Archive for the 'Elizabeth Bland' Category

09
Mar
11

No Broadcast Tonight


Kudos to our dear friend, Rabbi Yaakov Spivak at the Jewish Radio Network, for hosting the past eleven episodes of The Kosher Scene Radio Show. We’re so excited to announce that starting next week, we’ll be moving to a terrific new net station.  We’ll be bigger and better than ever with new tech abilities and worldwide coverage. Check The Kosher Scene Radio for updates and details about our new and exciting venue. This week, however, we will be taking a week hiatus from radio while we make the necessary transitions.

Last week’s show featured Moshe Aaron Zimmerman from Liquors Galore (1212 Avenue J; Brooklyn, NY 11230-3702; Telephone: 718.338.4166), if you missed it here is the archived show. In the past, Aaron has shared some basics of wine tasting on this blog’s pages, with a four part series on Enjoying Your Wine (BuyingTastingStoring and Grape Varieties). His talk on our show was interesting and very informative.

Here are the links to our past guests’ audio files:

We have a great lineup of upcoming guests, enjoy a quiet night off tonight, but be sure to listen our new show. We’ll give you the details at the beginning of next week.

CS

10
Jan
11

And Our Upcoming Wednesday’s Internet Radio Show Guest Will Be…


Gil Marks

We had a great show this past Wednesday with Gil Marks whose knowledge of all things food is truly encyclopedic. If you missed the show you can hear it here. It was fascinating to delve into the traditions of food, what’s behind a name, it was/it is well worth a listen.

This upcoming Wednesday’s show will feature another fascinating guest, Nina Shapir, a Brooklyn restaurateur with a difference. Who is Nina Shapir? I’ve spoken to her when The Kosher scene reviewed her Natural Village Cafe and this were my impressions:

Nina Shapir, who presides over this eatery is truly a fascinating personality, the personal journey that changed her life and motivated her to open this establishment is full of commitment and dedication.

Fourteen years ago, Mrs. Shapir – a very young mother of three – found herself sick and unable to move, unable to cope. It was not a question of being financially overwhelmed, any such concerns were well taken care of. Medical tests and treatments produced no positive results, on the contrary things inexplicably kept getting worse. She met Harav Chay Azoulay, from Herzliya, who told her the real malady was not physical but rather one that affected her neshama. After some thought, trying to make sense of Rav Azulay’s words, she went on a detox diet with the help of healthfood stores, intent on ridding herself of all negative energies. This decision was followed by six very hard weeks before she saw any measurable improvements but soon after she was her old active, curious, intelligent, enterprising self again.

At this stage, Nina decided to help others who, though similarly afflicted, may not be aware of the real source of their health troubles. She went on to study Healing Arts at The School of Natural Healing in Utah from which she graduated. Seven years ago her first organic restaurant opened its doors. Her partner, however, was not frum and it proved frustrating, eventually Nina bought her out. In 2008 she moved to the present location which combines her personal philosophy, her exquisite sense of aesthetics and the true love of a foodie for superb fare. She also has an an office adjacent to the restaurant where she treats the many in search of natural healing.

Please listen in on our show on Wednesday at 8:00pm on Jewish Radio Network. Click on the red “here” under the white “Radio,” then wait about 90 to 180 seconds for the application to start streaming.

CS

07
Jan
11

The World of Kosher Cheese – part 2a


Back in ’70s when I lived in Tel Aviv, we would often travel to Europe – mostly to Paris – on any excuse we could master. Why Paris? On one one of our early jaunts we had discovered a small kosher fromagerie – cheese-maker shop (whose name I’ve long forgotten) in Les Marais, the city’s Jewish quarter. There, not only could we admire the creativity and beauty of their artisanal products, we could taste them and hear each cheese’s story and what gave it it’s particular character. Some were made with wine, some combined fruits or vegetables, some appeared as if plucked out of some colorful still life canvass. All delighted us with their looks and tastes…

Yesterday, on the second leg of my expedition in search of kosher cheeses, cheeses far superior to the old almost tasteless American kosher types of yore, Elizabeth Bland (cheese maven extraordinaire!) and I stopped over at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112) and the memories of that little shop in Paris suddenly came back to me…

Pomegranate, at 1507 Coney Island Avenue in Brooklyn

As we looked on at Pomegranate‘s own cheese creations – they have a state of the art cheese making facility on their second floor – as we looked at their selections of foreign cheeses, whether prepackaged on foreign soils or packaged on premises we felt like little kids in a quaint little toy shop filled with the most  unusual gadgets and toys. Ms. Bland proceeded to explain about various European cheeses, how to eat them, what their origins were. She especially delighted in talking about the Raclette from Ermitage. Gabe Boxer, the store manager (who explained the store’s philosophy of bringing and creating the best to suit the emerging gourmet kosher palate), told us that shortly they would be carrying the pans where one warms up the Raclette before consuming it. As I looked through the shelves I suddenly spotted the last piece of their Argentinian Reggianito Parmesan, which reminded me of my youth in Uruguay and a favorite cheese of those days… I also found what looked like a delightful Manchego

Small detail of a shelf in the specialty cheese section

They had quite a few unusual cheeses of their own creation or created specifically for them…

Munstarella with Olives, Cranberry with Port Wine, Burcin Pepper, Halloumi, Brie Filled with Fruits, Goat Cheese Rolled in Toasted Nuts and many more!!!

Elizabeth Bland and Pomegranate's Gabe Boxer

So many superb selections I can’t possibly cover them all on this short post, gentle reader, you’ll just have to go in and see for yourself. I’ll have to do another post on their wide selection of pre-packaged cheeses from various American manufacturers, including artisanal cheeses.

CS

Elizabeth Bland’s post on her blog

RELATED POSTS

The World of Kosher Cheese – Part 1

05
Jan
11

The World of Kosher Cheese – Part 1


I, Vasco de CS – your intrepid kosher Conquistador – in an effort to bring all that’s kosher and great to The Kosher Scene, set about on an journey to find the variety of kosher cheeses available in New York City. Accompanied by Elizabeth Bland a world class cheese expert whom I interviewed last week, (you can hear the recording here) we toured the kosher cheese sections (on Monday afternoon)  sections at Zabar’s on Broadway and 80th – in Manhattan – and at Fairway on Broadway and 74th.

Interesting store with a big selection of kosher items

Ms. Bland’s encyclopedic knowledge of all things cheese was immediately evident as she explained  the various types of kosher cheese and hechsherim from around the world.

Two partial views of Zabar's Kosher Cheese showcase

There were selections from Israel, France, Spain, Italy, UK, New York State, Wisconsin, etc, etc….. She had tasted every one and had much to say about each. The rich selection was comprised of both cholov Yisroel and non cholov Yisroel types. Made from cow’s milk, goat milk, raw milk, some were very pungent, some were very sharp, some were mild in taste and smell.Elizabeth clarified some major differences amoungst the manufacturers, their aging processes along with those individual aged cheeses that require the halachic  six hours waiting time before eating meat. It was great to find certain cheese companies listed how long the individual cheese had been aged, unfortunately, this is not a universal practice, but it certainly should be! It would make it faaaar easier to determine whether one is required to wait six hours or not.

Elizabeth Bland holding up a cheese by one of her favorite manufacturers, Sugar River Cheese Co.

We then trekked six blocks south to Fairway. It was my first visit to Fairway (we don’t have one in Brooklyn) and while more crowded and with narrower isles than Zabar’s, I found the variety of foods abundant and the clientele diverse. They too had a great selection of kosher cheeses from around the world, and we discovered some that we hadn’t seen at Zabar’s and some were not present here.

There’s nothing like traveling with a seasoned navigator; my outing with Elizabeth was educational  and informative; we plan a follow up with a trip to Brooklyn’s Pomegranate to compare their cheese section with those we visited in the city.

CS

Elizabeth Bland’s post

RELATED POSTS

Last Week’s Broadcast and This Week’s Upcoming One

Sugar River Cheese Co.

Cheese! Cheese! Cheese! – Part 3

Cheese! Cheese! Cheese! – Part 2

Cheese! Cheese! Cheese!

Les Petites Fermières Plus Organic and Kosher

Naturally Kosher

03
Jan
11

This Week’s Upcoming Internet Radio Show


Elizabeth Bland, photo from her website (cheesemistress.com/)

Last Wednesday we had a very interesting discussion on cheese and kosher cheese in particular with Elizabeth Bland (we will soon post, on these very pages, a supermarket trip with Mrs. Bland where we will look at various kosher cheeses. Meanwhile you can hear an .mp3 file of our radio show here.

This coming Wednesday – January 5, 2011 – our guest will be Gill Marks. Gill recently published the Encyclopedia of Jewish Food. What are Gill Marks credentials? What qualifies him to talk or write about food? As his website states:

Gill Marks, at The James Beard Foundation. Photo from gilmarks.com

An author, rabbi, historian, chef, and social worker, Gil Marks is a leading authority on culinary subjects in general and Jewish cuisine in particular. Among his published books are Encyclopedia of Jewish Food (Wiley: 2010), James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley 2004), and James Beard Award finalist The World of Jewish Cooking (Simon & Schuster, 1996). Marks was included in the Jewish Forward’s annual “Forward 50,” a list of the fifty most influential Jewish-Americans in the year 2010. http://www.forward.com/forward-50/

A self-taught chef, Marks entertained at his New York City home, earning a reputation as a gourmet cook. He began moonlighting for several caterers before branching out on his own. Some of his early jobs involved baking 150 apple pies for a cooking spray promotion, an all-dessert bat mitzvah, and a health food wedding. In 1986, Marks combined his interests in food, history, Judaism, and writing to become founding editor of Kosher Gourmet magazine, a position he held for six years. After leaving Kosher Gourmet, Marks turned his attention to writing fiction and biblical research as well as continuing his work on culinary subjects. His efforts include two plays, Therapist, and, in collaboration with Stanley Allan Sherman, The Golem of Gavah. His other books are The World of Jewish Desserts (Simon & Schuster, September 2000) and The World of Jewish Entertaining (Simon & Schuster, 1998) and he was also among the international team of contributors to the prestigious Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing, 2009).

Marks has also written articles for numerous magazines; served as a guest lecturer at the Culinary Institute of America,HazonKosherfest, and Drisha Institute; acted as consultant for various companies and organizations; and given presentations throughout the world, including the 92nd Street Y, Macy’s DeGustibus Cooking SchoolThe Learning Annex, the Kislak Adult Center, and the Fresh Start Program at New York’s Rikers Island. Marks continues to write, research, lecture, and perform cooking demonstrations for groups across the country and make appearances on various television and radio programs.

When I first contacted Mr. Marks to arrange the radio interview I thought it would be a short call, instead I was totally fascinated listening to his stories and the call was rather a long one. He is a captivating repository of anecdotes and history, this upcoming show promises to be a very interesting one!

Please, listen in on Wednesday at 8:00pm on Jewish Radio Network. Click on the red “here” under the white “Radio,” then wait about 90 to 180 seconds for the application to start streaming.

CS

27
Dec
10

Last Week’s Broadcast and This Week’s Upcoming One


Last Thursday we had literally a last minute postponement by our scheduled guest. Rather than panic (mere minutes before taping!!) I had as guest the famed restaurateur (formerly of Lévana’s, in Manhattan; currently a partner at NoBo in Teaneck, NJ), kosher tour operator (partner at Presidential Tours),  Israel wine expert and all around nice guy, Sol Kirschenbaum. In spite of the fact I gave him no time to prepare, we had an interesting and fun show which you can listen to here.

Elizabeth Bland, Ph.D

This week we will be back to our to our regular spot on Wednesday at 8:00pm. Our guest will be Elizabeth Bland, who will discuss kosher cheeses from around the world. Who is Elizabeth Bland, whence her interest on cheese? As she explains on her own website:

 

My passion for cheese started in France where I first tasted raw millk. I continued my language studies and travels to Europe, and tried many cheeses along the way. I earned a Ph.D. in Romance Linguistics from the University of Texas at Austin and speak French, Italian, and German.

I abandoned academia and worked in the cheese department at Central Market in Austin, Texas, and taught cheese classes at UT Informal Classes. Along the way, I became enamored with wine as well, and incorporated the “fruit of the vine” into my tastings. For years I catered cheese/wine parties and led tastings for groups.

She has written extensively on the subject of cheese for such publications as Cheese Connoisseur, Deli BusinessMY FOODSERVICE NEWS, Metropolitan Restaurant Times and others.

Ms. Bland is informative, she presents her subject with passion and wit. Please, listen in on Wednesday at 8:00pm on Jewish Radio Network. Click on the red “here” under the white “Radio,” then wait about 90 to 180 seconds for the application to start streaming.

CS




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