Two weeks ago, we were finally able to switch our brisket, steak, hamburger and cabbage roll sourcing to 100% grass-fed beef. From Marin Sun Farms. Extremely local.
It’s so much more flavorful, the texture more real. It’s amazing. Higher in omega 3 fatty acids, beta carotene and CLA, another “good” fat, and Vitamin E. It’s leaner, [...]
In 1936, there were an estimated 5,000 delis in New York City. Today, only a few still exist.
The Jewish deli will not survive on nostalgia alone.
To stay relevant, Jewish deli cuisine cannot be frozen in time. Our culinary direction/choices must:
Value local commerce and local economies
Revive local food security
Provide for contemporary tastes: greater appetite for [...]
What is an authentic Jewish deli? At Saul’s, we believe it is much more than a mountain of pastrami. Saul’s is engaging in a larger story than one generation’s mid-20th century New York experience, which is only one stage in the evolution of our cuisine.
Saul’s connects to our Jewish roots all along the timeline of [...]
We knew hosting this party would be exciting, but were overwhelmed by what an emotional/amazing experience it became as the day unfolded.
We were packed, standing room only, guests sharing tables with new friends and not-so new friends, to watch President Obama’s inauguration together. We wove through the dense, ecstatic crowd to bring food to tables, [...]
Bites of contrast – crispy and soft, sweet and savory.
Our annual latke tent this past Hanukkah celebrated the tradition of neverending servings of latkes.
Latkes are delicious after Hanukkah, too. Our latkes won a place on Diablo Magazine’s The East Bay’s 101 Most Delicious Things to Eat
We fry them in California-grown rice bran oil, as an [...]
