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(有看過成龍的RUSH ?集NG影集, LA警察Chris Tucker在機上說 G…FISH,老是說不好,
就是這個GEFILTE魚,)
21年輕的廚師想把19世紀快要被人遺忘的餐飲找回來
新的菜色裡很多甜菜,高麗菜,魚....等
Artisanal gefilte fish. Slow-fermented bagels. Organic chopped liver. Sustainable schmaltz.
These aren’t punch lines to a fresh crop of Jewish jokes. They are real foods that recently arrived on New
York City’s food scene. And they are proof of a sudden and strong movement among young cooks, mostly
Jewish-Americans, to embrace and redeem the foods of their forebears. That’s why, at this moment in
21st-century New York, the cutting edge of cuisine is the beet-heavy, cabbage-friendly, herring-loving diet
of 19th-century Jews in Eastern Europe.
“It turns out that our ancestors knew what they were doing,” said Jeffrey Yoskowitz, an owner of Gefilteria,
a company that makes unorthodox versions of gefilte fish and is branching out into slow-brined pickles and
strudel. “The recipes and techniques are almost gone, and we have to capture the knowledge before it’s lost.”
這些是在美國各地都市的猶太式餐廳.
There are new artisanal Jewish delis in Atlanta (The General Muir), Los Angeles (Wexler’s Deli), Seattle
(Stopsky’s) and San Francisco, the West Coast epicenter, where Shorty Goldstein’s and Wise Sons and th
e Old World Food Truck compete not only in storefronts but also on the streets.
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