Naomi Nachman Table 4 Two 12 26 14 Gourmet Glatt

we're on good morning everybody this is table for two with Naomi nman on the nakam seagull Network I am right here in G May glad I'm not on the Lorry side this morning I'm right here in cedarst in my hometown it was a pleasure just having to drive down the road this morning so it was really exciting um we are broadcasting a superai show from 9:00 to 10:30 I have an amazing lineup of guests so uh stick around come to the store if you're in the five town or a little bit closer I know shopus is only at 4:10 don't worry you'll get it all done in plenty of time so come on down to Ceda Hurst um watch us live we got some giveaways and fun stuff going on so we're really excited to be here um this is table for two as I mentioned for those of you who don't know me or are tuning in for the first time uh we have a very exciting food show on the nakam seal network uh I love to shop food I love to shop for it cook it eat food eat at restaurants anything food related uh I'm a kosher personal chef my business is called the Aussie gome and anytime you don't feel like cooking you can give me a call I do all my shopping right here in gome glat which is the entire store is under the V of the five town so you can rest assured all the kashwood is uh all the products in this store are are the best and highest quality um but I also like to hear about everybody's food experiences and I like to share my stuff but i' like you to share your stuff with me so email me at Naomi nakam seal.com thank you for everybody who does email me and lets me know where they're eating what they're eating what they're cooking I love hearing about it um so you can join my newsletter on the aussie.com website Pinterest Instagram Twitter all that fun stuff so uh stay in touch with me and if you eat it share it okay so we have a really exciting show right here in gome GL we have a nice crowd showing up I just want to give a bit of a lineup of Our Guest I have Seth levit here sponsor of table for two for this entire year we started off in January and now we're here in December and we're also here to announce that we are going to be sponsoring your show next year as well thank you so we're signing on again awesome let's celebrate we'll celebrate we've got some cocktails we're going to celebrate in a little bit that sounds great so we've got Li lined up we've got Nate crewman from The Burning Bush hot sauce I'm going to point to that uh and of course I have and there's been a lot of Buzz about this and I'm not sure if the kids in this class are watching right now from this smart boards but I have Chef aan berf he appeared on on that chopped a couple months ago I don't know if we can pan it on him can we get a wave a wave to Aon he's going to come on he's GNA is he on did we get him okay awesome uh we've got um Aon we've got Maly her she's over there I'm waving to her she's not in front of the camera right now so she's from Kiss the kosher cook we'll talk more about that of the a huge Facebook group um and we've got Jay books spam from Royal wines no show is complete without Jay um and how we CL Brun with a G glut Roundup at the end of the show so please stick around because we're going to be doing some cooking with Chef atown berth in just a little bit so hi Seth how's it going it's going well good morning how are you yeah good good shabas I know right yeah good air of shabas as we always say yeah it's um I'm pumped it's really exciting to be in Hometown and in G who big big supporters of your products we're big fans of gourm glat we used to actually live out here in CST for about 15 years and this was a store where we always shopped yeah they got everything here you know if you come to gigl you don't have to run around to other stores that's right they have everything conveniently you know laid out it's a great store including the Ables and Hyman products which is what we're here to talk about Seth you've had a wild roller coaster year like it just goes up and up and up and up no Downs been one of those up roller coasters that's right continue thank you thank you so much and a lot of it is because of you thank you I've had so much fun the the Facebook page has like gone like crazy it's like quad correct if you are not a fan now right now on Facebook wash your hands I know you're in the kitchen um cooking and listening so wash your hands grab your whatever computer and join the Ables andyman Facebook page and also hodan is as well correct and now Instagram that's right we're moving forward social media is taking over and we're following the trend and today people are posting on Instagram and uh that's really the medium that people have uh are using yeah and if you if you are like I made for um hanuka I know we we're GNA doing doing a few homages to hanuka but I made lkas and I had some of your um cognac salami that you were given me I grad that into my laa mixture it was amazing I saw the pictures and then I posted on fa faceb uh Instagram actually also Facebook but I did through my Instagram and I tagged andman so if you do make something fabulous with a product from abeles and Heyman we would love to see it so so tag them andman one word Abel's Hyman one word not the ant um yeah and on Facebook you can do it we love to as you know I always say if you're eating it if you're cooking it share it with us we love to hear from our customers we know how important they are to the business without them we would have nothing so we thank them and we appreciate them and we want we want we want you guys to share with us as much we share with you so please show us your pictures of your product take pictures of the product that create interesting recipes and let us know about it' be surprised what we can come up with with the recipe that you uh you decide to make yeah and and you've got a brand ambassador now we've got yes yes we uh the amazing honey apple bam that busy in Brooklyn we want to give a shout out to her as well she uh created an amazing recipe a hot dog uh cooked in an egg roll wrapper that's sick amazing it's posted on uh our our Facebook Facebook page it's posted on our Instagram page uh byy and Brooklyn posted it on her web blog uh it's a it's a great recipe it's an easy recipe and it's uh just another nice thing that you could do with a hot dog I have to after the show I have to go home and make them because um NE my freezer door was left open on Wednesday night and all my sausages and hot dogs that I had gotten from you and I had bought back from Australia all defrosted so I have like 80 hot dogs to cook this afternoon cook them up quickly I know Barbecue on Sunday at your house Barbecue on Sunday so everyone can come to my house but I'm going to I figured that would be another recipe to throw together before shabas didn't seem complicated easy recipe Jay books spam is in the house thank you okay we gave a shout out to all our guests so I didn't see you so you're here thank you um Okay so we've got some products people who are in the store probably can smell the amazing hot dogs that Seth has got cooking you know when you watch the show and you can watch the show now on the nakam seal.com homepage but afterwards you can always go to the YouTube channel on nak seal Network and watch any of our shows that we uh also videotape as well um and you can watch them later but um so the people who can see it and the people who aren't in the store can can't smell it we've actually got some hot dogs cooking up over there and this is from your this is from your new line of hot dogs right well we brought two flavors of hot dogs with us today uh we brought our uh no nitrate added uh reduced fat and sodium beef frank fitter which is a healthier alternative today to eating the uh hot dogs with the synthetic nitrates I know people are always looking to uh uh eat healthier be healthier live healthier this is an opportunity to consume a hot dog buy a hot dog and still feel good about your purchase it's unbelievable it's great you know we are all getting much healthier and thinking you know we we always talk about reading our labels and reading our packaging and the some of the ingredients that are in yours like the Cherry celery and Cherry which are natural nitrites right those are natural derived nitrites they're not synthetic nitrites and they do the same thing that a synthetic nitrate does which cure the hot dog let's have some hot dogs and then we're going to move on to you see have this big tray of food up here we're going to be eating that right so what we're going to do actually is we're work we we uh cooked up the hot dogs because we wanted to try something new and uh you have a guest coming on your show right yep I have Nate Kwan okay and I met Nate uh a few weeks ago and uh Nate introduced me to his product line and I was really blown away with it the burning bush hot sauce and he said that there are a lot of opportunities to work together he said that uh you could add my hot sauce to um uh sauerkraut for example give it a hot flavor and I thought you know that would pair very well normally we're pairing wines with hot with hot sauce with Jay today today we're pairing hot sauce but we said how about pairing it with our beer flavored hot dog and we thought beer sound proud and and burning bush hot sauce what more can you ask fantas so that's one thing that we're going to be trying and the other is as we mentioned the healthier for you uh no nitrate added hot dog and that hot dog Nate tell us what we're going to do with that hot dog that's a simple one and thank you Seth for the shout out thank you na so much for coming on yeah we need to get you close to that mic thank you for having me today and for the opportunity really to share what we think is just an incredible flavor uh maybe we'll start with the healthier version and because that say healthy hot dog like healthy hot dog it's not an oxymoron and what we're going to do is we're just going to mix the we mixed the burning bush already with a spicy deli mustard I'm going to just um show the bottle it's such a well there goes my microphone did that just fall did I lose sound did I just lose sound no I'm good okay I I guess I'm just G to um put my mic pack back on okay are we good ZK all right um okay techn A little technical issue but we can work right through that um okay I think we're good all right um Z you'll let me know if the sounds okay okay so um lost my trainer thought there okay so we're talking about a nice classy bottle so I really like it actually looks almost like a bottle of vanilla extract but you'll see Burning Bush hot sauce but it's not one of those sauces and this is what I fell in love with I don't like hot sauce that kills my taste buds because I cannot eat anything else for the rest of the day this is just the right amount of kick that enhances your palette your food the recipe it's unreal and when I met you at kosher Fest and you actually recognized me from table for two with n and I was like so excited that someone's watching the show um so we like really hit it off and I got Seth involved you know and great okay so I'm just going to put this back here right next to my abelon himman Hat by the way I don't know if I told you Seth I love my hat I love my hat yeah I'm always wearing my a and hman cap if you see me on Facebook quite often I'm wearing my AEL and hman C okay so what have you done here while Seth is finishing up those hot dogs we're going to have a little party we're going to we're going to do a nice tasting here of a lot of different things because burning bush really brings out the flavor as Naomi said the idea is not to compete with your food if you spend a lot of time cooking something the last thing you want to do is burn your mouth or have that be the most prominent flavor so burning bush really is there to wake up the flavor the flavor profile just travels all around your mouth all around the I love that flavor profile can I use that yeah I'm going to use that flavor profile frequently okay great we find it it's great simple just on a chip mixed with kumus mixed with olive oil and burning bush together with kala is an amazing treat and we're also going to do some bean salad and we're looking forward to the hot dogs which are being cut up right now bring it on and Naomi made some extreme sacrif today first I'm told that she washed and so that we could make Mo earlier so that we can eat I never wash on a Friday and eating meat for the day that's it for me so okay I know so so any coffee that I'll be drinking today I've got my went to the geg L where they sell soy milk and I have soy milk for my afternoon coffee cuz I will be fles till shabas basically now right y okay so um we're going to wait Seth's going to come back okay so this we're having a cookie party o okay what is that tell can we get a shot of this let's get a shot of that for those of you who are uh watching and and who are just listening I wanted to describe what we've got here we've got a bowl of humus no that's the humus this is the mustard this is this is the mustard mustard Abel and hman big fan of the mustards okay I don't know if people know that but because we always talk about the hot dogs but we Abel and hman has an incredible line of mustards and I'm a mustard snob and these uh once I int was introduc to them no going back there's no going back okay I just want to smell it oh wow my glands can't wait to eat this so this is the Ables andhe and deli mustard with some hot sauce correct right and you can always add hot sauce you can't take it out so easily once you do it you don't want to start sticking a lot of spoons cuz it will bring a Zing but it's going to bring more flavor out of the mustard okay so can I go for this do it anywhere you like okay I don't have to make any brast cuz we just washed okay so what am I eating here Seth you are having the no nitrate added reduced fat and sodium beef hot dog a full flavored hot dog with a healthy twist okay so my parents are in Australia and it's shabus for them so I kind of feel like I can eat meat on 9:00 on a Friday morning it's chabus for me like we drink so early in the morning cuz somewhere it's 5:00 okay eat one as well you for sure oh my God delicious Pop that's unbelievable that's um I love the kick of the hot sauce with a mustard wow who have thought what's nice is that I'm tasting the hot dog the way it's meant to be tasted that's right and if it's going to ever compete again you don't want that but you want that great flavor it's Tangy it's spicy it's musy and all with the beef the meat loving this you have all the rich flavors of hot dog with the mustards it's amazing so what can we try next I'm excited to the next item that we have up is our beer flavorite hot dog which is new item that we created this year uh it's selling very nicely unfortunately we will not have it for pesak but right after PES we will have it again so get it while supplies last and we're going to bring it over the run is done now uh we have about one or two more runs left and then uh we're we're switching over for off believe it or not okay what so now we're going to have a B1 with what we're going to do is we have the sauerkraut which is already mixed with the burning bush too I don't know if you want to get a closeup of the sauerkraut but I I would call this kosher kimchi Koreans make a kimchi salad which is made with with cabbage and Korean hot pepp it's a Korean klaw but this is really what I would call the kosher version of it although burning bush has a recipe called burning kimchi which is amazing as well it half hour put this in my we're going to stick it in the bowl I think it's easier just to throw this in a bowl and just eat it with the hot dog okay now do you heat up the sauerkraut or do you serve it this is not heated but sauerkraut goes any temperature on a hot dog it's better to have it hot so the hot dog stays hot I like this outr at the when it's heated up so this is something that I did not grow up with I have to tell you though I did a tasting at a farmer market the be flavor and one of the products that they were selling was sauerkraut and I couldn't sell that at the tasting or give it at the tasting so instead I just had a bowl of sauerkraut and I just kept eating it and everybody said what's that you're eating and I said this is just sauerkraut with burning bush and they loved it and they were going and buying the sauerkraut buying the hot sauce throwing together and eating it right there it's fantastic you C it's great they say that um if you're there's a whole diet mov called eating fermented food and people are eating sauerkraut to keep the lining of their bellies like I don't know with a good bacteria it's like very healthy for to eat sour let me give you another shot there I think another shot oh God okay so I'm holding a bowl of sourkraut with a a lot of hot sauce and I put it I'm mixing it around and I've got a bite of beer flavored hot dog okay here we go I took my emol this morning okay I'm going to taste it plain first flavor okay it has a very nice subtle hint of beer flavoring that's really nice that's too much hot sauce for me okay and that's spicy wine so okay excellent really really excellent loving it okay oh that's good that's good you make a great product you should be very proud of yourself yes it's hard do that today I can't take all the the credit for this I have a great partner Neil tell us a little bit more about you got together well we got together on the squash court many years ago and that's a longer story but what happened as Neil was involved with hzone with bike rides and learning about the spice rout and learning how to make pickles and I had this idea many years ago just about creating a hot sauce and I had a name Burning Bush when I told Neil his eyes popped and he's a gardener he besides business he a foodie and we experienced the Renaissance of food in Philadelphia many years ago so he starts creating a recipe and we're going back and forth and tasting and he's going through his cabinet from his wife's spices and one Middle Eastern herb ancient just blew it off the charts start sharing it with Foodies all over Philadelphia restaurant owners and here and there next thing you know in June we did our first run and this Monday we did our fourth run right we were talking and uh you know thank God we're just really enjoying the the flavor enjoying the the people who are connecting with us on Facebook and sharing their recipes we got a a recipe just the other day for a muffin Frittata with burning bush who would have thought and it's delicious soups everything that's how we got together and we you know the flavor we believe and in fact the fact that we're here that you're talking about social media we believe our sauce is about human engagement food is about human engagement I love that so when we come together we want to be happy any sauce can make you hot okay but we believe the burning bush makes you happy and you come together and you talk with people you enjoy your food you Savor the time you have to get I think you want to yeah I want a because you know time is getting away we have one for you too I'd love to have a okay we're going to have a especially because we're finishing our first year and moving in out to our second year together now believe it or not this gorgeous cocktail where is Jay okay Jay oh we got to give Jay some we should make one up for Jay okay no no no I'm good he's going to wait okay so this is made with Morad passion fruit wine shout out to Morad wineries imported by Royal wines a favorite of mine this is right under orange musat is the passion fruit wine so well we at about a year ago the previous kosher Fest I met garon very briefly and Jay actually was kind enough to connect me with Gan and Neil went to Israel met with Amir and we connected with Morad because I love the passion fruit wine it's a delicious product so we actually have this new cocktail um and no surprise it's called a burning passion and and what it is is it's a combination of orange juice Burning Bush hot sauce and the passion fruit wine um we took it to Abigail's recently Jeffrey Nathan company love our sauce and and uh the chef's there and everybody loved this drink it was just such a wonderful I cannot I cannot wait let let's drink human engagement human engagement Abel and hman seagull Network burning bush G make glot Royal Wine okay I okay someone's got to talk through this this is fantastic wow wow that's all I could say wow the word is mul dimensional cocktail you know why because you feel the heat in the back of your throat and it takes about a second for the heat to hit you but when it does it just comes out it's nice but then at the same time you've got the passion fruit yeah you taste the passion fruit the sweetness and the hot together it's like any other cooking experience you have nothing will be as good as the lowest common denominator so if you start with the great ingredients you end up with a great product it's good orange juice good passion fruit good hot sauce great Orange juice this really fantastic we must give some to Maly Maly hssh you must come up and try this in a couple of minutes you're up stay tuned kiss the kosher cook is going to be up right next um okay we have time for one more thing going on over here well we wash why don't we have somea okay sounds good that's why we washed at 9:00 in the morning 8 9:45 okay we have a zix Kala and a knife and a knife I'm not going to make a silly brous joke what what we're doing here basically is just some tearing extra virgin olive oil mixed with burning bush this came care of Neil he loves it they eat it every shabus they eat we're doing this the old fashioned way we're literally going to break bread together is that a watera it's Aisha it's a a Haisha okay there you go thank you okay oh okay you're going to want to just Stir swil It swirl it around here okay we've got plates yeah there's an extra one okay so I swirl the olive oil and I want to get a little I'm swirling a piece of Kala with into olive oil mixed with hot sauce so if you are listening I just want you to create a little picture in your mind okay now I'm going to take a bite while you talk okay this is also great on corn on the carob right off the grill you just mix the olive oil with the hot sauce this is sick yeah oh my God in a good way amazing I know shouldn't that word right this is unbelievable what it is is that some foods are porous in a way that it just travels through the food the hot sauce the olive oil as well so fried foods work that well it's not the healthy alternative necessarily but things like schnitzel um breaded eggplant goes very well with the hot sauce as well this is delicious so I'm going okay I just want to try that hos there I got to get everything in on this plate and then we're going to clear out and you want to clear the table okay okay I'm going to take it do you want one of these sure yeah I'll make you one thank you we got our little plate oh my goodness we have a very full table here today I'm taking a corn chip a whole wheat corn chip uh which has been mixed with hummus and hot sauce I'm going to take a little bite you're can to hear the crunch yum this is one of my favorite combos what an amazing product I love it really I'm loving itos hot sauce I never would thought of that one really nice well we we have a lot of recipes we've created and we also have simple uses of this you can just throw it on a sandwich you can throw it on a tuna melt great mayo and make us you can make you can make a hot mayo with it if you like I'm loving it you can add it one of my favorites is cholan on chabus cholan on chabus okay my kids love it it's a great thing Nate thank you so much for coming in this was a great little segment I want again thank everybody for having us thank you for having me as well so much okay can I eat all of this up enjoy give you a little more room yeah great thank you all right let's try to clear the table a little bit because I've got Maly hers coming on up kiss the kosher cook hello all our family and friends that are here this morning right here we have a little messy table but you know what maybe you want to eat some of this I would like to try the juice oh yeah you can share with me thank you you like me to make one oh sure thank you thank you Nate crewman okay great wow I'm just just going to move everything over here how are you darling I'm great how are you yeah good it's like so weird to do this in gum GL cuz know Mar has actually been into the studio so yes I'm an old Pro yeah you are you are doing this talk food talk really you are the ultimate food talker because you're you're Mary for those of you who are unaware of Mary I don't know what rock you've been living under just joking but Maly Maly this is Maly HS hi she runs a Facebook group she doesn't have a website it's kind of a little bit different you know the Blogger world is growing and growing and growing but what's been growing a lot is the Facebook groups you know you can run a whole business from Facebook you absolutely can um just having a group and I it's absolutely incredible how you've got it's a closed group so I call it it's a secret group actually um but not anymore but if you friend me Maly HS on Facebook I will approve you to the page and I just I like having that small close niit community of 700 or so um you know of my closest foodie friends and you know and Maly it's really amazing that Maly talks to everyone like she is your best friend which is so nice cuz I really feel that we've connected besides being from Sha and we know each other a little bit but like how we just share everything on Facebook and people will talk about a recipe like you you the new kosher Cookbook by layout secret restaurant recip and you put a thing about the cauliflower soup up there you have as of last night 78 comments on that soup cauliflower B it just keeps growing like even I had a question cuz I'd seen that you had made something Tak it a picture of it of the carloon Gabby's uh cedarst sandwich that's in there the recipe that's in there and I had a question about it and Mal I'd seen that Maly had taken a picture people are taking pictures of their food sending it to Mary's Facebook group so other people will know what to do come up with and giving their opinions on like whe whether it was a success in their you know dinner or something might have gone wrong and people are able to just you know give in their two cents and help out other people with their culinary question support group for for I guess mostly moms dads can join orle dad singles you know that are that are really and my brother oh that's so cute right you have a brother that's a real big foodie shout out to Nissen um yes so it's really nice to um you know that You' made yourself so accessible and I've said that before it's really amazing you know you get all these texts okay so I have some questions for you go ahead okay we're going to hit Marky up with some questions what is your favorite spice my favorite spice that is so hard oh my gosh what's your go-to spice I mean that's I've hit her I've hit her hard I go I know M wck loves salt Sal salt is her go-to spice and she has a large collection right I love Sal of salts right um so if you had to flavor something with something besides salt because you got to have salt in everything right there's this new spice and you know share share well I'm like waiting to hear what it is no it's actually um it's a mix of a what what was it talking to the mic you know let me thinking it's a really hard question for me you know what I'm going to say I'm going to say crushed red pepper that's probably my crush red pepper yeah that's my favorite okay great all right why not great what what's your favorite thing to eat pasta pasta homemade fresh I've never done that Marky we're going to do that together can we do that together that be if anybody wants to join Mary and I doing a fresh pasta I have a pasta machine love to do that so email me at Naomi at null.com and we will do that I would love to do that we actually did it right here in gome glat during the nine days that's the thing that always intimidates me that machine that you have to like oh it's so easy yeah it's so easy you have to do it a few times you have to put it nine times yeah my six-year-old did with me I have it on my Facebook page we did it during the 9 days um when I was in Australia no right here in this in G GL we did it but I learned how to do it in Australia and then I got my you don't just go on the radio doing it no without okay well we actually had a cute little cooking demo thank you oh was that for Maly oh night you're the best let's get Mary a little slushed yeah sure I just I neglected to mention we have a Facebook page and we love to share your recipes Burning Bush hot sauce please come we've shared them we should we love to just engage all the time Facebook website and anybody that wants recipes can just email me at Nate at BB kosher.com there you go it's amazing how we've all made the world smaller you know by by all this Facebook and social media businesses are booming from it absolutely okay what was my next question what's your favorite Cuisine I'm going to be asking all these to Aon so I hope he's thinking favorite Cuisine what's your favorite Cuisine probably Italian it okay yeah I see the pasta correlation there for sure yeah okay ketchup or mustard I've become a mustard kosur okay so different mustard I used to love ketchup now I love mustard of course now I love mustard with burning bush hot sauce such a good idea yeah you're going to have to i' got to get you some of this I love different mustards I've never actually you know I started looking at like different whole grain mustards and you know just different you know qualities of and and it's just staggering how many Brands you have out there yeah go to the it's actually I know G glot so well I can tell you it's on I one on the left hand side if you're coming up from the cash registers yeah they have like three shelves just filled with I know I know Florida ceiling of and I started looking in Gourmet Lots like little sections of you know they have truffle salt I never noticed before truffle salt yeah truffle salt that's in the back a i over there yeah amazing things that are now kosher that you would just never ever I never even like thought you know kosher Fest really bought home so much stuff fast that you know like wow this is now kosher that's now kosher we're catching up to the rest of the world yeah for sure okay one last question then we're going to talk more about food chocolate or vanilla these are always my favorite questions to Foodies I don't know why I never thought bring you to the show chocolate or ice cream like you have to be more specific like that's you know some people like a chocolate person or a vanilla person so you know gosh vanilla probably vanilla okay I used to be chocolate now and vanilla I think we Chang time I never drank coffee till I was 40 really yeah love Cofe now I cannot a day without coffee is like a day without Sunshine what type of coffee um I like to French press my coffee French Press I feel like it's a different level of coffee it's a different level it's like a snobby coffee it's a snobby coffee but I'm not married to any brand but I want a good brand I have to like Starbucks not starbu um the Dunkin Donuts iced coffee lattes okay yeah we have to do a how-to on that too frch press we can do a whole coffee show yeah that' be a good idea okay cool yeah okay cool all right um all right let's talk food what's the biggest piece of advice you could give you know to a Young Bride that's getting married and I know you've been there done that because you were not a cook when you first and if you if you missed our show that we did together you can watch our show on the archives all our nakam seal shows from the network are on our archives n.com or on the uh app but we've discussed you know you were a Young Bride and you didn't know how what would be a really good piece of advice that you could share with you know people or someone who's moving out of home they finish college they get an apartment in Washington Heights or you know moving at queens or moving at make making Alia you just you're out there cooking on your own what can you share with us I mean I would just say to not be intimidated something doesn't come out right I mean I've posted pictures of things that flops total flops would you do that now I would okay good for you absolutely would I love that I love that about you I absolutely would I have no problem with it nobody's perfect and you make mistakes all the time in the kitchen and then you just Chuck it and you try it again CH it and stock it that's it don't be intimidated by that I think the best type of food is home like homemade food you know I thinkest food I think aan agrees with that you know you know you know what's going in your products and it's just it's the healthiest type of food and you know just to keep trying and also use the internet as a reference it's so there's so much there that you could like I mean discover and get support from other people you know and ask even the silliest questions you know it's a it's a valid question you just cuz we know how to do it doesn't mean everybody knows how to do it AB yes absolutely I remember I once noodles you can I bur burnt rice how many times more times than I care to say I really shouldn't even say this on but that's why I started baking my rice well you started doing what I bake my rice you bake your rice I do what I bake my rice really can you just walk me through that because I never leave a class without okay so learning something so I I was talking to a friend of mine one time and I said to her oh he's the burn the bottom of the pot of the rice which is actually a um that's actually a uh in asari culture it's the burnt part of I know they have a name for it and I just don't know it's called tadig there you go okay it's called tadig it's the burnt rice from the bottom and it's it's supposed to be I mean I think it is really really good but my point was actually getting a fluffy bowl of rice so of course it was very upsetting to me so my friend said to start putting let's say you have a cup of basmati rice yeah you put that in a pan it could be in a 9 inch round pan and then you put in a little olive oil a little sea salt and two cups of boiling hot water you cover the water's got to start hot it's got to H it has to be from an ear boiling hot water okay boiling hot water so one cup of rice two cups of hot water salt olive oil cover it tightly yes and then you put it in the oven for I think it's at 375 for 30 minutes unreal you un cover and you fluff it and it's perfect really now people do sometimes put chicken on top of that as well oh my gosh but I I think i' prefer doing that on a stove to okay that's so interesting monkey okay I'm going to make rice I'm not such a rice lover so I know people are like I think M makes fun of me for that what do you mean you don't eat rice who doesn't eat rice yeah I don't I eat quinoa though okay so K I like King but I I would that's 12 minutes on the stove top that's a Nob brainer you can't really burn that unless walk away from the oven like I do sometimes too much multitasking and then you take a picture and post it and say look you see I'm not perfect yeah that's right so true so true okay cool now Mark has been working on an amazing project and we'll finish up with that um it's because this Facebook group is so popular within the five towns and Beyond um getting there getting there it's really moving out cuz uh it's start off as a local group yeah um somebody uh Breezy I think had the idea Breezy on she has the Breezy gift store on Central Avenue uh we are big fans of hers so um she was uh Pro she put up on Faceook right we started talking about one one night we were talking about some some dish that I posted and we started you know having an exchange about how it would be so amazing to have a tasting party okay so I could like write something on Facebook and say yeah that sounds like a great idea and then move on okay move on next next topic but Breezy she's a special type a girl she she grabbed it by the horn she was like no no no we are doing this we are having a tasting party and it started out as like oh we'll have 25 of our closest friends and then it became a couple of hundred um so of fundraiser so rather than just having a tasting pone brings a pot you really it's snowballed because we started discussing it online about how it would be a beautiful thing if it benefited um a food based Sedaka that we could just you know you know give all the money towards like Tom chabis which it now that that's what we're benefiting Tom chabis and we're giving all the money straight to Tom shabis of the five towns and it's for people that don't necessarily have the money to you know able to afford food it's a beautiful thing and and I know that gorlad is very involved in that as well they are they are sponsoring all of our meat and our fish yes a we are so thankful to them yeah yeah that's really amazing cannot wait to be a part of it I'm making fish recipe because you know gouret thank you I I uh fish is kind of like my thing so um I'm going to be making a fish recipe so I'm really excited to be a part of it and joining the whole uh kiss the koser cook group in live in person I'm going to meet all those people who I don't know from from the neighborhood but I only know their names through Facebook are going to come so I'm like it's going to be a meet and greet of all the girls that are on my page regularly and it's going to be a Stucker a benefit it's going to be an amazing hope we have some good booze and desserts and we're having yes we're having wine and sangria it's going to be beautiful it's be great yeah superar chefs thank you so much you're amazing keep it up we cannot make shabas and dinner without you I'm telling you I check all the time what you doing what you're up to I follow you it's great because you know you get you run out of ideas and my kids are like you know you're get in a rut no matter what you do so thank you very much for sharing that was Marky hirsh from Kiss the kosher cook Facebook group Fame uh if you want to join her group kind of like friend Mal and she'll let you into her group I call it knocking on the door uh how are we doing are we okay okay this is the moment the hour we have been waiting for since 7:00 this morning how you doing mate um I'm good okay hold on can we move we can move you in a little closer all right ladies and gentlemen I'd like to introduce Chef atan bth I'm really ex he's getting a round of applause no one's ever given them my gu you you're like something special here um all my guests are special but you are you're you're really unbelievable you're my youngest guest oh cool yeah can we can we get is is the mic working it's good we got a good sound um I'm going to just give the people um a little bit of background about you just how I heard about you aan was a contestant on Chopped yeah it was a lot of fun it was yeah we're doing okay yep um yeah so uh he was on Chopped and that was awesome right yeah it was it was really awesome and even though I didn't win it's just been a crazy adventure since and and just how did you get on to chopped like amazing um well like a friend a friend of a friend of a friend emailed my dad um and they were all it's funny they were all like Jewish some of them were not really Orthodox and the head of casting for chopped is Jewish he's not Orthodox though and so we applied we thought you know it'll be fun cool thing to do maybe cool blog posts right that I applied for chopped but little do we know that once they were starting to consider me I could not tell anyone and oh wait so how long ago is this well I knew that I was going to be on the show um I'd say over like a year and a month ago w wow so you know for you got to hold that in yeah and my I didn't know if I'd be able to hold that in no the best was my brother he was he didn't tell anyone oh that's amazing good little brother yeah okay cool um now aan aan had called me up this morning saying you know wasn't feeling too great but he is doing amazing and I really want to thank you so much for coming down with your dad excited I've been like we I I couldn't sleep last night I was so excited oh thank I'm so touched I'm really I was really excited too and we have become fast friends so um we actually met back at kosher festos now I I had seen um Elan corn Bloom from the great koser restaurant magazine he had posted right before you had gotten on that uh from kids going to be on Chopped watch aath and you know um for some reason I had seen the post maybe an hour after you had been on so I had missed it live um but yeah so St it's on YouTube also oh right of course YouTube thank God you can watch our show on YouTube yeah okay so tell me what happened you you went through the chop how did you come up with your recipe for chopped well un chopped you don't get you can't use recipes or anything okay so if you're not familiar with chopped it's a reality show for cooking competition basically three rounds appetizer Entre keep going oh appetizer Entre and dessert um and in each round they give you a basket and in the basket there are crazy ingredients you can get anything from octopus to the craziest lettuce anything luckily I do not get octopus oh thank God cuz I would not know what to do with octopus well I've watched a lot of episodes on it some people even who like eat octopus they do it completely wrong so I was really nervous for that but okay um and but one thing that I thought was amazing is how nicely were about the kosher that like I thought when I go on the be like Aon what does that mean like it would take so long to explain but really they did research on me research on being kosher and they knew that I couldn't eat meat and milk I couldn't cook or eat meat and milk tell I couldn't try any of the food and they were just really like they kept asking me they kept asking me like he turn are you sure you're okay with cooking meat that's not Kosher a coer kitchen not in Co KCK that's unbelievable wow yeah so uh that was a really great experience and from that so much has happened yeah a lot more than it was a lot more than I expected because I expected okay I got on it and since I filmed this actually in April okay um and I thought before or after PES um I think before Oh pressure pressure on Mom and Dad yeah um yeah so it was good we were able to practice beforehand and what I thought was amazing is even though I didn't win the whole Jewish community and even some not Jewish like even some people who aren't Jewish have been like really supportive and they give me a lot of attention and I thought you know okay I lost a week or so people will think it's cool and then it will just all end and chopped was aired um I believe four or 5 months ago and I still have a upcoming events like this right and you're on the kabad ton yes I was on that how was that it was a lot of fun it was very cool cuz I was on Chopped which is like filmed beforehand and they do a lot of editing so what you see takes like 2 days so it's an hour show but it takes 2 days plus the BIOS which bios take another two day and it's just amazing how on live television everything is like if something goes wrong you got to just figure out what else to do like right now like if we spill these chips M's going to have to send we have to do clean up and aisle clean up and aisle how we no Mir how we have to go clean up and aisle nak Network Studio aisle cuz this is our aisle here we always do our show from here unless they put us in the freezer last we did a show one time in the in the freezer section and we froze ourselves that would be cold yeah it was not good well they gave us cute little G glot sweatshirts which we all have okay so you've done that tell me what you've done since um so I've done several cooking noos I did one at a local supermarket oh that's so cool yeah it's kind of like this in your neck of the woods yeah and it's like a mile from my house it's really coose just like you we're going to do a cooking din together in a minute so just stick around um it's called um what's it called what it's called sorry I'm tired it's okay he's had a busy back day okay um and so then I did another one at Emporio not the one that's right around here cuz I just went on our way here there was one I did one in I believe Brooklyn or New York I forget what it is exactly and also so fun that was like a video one and it wasn't in a crowd it's kind of kind of like this but there's there's a nice crowd here yeah and then I did a cooking demo at the S session dinner oh nice and you got an award they gave you an award yeah they were really generous they gave us this nice like plaque it's it was like I don't know if it was it was like a trophy but it was made of glass and it looked really professional like I have it on my desk and they gave us um some cool books and and they gave us $11,000 500 to charity um we could choose and 500 to keep that's really nice that's such an accomplishment and he hasn't had a bar mitzvah yet okay he's really a man and it's almost Mitzvah in like six months six months oh man are you practicing are you getting time to practice finished oh you of course you did what's your para aosi oh two not one but two oh well you doing the whole thing yep and I'm daring in Shore oh cool well and I think since um my like actual bar MIT was on chabis I also going to learn part of the next paraa so that I can lean in school cuz I've been looking forward to that for a long time that's really cool wow you are so confident I love that you've got to be confident when you get into the kitchen for the first time how old were you um well I always liked helping my mom in the kitchen like let's say she was making pancakes like to help her flip the pancakes so okay but I guess when I got more like aess serious I me I'm only a kid but serious um it's okay was like when I was like I guess nine I really started to cook like by myself and obviously now my parents even want me cook sometimes and when they're not home like if I'm home they need to make dinner but they don't let me use the stove yet they don't want to what they don't let me use the stove yet cuz they don't want me to burn the house down I've nearly done that too and I'm way more than nine and also um actually on shaft there was a teen shaft and one of the girls talked about how um she burned her house down with cooking I think she's making like fried chicken or something and it went everywhere so I'm hoping not to do that so all the kids that are watching aan and all your friends and fans um that are watching today it's a little piece of advice is Cook and Mom and Dad are around that would be ni piece of advice um to share with everyone so um a why don't we cook something okay are you up to that sure okay this guy is unbelievable on so many levels you have no idea okay take the green mic okay I'm I've got the green mic P pull I got it excellent now I've got a mic so I'm going to hold this for we're walking walking walking wow I'm just going to move a couple of things over here now aan before we start of a little present for you okay it is a table for two apron we only give that these out to our special friends our special guests all our guests are special as we say before but I got a couple so I thought oh it's a little bit bigger it's a little bit big on me too but he does have his Chef's jacket he does look extremely professional yeah I love my Chef's jacket I know it's so important to wear one because we get our clothes filthy I've got a mic I don't need to hold it sorry yeah so I make when I when I cook a lot of times with baking I love I like baking but I make a mess when I bake me too like these churros um I already pre cuz we're making churros today and for those you guys who don't know what churos are they're kind of like uh well I thought they were Mexican first I've seen them a lot in Mexican cookbooks but they're really actually from Spain and Portugal they're almost like a SP Spanish um dut and they're like in a rod for those you guys who are listening they're like in a rod and you'll see they they're not round they're like and they're star- shaped yeah star shaped we have a of equipment we've been busy we've been talking for like the last since we met but more this week about all the equipment and our supplies that what we needed okay okay so the first thing we're going to do to make churs which um if you guys ever made donuts you know that this is like kind of how you do it so we have just a regular just pan here um and we're just going to add in the water can can I hold that for you he's going to walk walk us through this okay and now over here we have some salt so this is an interesting recipe cuz you actually cook the the uh batter yes interesting I've never seen a recipe I didn't know that chys were made like that yeah and just just for you guys who want to meet this at home it's a cup of water and I'll probably also be posting this on my blog right we're going to put it up on uh Chef aan.com no no cook with chefan cook with chef aan.com and I'll put it up on the aig.com also so here and maram we can get this recipe up on the nakam sigle network so then then what you do to the water you add got boiling water we got a bit of so we're going to add in a it's a half a teaspoon of salt but you know we don't need measure koser salt always kosher salt um and then Su what's next we got how much sugar do you need uh about two teaspoons I two teaspoons he's going to eyeball it cuz he can cuz he's like 12 and you might wonder you think you might think oh but I thought churos are so sweet but that's because when we're done um what's called when we're done making them we're going to coat them in the we're going to coat them um in sugar and cinnamon so in the batter you still want to have a little bit of sugar so it's not like tast safe for almost but you don't want to have a lot or you're going to like bite into it and you're going to go like like sugar I'm surprised there's no yeast in there usually it has yeast no I was surprised too and I CU actually learned this how to make this with my cooking teacher she comes like once a month oh that's cool you have a cooking teacher yeah um because there are there are a few um camps near near my house um like not camps but schools um that do classes after school but since I go TOA and my school my school day ends at 4:40 yeah we're familiar with that and I don't usually get home till like 5:30 um so I can't go and also they're not Kosher so I can't eat the food so I have a teacher com so now see how this is lightly boiling now we're going to add in a cup and a/ four of flour and now this might look like we're making a r but we're not okay okay you you can do this you want to make I'm going to mix I'm going to mix okay so remember this little burner it looks really great but it gets really hot really quickly so I'm just going to can everyone see what I'm doing so we're mixing the water sugar salt and flour that's all we have so far to put it back in now we're going to put it back cook it a little bit just for like a minute we're going to just cook the dough for a little bit okay so now you're mixing that I will I've got the mixing job okay okay so if you guys can see over here I have two eggs full eggs and one just egg yolk um and so when this is almost done it's looking almost done we are going to add in an egg at a one egg at a time and then we're going to bead it in one thing that's important about this to make sure that you know is that it's going to look really weird when you make it it's going to be like eggy and if that happens you can just add in a little bit more flour I'm just going to maybe pull this thing off sure I bought this in G lot they have not only food but great cooking equipment too yeah like we we got we brought these from from there they're they have a lot of great things they have like a whole shelf I mean the was that so cool yeah the stores around us but don't have those I know what they us the best okay yeah okay all right so what do we doing let's add in our eggs so we got take this out oh taking it off no no taking the spoon I'll take it out and now get the beater I've got a beater oh I was wondering how it was going to get Incorporated okay so I'm beating one egg I got to say this is fun when someone else is doing it here the higher is actually slower yeah I don't know why but on my beater if the higher numbers which is like six seven eight um are slower than one oh that's weird Okay so that's go I got to stop now okay I'm going to add no we can just add both and wait just adding them all okay okay all right have we got a good shot on that so you could leave this here cuz it makes a mess when you're keep going uh well when you actually make this at home um you want to just make tilt corporate now you see it it's a little too eggy so you just want to add a little more flour like a tablespoon out of time until it looks like this okay just like on Food Network we already have one ready okay so you can move back to the side all right I'm done with this yes I'm just going to tap it so put it here putting this in the pastry bag is very messy and when I made it this morning um my kitchen was a huge mess so we don't want to make a mess here so okay so can you put that here and I'll get the oil yeah you get the okay we're going to switch this over let's just okay let's crank this up so obviously your house okay hold on so obviously your houses you you you have more than one burner so hopefully um and hold on we're switching sides we're working um so you have more than one burner can hold that got it yeah you have more than one burner so you can just have them side by side but here say in GM GL we just have one burner so now cuz we're in a supermarket not in a house so here is my pastry bag so if you see I did not use pastry bags I actually have some but they're a little too small keep them M oh and the thing about this is it's really hard to squeeze out so you'll do the squeezing I'm going to do the squeezing okay great now can we just talk to minut and I I have some tips on the um as promos that play throughout the N sigal Network stream um over and we were talking about the temperature of oil now what is the magic number that oil has to be I think it's like 175 375 I know I I did that mistake once too and I read it in a recipe um yeah 375 if it's too low it's soggy and if it's too high it burns yeah it burns like these um we do want to get them like to their kind of Browning cuz that's how they look really good um and if you undercook them the insides are going to be really raw and there's a lot of egg in this so you can get salmonella and my brother had it I know it's not fun oh no okay so while our oil is getting a little hotter um so here I just have some sugar yeah and a little bit of cinnamon we all got this from Gourmet glot just going to add it in we're making a cinnamon sugar mixture do we have a spoon um sure we actually have a nice Blue Spoon thank you Mar Mix that okay oh yeah that looks good so good we might want a little bit more a little bit more cinnamon he's eyeballing everything it's amazing I can't believe you haven't had your B that's the that's the good thing about this it's not like standard bacon where like like if you put an extra teaspoon of flour or an extra little bit of oil it's going to be horrible this if you put too much flour it just be a little more dry but it's going to be okay okay cool this is fantastic one thing I always do when I'm frying is I like test my o like I just have a little we're testing the oil um I quite often use an oil thermometer but I've only got a FL chic one cuz I make a lot of chicken wanton I couldn't bring mine and we'll just put it in and now the way you know that the oil is hot is when you put like a Teensy piece in it will sink to the bottom then rise up bubbling so we're ready so that did that we took a tiny piece and he dropped it in went down for a second and then it popped right back up again and had like a tiny little bubbles around okay so now the pressure's on me right you gave me the pressure okay here let me get in all right we're going to we're going to switch sides wait we what are we doing okay he's grabbing a Fork's grabbing a fork so cuz when you squeeze it out it's very difficult to squeeze out okay all right here we go oh my God I'm so nervous okay oh it's coming it's it's coming okay so what I'm I'm just want to tell all our listeners I've got a bag of um the dough here that aan has prepared um he did this one in advance it is coming out I'm just squeezing it out of the um what do you call this Piping Bag right just actually just plastic bag you but so if you don't have piping bags you can just use a plastic bag and then I got this tip from Chef Central I actually got a bunch of gift cards at Hanukah and I sent them all and I bought a bunch of fancy plates for plating that were like $2 each oh there we go there you go so how how big do so keep going I'll show you no do it closer to the oil closer I've got to put the the the dough closer to the edge keep going okay keep going keep going and I'm going to push it off and now this will be easier to to squeeze out when you make it at home cuz this has been sitting in a cooler for a long time so right it's not at room temperature yeah keep squeezing so we'll just make two two or three we'll just make two or three okay cuz we got to feed the team over here yeah okay and oops you okay remember you cannot do this at home without an adult because this is really hot oil yes okay so maybe I feel the heat you know we cover the smoke alarms here right how the smoke alarms are covered good yep you don't want to have the fire department come oh I've already done the he G okay and now okay and oh my God that was my workout okay no no yeah I asked my dad to help me he's over there when when I was making it and cuz I also made it to prepare earlier to see how it would be when you leave it out a little bit and it was very difficult so my dad helped me so these are going to cook pretty fast so right here I have just okay do I need a plate we're going to put them on a plate and up next we have J books spam doing some wine and actually when you after once you finished frying the churros and they cook pretty quickly did you see that look how awesome these look our oil might be a tad bit too hot because we had to like keep it off but so but they still look really good they look amazing Aon those are them so the insides might not be fully done but they'll still be good so then a lot of people think you put them on there but actually oil um what it will do is it will help have the cinn and sugar mixture okay so can I shake them around uh yeah you got to shake shake I'm going to shake and move shake it who shake you can make a mess I can make a mess go make we clean up clean up an i CLE SE seagull okay okay all right can I eat one yes these are parve okay you know that I'm all flashing okay okay shaking it off okay oh my God and now these are also really good with like a chocolate sauce or caramel sauce so okay is this milk yes no that's not for me what's par oh thank you double fudge sauce so when I make this at home um I actually make it with like a I kind of like a Mexican Spanish sauce to go with it chocolate sauce so I I there's a you just should buy a high quality brand of chocolate um and then you melt it down in a boiler and then you add a little bit of cinnamon and that gives it a flavor of Mexican or Spanish um chocolate and it's just really yummy and it goes really well with that maybe some night's hot sauce oh yeah night hot sauce on this unreal yeah you hold that for a minute okay thank you very much two quick questions favorite spice uh I'd say chili P I love I love Mexican food excellent yeah I love mexic food I love ethnic food that's my thing like a lot of people let know do you make a good chill it I don't really make chill I love Mexican food Indian food classic American food just I love food awesome right maybe he'll uh take over my show one day okay um and chocolate or vanilla uh well I used to love chocolate but I guess as I got older like like I don't I don't like Hershey's or I don't know I just I I guess I'm more calibo chocolate I guess I'm more of a vanilla I like vanilla ice cream like I make a really good I I just recently got an ice cream maker well not course you did yes well it's so it's the winter but I got in the summer and I would make ice cream like every day I'm coming to your house this summer I love ice cream and I made made um Philly style which so like a lot of ice cream is made out of just milk that's made out but Philly style ice cream it's just milk cream I mean sorry um heavy cream sugar and flavoring so I just make vanilla and it tastes it tastes exactly like Carell soft serve that's amazing you had me at heavy cream I love it yeah same I also love butter I know I posted I made homemade like another thing that I love is making things homemade like my motto is if you can make it at home make it and so I make homeade butter hemade cheese hemade pizza dough I make everything um unbelievable and I posted on Instagram and I saw you I wrote I love butter and then you you love butter too I love butter too aan you are incredible best of luck feel better mate I know it's a really rough give this guy a round of applause for he really is not feeling great and you got through everything and you should go from strength to strength and we hope to hear good things from you nice being on your show I was really excited thank you and we hope to have you on again in the studio on the Lor side okay all right thanks bye bye okay I'm going to walk back over here I got J you want to cheer okay I'm going to bring j a churro okay and some sauce grab one of these things cuz I imagine there's some great wines to have this with hi have one there's nothing like um I'm going to just pop that back in I'm just going to leave it here cuz I don't know what I'm doing hi Jay how are you na great what how could I be bad I'm G gling table for two this guy e personality shame he can't drink with us he's why not cuz he's nine you're right no I'm sorry he's not nine he's but really 12 he's 12 he's unbelievable um Jay thanks so much get him to be our spokesperson yeah when he turns 21 for our grape juice for our grape juice you know what that's actually a really great idea yeah let's do a whole bunch of about brand brand ambassadors you know unbelievable I'm so excited that the kosher food and wine show is rolling around soon that's like my favorite event of the year I'm really not joking I like I live for this event I have a countdown in my phone for it and I'm such a loser it's a great on the contr you know we're going to sell about 2 and half th000 tickets and I think we just surpassed 1,000 tickets sold already unbelievable so it is going to sell out yeah it's on um the kosha food and wine Ninth Annual experience is going to be on Monday February 9th and it's at the Metropolitan Pavilion yeah new venue new venue you outgrew that lar so bad hope so if you want to get and and you know what we have something special for you and only your listeners go nobody else should listen only the listeners only table for two on the nak seal Network put in nakam 18 at checkout and you get $18 off oh that's so nice cuz I know the other promos have ended so this is a special one for the nakam seal Network team so what's the promo again uh put in at the at checkout when you go online to do it'll ask for a any promotional codes and that is put in nak 18 nak 18 absolutely fantastic thank you Jay and please thank the uh hers all gang for that um so I'm just going to move a little bit closer in um so what is new at uh Royal wines we have many wine shows together and I've got to talk to you about doing a tubish fat wine show because we did one last year great yeah so we got to do that again so I got to talk to you about that um so what what is new right now for us well usually I bring an array of wines what I loved about your show today was all about the balance burning bush and um and Seth of course you know we're talking about the balance of of food and you know the fact that he wanted his burning bush sauce to not overpower the foods but to like kick it up and that's what that's what wine is about too and you were talking about this whole fermented thing that's going on yeah correct you know wine fermented right there you go wine is good for the kishkas for the Kish but what we did what I did today was instead of focusing on a varied group of wines I I'm focusing on something brand new that only your listeners are seeing for the first time really that's so exciting thank you for doing that it's called variations okay now people talk about Cabernet right yeah so Cabernet is Cabernet walk into a wine shop ask your favorite guy what do you like I like a Cabernet okay give me a good cabernet no but you know Cabernet for example Kiwi from your neck of the woods from New Zealand yeah is different than Kiwi from somewhere else so potatoes from uh Idaho a different than are different than potatoes from wherever else but so what's interesting is is that this is all Cabernet three different wines all cabernet from four different uh I'm sorry from five different uh places in California okay that's a really inter five different toar exactly so the first one has only three of them in it I'm sorry the first one has yeah the first one has only three of them in it the second one has four of them in it and the third one has uh a different combination as well and what's interesting about that and I you know I do this a lot are you going to be drinking too I can't I I I'm coming off I'm I'm I'm driving by myself coming off a cold so you have to drink with me I don't drink alone if he's not drinking Marky just come and sit with me and you can we don't drink alone and you know when we first came out with this is only a few weeks but when we first came out with this people were saying no I like the three I like the four I like the five and what's interesting about is I think that instead of drinking them individually like um we have a a group of wines from from uh from Baran oh I like those yeah which which are at different altitudes called the altitude collection so those you can drink individually or in unison you know to see what they're like these I urge everyone to try them as a flight okay what do you mean try them in a flight so you can taste them side by side so even though there's three glasses they're really for one Drinker if you don't mind you know um passing it back and forth that's okay with me and if not don't but that's okay so this is we have tons more glasses these glasses these gorgeous glasses are from the kosher food and wine show this is from 2014 I have a collection at home Jay always brings them for me and now we have our own case for our table for two show here you go okay look how we opens that wine with such ease we should maybe do a class on how to open a bottle of wine you can also see me on um YouTube and online oh yeah you have a just punch me up Google J books spam you have to work out how to spell books bam b u c h s very good b a u m very good and oh yeah we have to talk about that thing also yeah um uh Jay does a lot of parties if you're looking to hire a Somalia to come to a Sim that you're having Jay's available oh and a big shout out this shabus I'm headed to Connecticut yeah I thought you were saying in the podcast Partners in Torah oh yeah is having their weekend in Connecticut and Rabbi Lao is going to be there and a whole B and you know the lady from I don't know if I'm allowed to say this here in the five towns from The Big Bang Theory May and May and biic is going to be there Saturday night oh nice and so I'm doing a whole series of very high on my show should yeah let's go she's she's supposed to be a lot of fun and you know let's come the sh she's going to speak about her experiences I'm serious as a fir lady on TV okay Okay so we've got and if you notice here's an interesting thing take a look how uh I don't know if you could yeah could see it yeah if you take a look he's Jay's turning the wine bottles so I you know our listeners it's hard to see but if you can take a look if you look at that it's the shape of California the whole what the one label to the next I'll show it to you oh um see that who thought of this that amazing I love it that's very clever okay shape and that's because what we're trying to tell you is is that even though it's all Cabernet it's cabernet from different areas in California and the Terre which is the soil and the climate and you're tasting what do they call it tasting the the climate the taste of the place Taste of the place that's right okay terar is simply the taste of the place so the terar in each of the different regions is different has a different effect on how the final grape comes out even though it is all Cabernet okay so the balance of the you know in in five well I say Coca-Cola tastes different in every company in every in every country Coca-Cola tastes different it's interesting definitely Coca-Cola yeah because water tastes different in in different parts of the world and PES Coca-Cola tastes different than the regular they're using real sugar exactly no exactly GMO yeah so here you go so you know what I'd like you to do is knows it okay one second knows them knows them that's a wine speak for that's wi speak for one and then pass it to you okay I'm I've asked Maly to come up here cuz Jay's not Jinky cuz he's driving so that's variations five that you've got in your right hand okay one smell there well well I smell you talk okay okay that's variations three very different has complet variation four oh wow variation three has paser BL Napa Valley and some Sonoma County in it isn't that amazing that right it's so subtle but so different at the same time and variations five has Santa inz Napa and Chalk Hill which is a very specific area within Sonoma okay okay okay all right can we get maybe get an okay Amador Valley we're going to sh are you sick there's five different wines in this one five different wi five different five different Cabernet all Cabernet all Blends all Blends from certain regions right grapes well Cabernet is a is a specific grape okay and they ferment each Cabernet grape that comes from each region on its own okay okay so you have if it comes from Napa County or Napa Valley they'll ferment all that Cabernet on its own and make it into a wine then they'll put it into a barrel they'll have one the same thing from Alexander Valley which is in Sonoma from Chalk Hill which is in a more specific area from San inz which is more specific area each one of those are separately in its own Barrel then the wine maker will come taste each all right and combine three for three four for four and five for five it's like an algorithm I'm not science it's amazing well it you know actually it's both it's a science and it's kind of like a a KN for sure so should we should we have a little sip okay which one should we try for we've mixed them no you haven't this is this is the middle one is three the middle one is three okay so try three first three first okay okay I'll drink from this side you drink from that side we've had many of cocktail together yeah dry dry definitely dry yeah and then four nice is this four I'm tasting a little fruity over one on the right there's four so so we this this should be the lightest smoothest kind of most uh tame that should be a little richer a little bit more complex a little bit more need for food yes yes that would have gone we will with some of the stuff from this morning oh gosh I I I can't taste right now because I'm like com off okay fine okay so it' be useless meat this is like a heavier meat a rich of meat is it true that usually Reds go with meat and whites go with wine or is that usually true but only because as a chef as chefs you would know this because what you're trying to do we've had this discussion before what you're trying to do is be in harmony you don't want the wine to over F and you don't want the F to over the wine so if you're having a very rich fish or even pasta dish then you want a richer red wine pasta past as a general rule Reds are heavier than whites as a general rule and so that's why that they have this like automatic saying Reds with meats and fish and and whites but it's not always true you got to really match it up exactly and I just did a whole video on that too try try number five and you can find that on YouTube I'd like to watch that okay number five okay this should be the most complex of the of the of the three can I say that's much drier yeah I find that much drer the middle one was I don't know not as dry but still dry oh yeah one three I like the middle one better great I this one I I feel a beef bbon recipe coming to mind I know Susie fishbine has one yes this is very heavy a nice big Rich steak with this one yeah this a p dish that's what's coming to my mind like as I'm drinking these they're really delicious you know what's wonderful about them though again even though I'm not a dry wi Drinker this is great you know if you're having and I'm going to do this tonight at in in Connecticut uh for partners in Torah you know at a Friday night meal you have a whole series of things you know you have fish and you have an appetizer and you have soup and then you have the main course and sometimes know it's all funny Brenda works with a a bunch of non Jews from time to time in her field and you know the lady will talk about we've talked about this too the lady will talk about oh Thanksgiving is coming or Christmas is coming and I'm cooking for 12 people and Brenda's going shabus wait a minute that's a light chabas for us you know shab people you know our good friends here at Gourmet glot know that for sure thank God right that's Wednesday everybody's making Thanksgiving dinner every Friday night I mean wait and then shabas lunch and then sh so but but here's the point that I was trying to make that you know if you have all those kinds of foods and you have enough people that enjoy wine take all three of these wines lay them out and go through the meal tasting through them and seeing what matches nicest or best with each what doesn't overpower what marries well what's in most Harmony that's the key you can go through a few bottles like that oh yeah okay can we just on that note and people have asked me this a lot and remember last year we did a bunch of questions that and we should do another show like that again where people email in me questions and or J and then um and you can do this continually and we'll air the questions but um you're having how do you know how much wine to buy or if you're having people for dinner right so if you've got eight adults how many bottles of wine do you need that's like if it's eight adults that are that will all drink you should have two bottles okay so you're getting four cups of wine per you actually get about five cups five cups because you're not filling it up right it's not it's not kidish I yeah you're getting about five cups of wine it's 5 ooun glasses for those who are listening I want I'm trying to paint a picture for you I'm holding up a wine glass this is a a generic wine glass it can hold red or it can hold white um it's from the kosher food and wine show if you were to pour a serving of wine we're sitting down there to a meal how much is the correct amount of wine to that's great we we had this discussion a couple weeks ago every you know when you walk into a restaurant and you order a glass of wine uh some people expect or suspect that you should fill it to the top wrong should fill it to about a little bit higher than where it gets the widest in the glass oh that's okay and the reason for that not or just about where it gets the widest in the glass maybe a little bit higher and the reason for that first of all you don't want to fill up the glass but second of all it there is a reason for it the widest point exposes the most wine to Air and that allows the aromatics to rise and for you to really enjoy not only the flavor but also the oh listen to me and I've been drinking also the aromatics that come off the wine so you know it allows the wine to uh give its best wine is definitely one of those multi sensory things you know we smell it uh we taste it 5 s's we look at it right go five s go uh sight swirl smell and then Savor which is really just a another uh hold it in your mouth you know yeah which is just another word for Taste and and put it all around savoring cuz your tongue you know has to has to get involved taste spots of different places around your tongue and finally swallow or in the case when I'm doing 400 wines over three days it's uh spitting it's spitting because you freom one we actually do that you know we we're going to have spit buckets actually at the food wine experience don't be embarrassed it's okay we don't want you to walk out drunk come enjoy it spit you want to take one or two glasses during the course of 3 hours that's okay but not more than that um so so at the food and W show remember it's food and wine so we have great restaurants that have come in the past do we got 20 restaurants this year over 20 oh I I can't you know I'm afraid to mention any because if I mention one then and I miss one then I'm in big trouble get insulted uh but it's going to be again on the 9th it's the 9th Annual kosha food and wine experience it's on Monday February 9th at the Metropolitan Pavilion you can it's between 18th and 19th it's between it's 18th Street between 6th and 7th Avenue uh there's going to be over 20 restaurants and Caterers etc etc put in at the end oh it's uh kfwe 15.com www. kfwe 15.com at checkout put in nak 18 and save 18 bucks and we are going to sell out there will be no tickets sold at the door none he got and even if you come and you say I know Jay books Bal they ain't going to let you in no way you got to you got to have a ticket before you come and you know and everybody you got to be over 21 we're very careful about those kinds of things one more thing my pick for the week for shabis okay M thank you darling my pick for the week for shabus is Baron Superior and this is great because it's for the first time it's really a magnificent Rich thick full-bodied uh of wine uh but it now comes in Mel so Baran Superior Mel wine J books bound thank you so much man it's been so much fun it's always fun having a wine I want you're going to you're going to drink these wines I hope you'll share them with friends and family is my Red Wine Drinker she drinks my red wines for me been a pleasure thank you very much uh we'll talk soon we have to talk this afternoon you got it about a couple of things we're working on some very exciting projects together thank you have a great job as a safe drive to Connecticut hi hello are here we go again indeed thank you so much good to be here okay yeah I I can't thank uh you and Yi um y's hiding behind there I'm waving to Yi y Yi Steinberg is unbelievable you are unbelievable the whole G GL team you host me this year and looking forward to next year next year so I really from the bottom of all our hearts Network thank you GL you're here okay what's up what's it well first of all it's very aopo that you're doing wine here and he was talking about number five I'm thinking the fifth Coast because you're having doll Coos I'm already buying for PES I know most people are just coming off of kanuka but for me I'm already way past kanuka kanuka was like suus so I'm like way ahead and and by the time PES comes I'm already he's in Russ sh yeah basically you're always you're always ahead that's what keeps G glat so fantastic okay what is new what is up with G GS so so a couple I can't even talk how much how much were you drinking no nothing I had one sip come on all right so um I'm going to highlight a couple of new items but um as all our customers have seen over the last few months the the end of our building here which was the dry cleaner I know what we tried going in there yesterday and it'll be unveiled soon but it's it's ready uh we will be we will be expanding further down and um the entire food court area is going to be expanding uh just all the way to the left to the end of the building and it's going to be quite beautiful when we're finish with it um it's it's sheetrocked it's ready the electric there the plumbing is there there's a lot of work to us to get done I know I know we're waiting for it too it's I I need this project finished I have a lot going on right fire you know right um and that's that's that's big news as far as you know the the physical plant of gourm glot and there's always new items um and that's one of my key key positions here is is uh staying on top of them being so to speak the um the uh firewall to stop some things that don't belong in here out and and bringing in the ones that do and uh and we do we we we uh work hard at it so okay uh a couple new I want to highlight this one this is these are salad how would you pronounce that you pronounce salad salad mate there you go salad mate is a new salad dressing brand that just came out I saw it for the first time at kosha Fest and uh we were one of the first stops they came in here and offered it up now this one I'm holding in my hand specifically was it was exciting to me because this one is called Nish that was all over Facebook Mary did you see that post it was all over Facebook the crackers have not it's being sold the Nish crackers which go with go which go with that salad have not been called Nish for oh a good few years already but everyone walks in where are the Nish crackers and they should just change it back because I don't care what they think it's still a nish nash cracker it comes in regular and it comes in light there's a Caesar and a Caesar light um there's I think six varieties of this dressing and we're getting a very very positive feedback we're excited about that one this one was a biggie and um these are called they're called powerful yogurt oh I my family watching they love anyone anyone that's really needs that protein fill you've got 21 grams of protein in every cup of yogurt a lot of fat is there much fat in that zero fat and yeah I'm not sure I'm not sure how they're making it what they're doing to it but I found this at one of the shows and I was so excited I couldn't believe I almost walked past the booth I said there's no way that item is kosher and then when I walked by and I saw the um the OU on it I was like shocked so we've been stocking this item and and I have to tell you my Dairy manager was a little he gave me this look like you're kidding me right and and within two days the first lad that came in was gone so it's been a steady item y very popular I think the growth of yogurt is unbelievable YT yogurt nationally I think is the the number one category in most supermarket period the category so you know and Greek has just taken off with the c yurt ice cream pops like it's yeah I have ice cream Greek ice cream pops over here they're fantastic um there's Normans has you know the and Mah has so Normans came out with a blended um at koser Fest they they um they showed it for the first time they previewed it and it's already in stock and they're coming out with a Greek for kids which will be a big thing it's like smaller cups and it's for kids finish those big right it's going to be Greek for kids that'll be a biggie and then these two came in recently they're not Greek however these are organic Stony field yo baby and yoat I guess the different age groups will be with there for no no these are yogurts in a pouch how convenient right yeah so um there's there's there's so many new items and I I I love the category and uh when people come in with a new thing you're going to get one of two looks it's either like ooh that's nice right or you're going to oh another one so so I you know I'm always looking for that find and and I love those new products and the challenge always is making space for it and doing what we call a skew rationalization which is um what's a skew skew is an SKU every I'm sorry uh every every item the bar code in the industry it's called a skew so a skew rationalization is you look at your aisle and you say okay this item has slowed down something else has taken over uh this product this flavor this size something changed and just weaning one off the shelf and then uh replacing it with what people want you a really hard decision to make very hard and and you know what um because there will be that customer that was buying that specific item in that size shape flavor color and they want their item and our customers are very passionate about letting us know what they feel should be on our shelves yeah so uh I even came to you this week I came to Howe hey aons back come sit with us for a couple welcome back you're looking better okay you're getting your color back okay good um I you know I I had gotten the kosha foodie box um from Gail Rand um who runs the kosha foodb box.com and I had gotten these fire roasted green chilies and I'm like Howie I need these and he's like okay we can look into it I don't know if it'll be a big seller here but you know like if there is something you know you can always reach out to hoe they may or may not be able to do it but he's certainly going to put the effort in it's a little more complicated you're you're in the food business so you you understand it a little bit it but when customers come to me and they want why can't you get a case of this item you know I don't know this item if I didn't know the my distributor had it I wouldn't know where to get it so you you spend your time you try to find a company name address website you call your email you wait for a reply and um your peppers I'm waiting for a reply I want to know how I can get it companies don't just send you a case of an item I've never seen a rep from Hines in here coming to sell me ketchup this there's wholesalers and Distributors that bring us you know the bulk of our groceries and they'll pull up here with 2,000 cases on a truck of assorted merchandise but you never see the specific rep from those companies so the challenge oftentimes is finding who's got the item and establishing okay is this a specialty food or that's a regular food okay and if it's a specialty food I have a number of specialty food distributors that's what they do they don't carry hind ketchup they've got the organic uh you know new fangled kind of a deal sugar free G right G oh GMOs Here We Go Again G GMOs right um so you know this is all the challenges these are all the challenges that I face and uh we welcome the uh the challenge I welcome the opportunity and and as much as pesak is a challenge um I always welcome it you know it's a lot of work but the pay word the p word right the p word porm and P well no PES comes before PM in in my world I have first then P you know my world too right right right right you're already I've already I'm not cooking yet but I'm preparing my menus and I've got things going on so we I I always have that uh I have that issue you always give me a list of items you need before pum because you're already cooking for PES off for people I need this now I right get me get me oil get me and he does it and we have to get it and he does it so really thank you for that and thank you for everything that you thank for being here thank you for representing our store yeah my pleasure I love I love G glad it's it's a shopping experience every time I came in when was I here last yesterday I could not get out of the store because people were shopping anding do you find that a that when you go somewhere and being a chef and I mean you're a bit of a celebrity but just people want to see what's in Your Wagon and see oh what you doing with that and there's my friend Kaya K and I told her that my food had defrosted in my freezer which I mentioned earlier in the show and she told me to make uh lamb kebabs and that's exactly what I did I had all this lamb in my freezer and good right I made lamb kebabs think yeah they at at the cooking competition that we're at they made lamb racks of lamb yeah racks of lamb which I have to make before sharers cuz all my lamb also defrosted so yeah you may all want to come to me for dinner um yeah but do you find that people talk to you about what's going on in Your Wagon well myom well being kidding my mom does all of shopping um because like I'm either at school or school um so usually she's the one who shopping but when I do go to a lot of people like some like come are you at time and it's really cool like actually I was at Chef Central which is it's not like a Jewish place and one of the workers there I was looking at the new knives they had and he's like hey are you the kid who was on Jewish kid who's on cha W out Isn't that cool it's so nice that we had him here today thank you very much for join Sig after the show what autograph signing I know for sure for sure um I really appreciate your efforts you know as we mentioned atown was not feeling well this morning we had an incredible show with him uh incredible hour and a half this is like a super SI show I've not stopped talking for an hour and a half and I managed to eat and drink also yeah so I just wanted to tell you guys if you guys want to follow me um like she said for my blog is cook with chefan and I try to cev von.com and I try to post like once a week depending on school work like I'm probably going to do blog post about this oh thank you yeah um and then I have Instagram Facebook Twitter cheffy bernath and I just love taking pictures of food cooking food um I want to get a camera soon I just got a bunch of new plates I just I love also blogging yeah I like the whole camera thing you know I I was taking I I don't know if you saw my post someone had put an amazing post up on Facebook about how to take better iPhone shots of your food I think I saw that and I thought that was really incredible but I just got a new camera dlsr and Melinda St from kitchen dt.com is teaching me uh how to use it um I'm a slow learner with a camera not so good with the technology but we have a great uh I'm going to I'm going to learn so we can have great pictures i' like to thank everybody for tuning in or watching us today thank you aan thank you Howe from golap The Gap team the knam SLE Network team Seth lber from AEL and Hyman uh Jay book spam from Royal wines Maly H there you are from kiss the koshak cook on Facebook um I think that's going to be a wrap for us this sh oh my God Nate kman we had the best time thank you so much for joining us we had a big um trip from tck um go make GL ZK yeah ZK of course I'm not up to that Miriam wallik ZK the whole team from the nakam seal Network thank you nak and Mir for letting me do what I love so much uh join in next week we got a great lineup for the next couple of weeks um stay tuned our show was brought to you by abl and Hyman we are also heard on our roev English radio shabbat shalom and say listen we have music right up until Bening sponsor by our friends at km Shabbat shalam everybody a