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EVENT A DINNER OF EPIC PROPORTIONS
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SEASONAL FEAST CHEF ITTA WERDIGER
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EDITOR’S LETTER
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THIS MONTH’S CONTRIBUTORS
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PRIVATE CHEF The current state of affairs: an inside look into the industry and who private chefs service
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SOMETHING SWEET Chef Suchi Mittel
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SHABBAT FEAST Chef Samantha Frank
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L’CHAIM 10-course wine pairing
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PROFILE Adam Goodfriend
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TALES FROM A PRIVATE CHEF Chef Mendy Wolf
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THE OTHER SIDE OF THE CORK Barons de Rothschild Champagne
100 RECIPE INDEX 102 LAST BITE
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STORY THE EVOLUTION OF PRIVATE CHEFS
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EDITOR'S LETTER
I FIRST HEARD of Sruli Subar about eight years ago from my husband who was on one of the earliest WhatsApp chats dedicated to kosher food and restaurants. He came and cooked dishes that were featured in our first food magazine, Bitayavon. Beyond the food being so unbelievably good (I can still taste it from memory today), I couldn’t get over the efficiency with which he cooked. Not only did he contribute his knowledge while cooking and plating dishes for a Yom Tov issue, but when it was all done, he cleaned, swept the floors and organized! It was about that time that we did an article on Epic Bites, a Northern California-based kosher catering company where Chef Isaac Bernstein officially got his start. We had the opportunity to taste Chef Isaac’s food in person with an unforgettable 20 course tasting menu that was literally life changing. I have truly had spectacular experiences with private chefs whose food offers new yet familiar flavors and something different than any restaurant can offer. Between the holiday and summer issues, we try to come up with a uniquely themed issue, and this year, we decided upon the private chef theme. And while I know a few OG private chefs, I am the first to admit that there is a lot I don’t know. With my limited circle of knowledge around private chefs, we asked for some input on Instagram. With all its flaws, Instagram can be a wonderful, positive, communal space that allows for sharing and inspiration. We got a lot of responses from private chefs all over the world, with varying skill sets and experiences, and that is how this issue began. Some issues are very structured and come together in an official capacity. Issues like this one, which cover something not holiday-themed,
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THE PRIVATE CHEF ISSUE
come together more organically and miraculously end up with the most phenomenal results. From a philosophical level, it’s fascinating to see how letting go can result in something like this issue and really underscores the concept of faith and emunah. Trusting the process, the chefs and contributors who came to the shoot truly took the reins, resulting in images like Chef Itta Werdiger holding a knifepierced lemon mimicking the iconic “We Can Do It” WWII poster. Samantha Frank, who previously worked in our test kitchen, shared a Shabbos feast we all loved based on what her clients love to eat. Chef Mendy Wolf shared what it’s like to be a private chef. His casual mention of the chat he started with fellow private chefs who get together and cook for each other every so often launched a one-of-a-kind dinner hosted by Chagit and Greg Sofiev. Sure, there are loads of recipes in this issue, but I wanted to cover the state of affairs surrounding the kosher private chef industry, from how it has grown and where it stands today to what the future holds. We cover the eclectic mix of chefs and the different services they provide. From romantic dinners at home and family Shabbos feasts to filling up a fridge for a healthy week of eating, private chefs are no longer just for the rich and famous, but rather available to alleviate some of the stress of modern life. This issue resonates deeply with the core values of Fleishigs Magazine, encapsulating our dedication to honoring the kosher way of life through culinary experiences and spotlighting pivotal figures within the industry.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.
Bitayavon, Shifra
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SHABBAT FEAST
Effortless Elegance: Stunning Results, Zero Stress
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SHABBAT FEAST
MENU Small Batch Challah Exotic Mushroom Soup with Crispy Mushroom “Bacon” Grilled Hanger Steaks with Toasted Sesame Chimichurri Sticky Silan Chicken Toasted Basmati Rice with Caramelized Onions, Dates and Dill Roasted Harissa Carrots with Maple Tahini, Parsley and Pomegranate Seeds Gluten-Free Cranberry Biscotti Banana Bread
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EVENT
In between courses, the chefs sat down to enjoy each other's dishes, giving their honest critique.
The Event
WATC H I N G T H E C H E FS WO R K TO G E T H E R TO P L AT E D I S H E S A N D O F F E R E AC H OT H E R H O N E ST F E E D BAC K WAS T RU LY I N S P I R I N G
The evening was a true collaborative effort, with all the chefs pitching in to help with each other's dishes. 46
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EVENT
Chef Naphtali Sobel showing off his homemade potato and turmeric sourdough bread.
Chef Daniel Rivera is passionate about revolutionizing kosher cuisine; he wowed guests with his Korean fried chicken.
Gabriel Geller of Royal Wines pouring the chefs a much needed glass of wine after a long night.
Greg and Chagit Sofiev, Joshua and Maayan Leviev
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New Potato Curry
SEASONAL FEAST
Spice Spectacle
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Coco-Loco Brew
Coconut-Poached Haddock
SEASONAL FEAST
MAY 2024 Fleishigs
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