Oct 21 – Zoyres Eastern European Wild Ferment!
Oct 28 – Yiddish Modern: Jeanette Lewicki (accordion) with Richard Saunders (bass)
Nov 4 – Saul Goodman’s klezmer band with Mike Perlmutter, Dan Fabricant (bass), Jack Hanly (poyk)
Nov 11 – Glenn Hartman’s (of famed New Orleans Klezmer Allstars) Klezmer Playboys
Nov 18 – Red Hot Chachkas
Nov 25 – Anthony Russell with Dmitri Gaskin
Dec 2 – Adama Chunukah party
Dec 9 – Yiddish Modern: Jeanette Levitsky (accordion) with Richard Saunders (bass)
Dec 16 – Saul Goodman’s Klezmer Band with Mike Perlmutter, Dmitri Gaskin, and Jack Hanly
Dec 23 – Ellis Island Old World Folk Band
Dec 30 – tba
Jan 6 – Safra
Jan 13 – Heather Klein
- Saul Goodman’s Klezmer Band comes from a musical tradition tracing back to the old world shtetl of Szrensk. Incorporating post-immigrant sounds rooted in klezmer, Saul Goodman’s music moves the spirit and the dance. It’s always a simcha with Saul!
- Zoyres began around 2003 with the intent of approaching klezmer and Eastern European folk music from both a “traditional” perspective, as well as a stretched out and experimental one. The name “Zoyres” derives from the Yiddish term for fermented vegetables, “zoyers.” These foods have been transformed by culture and community (of the microbial sort) through biochemical fermentation processes. These cultured transformations underlie our own cultural development, as humans have relied and reveled in fermented foods for millennia. Zoyres’ music represents the geo-social analogue to the biochemical ferment. Our music, of Eastern European origin, brined in the contemporary cultural milieu, is akin to the pickle, still evident in its cucumbral origin, but with a taste and texture transformed. www.zoyres.com, myspace.com/zoyres, youtube.com/zoyres
- Jeanette Levitsky (accordion, voice) & Richard Saunders (bass) have played klezmer music & Yiddish song together for eighteen years with bands including the San Francisco Klezmer Experience (aka Klez-X), the gonifs, the Mavens, & the San Francisco Symphony Orchestra. Their next music project, Yiddish Modern, will be featured on a radio podcast recorded before a live audience at San Francisco’s Contemporary Jewish Museum in February 2014. Jeanette is vegan & a founding member of Accordionists Against the Death Penalty. She’ll probably have the Hodo Soy Tofu Burger. Richard will go for the Famous Chicken Liver.
- Glenn Hartman, front man from the New Orleans Klezmer Allstars – a group heralded by the Village Voice as, “easily the funniest and wildest of the klezmer new wave” – brings his animated energy to his the Bay via the Klezmer Playboys.
- The Red Hot Chachkas create new American klezmer from Old World roots with their original compositions, arrangements, and improvisations, featuring violin (Julie Egger), clarinet (Barbara Speed), accordion (Diana Strong), mandolin (Tony Phillips), bass (Breck Diebel), and drums (Aharon Wheels Bolsta).
- Professional opera singer Anthony (Mordechai-Tzvi) Russell performs the Yiddish repertoire of Sidor Belarsky (1898-1975), one of the 20th century’s most celebrated and prolific performers of cantorial music, Chassidic nigunim and Yiddish art song. The Huffington Post describes Anthony as “the new voice of Yiddish song.”
- Directed by guitarist, vocalist, and arranger Achi Ben Shalom, Adama presents varied Jewish music: from traditional klezmer, Ladino, Yiddish, Hassidic, and contemporary tunes written by Jewish-Americans.
- The Ellis Island Old World Folk Band has been delighting audiences throughout Northern California for nearly three decades with its performance of klezmer music, the music brought to the United States in the early 1900’s by the Jews of Eastern Europe. The group’s repertoire includes lively freilachs, soulful doinas, spirited bulgars, old world waltzes, Yiddish vocals, and traditional music from Eastern Europe, Greece , Russia , Spain, and Italy. Ellis Island will bring laughter to your lips, a tear to your eye, joy to your heart and have you dancing in the aisles. Come! Enjoy!
April 22 – Ellis Island Old World Folk Band
May 13 – Underscore Orkestra (from Portland, OR)
June 3 – The Yiddishe Serenaders
For more info, and to invite friends, see our Facebook Events Page.
Painted faces, masks, theatrical hats, costumes . . . . Extra points for handmade and DIY.
Best grown-up who eats at Sauls this weekend wins a bottle of wine on the next visit
Best dressed-up child 12 years and under who eats at Sauls this weekend wins a root beer float on the next visit
Dress-up Saturday February 22 – Sunday February 24
Try our Bloody MAZELTINI
In celebration of craft beer and San Francisco Brewer’s Guild.
Meet the Brewer: Linden Street Brewery
Tuesday February 12, 7-9pm
Situated in a historic 1890′s brick warehouse in the Port of Oakland, Linden Street Brewery is focused on bringing a lost tradition back to Oakland in a way that honors beer styles native to the West Coast and contributes to the revitalization of this beautiful city and it’s people.
Meet the Brewer: Trumer Brauerei
Wednesday February 13, 7-9pm
Chat with a Trumer brewer about the uniquely traditional methods of Trumer Pilsner over a tall glass. Take home a Trumer Pils signature glass! These distinctive pilsner glasses are optimized for the beer palate.
A combination of Saaz and Austrian hops, malt mashing process and proprietary yeast make Trumer Pils unique among beers. Trumer Pils is a German style pilsner from Austria, originally sold almost exclusively in the Austrian federal state of Salzburg, with a brewery in Berkeley, California for the U.S. market. It is characterized by hoppy bitterness, high carbonation, and a light body, it is brewed according to the German Reinheitsgebot of 1516.
Special Pairing Menu
includes Budapest-Style Chicken Schnitzel
Latkes with Salmon Caviar & Creme Fraiche
& for dessert a Stout ice-cream float
Anderson Valley Oatmeal Stout with Vanilla Straus Family Creamery ice cream
Saturday December 8
& Sunday December 9
12pm – 4pm
Hot latkes outside Saul’s
Microbrews such as
Linden Black Lager
Live music 12pm-2pm
Saturday: Mike Perlmutter (sax & clarinet), Jeanette Lewicki (accordion & singing) and Richard Saunders (bass)
Sunday: Mike Perlmutter (sax & clarinet), Rick Elmore (tuba), and Aharon Bolsta (drums).
New York friends: Come talk & and eat with us in New York! October 12 & 13. With Mile End, Wise Sons Jewish Delicatessen, Kenny & Zuke’s Delicatessen, Joan Nathan, Josh Ozersky, David Sax . . . We’re going to be talking a lot more on Saturday than on Friday.
Remember the Deli Summit in May 2011? We had a lovely time hosting Mile End, Wise Sons, Kenny & Zukes, & Joan Nathan. Here’s a video of our conversation and photos of our time together. But there was so much more to discuss. Rae Cohen and Noah Bernamoff of Mile End invited us all out to New York to congregate, eat and talk again.
From Diana: People ask me what kind of music I play. I find it hard to answer that succinctly because I enjoy so many styles, including Balkan, Brazilian, Scandinavian, French musette, waltzes, swing, plus a growing repertoire of originals. I suppose you would call it ‘international instrumental folk music’.
More about Diana’s music.
Her ensemble Sweet Moments of Confusion.
Schmendricks has everything a kvetching New Yorker could want . Really. Texture, flavor, appropriate size, chewy, dense, sweet and salty. You’ll be very impressed, we promise.
This is your rare POP-UP opportunity in the East Bay to try them. (They’re in artisanal start-up mode, with engagements in select theaters only). And this is their first appearance in the East Bay – they mostly pop-up in San Francisco.
New York Bagel Education: An Evening with Schmendricks
MORE ON SCHMENDRICKS
6pm – 8pm
Get to know your local Klezmorim on Monday nights at Saul’s, starting April 23.
Dave Rosenfeld (on mandolin, violin, percussion)
Mike Perlmutter (on clarinet, saxophone)
Dmitri Gaskin (on accordion, piano)
Invite your friends and family
Ask for prime orchestra seating
It will be helpful if you let us know if you are bringing 5 people or more! 510-848-DELI (3354)
September 30, 7-9 pm
Klezmer night at Saul’s
(extending the spirit of the Thursday Farmer’s Market into the late-summer night)
An informal gathering of:
Mike Perlmutter on clarinet and saxophones. Mike plays with Zoyres Eastern European Wild Ferment. In addition to being a prodigious band and dance leader, Mike is a pickle leader – one of the Bay Area’s most prolific picklers and fermentation teachers.
Dave Rosenfeld on violin, mandolin, shakers, small splash cymbal, and small baraban from Kugelplex and Octopretzel. Dave teaches Klezmer music classes at the world music school Zambaleta in San Francisco.
See Co-Owner Peter Levitt
and Chef Jon Bradbury of Saul’s Restaurant and Deli
kibbitz and cook
with Chef MikeC and Oliver
At the Spice of Life Festival,
Sunday Oct 17
Right here on Shattuck between Rose and Virginia
Learn Saul’s recipes for hummus and muhammara
Chef Stage, 3:00 pm
For more details about Spice of Life
a full chef stage line-up
Freight & Salvage,
Berkeley Jazz School performers
Street Food & Pop-up producers
Participating local restaurants
Puppet show and eco-carnival games
Clarinets in the House: Phillip Greenlief and Cory Wright play Bartok
Live at Saul’s Wednesday November 10th 7pm
Phillip Greenlief and Cory Wright use Hungarian composer Bela Bartok’s 44 duos for violins as a springboard for their imaginative arrangements for two clarinets. The pieces are culled from Bartok’s transcriptions of folksongs from Eastern Europe (and beyond). Fans of Klezmer and Classical styles are sure to enjoy this rare musical treat.
“The Bay Area’s do-it-yourself ethos has produced a bevy of dazzlingly creative musicians, but few have put the philosophy to work as effectively as Phillip Greenlief”. – Andrew Gilbert, San Francisco Chronicle
“Phillip Greenlief is a reedman versatile enough to achieve anything except peace in Palestine” – Greg Burk, LA WEEKLY
Sunday, October 17, 2010
Tues, Nov 30: Is Kosher, Kosher?
Congregation Sha’ar Zahav
16th St and Dolores St
San Francisco, CA
Join us for this interactive program featuring a panel of local rabbis and activists, and group discussion over a kosher, ethically produced meal.
Topics will include:
What are our underlying ethics about food, and how can we best carry them out?
We’ll take a hard look at the strengths and weaknesses of traditional and modern interpretations and practices of kashrut, including important new initiatives aimed at uniting our dietary practices with food justice.
Come learn why when Karen and Chef-Co-Owner Peter Levitt took over the restaurant 15 years ago, they chose to source mostly sustainable, humanely raised meats rather than industrial or strictly Kosher meats.
Tuesday November 16th
Saul’s Restaurant & Deli and Shmaltz Brewing Present
A Winter Dinner and Beer Pairing
4:00 PM – 10:00 PM
Join Saul’s Deli and Shmaltz Brewing Company, two of the Bay Area’s premier Jewish culture dealers, for a one-of-a-kind beer pairing experience. Enjoy seasonal, traditionally inspired dishes, developed specifically to complement (or contrast) the flavors of Shmaltz Brewing’s line of HE’BREW beers. Order A La Carte, or you may also choose Prix Fixe, which includes 3 beer and food pairings. A La Carte OR $32.00 Prix Fixe (3 courses and 3 half-pints) OR $38.00 Prix Fixe (3 course and 3 pints) Zak Davis from Shmaltz Brewing will also be on hand for part of the night to answer any questions. Invite friends via Facebook.
Arugula, Apple, Fuyu Persimmon, Walnuts and Goat Cheese
Paired with Rejewvenator
Half Doppelbock, Half Belgian Dubbel, brewed with Concord Grape Juice or
Smoked Herring and Salmon
Served with Genesis Ale Poached Potatoes
Paired with Genesis Ale
Spaetzle with Wild Mushrooms
Walt Stornetta Ranch Brown Ale Pot Roast
Tsimmis with Prunes, Carrots and Potatoes
Paired with Messiah Bold
Nut Brown Ale
served with potato salad
Paired with Lenny’s RIPA
Rye double IPA
Chocolate Raisin Bread Pudding
With an espresso cream
Paired with Jewbelation
Strong Ale…14 malts, 14 hops, 14%
SF Beer Week Event
Tuesday Feb 15, 2010
Meet the Brewer: Trumer Brauerei, plus beer pairings with noshes
On the menu: Flight of three regional craft beers paired with three noshes – smoked herring, a potato knish and crispy gribenes and chickpeas.
Trumer Brauerei brewer Ryan Hirscht will be on-hand to help develop beer palates, talk about the flavors and fermentation of Trumer Pils, the science that informs Trumer’s special work, and how a 400 year old tradition, old-world style perfection, and state-of-the-art European technologies came to be right here in Berkeley.
Saturday March 19
Purim Dinner Party
FAIR. + Saul’s = Boozy Fair Trade Purim
Some treats on the menu:
Special Fair Trade Cocktails
The Marty Adler
by Danny Ronen, Oakland, CA
FAIR. Fair Trade Quinoa Vodka
Saul’s Celery Syrup
by Shaher Misif, Cantina, SF, CA
FAIR. Fair Trade Goji Liqueur
Homegrown meyer lemons
Green Pea Soup
with challah mandlen
with sauteed spinach and preserved meyer lemon
with crispy gribenes and asparagus salad
With special guest mixologist Dänny Ronen, 5:30-7:30 pm
You’ll also be able to mix with our housemade syrups, currently:
He’ll also spin a special mix of French hip-hop music.
Costume contest – there are prizes to be won!
Thursday April 7th 5pm onwards
Share and invite to this event on Facebook
a La Carte
Baked Sole and Prunes and White Wine
Overnight Cheese and Greens Pie
Fennel and Orange Salad
Baked Rice Pudding
Deli Summit: The Renaissance
Exploring the thrills and challenges of the modern deli
Thursday May 19, 2011
7pm, Doors open at 6pm
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 contributor to The New York Times Food Arts Magazine and Tablet Magazine.
JCC of the East Bay (just around the corner)
1414 Walnut Street
Berkeley, CA 94709
$10 in advance, $15 at the door
On the menu from Wise Sons:
House-baked Bialys and Smoked Fish, with chive cream cheese, red onion & capers. Sweet and sour pickles on the side 7 openfaced 10
The beloved institution of Jewish delis continues to disappear.
Saul’s Restaurant and Deli in Berkeley is convening these upstarts for a Deli Summit. Four very different models of renegade.
Saul’s owners Karen Adelman and Peter Levitt believe they and their colleagues will benefit from collaboration on a common language. In a culinary genre defined by rigid expectations (yet varied depending on customer), comparison and critique, these delis trailblazing the deli lexicon can gradually give each other points of reference and authority.
This is a restaurant concept being actively revived. What do these departures from the Deli Institution look like on the menu, the plate, in the dining room? What does it mean to thrive as a deli business?
This is what the Summit is for: to communicate the mechanics of survival and sustainability to Deli customers around the country, and to celebrate the unique challenges and thrills of running a Jewish Deli.
This is a follow-up to Saul’s Referendum on the Jewish Deli Menu. Now with the other Delis, Saul’s will talk nuts and bolts of their industry.
It’s a behind the scenes, chefs-in-the-trenches conversation open to the public.
Spice of Life Festival is Saturday Sept 17
11am – 7pm
We’re hosting craft breweries in our outdoor beer garden. Join us. Beers on tap:
Sierra Nevada Kellerweis
Sierra Nevada Pale Ale
Sierra Nevada Torpedo
Sierra Nevada Tumbler
Mendocino Eye of the Hawk
Mendocino Seasonal Blonde
Sudwerk Seasonal Marzen
Black Diamond Seasonal Saison
Bison Belgian Dubbel
Brewers themselves will be on hand for beer analysis!
Beer geeks and lovers: Just in case you didn’t already know, we now have SIX microbrews on tap in the restaurant.
Come try our house rubbed, brined, smoked pastrami.
Live music, hands-on art projects, parklets, wine tasting, artisanal street food and more!
Peter Levitt, Saul’s Executive Chef will be on the Chef Stage at 4:45pm, demoing our heretofore secret pastrami process. For more details, visit GourmetGhetto.org
Invite friends on Facebook.
Hanukkah at Saul’s 2011
LATKES LATKES LATKES
Latke truck party outside
Wednesday December 2o – Wednesday December 28
Klezmer live jam December 25 11am-2pm
Mix of members of different bands – Zoyres Eastern European Wild Ferment, Inspector Gadje, Kugelplex, Red Hot Chachkas and more. The name “Zoyres” derives from the Yiddish term for fermented vegetables, “zoyers.”
Break – Fast Dinner (Take out closed) Seating 7:30pm Saturday October 8 2011
Reservations strongly recommended $20 per person for full menu $12 under age kids A la carte, as well
Turban Challah and Seltzer Water Autumn Heirloom Tomato Salad with barley & greens Gefilte fish with horseradish and Jerusalem salsa Chopped Liver or Mock Chopped Liver Chopped Herring Salad with apple and egg Beauty’s Bagel Toasts Smoked Salmon Cream Cheese Chicken in a Pot or Hot Borscht (vegetarian)
Choose one Blintz with fruit sauce or Pudding or Honey Cake Tea and Coffee
We’re celebrating craft brews with SF Beer Week 2012
and our SIX MICROBREWS on TAP
check out our rotating craft beer selection
Menu during SAN FRANCISCO BEER WEEK
Paired with the following specials Monday Feb 13 – Thursday Feb 16:
Crispy Fried Kreplach filled with potato or egg. With zhoug & harissa
Beef In a Pot with Kreplach
Meet the Brewmaster events:
Wednesday Feb 15
Chat with brewmaster Ryan Hirscht about the uniquely traditional methods of Trumer Brauerei over a tall glass. Ryan is bringing their distinctive pilsner glasses optimized for appreciative beer palates to be given away!
Thursday Feb 16
Shmaltz Brewing Co
Chat with brewery representative Zak Davis over a tall glass. Try Shmaltz Brewing’s beautiful Origin, a Pomegranate Ale. And the Coney Island Lager.
Watch the Oscars at Saul’s on the Big Screen
Red carpet starts at 4pm
Free cup of matzo ball soup if you bring in a celebrity (for you and the celebrity).
You might run into Peter Levitt, Executive Chef, at the Farmer’s Market earlier in the afternoon, buying peak of season produce by the case – and ask him how he’s shaping the night’s specials menu around what is at the market that day. He’s very eager to kibbitz about his plans for the menu. Actually, you probably won’t even have to ask.
Fair Trade Towns USA Celebration
Thursday September 23
Berkeley is now the 19th Fair Trade Town in the US!
Join Fair Trade Berkeley and Buy Local Berkeley at Saul’s
What does it mean to Buy Local, Buy Principled?
Fair Trade cocktails
Paul Rice, CEO of Transfair USA
Billy Linstead-Goldsmith, National Coordinator, Fair Trade Towns
Kemi Amin Executive Director, Buy Local Berkeley
Saul’s Rosh Hashanah 2010: Adventures in the Honey Harvest
Talk and honey tasting
Sept 14, 2010 7-8:30pm
Tickets $5 here or at the door
What would the New Year be without honey and apples?
What would apples be without honeybees and keepers?
Why honey is sweet and in more ways than one.
The nuances of honey: How taste, texture, color and season – wildflower, clover, star thistle – differs greatly.
Experiencing the diverse and constantly changing seasonal blooms of the Bay Area via honey.
Urban, raw beekeeping all over the Bay Area and how you can get some on a regular basis. Honey and/or beekeeping.
How you can help reverse the bee population decline.
Plus: Foraging patterns of bees – in your yard or mine? Hive design preferences- top bar vs. ________
Stories: Catching a swarm, lessons learned, pollination, culinary, love stories . . .
Jennifer Radtke, Co-owner/worker of Biofuel Oasis, beekeeping instructor and purveyor of beekeeping supplies.
Helene Marshall of Marshall’s Farm Honey. Marshall’s brings raw honey from 80 urban locations around the Bay Area to market.
Peter Levitt, Co-owner of Saul’s Restaurant and Deli, backyard beekeeper.
Corey Block, Moderator, Urban Farm Coordinator at Treasure Island Job Corps
Referendum on The Deli Menu
Can a retro cuisine be part of the avant-garde?
**SOLD OUT** Here’s the video.
Don’t despair. Saul’s will be live-streaming the event at the restaurant, from the JCC. You can watch over dinner.
6:30 pm Tuesday, February 9
Registration/Will Call check-in from 5:30 on
Doors open at 6pm
Proceeds benefit The Center for Ecoliteracy
**Venue has been changed from Saul’s to the JCC of the East Bay just around the corner. To accommodate demand.**
JCC of the East Bay
1414 Walnut Street Berkeley, CA 94709
Michael Pollan, Journalist, Author: The Omnivore’s Dilemma, In Defense of Food
Gil Friend, CEO of Natural Logic, Author: The Truth About Green Business
Willow Rosenthal, Founder, City Slicker Farms
Karen Adelman, Co-Owner, Saul’s Restaurant and Deli
Peter Levitt, Co-Owner, Saul’s Restaurant and Deli
Can the Jewish Deli be sustainable? What does sustainability mean for the future of Deli cuisine and culture? Many expectations of “real” Deli conflict with sustainability and today’s economic realities. Even “authentic” cuisine can obstruct progress toward more just, sustainable food. How does a business committed to being part of the solution persuade traditionalist customers of the importance of change?
For example, towering pastrami sandwiches once signified success, security and abundance, an immigrant’s celebration of the American Dream. But given the realities of meat production in America today – 99% is factory farmed – how can we continue to stand by this as an icon? Even the factory farmed pastrami sandwich has become an unsustainable business model, because of its tiny profit margins. What culinary memories and flavors of The Deli have been provided by an industrial food system? How can we look at our nostalgia and expectations critically? How might we evolve a shared cuisine together? How can Saul’s bring more people into the conversation?