Archive for the 'The Prime Grill' Category


À la Recherche du Temps Perdu

Montevideo, Uruguay – 1958 – A short, very fat, socially awkward, geeky 12 year old, played violin in a concert – as a soloist with the orchestra of the S.O.D.R.E. He got a standing ovation and did 4 short encores. The boy had played some Debussy, some Ravel and more, but what conquered the audience’s heart, came at the end when – against his music teacher’s orders – he played a superb rendition of Niccolò Paganini‘s Caprice Number 18. It was an extremely hard piece to play, especially for a little kid. Paganini is known for the devilishly intricate finger work his compositions require. The boy became very sick soon after and his parents (overly protective Holocaust survivors!) stopped his musical career right then and there, so as to take away any added pressure that might adversely affect him.

For more than half his life, since age 5, he’d studied the violin, practicing 3 hours a day after public school (in the mornings) and cheder (in the afternoon). During vacations, he often practiced 8 hours a day. Violin playing was his passion, suddenly, painfully, it was yanked away from him. It took a very long time to overcome the terrible void…

Kiron, Israel – 1968 – The socially awkward kid is no longer fat, no longer awkward, no longer a kid, he is a 22 year old married man who buys a violin. His then father in law – Bernard Fiedler, a”h – who had been a concert violinist in Vienna before WWII, encourages him. His wife proudly tells his parents; after a few days, the new violin disappears. “Your parents felt it was best,” says the wife.

Fast forward, Manhattan, New York – 2013 – The second act of David Rubertone‘s bar mitzvah took place yesterday at noon in The Bentley Hotel‘s Penthouse, at the beautiful Prime Grill Restaurant, I had the privilege of video taping and photographing it, as I did about 6 weeks earlier at the Manhattan Sephardic Congregation. Suddenly – as David entertained the guests – I, the once fat, socially awkward, geeky kid, was filled with emotions at the happy and the sad memories, the tears and the triumphs, that David’s violin playing brought back. Words fail me, but somehow I now feel that while the past is irretrievably gone, it is possible that my temps perdu, the days when I played the violin, might return yet.

One of the people who spoke at the bar mitzvah, addressing David, said that while he might think that it is his teachers who taught him over the years, it is really he who has been teaching them. I can’t speak for his teachers but, I do know that in the three times I’ve met David, I learned a lot and actually found that lost time I so painstakingly had been searching for, seemingly in vain.

Marcel Proust, whose multi – volume novel’s title I borrowed for this post, once said: The voyage of discovery is not in seeking new landscapes but in having new eyes.

Yesterday’s bar mitzvah boy, unknowingly showed me a solution, taught me how to see with new eyes, gave me new strengths, made me discover new regions within myself…

Thank you David, perhaps it’s time to take up the violin again!

The once short, very fat, socially awkward, geeky kid



Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin

[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce


2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two


½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé


3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!


Sweet Potato Soufflé

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,772 other subscribers

Calendar of Posts

June 2023


Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

%d bloggers like this: