Monday, December 20, 2010

Wise Sons Jewish Delicatessen

Thursday, December 16, 2010


Got a batch of lacto-fermented dills going this week. That basically means there is no vinegar. Just salt, garlic, dill, and spices. They'll spend a week in the barrel fermenting then crisp up in the fridge before accompanying a pastrami sandwich.

Friday, December 10, 2010

Sinkers or floaters? or How big do you like your balls?

Our latest recipe

Let us know!

Chunks of chicken?
Carrots? Celery?
Brown or golden broth?
Two Balls? One?
Egg noodles? Thin? Wide?

Thursday, December 2, 2010

Visual Stimuli


Fresh Corn Rye
Lukshon Kugel with bourbon soaked raisins

Potato Knish

Poppy Seed & Sea Salt Bagel
House-brined Corned Beef
Latkes with Homemade Apple Sauce