Stuffed Veal Breast

[Walter Potenza – straordinario Chef Italiano – has once again graciously agreed to share a recipe with us. It follows his original, except for one change to make it kosher. CS]

Photo by: Chef Walter Potenza

Stuffing:

• 1/3 cup fresh Italian parsley, washed and chopped
• 4-6 cloves garlic, finely minced
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon Hungarian paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly grated black pepper
• 1 1/2 cups Italian style bread crumbs
• 1/3 teaspoon oregano flakes
• 1/3 teaspoon basil flakes
• 1/4 teaspoon red pepper flakes
• pinch of powdered sage or Bell Seasoning
• pinch of salt
• 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)*
• 1/4 cup black oil cured olives, pitted and finely chopped

Directions:

1. Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese.
2. Allow to sit 10 minutes to infuse the herbs.
3. Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn’t break apart and yet it should not be too liquid to hold this shape.
4. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you’ve reached the right consistency.
5. If mixture is too liquid, add a few tablespoons of bread crumbs.

Preparing the Veal:

• 1 4-5 lb veal breast with pocket
• olive oil spray
• garlic powder
• onion powder
• paprika
• salt
• pepper

1. Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
2. Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
3. Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
4. It’s better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn’t browned yet, spray with olive oil one last time, turn up the heat to 375°F and finish it for 10-15 minutes to brown.
5. Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.

Enjoy, gentle reader, enjoy!

* Daya Mozzarella Style Shreds (pareve/vegan)

This product is dairy, lactose and casein free, gluten and soy free, cholesterol free. It melts and stretches.

Walter Potenza

A Conversation with Sara Black and Vicki Rothschild

Tomorrow evening (March 19th) at 9:30pm (Eastern Time) we will be talking to Chef extraordinaire Sara Black, on BlogTalkRadio.com. Ms. Black hails from Israel and has a business here as well in her native land. Later this week we will post 6 Passover recipes which I’ve had the privilege to film and taste at a private demo given by Chef Sara. I can assure you they were all incredibly delicious in spite of the fact they were very quick and easy to prepare.

Chef Sara runs a catering company – Asparagus Catering – and is also a Private Chef here in the US as well Israel. In the past she was Executive Chef at various Israeli hotels and restaurants, as well as restaurants in France and other parts of Europe. Ms. Black consults on restaurants and more, and is ready to share her expertise with our listeners tomorrow evening at 9:30pm (Eastern Time) on our BlogTalkRadio.com show. The broadcast was pre-taped on Sunday February 23rd at Chagall Bistro, in Brooklyn’s Park Slope area, at brunch time. The recording has some background noise but even so, it makes for an interesting and entertainting listen.

Meanwhile, in case you missed it, please listen to our show with ancient Hebrew book and manuscript collector, dealer and personal buyer Hersh Eidlisz.

Don’t forget to tune us in tomorrow evening at 9:30pm (Eastern Time) we will be talking to Chef extraordinaire Sara Black, on BlogTalkRadio.com. We’ll be waiting for you!

 *** UPDATE ****

The Second part of tonight’s show, on BlogTalkRadio.com, will be a live interview with Vicki Rothschild, a Weight Management Counselor. Vicki managed to shed more than half her weight, eight years ago (after 20 years of struggle with Super Morbid Obesity) and tonight she will share her path to weight loss.

Her weight management program, includes:
* Unwavering support and guidance.
* Motivation, Inspiration and Insight.
* Accountability.
* An endless array of strategies and tips to get you through all situations and every obstacle you face.
* Learning new skills and behaviors to halt mindless & emotional eating.
* A satisfying, delicious plan that you will want to continue forever.
* Hundreds of scrumptious, satiating, recipes for Shabbos, Yom Tov or every day to wow you, your guests.

Don’t forget to tune us in this evening at 9:30pm (Eastern Time) we will be talking to Chef extraordinaire Sara Black, followed by successful Weight Management Counselor, Vicki Rothschild, on BlogTalkRadio.com.

CS

A Conversation with Chef David Kolotkin

This evening at 10:00pm (Eastern Time), we will be talking to Chef David Kolotkin, cookbook author (The Prime Grill Cookbook)  and Corporate Chef at Prime Hospitality Group. We will discuss what makes a Chef, coming up in the ranks of today’s brigade system kitchens and much more.

Those of you who’ve been faithfully reading this blog, know that both SYR and I wrote many times about Chef David, you also know that because of his superior culinary skills, because of his people skills, his down to earth – friendly – personality, he is our favorite Chef among many great ones.

Meanwhile, in case you missed it, listen to our last broadcast with Sotheby‘s Senior Vice President – Jenifer Roth – on Israeli and International Art, and the fascinating world of antique Judaica with Consultant on Books and Manuscripts, David Wachtel

Please tune us in this evening at 10:00pm  (Eastern Time) for a fascinating show, pretaped at The Prime Grill Restaurant (25 W 56th St, New York, NY 10019 – 212.692.9292). We will be waiting for you!

CS

Ratatouille Hash

From our friend Geila Hocherman (here and here)’s blog, Geila’s Kosher Revolution:

Photo by Antonis Achilleous

I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature.

Serves 10 to 12
Convert It– To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.

Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.

• 3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
• 4 tablespoons kosher salt, plus more
• 6 tablespoons extra-virgin olive oil
• 2 pound zucchini, cut into 1/2 inch cubes
• 2 tablespoons grapeseed or canola oil
• 2 large onions, sliced thin
• 2 tablespoons tomato paste
• 4 garlic cloves, put through a garlic press
• 2 roasted red bell peppers * cut into 1/4 inch dice
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• One 12-ounce can plum tomatoes with their juice
• 3 tablespoons chopped basil

1. Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
2. Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
3. Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
4. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.

–0o0o0–

* 2 roasted bell peppers

On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bag or a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel, remove seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice.

Enjoy, gentle reader, enjoy!

CS

Prime Grill, Revisited

It never ceases to amaze me how you think you know someone and then you get to experience them under a new set of circumstances, which amplify strengths, or identify weaknesses you had never seen before.  Last Tuesday evening, it applied to our restaurant experience. Chef David Kolotkin (check here, as well) of Prime Grill – a culinary virtuoso in taste and presentation – was refreshingly unpretentious and warm as he personally treated CS and I to a side of Prime Grill we had heretofore not experienced.

It’s through no fault of Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) that we had such tunnel vision, in fact it is because their steaks are so consistently fabulous that we gravitate with Pavlovian/Flinstone salivation straight to the beef every time we are there. Last Tuesday was different;  we broke from the habitual to the unexpected and in some cases extraordinary dishes on the menu.

We started with a platter of sushi and sashimi which included lean tuna, yellowtail, organic Irish salmon and Prime Grill roll- grilled yuzo-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped w/tuna & avocado.

The quality and freshness of the fish was so good, it needed nothing more than the traditional ginger wasabi and soy sauce for accompaniment.

When it came to taste enhancing sauces sushi Chef Wibi did not disappoint us with his Yellowtail “Carpaccio” with yuzu ponzu and jalapeno, with togarashi – a citrus based sauce that greatly enhanced the yellowtail.

Now if you’ve been regular readers of our blog, you know that we are not from the big fish lovers and I was hoping they’d roll out the big side of beef soon that would set our four stone wheeled skin covered jeep off  kilter, and we were thrown off balance, astonishingly so by the House Smoked Wild Organic King Salmon and by all things a Maryland Style Fish Cake

The salmon circumferenced the poached egg on a crunchy toasted bottom that burst with noble flavors worthy of a king’s fare.

And the Maryland Style Fish Cake a whole grain mustard veloute, black bean & corn salsa- was sapid perfection; delicate, perfectly done! I almost didn’t want to share… fake crab? What’s happening to me?

The Atlantic Salmon Tartar with avocado capers and yucca chips was very tasty, a lovely mingling of flavors, though I would have preferred it served on a toasted or crunchy base.

Salad came next,  Bresaola Carpaccio, thin parchment like rectangles of cured beef filet served with arugula, roasted pepper, toasted pine nuts, shitake chips, crispy onions and a reduced port-wine drizzle. Superb!!! Ahh, the drizzle! That drizzle was especially good

We followed with the beef slider assortment was a mouthful of perfection. Each slider a world onto itself Kobe Beef with Pickled Chips & Ketchup, Moroccan Lamb with Arugula & Mint Yogurt, Brisket with Whole Grain Mustard Aioli, Buffalo Chicken with Fresh Herbs & Spicy BBQ Sauce and Black Angus with Mushrooms and Porcini Aioli. Woooow.

We segued with a Delmonico Steak; it came with tobacco onion rigns and a marrow bone.  CS was aching to remove the tiny fork and suck the bone dry, but… ettiquette prevailed.

Finally we got to the desserts, we started with the Tropical Vacherin…

…with mango/coconut sorbet, pineapple compote and salty macadamias macarons – my friends I’ve had macarons and I have had macarons, but the macadamia macarons served were in a class by themselves. How can a macaron be as light as air and so densely flavoured, at the same time?!? Only Solo‘s Chef Felenciana knows how!

We followed with their heavenly…

…Chocolate Cake.

We finished this royal repast with a Honey and Rosemary Apple Galette…

…with rosemary infused honey, savory dough and “butter” pecan ice cream. Delicate tasting, beautiful to look at, the plethora of flavors emanating from this dessert can satisfy just about everyone’s palate.

The Cappuccino was among the best I’ve tasted, a worthy crown to this superb and satisfying meal!

As you can tell by the pictures every dish was artfully presented, engaging all the senses.

During the meal we each had 2 glasses of wine. I sipped a Binyamina Bin Cabernet Sauvignon 2010, while CS had a Goose Bay Pinot Noir 2010.

My Cabernet Sauvignon opened in the glass to reveal black berries, wild berries and blackcurrant. Not a complex wine, but very easy and pleasant to drink. CS described the Pinot Noir, thus: Incredible flavors of black cherry and strawberry with buttery overtones. While neither of the two wines proved to be an ideal pairing, they nevertheless nicely complemented this feast.

Although we didn’t get to taste it, it was already late and we both bursting from all the food, CS could not resist photographing the first ever kosher caviar ever served at a restaurant…

All in all a meal we will long remember!

SYR

Tomorrow Evening’s Radio Show with Chef Alexandre Petard

Tomorrow evening, at 8:00pm (Eastern  Time) on The Kosher Scene Radio Show we will be talking with Chef Alexandre Petard from Ladino – Tapas Bar And Grill.

Chef Alexandre speaks to us about his training, his love of cooking, the various countries where he worked, the famous kosher and non kosher restaurants in New York whose kitchens he directed, and about the philosophy behind Ladino, his newest venture. Above all, you will hear more than you would expect from just a one dimensional chef. As he speaks with passion about his art, a whole portrait of the man behind the Chef’s jacket emerges.

Meanwhile, in case you missed it, why not listen to our last broadcast? We spoke with Doris Schechter from My Most Favorite Food. Mrs. Schechter came to this country in a transport organized by the legendary Ruth Gruber when FDR, in an effort to court the Jewish vote, allowed 1000 Jewish refugees to come to this country and escape the ravages of WWII in Europe in 1944. Since then this Holocaust survivor, who arrived on these shores as a young girl, went on to become a successful restaurateur and cookbook author in NYC.

Please listen in tomorrow evening at 8:00pm (Eastern Time) for an interesting talk with Chef Alexandre Petard.

We’ll be wait’n for ya!

CS

Food and Sukkot

While there are no specific dishes associated with Sukkot, some lend themselves better to the sometimes chilly weather we are experiencing these days. The aromas, the warmth they evoke are just perfect for eating in the Sukkah. So, here is a superb recipe by one of New York’s favorite chefs, Jeff Nathan of Abigael’s on Broadway:

Photo by: Alison Nathan

Jeff Nathan’s
Tarragon Salmon Fillets with Vegetable Ragout

Dairy — Makes 4 servings

Ingredients

• 3 tablespoons unsalted butter, divided (2 tablespoons chilled)
• 4 garlic cloves, minced
• 1/8 teaspoon ground fennel seed, optional
• 5 ounces shiitake mushrooms, stems discarded, caps sliced
• 4 ounces sugar snap peas, trimmed
• 1/2 pint grape tomatoes or halved cherry tomatoes
• 3/4 cup Vegetable Broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste
• 4 7 to 8-ounce salmon fillets, skinned
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste

Directions:

1. Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
2. To make the ragout, melt the butter with the oil in a large skillet over medium heat. Add the garlic and fennel and cook, stirring often, until garlic gives off its aroma, about 1 minute. Add the shiitakes and cook, stirring occasionally, until they give off their juices, about 4 minutes. Stir in the sugar snap peas and cook for 1 minute. Add the tomatoes, broth, lemon juice, and tarragon. Bring the broth to a simmer. Cook, stirring often, until the tomatoes are heated through, about 3 minutes. Remove from the heat, partially cover with a lid, and keep warm
3. Meanwhile, brush the salmon on both sides with the oil, sprinkle with the tarragon, and season with salt and pepper. Oil the broiler rack. Broil the fish, skin sides up, for 3 minutes. Turn and continue broiling until the fish is opaque in the center with a tinge of rose color when prodded with the tip of a sharp knife, about 5 minutes more for medium-rare salmon. Place each salmon fillet on a dinner plate.
4. Add the remaining 2 tablespoons chilled butter, cut into bits, to the vegetables. Stir with a wooden spoon, being careful not to break up the vegetables, to melt the butter. Season the ragout with salt and pepper. Spoon the ragout over the salmon and serve immediately.

Enjoy, gentle reader enjoy!

CS

Chef Haim Dadi – The Dream Concrete

Since he was very young, Haim Dadi knew what he wanted to do. His parents had a restaurant in Israel and whenever he visited their place – as a child – he loved the hustle and bustle, the aromas, the sounds of the patrons.  He is currently Chef/Partner of 18 Restaurant on 81st Street and 2nd Avenue. I’ve watched and followed him through every area of his restaurant and – as amiable as he is outside the cooking area – it is in the kitchen that he truly comes alive as he cooks, as he talks to his staff, as he experiments with more delicious ways of preparing his fare.

I spoke to Chef Haim recently to find out what makes him tick, what it is that spurs him on. Twenty five years ago he opened his first restaurant in Beersheva with his brother, serving mostly shawarma and a few other grilled items. Three years later, he arrived in New York and opened his first venture in Forest Hills – Tel Aviv Haktanah, though very successful he did not get along with his partner.

He left for a place in Manhattan called Shelanu, which eventually evolved into Mr. Broadway. It started out with a limited Israeli menu, yet considering the demographics in and around its location, it did not work too well. Over a period of seven years they slowly introduced various new types: deli, Chinese, shawarma and sushi. With the addition of all those cuisines Mr. Broadway, soon had one of the largest menus in Manhattan. With very moderate prices and the rich selection they expanded over the years and became a very successful venture, a fixture of the New York kosher Scene.

About a year ago, Chef Dadi was ready for bigger challenges. Together with Sidney Cohen he opened up 18 Restaurant on the premises of what used to be the high end Turquoise. In spite of the high quality of its servings, Turquoise had become a victim of the new recession.

Walking into 18, with its turquoise wall and aquarium, opposite an antiqued stone wall and red fixtures, gives the impression of an upscale expensive place. A quick look, however, at the menu immediately dispels the notion of “expensive.” The food served here is of higher quality than at his former place and in the year since they’ve opened they managed to gather a faithful following that fills the restaurant every day at lunch and dinner. The sushi is superb, and coming from someone who never touched fish until two years ago, someone who never thought he’d ever taste sushi, you can take it as very high praise indeed. I can never resist ordering Chef Haim’s Yemenite Meat Soup, or his juicy hamburgers. He doesn’t serve exotic dishes, instead he specializes in a wholesome array including Eastern European, Mediterranean, sushi and deli selections. He envisions 18 as a purveyor of high quality food at reasonable prices and… the concept works!

As a young child, Haim Dadi had a dream; as a man, he’s made the dream concrete!

CS

A Cookbook For All Seasons

When I’m doing some serious cooking for a group of family or friends, with a limited amount of time to get the job done, I take a pass on my more fluff-and-glitz cookbooks and gravitate towards the ones that I can rely on to provide me with clear concise foolproof instructions, guaranteed reliable delicious results delivered with relative ease.

And that’s precisely what you can expect from Lévana Kirschenbaum’s new cookbook The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple.

Though aesthetically the book’s layout is rather ordinary looking, the content is superb. It’s jam-packed with healthy mains, soups, salads, pastas, beads and desserts; aside from the general index, the cookbook includes a Passover index and a gluten-free index, with recipe notations indicating gluten free or gluten free adaptable. The recipes and text reflect a seasoned master chef who poured her culinary heart and soul into this cookbook. All content is meticulously organized and the format though visually lackluster nonetheless delivers the author’s usual witty humor and éclat in a most lively entertaining way.

Truly a hitchhiker’s guide to all things good-for-you and delicious, you’ll get never-ending use out of this comprehensive culinary work. The variations that accompany the recipes are awesome as are the tips and running commentary that weave through the pages. It’s like having a master chef or super balabusta mom right there with you preparing your best. Meir Pliskin’s photographs are tastefully done though the publisher’s cropping and cheap printing is somewhat disappointing. Lisa Young’s nutritional info though not revolutionary in content, serves as a useful reminder of healthy choices.

From the book, on page 171:

Roasted Vegetables GF P

Everyone likes a plate of grilled veggies, to eat as is or to use as a filling for sandwiches. I have chosen to share the most ridiculously simple way. First of all, my “grilled” vegies are roasted, requiring no turning over and no maintenance. Second, the trick is endives, radishes, brussel sprouts and fennel; but you will roast carrots, sweet potatoes, parsnips, potatoes separately because they have a longer cooking time. Roast beets all by themselves so they don’t bleed into your other veggies, or use the wonderful golden beets now available at all good produce stores. For all roasting, remember, one layer, no piling! Lining the baking sheet with foil reduces, or sometimes eliminates, cleaning.

When the vegetables are roasted, go ahead and get a little fancier, if you wish, toss in a little olive oil, chopped fresh basil, a few drops of balsamic vinegar and a little ground pepper. Most often I add nothing at all!

2 large zucchini, cut in sticks
2 large red onions, sliced thick
3 large red peppers, cut in large sections
1 large eggplant, cut in sticks
2 large portobello mushrooms, cups and stems separated, stems cut in half
Sea salt to taste

Preheat the oven to 450 F. Line a large cookie sheet (you might need 2) with foil. Spray heavily with vegetable spray. Place the vegetables snuggly and in one layer on the cookie sheet.

Spray heavily again with vegetable spray. Sprinkle with sea salt to taste. Bake for about 30 minutes, or until the vegetables look slightly charred. The mushrooms (or string beans or asparagus) might be ready first. Slice the mushrooms on a bias when they are cool enough to handle.

The Whole Foods Kosher Kitchen cookbook is all about eating right without missing out on taste or style. The key is using healthy, wholesome, fresh ingredients combining flavors with such mastery your palate will think there is magic at play. It’s really the years of trial and error honing skills that have truly reached their apex of expertise. Lévana epitomizes her own quoting of Antoine de Saint Exupery’s words (at the bottom of page 17): “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.”

Don’t miss this essential kitchen tool!

SYR

Live! From 18…

This evening’s broadcast will be live from Manhattan’s 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), starting at 7:30 – Eastern Time – we will be on the air until 8:30. Our guests include: Tammy Cohen from 18, Gil Marks – author of the Encyclopedia of Jewish Food, cooking guru and cookbook author extraordinaire Chef Levana Kirschenbaum, Kim Amzallag from Kosher Inspired Magazine and blogger Esti Berkowitz from Prime Time Parenting.

Whenever I go to 18 Restaurant, whatever else I may eat, I gotta have the Yemenite Meat Soup. Tasty and just spicy enough!

They have all been on our show before, except for Mrs. Berkowitz (who is a fascinating individual in her own right), but are back per listeners’ requests. What better venue than to have all of them together in one place, having a nice conversation, enjoying a meal and delighting you with their knowledge, humor and passion for all things food?

Won’t you join us, this evening at 7:30pm, at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400) where you can meet our guests in person and partake of the restaurants delicious, yet reasonably priced fare?

Last Wednesday, we had the pleasure of hosting master photographer Irving Schild. He spoke to us about a fascinating new book project, he’s currently working on, about Jewish communities coming back to life in Eastern Europe, as well as some others prospering in more exotic parts of the globe. If you missed that show you can hear the archive here at: Talking with Irving Schild.

Even if you can’t come to the restaurant you can still hear us this evening from 7:30 to 8:30 pm on http://www.blogtalkradio.com/kosherscene. We’ll be wait’n for ya!

CS