity of a simple roast chicken with garlic and [...]
We love hosting Camp Kee Tov campers learning about where food comes from. It’s one of our favorite parts of summer each year. This year Kee Tov campers visited Terra Bella Family Farm, one of our purveyors, then came to Saul’s the next day and tasted summer tomatoes with zhoug. Their very own private farm-to-table [...]
Can the Jewish Deli change? Or must it always stay the same to be good and authentic? Anthony Bourdain opposes change in the Deli: It’s a classic refrain of Deli Mavens. Here are some changes to Deli that Saul’s has made over the years. They’ve been a bit controversial . . . Smaller sandwiches – [...]
Many beloved delis have disappeared over the last few decades. Believe it or not, the huge pastrami sandwich is a big reason why. It is no longer a profitable business model. Here’s an excerpt from Save the Deli by David Sax on the subject: Pastrami is most commonly made from a cut of beef known [...]
We’ve stopped serving salami until we know where the beef comes from. 99% of meat in this country is produced by factory farms. Help us find salami that is: Humanely raised – Let’s not support confined animal feeding operations. Sustainably raised – Protect our air, water and soil from pollution. Reduce petroleum use in agriculture. [...]
What is authentic Jewish deli rye? White flour flecked with a few caraway seeds, or colored a darker brown, with rye flour? A bit sour, made slowly from starter? Artisanal? Cheap in a hedonistic, guilt-free gluttony and unhealthy-just-today-late-night-at-the-diner kind of way? Like it or not, we delis aren’t just expected to serve good (Jewish) comfort [...]
