Table 4 Two 2 21 14

[Music] good morning good AR of Shabbat everybody this is table for two with Nomi nak on the nakam sigle network and I'm joined in the studio by a whole team of people and we will slowly work our way I don't know if uh you guys can Pan the room for those who are watching us um today for the first time but you can actually turn on on the Nako homepage and watch us live as well um as well as listening to us this is table for two with nami nman our show is sponsored by Ables and hman meats we taste better so I'm actually joined in the studio today by Seth levit um so hi Seth welcome I'm going to bring you on early how you doing very good good a of shabus to you Naomi I know it's crazy crazy day um okay so um a little bit about our show uh this is table for too and I'm Nai akman and I am about all the food all the time I love food I love to shop for it cook it eat it eat at restaurants anything food related I'm a koser personal chef and my business is called the oie I give cooking classes I cater for people for Shabbat vont and PES because pesak is coming up soon I I don't want to talk too much about pesak and cause a pesak panic right now um I catada for small parties anytime you don't feel like cooking I'm your gal I hope you that you'll tune in in and stick with us every week and hear about my cooking Adventures kosher food traveling and sharing of great food ideas and recipes each week but also want to hear about your experiences as well so please email me at Naomi null.com uh you can follow me on Facebook uh on my fan page the Aussie gome you can follow me on Twitter Instagram and Pinterest as well you can also reach out to me through my website the igourmet.com and sign up for my newsletters on the bottom right hand corner of the homepage um very exciting show today Quicks with some food news for me um I'm going to be giving two cooking demos um next week in one is in guat Emporium February 26th from 2: to 5:00 p.m. I usually do morning shows but we decided we'd shake it up a little and do some afternoon classes um so that will be in a gig glat Market in B Park on um and then in the Ceda Market on the next day uh for the T neck folks and the New Jersey folks uh febrary 27th again from 2: to 5:00 so I hope that uh people will be able to come in I'm going to do fresh fish recipes um talk about dinner easy dinner recipes and just give out recipes and samplings and we'll have a jolly good time so I hope to see everybody hi Seth welcome thank you Seth is the owner and president of abeles and hman meat and the sponsor of our 2014 table for two season so you know once again thank you I I keep thanking him all my all my listeners and viewers know that I've so appreciative us getting on board together and joining the nakam seagull Network family um so we thought we would do a really a great show today pairing some of your amazing daily Meats with some of Royal wines amazing wines from Israel um we're going to have jbooks bam in a couple of minutes a lot of our viewers remember and our listeners remember from a couple of weeks ago it was our Oney year anniversary and we did the show from my house Seth and I were talking right before hand and he said let's do a giveaway and I said thank you very much and what what what what exactly is going to be in this package in this giveaway we're going to make an assorted box of Provisions you will find uh or the lucky winner will find some salami serve a lot hot dogs flavored hot dogs um condiments yum your condiments are the best I mean besides the hot dogs I I'm now obsessed with with that all the flavored musard that you have um so thank you for doing that for us and people uh we got so many entrance and um people write really nice notes to us about the anniversary edition and and how great your me are which is really nice so thank you everyone for taking the time to do that um so we had a bunch of uh uh people sending us and I wrote everybody's name on a ticket literally oh I dropped one I'm going to we're going to pick that up you going to disappear from sight for a minute okay so I have everybody's name on a ticket on we put on this PL I'm I'm mixing them up so those of you who are watching on us watching us on lal.com you'll see this is how I do it at home I literally write everybody's name on a raffle ticket see and then I'm going to have Seth pick the winner okay drum roll do you have a drum roll let's have a drum roll sound is that oh sorry I put you guys under pressure under pressure here under Fire let's see if we can get a drum roll and the winner is you're not going to believe it it's my wife really no oh well your wife is always the winner it's uh ESD Miller ESD Miller okay ESD Miller you have congratulations you have won a box of Provisions I think um even lives in the five towns if great yeah so he's going to ship a box out to you um estd Miller please email me your address and uh you will get a box of the delicious abeles and heyman's Provisions I'm going to toss Mill your address is six Princeton Road Elizabeth New Jersey yeah yeah yeah I I guess Jay books bam uh marketing director and super Sali of Royal wines is here with us as well so thank you for joining us as well we're very excited to uh have a very full house I don't think I've ever had such a big full Studio before so it's very exciting for us um so let's sample some of these amazing Meats um in in um in a couple of all right let's bring a plate over let's just take a look okay oh my gosh this looks I just want to hold it up to the camera before we start because I want to introduce Jay give J so the people that can see it um I wish you could all smell it it smells delicious it's it's my mouth is watering and I'm going to become fles shic in the morning sometimes I don't like to do it even though we ate lamb chops once ZK at 9 something in the morning we're going to be eating salami in the morning okay I had my coffee now I'm good okay all right so um before we we start our pairing I'd like to introduce uh J fo who is uh probably beside chiff rein from Joy of kosher who's been on guest every time that an Edition comes out Jay and I have done I don't know how many shows together already but we uh it's been a lot of fun it's been a lot of fun and we like to talk about food and we like to drink some great wines and today is no exception so I thought you know let's have Seth and Jay in together and do some incredible pairings of wines and meats but why particularly this week because it's the kosher food and wine show this weekend this Monday it's really Monday um so how's that been going for you to tell you we are sold out awesome I think I probably sold a lot of tickets for you we are sold out um unless somebody gives tickets back to the you know back to the service you cannot get them online anymore okay great so um you know I don't know what to tell you except make sure you get there early and bring your appetites and your pallets and we're going to taste a lot of great wines but today we really have a real special guest it's the only Winery completely wine Winery from the Goen Heights that's going to be at the show we have the wine maker and founder with us Fant Levy okay hi y welcome thank you so much B thank you for being here AR of shabas you're usually off it's like your Sunday isn't it Friday in Israel is like Sunday no most of the day we are off most of the day well well you're an American house so you'll have actually have Sunday off but you're here on business so probably no we're not going to give him off Sunday no no maybe for some shopping shopping yeah yes Macy's up the road over here very nice thank you for joining us um so let let's get you know let's not talk too much because we want to eat and drink so why don't uh we start off with Seth why don't you tell us what meats you have in front of us um and then Jay will pick some of um Yo's amazing wine that will go together very nice okay so to uh start us off I I have some paper plates I'm sorry yes right here I um I actually air dried three different types of uh salami okay what does air dry mean uh uh our salamis come with string and a lot of our customers like to take the salamis home and and hang them up from a a kitchen cabinet and their uh kitchen and let them dry out uh anywhere from a week to uh three or four weeks depending on when I had the show at home the anniversary show and I I gave people a tour of my kitchen because they wanted to see what goes on at Nami ak's kitchen everybody saw my a and himman salami hanging serve a lot hanging from a kitchen cabinet right one of the benefits of drying out a salami is that it allows the moisture to evaporate and it brings out the flavor of the spices that are used in the production of the product it's like making a reduction when in sauce when exactly and it just enhances the flavor you know we use uh uh domestic spices we don't use extracts you don't get that bitter taste you get a a a very mild uh uh yet spiced product and for the show I uh prepared our regular beef salami uh a garlic salami oh I love that and our calot which is the equivalent of a summer sausage um we had discussed Serv lot Serv lot has its roots in uh Europe yeah let's talk about that for the people who who hadn't seen our geg glat show when we uh we had a show in G gegl live on location um and we spoke a lot about the serot but for the people who miss that let's talk about serot serot um is a Swiss item actually uh with a French name I thought it'd be German you know well uh there are a number of uh uh Yi customers German customers that will uh Call It by its German name which is R wor ah and uh the definition of raw worst is raw meat and serval lot is um a unique uh sausage in that it's cold smoked as opposed to hot smoked and um we obviously use different cuts of meat as well as uh a different spice profile um and you get a unique Smoky flavored sausage that's really just uh to die for I never had serve a lot till I met you and like there's never not one hanging in my house I should have told you to bring some more I did oh good oh thank you okay okay all right so let's try some okay um Jay let's I have to tell you last time we were together you gave me a Serv a lot to take home yeah I hung it for a day that's it wait and then I put it in the refrigerator for about 2 weeks continued to dry in the refrigerator and I am telling you I brought it to Kish for the hash minion you know and I thought we had I don't know 15 people it was the first thing to go just like that it was amazing stuff everybody loves driv it's really great but you know what I what I'm excited about and I'm glad you of us here to talk about it is you know and we talked about this the other night we want people to drink wine on a more regular basis it doesn't have to be for a special occasion so if you're going to have a salami sandwich or a Serv aot sandwich why not enjoy a great glass of wine so absolutely first wine I don't know if you want to taste this guys I'm going to try I'm going to try everything I'm going to like taste and then we're going to as they say politely this is the first wine is is uh yoav Mero oh it smells amazing thank you and I'm going to ask y can I have a white cup that's going to be my spit cup I know it sounds gross but that's what you do supped to do that's what we if you would like I'm going to ask yav to talk a little bit about about this Mero first of all okay we we can all drink at once but they'll drink see what do you hear and see what Jay's doing Jay is making a sucking sound we are not being gross it's his a rating the wine in his pet see look how much I've learned from you man oh man I got to watch out for my job oh no h it's all yours I accompany you okay I'm going to try it now too while you explain anyway it's not the white glass to to drink the wine and it will be much much much better flavors and smell in h in better glass but we are here in the studio studio yeah we we run out of glasses you need to bring us a supply from the if don't at home I recommend you to to to drink the white wine in the white glass and each kind of wine there is a special glass to drink and you will see that if you are drinking the same wine in different glasses you will feel different flavors Jay that's another show for us thank you y That's great we're going to get someone to bring stem wear and wines and we're going to do a whole show I actually do I actually have a whole collection of wine glass reason P show sck around we in red wine glasses I mean you have alluded to it but red wine glasses are certain size and type but there are a whole array of even red wine glasses and pinoir tastes different than Cabernet in a different glass oh my God I had no idea I have seen different glasses I knew they were the red wine glass and white wine glasses but I thought that I thought they being Cy okay we're going to do a whole show on that you got it I love it for PES okay so let so tell us about this at this um first of all we we located in the Gan Heights in the north of the country and uh we are living in amazing area very green right very not not this year this year we are completely dry this is a dri winter even with the snow even with the snow that we have one week heavy snow but uh since then it's completely dry and we are in a very very very bad situation all the agriculture but if it will remain the same I think that we are going to have the best grapes ever in the Golan because the vineyard really don't like water in the ground yeah and if it's I I pray that we will be had in the future much much much rain in the country because we are we have as far as you know we have only one Lake in Israel right I heard the canit water went up from all the snow is that was that a bit of a bamer yeah maybe Biser but it's it's we are in in a big big problem but if it will stay stay the same we are going to have amazing Harvest okay y tell us how how much how much time you spent in Oak H we are making mainly and we are making a little bit mer this is only two kind of wine that we are making and we are making two level of quality uh the regular one and the reserve and the regular wine the the wine that we are making from the north of the of the our we keep it in the barrel for about eight months eight months in the Oak Barrel in Oak barrels and the reserves that we are going to drink later on we keep it let's let's pour that wait wait so what have we got here cuz I want to prepare this now we actually haven't eaten now delicious let let's what's the first what's the first uh what the mildest of yeah the mildest would be the salami okay we pass yeah sure I'm into it okay so we're gonna pass this around I'm going to take and we're just gonna oh and I've got a great announcement to make okay let's hear it Jay what have we got yesterday on Thursday I'm sorry yes two days ago on Wednesday my daughter had a baby boy oh muscle chov oh beautiful so really it's a very nice L that we can celebrate oh beautiful that's so nice we love hearing about smot okay okay so as everybody got and we're going to what I recommend and what Jan and I recommend to people over the years and we've done the wine show whether it's salami or cheese take a bite of the food swallow the food then right away have a swig of the wine right okay so we're going to try what is this this is salami this is our regular all beef salami without any fillers but it's and it's been air dried it's been aired all right here we go do do we want it with mustard we don't want it with mustard uh the mustard uh could enhance the flavor it's a very spicy mustard okay so maybe I will not I love the a behind mustard yeah yeah okay so I'm just holding it up tast it okay taste it natural then you you can feel exactly all the flavors delicious really and you know what I love this combination here's a great example you don't have to wait for a a steak you know you you can go home have Seth abelis and heyman's you know salami whether it's in a sandwich or it's in a platter and drink some great um zalat Golan Mero pairing this is outstanding I've never really done just plain deli with wine it's magnificent really go really lovely I can't wait to get into the stronger salamis and the stronger wines that would be like amazing well Abel andhe isn't the standard Deli that you would find in the supermarket it's uh really A Step Above what the other producers are uh producing um like I said before we don't use uh extracts we use spices our salamis have no fillers um and if you look at the salamis and and I'm going to just bring it up a little bit to the screen for the people who are watching you can watch us on the nakum Seagle net on YouTube uh we have nak has his own channel nak net you can find all our shows and you can watch now from the homepage uh Friday morning um okay okay sorry guys I didn't offer my Engineers here take salami I have Jason Haggler and ZK in here engineering us today um that it's not like white there's no white spots now that usually means fat fillers uh well fat is actually good for the product as well right but junk but we've talked about this fat is really good right but not so much that it's the right balance it's not used as a fill of the fat it's used to enhance and I think that's the difference between you and other daily Meats correct and I mean we've been around uh this is uh the 60th year that we're in business and um our recipes come from Europe uh you know we know what we're doing we we uh We've perfected the uh man manfacturing of the perfect koshery when I was out um I came to uh New Jersey to the uh was is where is it near Hillside Hillside Hillside I came out to the factory to see how everything's made so I can get a full a full a full um a full um experience of um abeles and Heyman and I saw like real pieces of roast go into the food into the big choppers to make the the food here it's not you know junk and fillers it was looks like something I would make at home for shabas we search out about uh the leanest cuts of meat that we can find for our uh our lean meat and uh even our trimmings are are relatively lean um with respect to what the other companies use and uh again you you really just you you ultimately end up with uh the perfect product right and and it's consistent time and time again it's it's unbelievable really delicious did the guys at the back Assaf Joshua did you get the meats if you had Meats don't be shy here okay everyone's got to partake Engineers okay this is eating for everybody okay so let's move along we just sent you over the um Reserve Mero okay that's the one that's been aged longer in the oak well why don't you tell us about it that's right I'm paying attention I'm not drunk yet you're a good student I learned from the best thank you Jay yeah for sure H anyway The the Reserve that we are producing we have few different in the process first of all the grapes are much much much better and we make a selection we pick up the grapes by hands and we make a selection and we are taking only the highest quality of grapes to produce the reserve and uh the other uh changes is that we are keeping the the wine we in in the barrels for about 20 months okay so it's almost triple from the regular eight and 20 yeah eight the regular and 20 the res and half times two and a half times and a half time and of course it affect the the flavor the color richer right Rich what I find if I I just want to you know reemphasize what I find interesting is it's from the same Vineyard the same Vineyard yeah but it's it's interesting to note that even in the same Vineyard you can separate a whole another quality level of clusters from the same Vineyard just simply by going through it and picking it my hand okay is that is that are they literally next to each other one bunch one you know Reserve bunch reg B how do you how do you distinguish like how are we distinguishing I'm telling you the point is that all the vineyard belong to me okay yeah and we know I'm so jealous you you can come I know I know yeah but she still won't own it are you giving her The Vineyards is that what you're saying I want to come and have a look okay we'll be great friends we we are a good fellow anyway but we know every row we don't know the vineyard we know we know every row and we know part of the row we know exactly the quality that we are getting every year and we are taking care about the quality of the grapes and this is the secret of our successful because if you have your own Vineyard and if you take care about the quality of the grapes you must to get a very very high quality of wine and this is a secret H how did you become a wine maker was that your father your son is a wine maker with you did your father teach you this you learned on your ey no no no no my father he's Liv in the city and he like to drink whiskey and and I live in the Gan since 1985 and when they come up to the Gan they give me something like 100 chicken and they plant the chicken chicken chicken chicken yeah off off off chicken and they PL and they plant them one meter one above the other and they are all dead so you realize how stupid it was in the beginning so but H it start by mistake a good mistake very good mistake very good mistake ER we have amazing Vineyard in our area and we sell it mainly to the Golan height Winery and we are making When We Were Young we make a lot of barbecue so we asked to drink something of course nearby so I tried to produ wine and it was undrinkable in the beginning you cannot smell it even and then I give up about my proud and I jump to the Goan height Winery to the chief of the wine maker his name Victor shenfeld and I asked what to do he give me all the ingredients and he give me all the instruction what to do and I add East into the grapes in East yeah then really or you must to wait yeah I'm I'm completely learning something you you put yeast in in wine not yeast of bread ored that actually it's its Origins come from grapes or grape skins which is it's basically a fermentation right fermentation medium okay great good so I at e and it come day after and all the flow was floating by wine because when you add East the fermentation go much much faster so most of the liquid jumped out so you realize how it start and then become better and better every year and a friend of my asked to buy a case few years later and he sent his son to pick up the the box and he get the box and after about four months he called me and said that he want to buy cases oh you must have been dancing it's something like Jay will order for me right now 40,000 bottles this is the average so I was really exciting and I decided without any cash flow no business plant nothing only by H that I'm going to have a wonderful business and uh we create my Winery and the name is bazelet and bazelet is bazal bazal a volcanic Stone B salt b a s a l t in English so in all the vineyard are planting on on bazal soil in the Golan and this is the this is the name and we had the word Golan and the idea was that people would be confused between us and the Golan height Winery ban Gan Winery maybe sound similar and there will be confused and they will buy from us and not from them that was that was the idea that's how it start and in those days it was in 1998 we produced 2,000 bottle year and right now we are less than 200 cases yeah no that does not sound like a lot no right now we are producing 880,000 B year fantastic and in 20 in 2004 it become a cushy Winery a lot because of this gentleman he come to visit me and he asked me if it's a cusher or not I told him no no no no chance it will not be a cusher no no way we're glad you changed your mind yeah I changed mind and and as Israeli guys that we are not religious I telling you there is God okay it's bless it's blessed my place for sure we are not working anymore in in Saturday and holidays and it wasn't like this in in the past and one day we're gonna get up to stop eating all that tra stuff you know who knows who knows see isn't that nice that's what we're all about all the time yeah and we Optimist fantastic and uh we are it's wonderful to the family that you are not working in Friday in Saturday and holidays and since those days in we we try to to get a medal and we go to a competition even before but the first medal that we ever get it was in the wine of 2004 this is the first vintage first kusher wine and since then we are producing much much much more we are right now 880,000 bottle a year and we have a lot of Medal double gold gold and where are these competitions in Europe Israel in Europe America Argentina Israel so an award winning one that happens to be kosher right I have to tell you that many years ago the first Israeli wine to go on a non- Kosher fish restaurant called Legal Seafood which they're most famous for and I don't if you I remember I told you about this I presented it the the the U wine the guy who chooses the wine is a master of wine one of the few in America and their favorite dish is all kinds of shellfish and non koser for sure and one of only two wines went on that list his Cabernet and um and Ellie Benz Castel Shard you brought that in yes and I've brought that in before too so are these all red well these are all red yeah you only do red we still yeah right now but in Israel in Israel we are making a little bit CH but the the mount is so low so we are not export it but we are really happy I'll come to you to drink it don't worry you must to come and uh I want to tell to the people that's listening to us that I think that they have they must drink made in Israel yeah I agree made in Israel I'm all about it all the time because we we are there we are really happy that we are living in Israel and I think that the to the quality of the grap that we are getting in Israel is amazing I haven't had this one yet I was saying J slow down man slow down jump in the gun it's okay cuz I lose track of everything okay so yo that's amazing it's really we heard so much about your Winery and the history of your Winery it's un and how the wine is made so let's switch a little bit back to our next cut of meat which we're going to have our second the second one that you poured we're not we're going to put the third one on what are we having now what are we passing around now so this you said was aged uh in Oak barrels for about 20 months 20 months exactly and and that enhances the flavor and that uh it's sort of like uh no the the grapes are are much much better the grapes are better and the barrels give the the wine different color different flavors little bit smoke little little bit Taste of vanil and uh you will see the by your turn and by I would recommend that you TR the Ser aot because serot is a smoked sa but we're going to get to the Cabernet this this one yes okay I'm going to take a seral lot okay I'm going to try my serot with this second wine this is the reserve check out the Hebrew I love serot you can Poss by your hand it's okay yeah it's all right yeah it's I cut it by hand so it's more than white okay we are from Isel okay so the serot you'll find is also very very oh my God this and this together you're going to love it okay so what should I do first to serve what yeah eat the Ser lot chew it up the best the best seot in Israel is from the same Factory correct from my partner company yeah from H I recommend you to to eat it very very thin you say yes very very th it's completely different taste and you can eat it by your hand with no bread nothing MH lot of wine and so what in your hands almost perfect yes okay pass it around to our engineers and our guys this is beautiful combination I I want to try the wine without the have you guys got there you go Jason and ZK oh zk's come back for another okay this is lovely this is really magnificent this um Reserve I'm not the biggest Red Wine Drinker and this is the pairing of this is magnificent wow thank you and you you'll find that our spices are very subtle we're not masking anything we're not trying to hide anything you know we we want the flavor of the meat to come out as well which is very important for surf a lot you want to taste the meat you'd like to spice it a little but sometimes when you spice it too much yeah I I find that as much you're you're masking something you're masking other ingredients that you're putting in so you'll find that our flavor profile is very mild compared to uh other companies in the same industry well this is great um the seral lot is so um Rich tasting and has all those hints of different know things going on um smoke the smoke the sugar garlic gar white pepper it's unbelievable and we the best way to eat it is hang it for a couple of days I actually hung one for about 2 and a half weeks was better than the one I hung for one week because it's reduced down a little bit more making so much more flavor and I'm sorry and similar to the wine you know where um he said that uh that you select grapes um specifically for your wine we do the same with our servat we use only with our meat we use only specific cuts of meat very lean Cuts because you you you you really want to get that flavor and uh you know it's a nice peering very nice okay I like it it's nice right it's it's something you know I don't know if you've had American do you find a difference between American and Israeli uh no I think that it's the same quality very very high quality of uh of sallot and uh I like to eat cold meat so and as you can see I'm not a small guy so we we we are living to eat we are not eating to to live so man after my own heart yes and you really like and most of the time we are looking after a restaurant to to have here in New York or in other part of the world and to drink a good wine and because we are saying you die once but you live every day so I love that expression that's a good one you have to live say that in Hebrew can of course beautiful it sounds better in Hebrew and you have to enjoy your life and to be happy and to be kindness and uh and drink good wine and to be good yeah excellent excellent okay so now we're going to move on you already poured our third wine right we're going to pair that with our third cut of meat over here the third cut is a salami uh we call it a garlic stick salami and uh what we've done is we've infused the product with extra garlic um for the consumer that likes that heavy garlic flavor um it's uh somewhat more spicy than a regular salami um because there is a clientele out there that does wish to have uh products that are a little spicier um but it's not overwhelming am I going to is my mouth going to be on fire your mouth will not be on fire because we're not putting red pepper in here okay I I had your chipot hot dogs hot dogs they're a little bit too spicy my daughter who likes spicy love them right but this you know I I have to you know kind of my lips and tongue I didn't bring anything uh too uh spicy I have to talk the rest of the show out so okay so we're what I wanted to suggest if I may one that with the last one since it's three and this is the richest you know cuz of the garlic and and so on that we taste two wines and see which one gets you know and they're both Cabernet so this is the second I'm sorry this is you already got this one I'm taking two yeah this is the reserve small one yeah thank you this is the reserve we we call it cabanos no Yes actually uh so you what my idea is we've talked about this many times my idea is um is this one wine that you're pouring for this this is this is a third and fourth you're going to be taking so that's my third and I think that's my fourth I'm going to even write it down three and four ah my pen doesn't work okay I mean I'm sure I'm not sure I I'm hopeful that they both taste good with this but you know you can decide for yourself which one tastes better one is certainly richer than the other and if y have doesn't mind you could tell us about the two wines yes of course I'm going to eat while you talk no most welcome anyway this is cabon we are producing most of our production is cabon about 80% of our production and we export 25% of it to to America and it's it's it's amazing wine I'm sorry that I'm so tanu how do you say tanu modest mod yeah but the pH just like most RAB really yeah no yeah but I want to see the and uh the pH is very very high it's much higher than regular wine it's around 3.7 regular cabon is around 3.5 why is it higher because we'll I'm producing what I really like to to drink and to eat and that's how we start and we remain the same the alcohol is amazing number do you mind to to read the alcohol not at all from the label in the front this is really amazing one I like this one the best it's a 15.8 alcohol it's 15 it's 15 natural it's very very high and the most most wineries in Europe they cannot reach it even not in California and you need a very very unique ter very very unique area and temperature let's Jay just jump in here for me to while we've spoken about it anyone that's not has not done a show with us before our listeners might not know what the terar is terar is a terar simply the simplest way to explain it is the taste of the place so that includes the weather it includes the Earth that it grows in the environment the environment the the you know the winds all the things that go in to that place that environment is what the Terr means and what I what I I I can't get over especially about y's wine is that although it's a high alcohol content wine many wineries that attempt to make high alcohol wines you can actually smell and taste the alcohol it's the dominant feature in y's wine it doesn't taste like it's 15.8 it tastes like it's 13.3 13.5 you know in a nor in in a much more lower regular range if you will just make you happy but it's it's just because I think the fruit is so much more rich and the acidity which means it's a higher pH so it's a lower if I will it's a slightly lower acidity so it's a smoother kind of more inviting more accessible wine and it does not have have that alcohol that jumps out at you and I think it's quite impressive I want to another things about and you guys will will love it goad and I will tell you why okay ready if you're saying to in Hebrew what affect the quality of the grapes it's Adam yeah the man yeah and AD land and if you are Whiting Adam and Adu the only change is one age yeah the he I love it okay fantastic he's going to be completely from I know Shak he's going to be completely he'll go home with a hat oh I'm telling you you're going to have payis behind the ear unable what about another thing that I really like but believe it for now anyway this is and the taste of the of the wine is is different because when we are going to a competition in Israel most of the judges the people that are getting the point to the wine they are wine maker from another Wineries and if in front of them there is 20 glasses for example they will say immediately after they will test my wine this is bazit they know instantly The Taste they know because we are completely different from another wineries the flavor the alcohol the pH the color is different there is a better wine that IR am producer in Israel for sure there is less uh quality but they recognize my wine immediately distinctness distinctness and I think that's what this wine is and I am not you know Jay and I we we've had many shows together we talk a lot about white wine um but it's nice to know that you know you've converted somebody who's not such a Red Wine Drinker I love this wine this is amazing it's it's different I don't find it so dry and acidy like some of the wines that you know yeah that hold your mouth that hold my mouth I don't want it to hold my mouth I want it I want it to be smooth and and so there there is a life before you meet me and there is a life after there you go well this is really this is really um if you're not from the red wine drinkers you'll be converted after this cuz it's really that was really beautiful and everybody should be aware that um yav and Assaf his son are going to be at the kfwe on Monday this camera on Assaf fix your hair now and as much as much as we've kind of had a personal conversation here between us and kind of a personal ation with your listenership and and your Watchers ship whatever you want to call themers viewers right you can actually you're going you know those who are going to be there will be able to talk to uh yav Anda personally so I love the kosher food and wine show um about four or five years ago is my first one I have a collection of glasses from each year every night I shouldn't say this maybe on air but every night I literally have a glass of wine um I have a selection of Reds a selection of whites and I really like to pair up my dinner with with wine my dad was a wine imported to Australia uh in the 1980s so you know red red or white wines he's a big Red Wine Drinker made its way onto our table my parents let me have a little sip um so I definitely appreciate good wine with good food um and now I get to meet in America and since I've been doing table for two and learning from Jay but also coming to um the kosher food and wine show you get to meet everybody up close and personally right especially not only is their food let's maybe spend a minute or two talking about uh the restaurants and of course Seth is going to be there for the first time this year I have to tell you I I keep getting back to this and Seth this is to Seth's Point uh that he's been very clear about and I've talked about it in wine but it's such so true in in food as well and that is you know raw material raw material raw material if you start out with great grapes you know you can make a great wine you could screw it up you can make a bad wine but you can't make great wine if you start out with poor grapes and Seth has been so clear when you taste his product when you taste abelis simman and you taste every single one of his products you know and he talks about this incessantly that he starts out with raw materials that are just of the highest quality and that really is what differentiates AIS and Heyman and yav bagolan wines from everybody else's you know sausages and everybody else's wines you really need to start with the right raw materials and then get get the right sausage makers to you know they' set and of course as yav said I didn't say it God above he's the final controls the climate he controls control it all in the end um but but I think you know even with a salad dressing right something simple and easy if you don't use good vinegar and you don't use good oil you're going to get a Yaky salad you know simple just simple you have you have to have good quality grapes and the CHS definitely you know affect quality of of the wine but when you use the best of everything you're going to get the best food so um yeah tell me more which restaurants are going to be there oh gosh well Seth is going to be there okay uh the new Prime you know all the Primes are going to be the prime the prime grill prime KO and the Bentley right which I have not gone to I've never been to the Bentley oh I haven't either okay and I want to be there I want to be there for that um you have so many of the other uh restaurants that were there last year is Parise going to be there Parise is going to be there I believe Etc is going to be there I believe um oh gosh I put you on the spot I'm sorry yeah you did I just don't have the list in front me this year guys um Joshua do you know who's going to be there I'll get back to you and he's got to check up J GNA you know he's gonna help us find out who's going to be there because part of the kosher food pomegranate is going to be expence is the food people you know as much as we love wine F people also love food you know I it's so funny that you say that because the cost of a ticket is $125 right but most people try to get with coupons yeah but I want to tell you at $125 tasting between two and 300 wines eating food from a myriad of restaurants between 25 and 30 restaurants at least yeah it's like such a bargain it's ridiculous yeah it's ridiculous and and to meet us there you go and then to get person no and as Naomi said to get upfront and personal with literally these celebrity wine makers and and you know wine owners it's it's just an amazing opportunity you know what I had for the last year and I I hope they're going to be there this year the drappier wines champagne not only they going to be there but this year oh just let everybody know I'm holding on to my Monday yeah for the first time in I can't remember when you're going to have a slew of French wine makers going to be there including people from Roth ch and these are the same people that make some of the most expensive non- kosher Rothchild Wines in the world are coming to this kosher event fantastic because they recognize you know the the community and the crowd and how important better wines are to them and it's a little different this year cuz they've gotten gotten so big they've actually got the yacht cool yeah well you know on on your website I think that's really cool it's gotten so big we're going to have H close to 2,000 people if not more and in order to take some pressure off the M main hall there's a yacht that's going that is going to be hooked up to the back of the pier and it's going to have all the desserts it's stationary yacht you're not going away to New Jersey on this there going to be a covered area so in case it snows you can get right on and there's going to be a living room area so that people can relax for the first time in years there's no place to sit really now there's going to be place to sit for about you know a couple hundred people that's nice I'm always in my high heels my feet are always killing me yeah I I end up sometimes just put my back up against the wall yeah it's a very intense night it's going to be amazing okay it always is and there's always the best every everybody there and I know Jamie Geller flies in from Israel for it and you know a lot of other uh food celebrities are going to be there as well so uh I know Yosef Silva who has a gigantic food blog um this American bite he's flying in from Kansas City like literally all the Foodies from all over the United States fly in for this I believe you also do it in California yes we have two days later on Wednesday is going to be in California are you going there for that I'm I'm depending on on when and if the bris you know when the brisk happens you know the baby we'll see what happens but go I I'll go I'll go I love the wines out there in California I love California wines almost as much as I love the Israeli wines you know be careful okay I I'm careful don't worry I'm a at heart B girl we uh we're excited about participating this year what can we expect at the abeles and hman Booth we are we will be introducing a whole new line uh for almost 60 years we've had uh customers request line of orves oh that's great and uh we decided that the time was right uh we found the perfect uh puff pastry dough and uh we paired it to our hot dogs and uh uh we're going to be launching a line right after pesak uh of a uh 12count uh Frank footer in a blanket a 40c count Frank fitter in a blanket and an assorted uh box of or derves that will include a spicy beef turnover uh we were uh uh creating the ground beef for that as well as uh uh spinach everything from scratch everything from scratch right way to do it spinach and uh potato Puffs and garlic potato Puffs so we're going to have an assortment of orves and uh the consumers are finally going to be able to get what they've asked for which is abeles andyman in a in a a pig in a blanket pig in a blanket youer pig in a blanket you know what's so fabulous about you that you listen to the people it took 60 years it took 60 years but you know you've been in the company now for like almost uh well uh 17 years now 17 years and you listen to what people want you've grown this company this is your baby just like your Winery is your is your baby yeah my dream really yeah it's it's fabulous you know I love I love talk about food and being a personal chef that's my dream and you know I was writing an article for someone about you know how my business came to be and I said if you can do your business and your hobby becomes your business you are so blessed and I really consider myself blessed I get to talk about wine and food all day I get to cook Wine and Food all day with wine and food all day so it's it's really wonderful um are we going to be having samples of some of this food yes uh we uh have a sample batch that we created and uh we will be uh serving the uh hot dogs in puff pastry as well as uh the other assorted products and we're looking forward to getting customer feedback and consumer feedback at the show and uh right after PES we uh intend on launching the entire line why don't we have you in here with some of the um the samples um when it's ready to launch and we'll you will talk and we'll taste and we'll share with everybody and they'll be able to watch for the viewers that can watch and everyone else can listen we can talk about everything um yeah we'd be very happy I'd be very happy to come back in okay great so let's use that that as our seg way for our what's for dinner segment which is sponsored by our friends at gorig glat who carry your amazing line of products um Seth had when I first met Seth at in his uh in in the in the um Factory in the factory it's been a long morning um so we were talking about pesak recipes um for hot dogs and I'm thinking it's so great that you actually can make your products ready for PES and it's you know it's nice for the haloid meals and you know it's even nice to make a stew for PES with some of your recipes that we're I'm going to post some of the stuff I've been writing on on um my blog uh for AES and hman but we thought we would write a special recipe for for PESA um for and which we're going to have cards at the at the koser food and wine show um I called it Hush Puppy patties so basically like boil some potatoes um and then I add some mayonnaise and some potato starch um just hold it together so eggs of course Salt and I I you know once the potatoes are soft I add in all the ingredients I mash it and it mashes up really easy when you use russet potatoes or AO potatoes um and then um I take an ice cream scoop um um and then I take a cookie sheet lined with parchment paper I scoop the potato mixture um in onto a on onto the parchment paper um and then I take slices of and you can really use whatever you want the first thing I when I first came up with a recipe I use your garlic sticks hot dogs so I slic them up like Penny slices and I put them inside the center of each potato scoop then I brushed it with some um beaten egg and then I baked it for like 350 for like 40 minutes and it looked like a potato kishe but I you know we had a potato in the hot dog in the middle so I thought a hush poppy Patty and it's great for PES yes it's an appetizer you can make some spicy mayo you take a little bit of mayo some cayenne pepper you can get I know they bring it in from Israel some um sweet chili sauce you can add some sweet chili sauce Kosh PESA sweet chili sauce oh my gosh I am watering what what what don't we have now that with a glass of his wine baby I'm there and it's a great appetizer maybe like um you could do two H puppy patties with a little bit of side of SLO that you've made homemade SLO um and a nice glass of wine to go with it as your appetizer maybe not forada but for some of the yff or shabus meals right yeah sounds good right we love I'm just trying to get your attention because I I do now have the list of of oh fantastic restaurant that's what you were holding up yes I want to hear let's go J AIS and Heyman basil Carlos and Gabby sh haagai Bistro Etc gemstone glad alak cart got chalant I love that stuff grow and behold liar pitopia pomegranate Prime Hospitality Group those were all the you know the prime restaurants Sabra kumus and Silver Leaf and T Fusion what a delicious restaurant that is Tokyo Sushi uh Weiss Brothers wolf and lamb wandering Q I never heard of that c wanding q is is gemstone R white oh is that what it is okay the best the best shout out to you cake and Company a division of butterflake which is the power you know par out there in New Jersey Coffee Bean great great people great great thing and it's interesting they have kosher and non kosher and obviously the kosher is going to be there Finch uh by Annie Rashi desserts uh guilty pleasures Mr Penguin and Susan says uh and say it with a cake and I have to tell you that um there may be a bunch more so I apologize if we didn't I didn't get you all but could you imagine tasting all of those and more plus all that wine plus all that wine it's just it's for me $125 I think we're going to raise the price next year really you know people will kill you I know people go it's so expensive L look there coupons there tons of coupons but what what what I think is you know people say to me oh I heard you went to Kush food and wine show I saw you on Facebook and Twitter and Instagram that you know I post whatever kosher food celebrity I see I take a picture with and then I you know I I people go I really wanted to go I'm like the minute I get the email that it's tickets are available I send out emails to a bunch of friends saying buy them now right so you know they H them in we are sold down and uh hope to see you there yeah I'll definitely be there I hope I hope my my listeners will be there um to uh enjoy and partake and learn and grow and I think that's the reason if I'm not mistaken why you started this right is to educate people about whyne you know you know we it cost $125 and there was some discounts and everybody you know they count you know the 2,000 or so people coming and they think gosh we are making a fortune you know that we lose money on it every year yeah every year we lose money on it we get participation from our wineries we get participation from our restaurants we get you know we get all the and we get the money from all the people coming we still lose money every year hopefully this year we'll lose a little less but right and the reason is because we think it's so important for consumers to be able to taste this array of wines right and it really does enhance the experience it opened the door to so many wines for me um like years ago you know I I remember the morud winery right the passion fruit wine which is not technically wine because well it's wine it's Shah right it's not bpra Gaffin it's I thought that was brilliant like just just so many different wineries so many different Restaurant t and you just come together for a really great evening it's like the cocktail party of the kosher world you know how was the one in Miami oh my gosh it was the first time right so there were little bumps and and you know rough edges but what an amazing success I mean for the first time we had over 500 people almost 550 56 okay not bad and um and we ran out of glasses and uh it's one one of the things that one of the bumps in the road that you didn't tell people enough they have to hold on to their glasses etc etc but it was a great and there was also about 20 different food vendors of various kinds restaurants and Caterers and the like it was just a wonderful experience it's nice that this is opening up to the rest of America so now we have one in Miami one in California and one in New York and my I'd like to see it in the midwest again you know at some point and have they ever had one there not yet not in Chicago and you know what right before this one this actually today I'm sorry uh yesterday there was a kosher food and wine experience that happened in Europe oh really that's right why weren't you there cuz I'm here I'm here with you over that's right someone got take Israeli teams between me and Josh that means we've got to take care of them oh you're whining and dining I'm always available to help wh and d right okay wonderful this has been like such an exciting show do you want to share anything else with us any yes I have a mission to the people that listening to us okay great we Mission yeah first of all remember the name bazelet haolan bazelet haolan yeah and secondly when you are preparing the list for shopping to your husbands right exactly bring me at least one bottle of this gorgeous wine and if you are going to make a shopping by yourselves ask for our wine and if you are going to Kush restaurant I am sorry our wine is not me but if some of you are going to not restaurant ask the restaurant to head our wine if few of you will ask the restaurant to buy our wine they will buy it from Royal they will call Royal and they will ask to have the the the Israeli wine in the list and I think that the main mission that I had in this program is to convince you to buy made in Israel yeah and thank you very much shabbat shalom okay thank you very much it's been absolutely fantastic hearing from you and and bringing the whole team down of course Jay and Seth Seth let's finish talking about have we did we cover all our salamis I think we've covered the spectrum of salami uh I brought some other products along uh that I was going to hand out later uh oh excellent some hot dogs I think in the Box okay great give giveaways for the team giveaways for the team okay we're very excited we're excited about participating at the so I'm going to come hang out with you at the pris Box we're excited about handing out the recipes for PES and um you know one thing that we're trying to do at Ables and Heyman is uh um get more involved with the consumer uh we have a Facebook page page um yeah we are running a contest and uh on that Facebook page for every uh thousand or so likes we give away an assorted box of uh provisions and uh it's a great way to communicate with people and find out what they're looking for and what they want and and what they like and uh I just want to remind your listeners and now your viewers right that if they could take a moment and and go on Facebook and and like the Ables andman page uh I'd appreciate it you to could be a winner you could be a winner because you're automatically entered uh uh when you when you like us and hopefully uh you'll be getting a package in in uh the mail from us yeah it's it's such a clever idea that you did I I actually did a pesak trying to do a pesak giveaway people should like my um aie Gourmet fan page then they can win a p a m mystery pesak package so uh you can do that too so um yeah it's been a great show really intense right A lot of people in the room so thank you so much for coming everybody I know it's always a crazy day and I know Jay's so so busy with kosher food and wine show and er shab's coming out from New Jersey so I really appreciate it we look forward to next week I just want to um thank everybody for listening and next week we're going to be having shiffer Klein she's got a special announcement for our listeners so make sure you tune in and Mara stro all the way from Kansas City who runs the amazing blog Kosh on a budget she will be talking to us about you know how to be kosher without overextending yourself financially because I find that's a challenge for every body especially with PESA coming up I just want to wish everybody a shabbat shalom um our show is sponsored by our friends you're right here in the studio a andman meets we taste better shabbat shalom everyone stay listening we have music right up until Li benching sponsored by our friends at cam I've got everybody in the house today shabbat shalom everybody shabbat shalom shabas sh shalom [Music] [Applause] [Music]