Table 4 two 1 13 17 Live from Gourmet Glatt

[Music] Good morning everyone. You're listening to table for two with Naomi Nakman on the Nakam Seagull Network. We are right here in Gourmet Glad and Woodmir. I hope that you are tuning in across the world. Even in Israel, they're watching which is so exciting and across the country as well on this Friday morning. We are live inside of the remember it's the Woodmir store. So if you're thinking about getting over here, we got free parking in the Woodmir store. Absolutely fantastic. For those of you who don't know me, I'm Naomi Nakman and I'm about all the food all the time. I love shopping. I love cooking. I love eating. Anything food related. I'm a kosher personal chef. Uh my business is called the Aussie Gourmet. I cater for people for shabas for ya for pesak. Yes. Pesak is coming. It's like a 100 days away. Um, anytime you don't feel like cooking, you can give me a call. I hope you'll tune in every week and hear about my exciting food adventures, my kosher food traveling and sharing of great recipes, ideas, and my awesome guests. But I want to hear about your experiences, too. So, you can email me, Naomi.com. You can join my fan page, Twitter, Instagram, Facebook, you know, all those social media platforms. And I get to add now. Can I say that? Um, I can say cookbook author. It's going it's going to it's going to be coming out in about a month or so. I actually have a phone call meeting with Gdalia's Lawitz today to do some final prints and stuff. So, we're really excited for my Pesak cookbook. So, today's show, as we said before the long intro there, I'm in Woodmir and I'm with my brand new sponsors. We uh started our first show off last week in the studio and I announced that the and I said goodbye and thank you to Natural and Kosher Cheeses and I welcomed in Marzipan Bakery. Here we are. So, thank you so much. So, these are the representatives of the company uh from Marzipan Bakery for those of you I just want to maybe you guys should introduce Marzipan Bakery. Sure. Yeah, you guys introduce it. This is Dalia Schwab and Rachel Golian. Can you say that again? Golian. Golian. Oh, like I was going to say Golan, but Golian. Okay. Golian. Okay. So, cool. So, Dalia, why don't you tell us what Marzipan Bakery? Cuz I when I first heard of it, I thought it was actually Marzipan, like that stuff that you put on cakes, but it is not. It's a famous bakery in Israel. You take over. Okay. So, Marzipan Bakery is a it's is a very famous bakery in Makane Yehuda. Yeah. And if you go actually right now to Makuda, you can see lines and lines on Nagas in Yehuda. Not in Makuda. And the students and everybody, they come and they take Mazakulus and then they come back to America with by the kilo. They take it by the kilo. Not just one or two. They take a lot at one time. Can I just say you can take your own package home today for free. Just enter the giveaway. The Nakam Signal Network right here right now. We have giveaways. So yeah, see Yoni, this tall guy over here, Nakamagle Network people, we're very tall. Um, so Yoni is going to give you a ticket and you'll put in and in a couple of minutes we're going to start putting out raffles. You can win mazipan ragala right here. We have we have two flavors here um in America. We have chocolate and cinnamon. Um people take like literally suitcases back from Israel to here and then everybody was like, "Well, why can't we have it here?" So we really put our brain together between IT, you know, the the baker in Israel and we have a company here and we actually made it work and we started and it's here and as you can tell we have like these, you know, gorgeous racks that stand in 51 stores across 51 stores across where where are they located? everywhere from Lakewood to California, Arizona, Las Vegas, Brooklyn, Woodmir, Cedar, everywhere. You can, you know, find all our stores on the website or on our Facebook page. And it's it keeps growing like you like people really like they can't get enough. It brings back a taste from Israel right to the Shabas tables or right to every single day on their table. It's like literally you taste Israel in your mouth every time you pop it in right here in America. I think that's so fantastic. So let's talk about a little bit about the history of Mazipan. You said the baker like tell us more about him. So and so and his brother Schlomi with two brothers and their father is the one who actually founded the recipe. He started as you know he came he he came to Israel and he had a passion for baking. He where did he come from? from Turkey and he had a passion Turkish and he had a passion for baking and he started as an apprentice everywhere around the shook like he learned about spices, he learned about you know different flowers and the things and then slowly but surely he developed his own secret recipe and then he started his own bakery and it is a secret recipe that not him nor his sons will ever you know give to anybody but like it is like nothing you've ever tasted before. Can we open one up? Let's open up. I want to show everyone, you know, for those of you who don't know me, chocolate, I'm a chocolate girl. Um, for those of you who who know a little bit of my my history, I've actually sold Rogalak on QVC for the last 10 years. So, I really know a really good bakery product, especially ragalak. Masipan ragalak are totally totally different than any other rogalak that you have ever tried. So, I'm going to bring this up to the front of the camera as K. Can we get a shot on that? Um, okay. A nice, gorgeous shot. There's nothing like seeing a beautiful pictures on the on on the in your face about of food. Naomi, the thing that's so amazing about marzipan is that everyone always asks, is it made in America? Is it made in America? And we say no. The taste is that amazing that we want to keep it as authentic as possible that it's literally made in Israel, packed in Israel. I'm opening up this shipped over to America just so you can have it straight from Israel. That's a smell of the shook, man. I love the shook. I cannot wait when for my trip. You're getting the full Israeli experience right here in your home in America, which is great. Okay, so I'm going to pull one out. What's unique about this? It's the sauce, the filling. It's a little saucy. I'm not just going. It's It's very unique. They're not dry. It is made with like all the most natural and you know ingredients that he uses in his secret recipe and it tastes amazing. See, I'm squeezing that. I'm an official ragalak squeezer. I'm telling you, I'm professional at this. Okay, I'm going to make my bra. Oh my god. You know what? I've had these a lot, especially in the last few weeks, and I can't get enough. If you want to have one of the guys warm it up for you, it's even like what for the morning like you know especially like on a cold winter morning. So we recommend you can either just put it in the microwave for a few seconds in the toast oven in a few seconds but it's really all you need to warm it up but you'll get that real straight out of the oven taste and it tastes amazing. I mean we have people who like literally I'm I'm going to keep eating. You talk I'm eating. You know they're emailing us from like when are you coming to Kansas? When are you this? When are you that? I'm like okay. You know we have We have stores. We have bakeries. We have customers all over the country, all over the world. Everyone have a sample. Please pass it around. Grab a sample. Okay. Boris Sapnier from and Slice is very happy to try and he knows good food. Boris is very excited. So, I don't know if you heard what he said, but he has it. Every time he goes on, Boris knows good food. He's an amazing restaurant, and he's going to be our next guest. I'm going to just leave that rug up there. I'm going to lick my fingers. This is amazing. Let's Do we have any people in the bowl? Can we pull out a name? Yonyi, do we Can I pull out a name? Will you You just announce it for me. Okay, someone's putting one in. Jamie, you okay? I'm going to pull out a name. And the winner for the first package is Abraham Horowitz. Oh, look. Woohoo. Let's give them a package. You want If you want Rogala, if you want Rogala, there you go. Just come over. put your name and phone number on the back of a ticket and we'll pull your name out. Absolutely fantastic. Oh, you're welcome. Shabbat shalom from the Seagull Network and from Bakery. Okay, ladies. Um, so if somebody across the country wants to get a hold of the Rogalak, like we we just heard Kansas City, someone in Kansas City wants Rogalak and there's actually a nice sizable community. Shout out to Mendel Seagull and Yoseph Silva who live in Kansas City. um how does one get it into their supermarket? So they call us and then we you know we have a distributor or you know we will make it work. We will bring it to the supermarket where people shop and that we know that you know people shop. We are about to take a tour of you know the United States also to go and visit the stores that we had. Can I come? I think I would be a really good representative. I think I should go to every state. You all know I love traveling right? So I'll go with you guys every state and we'll like give away rock have rockalak parties. You know how they're like Tupperware parties. Let's do rockolak parties. But but we need the customer's help, right? So if customers interested in getting marzipan bakery in their stores, in their kosher supermarkets, just email us and we will work with the stores. We will work with you guys. We want to bring it to your Shabbat tables. We want to bring it to your house. We just need your help. So all you have to do is request it and we will do everything that we can to be there. You can call email me directly. Naomi.com. We're working together, you know, all the time now. And and we're doing gonna do some great stuff in Israel. Yes, we are. I'm really excited about that. We're gonna take a tour, sorry, a tour of the shook uh next week and we're going to um you won't Facebook. We're going to bring you to the shook on Facebook and Instagram and then bring all that back to the Nakam Sigle network. So, we're really really excited. Um why is their feeling so unique though? What do they do that's different? It is It's a secret. No, no, no. Come on. We're all friends here. It's a secret. It's really a secret. Yeah, but it is all natural and the highest quality of product. Like it is, you know, he goes around the cacao. The cacao that he uses is the highest quality. The, you know, every single aspect of his that goes into his recipe is the highest quality. So that's actually what separates out these ragalak from anybody else's roalak. It's the quality of ingredients that is really sets them apart. Correct. Okay. If you're in the store and you want free roalak, put your name in the basket. Time to pull out another one. All right, y let's per person. And it's Susie Bloom. You are in the store. I know it. You have won a free package of rogal. If you'd love to get another one. Um or if you'd like to join in, write your name on a ticket and and give it to Yonyi. Okay guys, this is very exciting. I'm very glad that you are part of the the the Nakam Signal Network and I love that we are working together to working to bring Israeli products to the United States. You know, there's there was this whole blue and white movement, support Israel, and we should really like the best way to support Israel and it's going to sound funny. The best way to support Israel is buying Marzipan Bakery, right? Yeah. I I think to buy the product that will show your love for Israel. Especially Masipan. Okay, guys. That's amazing. Um you can come to the every every store has one of these stands um that they're in. This is the cool branding that they're doing. You know what was really cool at Kosher Fest? Everyone was walking around with those red bags. So, we've got some red bags here. Okay, cool. We've got about another minute and a bit to look at these mazy pan bakeries. Okay, make sure Lisa Hawk, hello. Welcome to the show. Put your name on a ticket and you can win take home some Marzipan bakeries. Let's talk about the different flavors. Oh, is on. Okay. Not good. Okay. Um, what flavors? We didn't talk about flavors. I knew there was one important question. Congratulations, Susie. Enjoy your Okay. If you want to win free Rogala, come and get. I know you love Ragala. Okay. Um, what were you telling me? Um, the flavors. I'm sorry. I That was my very important last question. So, we have two different flavors. We have the chocolate rugala and then we have the cinnamon ruga. Um, most people tend to love the chocolate, but personally, I'm a cinnamon fan, so we love the cinnamon in our family. On Instagram, I did a story the other week. I don't know if you guys saw of me toasting up and trying to decide for afternoon tea what I wanted, chocolate or cinnamon. You should have both. Always. Always both. Whenever in doubt, have both. But but a lot of the stores are now starting to bring in the cinnamon. So, if you haven't had the cinnamon before, get ready to see it now. Can I request vanilla and caramel? We're working. We're working on other flavors. to be determined when I'll have a little I'll have a little chat with you next week. Next week when you're there, you'll have a little taste because there's many other flavors that you need. I know they have crazy stuff and they have other crazy cakes as well. I'm going to be buying my daughter's birthday cake in Israel when we're there. We got cakes, rugala, cookies. Marzipan is actually a huge bakery and they have more than just rugala, but we're slowly bringing them into America. So, we we uh our show is listened to across the world. If you are in Israel, you're planning a trip. yourself. Get yourself down there to Masipan Bakery at the Shook. Um, tell them that you saw it on the radio show in America. Okay, guys. If you say if you say you saw it on the show, he'll give you a box of of regulous. I'm going to email him right now. Okay, cool. All right, guys. Thank you so much. Stick around. We're really excited to have uh you on the show. Okay, great. We're actually going to do I'm actually going to go to my guys over here in a second. Um, I can turn that on for you if you guys need some help. Oh, all right. I'm going to go and cook with Boris. Boris Safia from Cork and Slice. I'm going to go walk about, guys. Thank you. Thank you so much, Naomi. Stick around. Okay. Just getting off this. Boris. Naomi. Good morning. Good morning. Um, do Oh, I need I need the um this. Yeah. Thanks. He needs a um microphone. Okay, Boris. I'm so excited to have you on the show. Likewise. Thank you so much for having me. My pleasure. and and um we met like when you first opened and you invited me down for a tasting. This is the best dairy restaurant in New York and I know I can say that because I've eaten everywhere. I am a huge fan and you are not if you are not going away for winter break. It's the perfect station venue spot. If you are staying home in Teneck and you want to come to the five towns, here's the restaurant to go to. or even in the five towns. 100%. Listen, we're more than happy to have everybody in. Okay. Um I just want to uh give a little uh mention to uh Rifky Goldman. Rifky Goldman won. I just want to announce that she actually won the box of excellence chocolate. I pulled the raffle this morning. People were still listening to last week's show this morning and emailed me in under the wire this morning to uh make sure. So, Rifky Golden, congratulations um for winning. We also have I want everyone you could be a winner here today too. You can win this beautiful set of kitchen click items. We're going to be talking a little bit about traveling. We're going to start off with destination restaurants and cork and slice is one of them. You can put your uh items your if you're traveling your cooking items and all these really cool um you can take brevel machine. What do we call this? It's not a brevel. It's a sandwich maker. In Australia we call them brevel machines. um a a to a sandwich maker, containers, water containers, little containers. Anytime you're traveling, you can grab your stuff and pack it up and travel. Uh if you're traveling out to the five towns, you can put snacks in there on your way till you get to cook and slice. Just don't eat too much. Don't eat too much. Yeah, it's very filling. So, tell me a little bit about your history and your background. So, I local guy, grew up in Long Beach. Um had the opportunity to go to Israel. I came from a traditional household and uh when I went to Israel to yeshiva you know I became religious kosher I came home and I said you know what's going on you know there's uh nothing to the standard that I was once used to and uh we wanted to kind of change that we wanted to provide a better product a fresher product uh goes from the ambience to the food to the you know to the the way we cook and prepare things uh nothing is ever frozen at Cork and Slice so again the approach was always to create a great restaurant that happened to be kosher. That was that was from day one. That was our you in your non-religious life, you had had all this really good food and now you wanted to bring it to correct. The kosher market. The kosher market. And thank you for that. Thank you. No problem. Okay. So, you use, you know, the quality ingredients all the time. Sure. I mean, like it starts with our fresh homemade pasta that we make in the house every single morning. Uh the guys, you know, we have a our cook here. They prepare everything daily. And just the quality alone, we'll see. We I brought a couple pastas for you guys to watch. These are three different pastas. Um can I hold I'm going to hold one up. So that's the egg. This is homemade pasta. Okay. Homemade handmade pasta. Correct. Okay. And this one that's also that's the orki. That's a earshaped pasta. It's a go. What's it called? Orei. Orei. Okay. It's like a Okay. And this one is that's the bukatini. Bukatini. I had that the other day in the store. Correct. So again, we're going to make something really really cool. Again, a lot of people come to the restaurant. and they say, "Do you have uh ferachini alfredo?" And we said, "We know we don't. It's something that's very, very easy to make. You could get all these products at Gourmet Glatt. Uh it takes about 10 minutes to to prepare it and it's just a simple delicious meal that could be done uh fairly cheap. And again, I wanted to kind of highlight and bring this to you guys and show you that you could, you know, everybody can make a fetachccini alfredo. We'll put our own spin on it and uh we'll do it with the bugatini and a parmesan cream sauce." So, I love that. I'm excited. We are having a cork and slice popup restaurant in our pop-up studio going on right now. Okay, let's do this. I'm very excited. Let's get this lit up. All right, so I'm going to There you go. So coordinated. I've done this like a thousand times. He's come to my chop competitions in the house. We have a lot of chefs. We have Albert Bishu. He's going to be on the show in a couple of minutes. Albert's amazing manager at uh Cordide Grillside Grill. We're going to talk about his popup. Deie Klein in the house. Melinda Strauss. Thank you all for joining us. All the kosher media stars are popping out over here because they all want to watch this kosher media star. The restaurant star. Restaurant star. Oh, you're a star. Okay. So, what do we do first? We're just going to wait. Make sure the pot uh skillet heats up a little bit. Then it's fairly fairly easy. We'll try to get uh a little bit of butter in here. Wait, stop. You had me at butter. Everything tastes better with butter. Butter is better. That was the Australian campaign for butter in that 1980s. Butter is better. Who is Australian? Anyone remember that listening from Australia? No, it's sharpest there. But my aunt Marilyn Atlas from Australia just walked into the into Gome. Thank you for joining us. Okay. Then we put a little garlic in there. Just butter and garlic. You don't have to let all It's a lot of butter. Okay. That's why it's so good. Butter is better. That's why I'm fat now. Okay. All right. So, we've got garlic and butter going. Guys, you remember you don't want to burn the butter. It's very important. Don't burn the butter. That's a good hashtag. Okay. Heavy cream. So, it's butter and heavy cream and garlic. We don't need anything else. Wait, maybe just some bread or pasta. I'm going to eat this. Everyone, you two can eat this. Come down to Cork and Slice and you can eat this. Okay. A little swell. Okay, cool. Um, can we give um some rogalak away? We Let's pull another one out. Um, Rifka Boy, you have just won a Rogala. Uh, you can pick one up. Rifa Boy, Louise Kramer and Miriam Talbenfeld, you have won a rogala. Come up to Yonyi, please, and he will give you a rogala. Okay. Once the once the butter has melted, we'll just add the heavy cream. I'm going to lower this. This is really Just lower it a little bit now. I'll raise it. We've got butter and cream and garlic. We are giving away ragalak. We are having a cooking show right here in Gomel. I'm super excited. This smells divine. Don't forget the salt. Be a little generous with that. You know what kind of salt are you using? We use kosher salt. So I say it all the time. Kosher salt. You won a rogal that right here. That this lady right here has run a rogal. Yeah, you won. Very exciting. We've got our picture. A little black pepper. That's great. Okay. I'm really excited to eat this. Jamie, we're going to eat this. Right. You not so much, right? While we do that, let's drop a little bit of the pasta in here. Okay. So, where? In the water. In the water. In the in the water. Okay. In it goes. Oh, this is great. Who's going to join me for breakfast over here in Gome Glatt? This is super exciting. Got a great show. You can also win these. These canals are up for grabs or we're Well, we're talking food over here. So, how long the restaurant's been open about a year? The restaurant has been open a little under a year right now and we're actually going to be opening another restaurant pretty soon. So, we could finally say that. Are there any details you can share with us right here? Just our friends, you know? Sure. We'll break the news here. We actually are taking over the old Amsterdam Burger uh place. Uh give it up. I mean, we're sad they're closed, but I'm happy 100%. I mean, Amsterdam Burger had a great product as well, but um you know, unfortunately, they didn't make it. So, we kind of strategically made sense. It's two doors down from our current restaurant and uh it's it's going to be great. I think the concept it's going to be different. Um do you can you let us know a little bit? You know, I mean, I think that right now we're still playing with it, so I don't want to kind of mislead anybody, but again, it's just it's going to be meat. It's going to be a meat. It's going to be a meat restaurant. It's going to have we're going to cook the meats different ways. Uh we want to do, like I said, our approach always is to to build great restaurants that happen to be kosher. And again, this is this is something that uh and your background is not actually restaurant tour. It's not. I was even though he's cooking so amazing over here. Okay. Put a little parmesan in here. Uh yeah. Does that mean I can't eat fleeks for like 5 hours? Yeah. You know that's actually hard for me. I'm always fleshic. When I was doing, you know, I'm writing a cookbook and we were like eating cholin at like 10:00 in the morning. Oh, yeah. That that must have been difficult. It Yeah, it's a rough life. Someone's got to have it. And all my amazing products that I was all my food testing was, you know, Gourmet Glut worked with me and and gave me some amazing meats to work with as well. I mean, Gourmet Glad has the best meat selection out there. The best. I love it. And uh actually butcher Elan Sha is over there somewhere helping a customer but he he does need special job. Incredible job. Okay, so we've got our pasta boiling. Now what do we do? So right now we're just waiting for the the sauce to kind of reduce a little bit. Um I'm going to try some of this already now. Okay. Oh my god. Buttercream, garlic. What else do you need in life? Absolutely fab. Okay. Okay, so now it reduces down. Our pasta is cooked. Just to let you know that fresh pasta cooks super fast. Nice and cheesy. We're also going to be making with Deie Klein some um grilled cheese with an iron. So, we're going to see. I hope you'll all stick around and watch Deanie go for it. So, we're going to get a little an entertainer different here to kind of change the recipe up. This is uh we make uh cream cheese with a goat cheese inside. It gives it a little flavor also. Uh gives it a little creaminess into it. Oh, I like that. I actually make my um my Alfredo sauce with goat cheese. And sometimes I throw in a little bit of pesto. Pesto too is great. Pesto is good. Cooking tips from now I'm going to call you chef. No, no, no, please don't. Chef and brackets Boris Safnev, owner of Cork and Slice. We've only got about 2 minutes left to eat. You know, I'll eat this after the show. I'm super excited. Okay, so the sauce, I mean, let's just kind of, you know, what what what can I do? Okay, so that's how you cook pasta, apparently in a thing like that. Okay, it's a lot of sauce. Okay, what do what do we do now? Just I'm going to help Boris over here. Okay, that's all right. So, we're going to He's actually going to pour it in. He's not holding his mic. I've got I'll hold it for you. I'll hold your mic. I got it. I got it. So, we'll just right when we take the pasta out of the water, we want to make sure it cooks in the sauce a little bit. It kind of absorbs all the flavors. Flavors and stuff like that. That's plenty. See, I'm getting all ready. We only got a four minutes left. So, you see, I got everything ready so I can start eating right away. Okay. And I see I'm assuming this is the garnish. That is the garnish. Garnish. I can say it like an American. Oh, okay. This goes on top. That goes on top. I can work in the restaurant now cuz I know how to garnish. Parmesan cheese. And I like to use a little bit to give it a little crunch. Oh, what's that? That's uh breadcrumbs we put, you know, we make it with You guys get a shot of that. Okay. Oh, nice, baby. I'm going to eat this and then I'm going to Okay, Boris, this looks sensational. Simple, easy. You saw how quick and easy this was to make. Butter, garlic, butter, garlic, heavy cream, heavy cream. Reduce that down until it gets a little thick. Parmesan cheese. I'm going to eat this baby and then I'll pass it around. I know who to send it to. Ariel Galp, my amazing next door neighbor who's come over here to watch. Look at that pasta. Woohoo. Okay, Rogala. We need to get her rogula. Just, you know, she came out. Okay, here we go. I'm going to move the mic out of the way. All right. Uh, did I make a braha on miso? Yeah, I did because I had the regular. So, I'll just keep going. Oh my god. Bars, it's quick and easy. Should taste good. So, you have a little more time at your house, but again, make sure you reduce that sauce down. Get the parmesan in there. And then nice little This is superb. There you go. That's you eat some. That looks amazing. Let So what do you do now? You're just reducing down the sauce a little bit. Me I think we're done. That's it. Quick and easy. You could make this at home and if you don't have the luxury of having a pasta machine like I do. Um you could buy a box of pasta. Yeah, they have the deco that we really like. Uh so it's great pasta and you can use this on um they sell those frozen yakis. It's also really good with that. So, um, absolutely fantastic. This is great. And Boris, uh, Boris has kindly donated a gift certificate, $100 gift certificate to Cork and Slice. Make sure you follow them on Instagram as well, along with all our other show guests from the show today. Um, so make sure you write your name down, give it to Yonyi, um, and you could be in a winning for, um, for Cork and Size. We're going to put actually all the names back in that have won Rogal and then you can also win um packages from uh our beautiful product from Kitchen Click a sponsor of our Naomi's favorite kitchen gadgets segment as well as um our Rogala and our gift certificate from you. I want to thank you so much for having us and again my pleasure. I'm a big fan and you run a great job and you know your professionalism. You hold your head high above the water and you are fabulous and everyone everyone really loves you and loves your place and thank you. Thank you so much Naomi. I appreciate that. Yeah, thank you. And maybe we'll give out a little pasta. All right, we're going to go back to our set. I'm going to grab my notes. Okay, that was Boris from Cork and Slice. I'm going to ask my good friend Albert to come on up. Albert, see I'm doing a popup today. Doing a walkabout. A walkabout. That's a walkabout. This is a This is a pop-up studio and you're running a pop-up restaurant. A pop-up restaurant. Yeah. February 1st. In your in your real restaurant. In the real restaurant. Your real restaurant is called The Real Life uh Courtzside Grill. Courtzside Grill right here in Cedarhurst. Um under a bar of the five towns. And um you are collaborating. Talk to me about this collaboration. So I've been wanting to do a popup for like few years now. And uh fortunately I found a good group of fellow peers and friends and um papas have been going on for the last year or two becoming very popular but it's never been done where a bunch of chefs get together and do something in you know a collaboration of of a popup. And I says, "Why not do with Brian Reika from Milton Chicago and uh Melinda Strauss was phenomenal. She's a blogger, a recipe developer." I think she's a chef though, but whatever. She's a chef. Yeah, she's a chef. She's making this malabby dessert. It's insane. I've had it. Have you had it? Yeah, we I keep telling her the texture is no good, so I could get more. But whatever. She's the recipe developer, but I'm the recipe eater. So she said, "Need me come over. I've got something for you to try." So not cool. I thought I was a recipe eater, but okay. Okay. Um, so, so what's on the menu? Can you share that with us? Okay. So, I mean, uh, Brian, uh, I'm doing a py. Um, I'm doing actually pokey is is, uh, uh, originated in Hawaii. It's a Hawaiian native dish. Uh, it usually has tuna in it. It's a raw tuna. It's similar to like a sushi. It's marinated in the soy. And then you could do different takes on it. You could do like a citrus. Um, you could do, you know, spicy. I have a version of pokey in my pesak book. Pokey for pes. Oh, yeah. Take a look at it. Yeah. Yeah. It's amazing. Okay. Cuz it's got a lot of citrus in it. So, I decided to do that because also I'm doing on Monday, I'm doing a fundraiser by Amilk, who's has a restaurant uh has a soup place over there. I'm doing a pokey demonstration. And then I'm also doing in Passover. I'm doing I'm be running a ceviche and poke bar. That is really cool. Yeah. Ceviche poke bars. Subiche I think is Peruvian twist and py is the Hawaiian twist. Right. Like I think ceviche is a little spicier. It's more citrusy. Yeah. And then usually citrusy. Pokey is more savory. Savory. There you go. Mine's definitely citrusy. So Okay. Okay. So tell us what's on the menu. Okay. So um so what we have in the pokey first and then um I think uh Brian's going to be doing a um What is he doing? You're going to have to take a look. But what's Brier cooking up? He's He's going to be doing a braze lamb. Braz lamb. Duck pancakes. Duck pancakes, which is Oh my god. Actually, I think it's the biggest thing on the menu for that night. Um, a couple of other things. Salad with some bacon that he's smoked. And um, you know, Brian Brian is the executive chef at Mils. I've had him on the show a few times. Um, he's an unbelievable chef. He's doing the popup at Ptopia a couple of nights before or the next day. Okay. So, a shout out for that. Your followup. What? And what? Edenwalk. And Edenwalk. It's at Edenwalk. Thanks. It's not Eden. Thanks Melinda Strauss for sharing the updated information with us. What would we do without you on so many levels? And then um and Melinda Stra speaking which is doing the dessert. So Melinda's doing the Malabi which is what? It's a what is that? A Middle Eastern dish. It's a Middle Eastern Israel fusion dish and uh she's been really perfecting it and doing something off off the charts, something that's not really done. So, we're taking like regular type of recipes and trying to build it into something that has different that's that's not been done before. We want to see different here in especially in the five towns. We need to see something different. We have Cork and Slice for that. And we have uh you know, Courtzside who's put chicken and waffles on the menu, my favorite. and and um you know different things. I love that we have the selection of beers. Am I allowed to say that? At 9:00 in the morning. Say it any time of the day. Um but yeah, so it's really nice to just come down to the five towns. We've got destination restaurants. Um some people came down just from I think from Tinic just for your donuts. Oh. Oh. When they did the bacon donuts. When you did the bacon donuts. Like it's really great that you're being innovative. You have a specialty menu. You have specialty beers. You have really great stuff going along. And now you'll have um the pop-up. The pop-up. Yeah. And the pop-up also. We're going to have Royal Wine there. We're going to have uh my friend Bosch who's going to be doing the beer pairing. Beer pairings. Beer pairings. So, it's a lot of activities going to be going on. It's not going to be a moment of dullness during the popup. And there's going to be some good eating too. The two seedings I believe 6 and 9. And how do they sign up? Uh they can call us at the restaurant 5163410755 or email us at the courtsite [email protected] or just email me and I'll email you the stuff. Don't worry, you'll get a seat. Um but email me email us in the next couple of days cuz it's filling up fast. Thank you, Albert. Good job. Nice to see you. What's the Yiddish word I taught you? I taught him. I was kishing for chicken and waffles and he's like Syrian and he didn't know what kishing was. How funny is that? like, thanks so much for coming. Thank you, Albert. Make sure you sign up for the uh very exciting pop-up that's coming up. Dei Klein has done two pop-ups. She did it last year uh at 613 Restaurant. Shout out to them. So, we love we love that restaurant over there in Stanford, Connecticut. Um Abby Kra, are you ready for me, mate? Do we have any food? They're bringing us food. You know, we have to always eat on the set. You know that. Yummy. You gave me a little heart attack this morning when I didn't see you. You know, it's a very busy Come sit, come sit. It's always really busy before a show and we're like scrambling and I'm busy doing the social media media. I'm like, "Oh, Aby's not here yet." And then you came to the rescue and I'm really excited. We're talking a lot today about traveling and I think we touched on this last year as well. What are we ordering to go? How do you prepare this? How, you know, tell us all about hapanashan travel meals. Okay. Well, we have a full variety of um frozen meals available, both oven ready or microwavable. Okay. And they're going to send us some. Yeah. They're going to bring it right over. And they come together with a main and it's two side dishes that come with it. Like Okay. And um we custom make them to your specifications, how you'd like them. You'll tell us if you need them frozen, if you need them how how you need them. If you need them oven ready, microwavable, what kind of side dishes you want, what kind of main dishes you want. Oh, fantastic. Wait. So, this is this is what a typical meal would look like for one person or for two. These are generally for one. We figure when you're away and it's a full plate for one person. Correct. That's amazing. Huh. You know that I love stuffed cabbage. That's what we do. If it wasn't so early in the morning and I just think I ate Parmesan cheese. I literally eat one now, but I get all dirty. Yeah. I'll I'll just take this one home. Um at my daughter's wedding, I told the caterer I said, "There must be stuffed cabbage at the smorg. I love stuffed cabbage." Okay. So, you would order this and that would pack this up by the either oven ready or microwavable. Okay. And that would come in different containers depending on how you the reheating process. Oh, that's really good. Okay. So, that is a fic version. Right. And they'll be deep frozen. Uh deep frozen. Deep frozen. And this is that's a salmon dish. Uh yes, a mixed vegetable medley and mashed potatoes. Uh again, which we would freeze. Your choice oven or microwavable. and we'll give you the cooking instructions exactly how to heat it up at your destination. This looks really great. This is par, isn't it? Okay, I'm not that hungry. Okay, I am hungry, though. Okay, I'm going to put that here. I'm going to just leave this here. So, you can come to the counter. They work with one of your team. Correct. We have we have a list of pre-made meals that we could have made for you or you could custom make the way you like and we'll we'll custom make it or something from our dairy selection as well. All right, cool. You have a very big case. Everyone that's here, go check out the beautiful Gomel case. Gomeglot case, Gomeglat. Um, I walked around on Facebook Live and Instagram this morning to show you a little glimpse of of what was going on over there. But you, you know, um, I so I did this Instagram live. It's a new thing on Instagram and I So, you see I have those ribs and the Hasselbeck salami over there. All of a sudden, the numbers just jumped on the on the Instagram. People love pretty pictures. Thank you very much. Yeah, that's very popular. And those ribs looked amazing. I'm just having a little sip of a drink. It's very hard to talk for an hour and a half without having a little sip of water. Okay. Very nice. So, um Okay. What else have you got going on at Kapanache? Well, we recently opened up over here the counter here in the new Gourmet Glad Wood. Beautiful. Um which is off to a very nice start. It took a little it took a little while to get this side going, right? To get it open. Yeah. Okay. But uh it was worth the wait. Oh, absolutely. There's a very nice response to it. We have a you know, very nice following and uh a really beautiful line being made here on premise right here at the counter. Right. So, it's actually made right here in the Woodmiss store. It's not bought over from Cedar. No, there's a full kitchen right behind the counter here. And uh they're in full production. Okay. Fantastic. So besides all the food that you can get for um travel, you can get, you know, you just your dinner. When I we did the chop competition um a couple of weeks ago at Gourmet Glatt, so we did it near the Kapanache area. We gave you some nice uh viewing time and um people were just literally coming over and buying family dinner at Kapanach, which I think is really terrific. It's it's a nice service. You've come to pick up some ingredients, milk, eggs, cheese, whatever, but you realize, you know, you need to make dinner. Shabas is coming and you're busy. You know that Hapanach can take care of you and you're actually getting really really good quality food and as as uh Super Bowl is coming up. So, we were actually just talking about that. I was talking about that with Albert the other day. They have a Super Bowl menu, but you've got an incredible Super Bowl package. Yeah, we will put together we'll advertise a package, a special for Super Bowl, as well as all the Super Bowl essential items such as what you're holding here, the Buffalo wings. And well, what was the first thing? Well, we'll have a package of different packages for the Super Bowl. What what what are those big sandwiches? Those six foot sandwiches. The hero sandwich. The hero sandwiches. Yeah. Nothing like a good deli sandwich. As much as I love all the gourmet food, there's nothing like a really good deli deli sandwich. Okay. Buffalo wings. America's favorite chicken wings. I love it. And and you these are available all the time, right? These we have all the time. That's a staple item. You know that we love coleslaw in our house. And um we probably buy two to three packages of co. I can make my own, but I just rather get yours. Okay, cool. Um thank you very much uh Abby for always coming down. I have a one more really important question for you. What is the most sold item at Kapadash? Most popular item. Don't tell me geilter fish. I'm going to go unless it really is gila fish, but I'm going to go with colelaw. Homemade. It's a co. Yeah, that looks okay. Cuz I'm buying it like two to three times a week. Oh, that is it's really cold. Okay. What about me Titan? Which you know what? Like there's such a variety, you know, so many different types. It's hard. Uh it's hard. But we'll run you a report for the next show. Okay. I think it's really funny. Like I'm always curious to know like what sells the best out of everything. So it's cold saw. So it really is that good. I I can vouch for it. Okay. Great. Abby, thank you very much. I'm just going to put these over here. Um I'm really excited um to see all this beautiful stuff. Do you want to take it back? Take it off. I was joking, but Oh, okay. Don't twist my arm. I'll take it. Okay. I'm just going to put that over there for now. We'll clear the that off the set in a couple of minutes. We have an incredible show. This is table for two live in Gomel on the Nakam Seagull network. Our show is sponsored by Mazipan Bakery and we are also heard on Arut Cheva English Radio. I'm going back on my walkabout cuz I have my amazing friend Deie. I'm going to hop down. I'm just going to move the file shake away right over here. The buffalo wings. Um, now I have some shabas food. I'm totally excited about that. Um, Yonyi, I'm holding on to these tickets. Everyone who's in the store now, I just want to announce that you have a chance to win $100 gift certificate to Cork and Slice and these beautiful travel items from Kitchen Click. So, all you have to do and plus tons of giveaways from Ragalak from Masipan Bakery. All you have to do is fill out one of these tickets. I'm going to hold on to these for the big raffle at the end. Um, all you have to do is hold on to the tickets and um Yeah. You want to show that again? Okay. Yeah. Kitchen Click. Our beautiful items from Kitchen Click. Oh, Deie's playing with the oven already. Yeah. Let's put them over there. Beauty. Um, how are we doing, Deie? Great. Deie Klein in the house, everyone. Everyone, we're actually going to jump straight into this into making the sandwiches and then we can smoo while we're toasting and you'll see what I mean. Hey, Darcy Milner in the house. CKCA graduate. Were you together in school? No, I don't. Okay. Different years. Different years. All right. So, you talked about travel, so I had to bring you something that's amazing for traveling. And that is a grilled cheese made with an iron. Just the way my soft used to do it. Because if you're in a hotel room, everybody has an iron. So, bring your bread, bring your cheese, and or you could bring your own iron. Traveling or bring your own iron or make this at home because it's so much better made with an iron. I think it's really cute. I think the kids would like that. It's really fun cuz it gets flat and super crispy. Okay. Would you mind holding this for me? I'll hold that for you. Thank you. Okay. I'll show you how it's done. So, all right. So, basically, we're going to make two different types of grilled cheese. So, one is uh kimchi with mozzarella, which is just super yummy. This kimchi is now talk about Can you just explain what kimchi is? It's pickled cabbage and it's um it's different than colelaw. It's Yeah, it's different than sauerkraut and it's so good. It's fermented. Has lots of probiotics in it. This happens to be spicy which is really yummy. So, I love it in a grilled cheese. It's in Korean food. It's found the ingredient is found in Korean food. It's really good and I've been putting it on everything lately and in a grilled cheese. It's awesome. Really, really good. All right. So, just like a regular grilled cheese, you're going to just get your butter all over the top and bottom. It's all going to melt anyways, but just like that. And so, we have to butter the both sides. You did this on Tastemade. I did do this on Tastemade. It was actually really fun. Can you tell people what Tastemade is? Yeah. So, Tastemade is a digital food network of sorts. not Food Network, but Digital Food Network. Um, and yeah, they're on uh Snapchat. They have a discover um discover page um on Snapchat for whoever does Snapchat knows what that is. I don't do Snapchat, so uh it's what the young kids do. Yeah, there's a discover section which has all these different like little news clips and videos. So, they have that every single day and they feature different videos and different talents. So, I'm on there every so often. Um, and on their website, tastem.com. And they have an app as well. So, it's fun. So, I actually just made this when I was out in LA with them. Um, last They fly Dee out to their studios. That is so cool. It is fun. It's very, very fun. Okay, so we're just going to spray the tin foil a little bit. Put it butterside down. Make sure your tin foil is nice and oiled. I smell the iron. You know, I haven't used my iron in 20 years. I hate ironing. That's what dry cleaners are for. It's so old. Support your local dry cleaner. Mine's a limb. I'll give them a shout out. It's worth buying an iron just for this one. Did you see how well my shirt is ironed? So true. Fresh press. Yeah, fresh press. Fresh press. Especially French press. That's coffee. Exactly. Okay. Exactly. So, you got your mozzarella here. So, I like to do Oh, yeah. Little shout out to Natural and Kosha, last year's sponsors of Table for Two. And I always love their cheese. Okay. It's very good cheese. So, kimchi. So yeah. So I like to put the kimchi in between the two layers of the cheese because yum. So a little bit of kimchi here. Look how good this looks. Oh my god, it smells amazing. It's going to be really seriously so good. It gives so much flavor. My mouth just started watering. I know. I know. It's so good. Okay. Okay. Great. So that's it. You just put a little bit of kimchi right there. As much or as little as you like. Take your little sammy. Cover it. Okay. Can everyone see what's going on here? Can everyone in the audience see this? Is amazing. Fancy stuff here, everyone. Very fancy. This is how we cook here on the Nakam Seagull Network. Pop up. Oh, you look I'm equipped with a microphone and an iron. What can I do with it? So, do you want to do this for me? You want to help? Oh, let me do this. Okay, you hold that baby. Squishman. Sakman, I am iring. Do you see this? Are you watching me, Nakman family? I housewife right here, everyone. Okay. It's not clothes, it's food. How me is that? I always do a cotton setting. Are you on the cotton setting? I don't know how to use it on I wrote that on the recipe. Make sure you turn to the cotton setting. I don't Yeah, it's on cotton. Is that funny? I don't know why. I'm terrible on clothing, but I do a lot of cotton setting. I do a lot of housework. A little bit of housework, but artist just doesn't make it. I hate ironing. I used to back in the day. I don't anymore. Yeah. No, I didn't. I've given up. So, that's one version of the grilled cheese I like to do. If you wanted to do more of a sweet version. Um, do you want to make another one or the other one? Jamie J. Jamie's giving us the nod. You keep squishing with that one. How hard do I squeeze? Hold this with the other one. So, this is the hardest bit of cooking. I'm just have to squish it down. Okay. This is going to take about like five minutes or so on either side. You want to get really um you want to get really flat and squishy. Maybe like five minutes on each side. Um, and it's going to get really golden and brown and yummy. So, you keep working on that. I'll tell you when to flip it. And meanwhile, we'll make the next one. Um, so I'm excited. I need to wash. Jamie, can you organize that for me? I forgot to wash. I think I have water here. And maybe a little bowl. And there's a bowl. I got a bowl. So, you know, definitely going to want to try this. You know, I've done a lot of shows with bread and I always wash in the Lower East Side studio. Um, you know, get the grab the key. I know I'm when I do a show I run I run to the bathroom before the show starts but I forgot that I have to wash before the bread in a super from over here. You're going to love this. Okay, so this one. So, same thing. Butter the top and bottom. Go kind of liberal with your butter. It's so good. Yeah. Yeah. It's a lot of butter today, right Baris? Yeah. Butter in the pasta, butter on my bread. This is so excited. Um I just want to give a shout out to Ash for today for helping put everything together. So, thank you very much. And to the gourmet glut team. Okay. Fantastic. All right. So, we have our So, this is apple butter. So, this was inspired by my mom. She always used to eat an apple. Like, she still does. She loves apples and um cheese together. And I always thought it was a weirdest thing. She like a bite of her apple, bite of her cheese, bite of her apple, bite of cheese. You see that working well together? I guess so. I mean, it works because I made this girl cheese inspired by that and it's really good. So, I totally get it now. Is mom watching in St. Louis right now? Probably. Hi, Mom. My mom's in Australia, but it's Shabas there. It's like Shabas tomorrow. It's They're at Shakra already. What's the time now? It's 9:00. It's 11. Yeah, they're already finished. They're having kiddish. Crazy. The time difference. When are you able to talk to your parents? Yeah, it's hard. I feel bad. I missed the boat. Hard. Uh talking to her before Shabas. Okay. All right. So, we have our apple butter on both sides. And then, should I flip this over? Um you know what? Sure. Give it a little flipper. Oh, careful, Jamie. Squish it down on that side. I don't want I want I don't want her to get hot. My fingers are like so desensitized. I know, right? I know right now like we've lost the feeling in our fingers. Yeah. All right. So, then we have some cheddar cheese. I like how cheddar goes with the apple. You know what's really good with cheddar cheese? Can any of you think Veabite? My aunt Marilyn My aunt Marilyn here visiting. I think she comes every year to our winter show. Um and she watches the Nakam Seagull network and listens all the way from Sydney, Australia. Cheddar cheese and Vegemite. If you have ever had a cheddar cheese and veggomite sandwich, you email me right now. Naomi nak naomi nakamseagle.com. I want to hear about it. Would you like me to make you one? I I want a good Vegemite sandwich. I've had it once in my life and I just don't get it. After the show, come over. I'll make you one. Okay, done. Okay, come. All right. Last time we're at your house, you had me try the Biscoff the butter and now Tim T. Okay. Tim Tam. I love those. Okay. All right. Killer. It's getting super duper flat. Okay. Yeah. So, am I doing good job? You are. Um, by the way, Jeanie does the best Naomi Nakman accent out there. Can you do it? Do do the beginning. She's going to do our Purim show. But go. Can you do it? I need that. Okay, we need the beginning. I need the beginning. Hello everybody. Today on the Nam Seagull Network, we are talking all things food. I love eating it. I love smelling it. I love tasting it. I love food. She's happy. I always say she does a bit. I'm going to put her on for the Purim show. They'll they'll see if they notice. I'll get to We'll swap rolls. Okay. I'll go a Tastemate and you're on my show. Yeah. Done. All right. So, can we Okay, now I'm going to switch. Yeah. Let's take a peek at this. Let's see how we're doing here. It's actually not as hot as I thought it would be. Yeah. My hands are actually like ice cold right now for some reason. You do that. I'm going to wash so I can eat. Okay. So, it may not be as crispy yet. You may need a few more minutes here, but we shall take a look. Let's see. Okay, we're going to put that down after. I've started talking. That's actually really, really good. Okay, it's starting to get golden brown here. Let's put it on a plate. So, it's starting to brown and starting to get super crispy. We kind of rushed it a little bit. Exactly. I would go another like 3 minutes on either side to get it really golden and crispy. And it it really gets crispy. Amazing. Isn't that good? Yay. How yummy is that? And the whole thing is to get it super duper thin. So my soft used to make it super thin with just plain cheese, just classic. And then she'd always serve it with a chocolate milk that she would make in the blender so it was frothy and yummy. And that's my childhood. Can I just say that's amazing. Isn't that yummy? Thank you. You're like, I thought the kimchi would have been much spicier cuz I've had plain kimchi before. The cheese kind of mellows it, right? It's like a perfect balance. Come like the like this. I got to have another bite. Oh, wow. That's nice together. Okay. So then this one. Wow. This one needs more time, but I want you to try it. Let's flip it for a second. That's really good. Give it one minute. So traveling. And if you don't have a travel iron or there's no iron in your room, you can actually take a sandwich maker from Kitchen Click. Everyone go to kitchenclick.com. You can order. You can go down to the store. They are um on L 203 Avenue L. I know that from our last trip. Actually ate across the street at this great restaurant called Crisp. I want to give them a little shout out. Yeah. Sometimes there's honestly nothing better than a grilled cheese. Like people are like, "Oh, you're a chef. Your kids probably eat so well. You probably have the best food in your house. They do eat quite well. They eat grilled cheese. Okay. They eat really well. They eat grilled cheese with kimchi. It's quick. It's simple and just so good. You just can't go wrong with the grilled cheese and it it's just the best. Okay. So, let's try this guy. Also, I would go a few more minutes on this one on either side. But for time's sake, we will taste it. It's a rough job. I have a really rough job. Um, but somebody's got to do it. It should be me. Somebody's got to do it. Okay. Look, the butter's melted. It would need a little bit more time. More time. It definitely needs more time, but the flavors are really good. But also, this one's more of like here. You have more of like the sweet and then the sharp cheddar. So, it's kind of like a different type of flavor profile going on. Getting the flavors together. It would be better if it was a bit more melty cuz you want the cheddar cheese to be melted throughout and the tops and brown, golden, crispy. So, you keep pressing that iron until it gets even thinner and golden brown, which will happen after like 8 minutes or so on either side. You do a lot though. You do a lot of great things. Um, can I just see what the Okay. No, good. You do a lot of great things. I'm I'm I love following you. Um, can you just give a shout out to all your social media platforms? Yes. Um, would love to. So, yes, I'm Genie Delivers on Instagram and Facebook. So, genie delivers there. deedelivers.com is my website. Snapchat I am ddelivers. Um and yeah, so you can follow me there for all kinds of fun food videos. All kinds of really fun things. Genie has really exploded. Oh, thank you. You're you're everywhere. You're, you know, you went to that Molly thing also in the fun. Really really fun. So the food world is I'm having a great time. Lots of great Have you got projects coming up? So, something I'm working on now, um, I'm working with Jaff Gifts. Jaffgs.com. Can you say it slowly because you Melinda was also talking about the other day you say it so Jaff J A F. Okay. And then second word gifts. It's somebody's name I think Jeremy or something. I don't not sure what the name is, but um, jaffgs.com. They sell all kinds of holiday um, they sell like Christmas ornaments. It's a bunch. It's run by Jews, but they sell Christmas ornaments. They sell um, manoras. They sell pot holiday ornaments. Yeah. No, but also like plates and flatwear and glassware, stem wear, like you name it, they have it. They have so much on there. Um, so I do videos with them now. We're doing our second shoot next week, next Thursday. So, if you follow me on social media, yeah, you'll see all the behind the scenes next week. Um, last night I was doing a lot of prep. We got all the um all the materials and everything that I'll be using in the shoot yesterday. They dropped off all the products. Oh, fun. So, yeah, which is really fun. A bunch of boxes come to my house. get to open everything up and try to figure out how I'm going to incorporate it all into the video. Right. It's fun getting all those the new products out. Very fun. I I love you know like Marzipan Bakery sent us all a bunch of stuff. Yes. It's it's fun. It's a perk of the job is getting getting to taste all kinds of things and getting I know I always say it's a rough job but we have to I actually when I got those aroma song I don't know if you got the aroma song. No no no I saw I saw Hani got them. She posted about they look amazing. What kind of salt are they? Like smoke. Yeah. They're actually going to be on the show next week. They're dead sea salts combined with different flavors. Yum. It's amazing. That's like all you need to like finish a dish. So like finish or cook with like a toast I'm imagining with like avocado and all you do is sprinkle like a Well, that's exactly what we're doing on the show next week. So make sure that's one of the things we've prepped. So make sure you watch the show next week to hear about Aroma song. We also have uh Snap Food Snap Kosha from Lakewood. We're going to have them on the show to Yeah, it's like a fast food joy, but really high-end stuff. This They put so much detail really into their hamburgers and their grilled chicken sandwich like nothing I've ever seen before. So, yeah, it's super exciting. Cool. That's fun. All right, Genie. Thank you very much for having me. De and I'm going to come back and she's going to eat a veite sandwich at Mar from there. Okay, we're moving it up here. Thank you very much, De. Okay, good chasers. Dean actually made a big trip out from Whoa. Westchester this morning. Um, I'd like to talk about a quick segment called Naomi's Kitchen Gadgets done by sponsored by Kitchen Click. Uh, every month we try to show uh all the cool items. Now, I met with Fagish Brea, the owner the other week. Was it last week, two weeks ago? Everything's a blur in my head already. Um, and I said, you know, uh, FA, we're doing a travel show and we're going to be doing grilled cheese with an iron and, um, you know, talk about hapanache meals, but you know, someone who's going on picnic or someone who doesn't have an iron, say like me, um, or the kids are going away to college, give me something that, you know, I can bring on the show. And we to we spoke about this in Australia. We, for some reason, we call this a Breville machine. And I think it's by the Breville company. But what this is, it's made by Quez an art. It's a sandwich grill maker. So it's almost like, you know, it's become like a panini, but they square it out for you in a sandwich maker. So we have these as a giveaway. If you want to win this, who wants to win this? Hands up if you want to win this. Woohoo. Put your name on a ticket. Give it to Yonyi Pollock standing right here by our Mazy Pan Bakery. You can also win a $100 gift certificate to Cork and Slice and some Mazy Pan uh delights from Rogala. Okay, so we have our grill, our our sandwich maker, which I love. And you can do everything that Deie just did. You could do it in this. So you can do the kimchi that you're going to buy in gourmet gl or you can do the apple butter. And if you don't want to take those big containers, you pack them down in something small. And these have little lids that snap closed. So if you want to give your kids some fruit, um cut up fruit, you can put them in here. You can take in all different condiments um for your um sandwich maker. So I love these kind of things. And then we have a sandwich holder, like a lunch container on the go. There's nothing like a sandwich box. Uh so you can And these also snap closed. I don't like the ones with the top and the kids can't open them. These have snaps on the side and they are fantastic. Also great for salads, anything uh to take pasta. Maybe we can put the pasta in here. Is there any pasta left? Did they eat all the pasta up? I'll take it home in something like this. But this is actually going to be a giveaway. So you guys can put your name. If you leave the store, you will not win. You have to be here to win. You have to stay and listen to the whole table for two to win because that way I don't have to track you down and give you a prize six months later. You have to be here to win. All right. So, uh, Kitchen Click, please follow them on Instagram. I just want to give a shout out to Breezy. Thank you for coming by. Um, store on Central Avenue. Um, so here are these beautiful um, and fantastic and practical travel items. So, uh, you can definitely, uh, pick those up at Kitchen Click. And of course, the water bottle. Everyone in my family is a big water drinker. Actually, I had a water over here. So, I'm just going to put that back up. You fill this up with water. Um, and it keeps it cold or hot as you wish. So, and it has a really good screw cap. Sometimes I in the what the reason why we chose this is because, um, a lot of them have those like the the popup things and then they leak. This actually opens and closes. How cool is this? Opens and closes properly. So, this is a pretty exciting prize to get. Um, and also to buy, if you didn't, I'm sorry if you don't win one, but um, you know, you can go buy one at Kitchen Click. Um, I just want to talk a little bit more about Gourmet Glatt. Um, Gourmet Glatt in Woodmir is one of the most I think it probably is one of the newest kosher supermarkets. the Woodmir store. I mean, Gole Glad and Cedar He has probably been open for about 50 years. So, uh, ZK is panning across uh to uh show the how full the store is. A lot of people are at our pop-up radio studio right here inside of Gomeglot. But they have I'm just I just want to talk about the different counter they have. They have Aussies Fish. They have Simply Sushi. It's actually one of the best sushi in the world. I love their sushi. They have kapanache, they have zombics, they have Schwarzes. This is your onestop shop. It used to be if anyone grew up in the five towns. I know it's funny coming from me cuz I've only lived here 13 years and clearly I'm Australian, but you would have to park your car on Seed Hurst Avenue to run into Schwarzes to buy the dips. Remember that? So people are nodding. Um, and then you would have to then drive to Central Avenue down in Lawrence to go to the Kapanash store, right? And then you would have to go to G uh and then you would have to go to Zomics on Central Avenue, which is now what's at what's upper crust is now where Zomics was. So um you would have to go there to get So what they did was they pulled it all together. If you wanted good fish, you had to go to Aussies in Bora Park. Now everything is here in the store. onestop shop from paper goods, frozen items, fresh vegetables. They even now have organic stuff. They have an olive bar. You name it and they have it here. And of course, they even have Israeli products like Marzipan. So, make sure you come by to the either the Woodmir or the Cedar. You can actually take a train from one to the other. They're both at the the stores. Um, make this a destination shopping trip. I know whenever I go anywhere and I, you know, I'll know I like to travel, I will always stop into my local kosher supermarket in the area. If I'm in Phoenix or if I've been in Paris or I've been in Italy, I will always try to find the local kosher supermarket. So, this is their five towns one. But if you're visiting from out of town or if you're planning a trip to New York, make your way out here to the Five Towns, do some shopping. Then you go for lunch, you go to Cork and Slice. And then for dinner, you go to Courtzside Grill and you have everything here. Is Schlommo in the house? Not yet. He's not here. Okay. So, I'm just want to let everyone know then in a couple of minutes um we're going to be uh drinking. We always end our show with a little schlomka will be joining us here with his new wife. He's mar he just got married. It's super exciting. And he's bringing us champagne. So, we're going to have a nice little when he does get here. Uh we might need some plastic glasses. Um we'll see if he brings them. If not, you know, we have a great team. Give it up. I want to give it up for our amazing Nakam Seagull network team. For Nakam Seagull himself, Mariam Wallik, Jamie Turquel, Yodi Pollock, and my best engineer who makes me sound so good. ZK Zan Copel Ash, are you joining me? Yes. Woohoo. Hey, come on. Wait, you get an official seat at the table. Thank you so much. I'm really glad. We've never been on the air together. We've done Facebook Live. We We've spoke We speak in person also, right? Right. We we're like we do real FaceTime. Yes. Yes. Okay. So, what what exciting products have you got for me in there? Okay. We got lots going on. So, we have to start um going to start with this. This is we call it the rectangular platter. Oh, very exciting name. Everything is everything is cut fresh day of always provided in store ready available on the shelves every Thursday Friday in Woodmir and Cedurst. Strawberries blueberries grapes all checked by the mashki on premise which is very helpful. It's a glacia strawberry. It's no joke. You don't want any bugs on Friday night. Um, the next thing we have for you, this is coffee yogurt, homemade in store, inhouse with a granola topping. Available every day, Sunday through Friday in both stores. Also, what is it? This is a coffee yogurt. We make coffee yogurt with your coffee flavored. Coffee flavored yogurt. Okay, good. Made every day in store. You make your own yogurt here? We make our own yogurt. Really? We really do. Ah, I wish I liked yogurt and like a bunch of different flavors also. So, this one is coffee with granola on top. We have with fruit and whatever. It's really nice stuff. The next thing we have from the meat department, also made in-house, Italian style beef sausages, ve turkey beef made in store, in-house, fresh. You can speak to Rabbi Peter, Rabbi Elon, always available. Okay. Fantastic. And you know what? There's nothing wrong with grilling outdoors in the middle of winter. I've grilled in a blizzard. So, or you do it on the grill pan. I do it also like that. Yeah. Or in the broiler, in the oven. Cool. Yeah. Always having great stuff come up. And if you want a product on the shelves, talk to Ash. He'll get it here. We We've done that. We do it for a lot of people. You need something weird, we'll get it for you. Tim Tams. We want Tim Tams. And then the last thing we have for you is the para candy. Oh, talk to me about that. So, the para candy, it's a very cute uh idea that we got. Um has different riddles. Try to get the kids involved with the para. And uh it's got different questions on the top and answers on the bottom. And it's also made in the store by the candy department. And in the back is the different candies that are associated with the para. So can we open one up? It's paras. You know how I know? Cuz I read it on the rapper. My daughter will come home with para questions. Paras. So one of the questions is uh saltwater taffies. Villain was going to be working near the water as a sea merchant which is true. So in the back over here we have saltwater taffy fish. Yaku gave the toach and a fry that they should reproduce abundantly like fish. So in the back we have a little jellyfish and every little piece is associated with the candy. It comes in a little inside a plastic wrapper so that everything stays fresh if you buy it on uh Wednesday, Thursday, Friday by Friday night or day. Yeah. And it's something that we do available in both stores. Actually I believe it's available in all gourmet glass stores. liquid also you started and you guys package that all up yourselves and we package it ourselves. Yeah, I love that. That's such a great idea. I know para para projects have become very popular in the uh world. So, it's very exciting to uh see all that right here at our one-stop shop in Gomel. That's us. Terrific. We had we were talking um in the store when we had our meeting for this show with Jamie and Khani and you we're talking about doing because we're a travel show, we want to do a special project. You know those little yellow gourmet glut bags wherever you are and you take them with you around the world. Take a photo of yourself holding a gourmet glut bag with the iconic scene around you. Like I have sent I I this whole project started off as a shtick because wherever I am I take my gourmet glut bags with me just you put things in I pack things in it and then I put in the suitcase. I've sent y pictures of me in Venice, um, in Alaska, the Grand Canyon, all over the world, me holding a yellow gourmet glut bag hanging off me. So, if you are around the world, put a picture up of yourself and # yellow gourmet glut bag, okay? And we will post them on on the internet um and and share it on our Instagram as well. But I think that's a really cute and tag us at gourmetglut that you were doing it. And it's gonna be We're gonna see where you vacationed around the world. So, best picture gets a prize. Yeah, I said it right there. Thank you. No problem. Thank you. I'm sure it'll be We'll figure it out. Yeah, that's how we roll. The more exotic, the better the prize. Oh, I like that. What about me at the Grand Canyon? I think Grand Canyon to vanilla. It's America. I want to see something in Okay. Like where? I don't know. Guatemala. Guatemala. Okay, cool. Okay. Oh, thank you so much. Absolutely perfect. All right. Thank you so much. Thank you. Good shenan. Thank you for all your help. I really appreciate everything that has appeared today and we worked here. My whole team right on time. Absolutely perfect. Schlommo, come here. You had a really hard time. I just want everyone to welcome. Schlommo Blash. Hello. Are you okay, mate? Yeah. Oh, you bought the best one. I brought champagne. Okay. Catch your breath. I have no breath to lose. So, yeah, you're okay. My wife makes me work out now three times a week. So, really? Oh, that's great. So, why are we having sh Did we get those glasses? Okay, so why are we having champagne? Well, um August 28th, we got married. Yeah, she's hiding in the back. The one with There you go. One with a tickle. That's right. Muzzle tub. Mrs. Schlombo Blash. This is I I Anal Blashka. Yes, we we lose our names in when we get married a little bit. Okay. So, to Anal, right? Anna. Anna and Schlommo. We're going to toast your your I was going to say not your upcoming marriage, your recent marriage. Our recent marriage with a bottle of draier. Now, draier is you. Talk to me about this because this is my favorite. Tell my audience. Well, the draier is uh made from the the Oh, there's my uncle. Hey, Uncle Bob. How you doing? Okay. Dropier is made with Dropier is made out of pino noir. Uh the the the the person the uh Papa Dropier was actually the first person to use champagne. Open it up already. Pino noir. It's one of the three legal grapes that you're allowed to open to make champagne with. So Pon Noir is actually a name of a grape. Pon Noir is a name of a grape. Champagne is a region and the region that this is made is actually the same neighborhood that Rashi was from and where Rashi was making his wine uh about a thousand years ago. Cool. Yeah. And it's uh it's from it's from the town of Irville which is next to Tuah which is where Rashi was from where he applied his trade as a wine maker and one of the greatest philosophical thoughts of the Jewish history. Not was only he aim he was a wine maker. He was two of my favorite things. Okay, here we go. This is Draier Anna El Mazleto Mazletov. Thank you Yi and the Gomeal Network and where's Mazy Pan Bakery Mazle? Thank you for joining us uh being a sponsor of table for two and the KFWE New York. Yeah, we got to talk about that. I'm just going to drink. You talk. You talk. I'll drink. I'll talk about that. So, uh, Kosher Food and Wine Experience of New York is the Royal Wine Corporation's collaboration with, I would say, about 25 different uh, restaurants and and caterers. And we have a wonderful lineup this year, some new people coming in. We're not going to say names. We don't name names. Really, no naming names. Not even amongst the 10,000 people listening. I've been I've been given instructions. No naming names. But we're going to have a wonderful selection. Some brand new wineries are coming in. Oh, really? Can you say those names? I can I can give you one or two of those. Like uh Jizreel, which is a wonderful place in the galley. And uh and also Vitkin, which is a really nice one also from the north. And we have a couple other surprises here and there. We're going to mention some new wines from Herzog, really special ones. Okay, great. And uh we're going to have a wonderful uh VIP room this year, completely separate. What do you call that? What does that mean? So we used to have it on a boat. Some people, you know, had motion sickness. It's not always because you're drunk and you get on a boat. Not good. But I I think it's fantastic. But for the people who couldn't handle their their uh food and liquor on on a boat, we actually got Pier 59. And we're making all of Pier 59 our VIP section. So, it's a completely separate location about a 2-minute walk cuz it's Pier 60 is actually three peers. Chelsea Pierce. 61. Okay. which is the lighthouse. Then there's Pier 60, Chelsea Pierce as we know it. And then 59, which is used to be where they used to hit the golf balls cuz they they had like a golf like a club room, which is now a uh a venue space. So Oh, cool. We're going to be using that this year, which I think we're going to have a really spectacular time. I think we're going to have about 600 people in the VIP room. Hopefully to have over 2,000 people in the main room, and I think it's going to be a fantastic So, can you go from one to the other? If you're on a V if you have the VIP wristbands, uh you can. I believe they're already sold out. Sorry, guys. Went out in like 3 days. There was an email blast about it, I think. I know. I know. I know. I I But, uh, if you're able to get one from a friend, um, what's the most expensive bottle of wine there? The most expensive bottle of wine that's going to be served is, uh, I'm not going to be certain about it, but there is some possibly maybe be there. We're going to give it a maybe would be from Herzog, the generation 8. Yeah. We made a new vintage from the Pattis Vineyard and it's going to probably retail for in the range of $250 a bottle brand new and you one can try that. One can try it at at the regular VIP and the regular not just the VIP. Okay, I'm going to try for the masses. Everyone's going to get their chance and opportunity to have some wonderful wonderful wines and some beautiful actually the idea behind KFWE. The the funny story about KFWE was uh the Herzogs are geniuses. I have to say this uh not because by force of job but by by actual just studying them that we originally wanted to set up a way to cut down our samples by giving out to every press and promotion uh by saying you know what we're going to bring everybody to one place and then we figured out how to throw the party and get other people to pay for it. That's really clever. I wish I would have thought about that much. But the truth is it it actually has taken a life of its own and now it's really the other way around. We're having this wonderful event for our consumers and the press and and the trade are also invited now. They're the the they're the after effect. It's actually taken a life of its own to the point where it's really done a 180 and that it's not really for the trade and the and the retailers now. It's primarily for the consumers and to to to get them to know it cuz it's very hard for anybody to go on anybody's word to try a $250 bottle of wine and buy it's true a case of it. No problem. I'm just going to spend $1,500 to blink my eyes. I I I wish I could, but you know, got to pay the tuition. Yeah. You know what? Yeshiva tuition is a very expensive thing and and uh paying one month's rent is uh more important unless I taste it first. Right. So there you go. that. So that's the the idea behind it and there are tons of restaurants. Um I believe Pomegranate is going to be there. Pomegranate should be there as well this year. They do. Isaac Bernstein does a specialty. Isaac Bernson does a great job. We have usually Ari White from Ari White is is another guy who's on the on the catering and we usually have Silverleaf caterers as well too. Yeah. And and then we have all sorts of uh restaurants. Um hopefully we're going to get some new people this year. We're going to get Reserve Cut on on board. reserve car. Oh, man. I'm getting my ticket right now. Yeah, last year they taking care of me. Okay. Last year, unfortunately, they had a scheduling conflict. They had something that they had to uh fantastic. Unfortunately, not be able to make it. They were really upset about it. Uh but they're going to make it up this year, and we're going to have a fantastic show. They're going to take a a a lead role, I believe, in the VIP room. So, it's going to be fantastic. Wonderful. Wonderful showing by by Reserve Cut. And we I'm excited. Is that going to be for everyone else? Um, reserve cut I think is having a table as well and regular for everyone else. I believe so. Summer, we're going to take a little break. We're going to pull some names out now from the thing. Let's Let's pull our prizes. Oh, the the winner gets the pasta. I think that's brilliant. I'm going to pull out my name. I hope our kids wrote down my name. Okay. All right. Allison Gross, welcome to the studio to the pop-up. Simon Springer Roers Collective. Everyone, thank you so much for coming. All right. All right, this is for the $100. You have to be here to win it. I've said this many times throughout the show. You have to be here in the store to win this prize. $100 to the destination kosher restaurant. America's best kosher dairy restaurant. I'm not just saying it. I know what I'm talking about. They did an incredible uh show here today. Yolie, you would be so proud. The winner is, drum roll. Okay. Hopefully they're still here. Paula Freriedman, are you here? We've got someone in the back. Paula Freriedman deserves to win cuz she has been here since 9:00 this morning. Where do you live Paula? Cedar. Cedar. So, you do not have far to go. Can you take this? Great. Congratulations. And the winner for all this amazing kitchen click prizes goes to Okay, Schlommo is doing a great job. Goes to Whoops. One ticket just fell out. I don't want to I want to be fair. Okay. Okay. Thank you, Yonyi. Okay, I'll do that again. I'll try not to drop. I think that should have been the one that fell out. That was Sam Giller. Sam Giller. Here he is. Congratulations. You won all this travel set and the pasta and another pasta. Okay. And a pasta dish. Okay. Made by Boris up himself. Wow. Do we have any more rogak to give away? We have one more rogal to give away. Did you see that? Okay. What? Oh, yeah. That's a Yeah. Yeah. Yeah. Let's do that. Okay. Rogalaf goes to Sarah Casden. Are you here? Sarah Casden. Sarah Casden. Are they here? Is she here? You have won the final package of Rugala. Congratulations. Schlama just said to me something you want to tell tell the audience. We have a brand new bottling of the Bartinura Mosscato rosé. Look how fancy that is. Okay. And we're going to give this away. I I told him to bring you one. Don't worry. I said if it's not J blood, we'll take care of of Yoli. Yolie, thank you. I'll do my best to substitute for Jay. No one can replace Jay. That's for sure. You're very good. I I'm the second J. I'm my own person. I I used to live down the block. He actually moved down the block from me, but now I moved. We moved when we we got married. We we bought a house in Elizabeth. We're four blocks away. Can I get my wife to to to pick? Do you want to pick it out? Put down that lash is going to pick out the winner. Yeah. Come in the set. Come in. Come come closer. I That's it. He's so proud. I am proud. Gorgeous color. Oh, okay. Alina. Alina. A Bayer. Abva. Yay. Oh my gosh. Her her kids are in my daughter's class. Yes. Okay, great. Okay, great. Alina Abbayv, you have won a brand brand new uh it's a Royal Wines product. Bartura Ros. So, you will get that. I am so excited. It's like the champagne version of the Moscato ros. Wonderful. Absolutely. Fantastic. Do we have Do we have We're done with all our prizes. Okay. Absolutely fantastic. Thank you everyone for for actually get getting down here. We were going to do some more samples of wine. Let's get on that. Let's get on that. Yoli, do you want to come and drink with us? Yoli, come. By the way, this is a join a fake. Thank you. This is a fake white. This is mostly pino noir. Can we get Yoli a microphone? One of the things we can share. We can share a microphone. No, we're getting Yoli gets his own mic. Oh, yes. So, one of the things that you should know with the exception of one red grape, every red grape as soon as you crush it and you take the skin away, it looks gold. It does not look red. The petite sarra is rosé, but everything else is gold color. So, if you take away the skin, this is actually a red wine. Um, this is about $50 a bottle, correct? 55 $55 a bottle, but we're not splitting hairs right now. Okay. Okay. So, have a siphon. I washed. I've got myself covered now. Yolie, what do you think? Excellent. Yolie, you have to come with me to kosher food and wine show. It's a great It's a great event. If it doesn't interfere with Go Mlat, I know Yoli is the most dedicated worker ever. He is the busiest man I know. Um Yoli, um thank you very much for having us here in the GL. Pleasure. you know, you're part of the family and it's always um very exciting for us to host you in either of the stores here in the I know we we just did the last one. We did the chopped in giglat. I got confused. I was at that store first. Yeah, I I did I did say a few times would me, but we we we've gone to the one in in on the other side of town. Okay, that's okay. That's cool. That's a few times. I I I'm so used to it, but this one's actually closer to to my family. My uncle lives on Woodmir Boulevard, right? Oh, that's perfect. Let's get another wine or two going before we've got about 8 minutes left of table for two sponsored by Marzipan Bakery. We've got a great show going on right here in Cedar He and friends have come to join together. Simon Springer is here. Melinda Strauss Deini Klene, my aunt from Australia. My children came down. How exciting is that to come with my Nakam Seagull Network family. I was instructed to bring some white wines because I while I wasn't here to watch the food being cooked live, I was watching it on Facebook live. Thank you. Awesome. My wife was just streaming everything for me. And so I picked out two things. One for the grilled cheese, one for the pasta. Um for the pasta, we're going to go heavier first because it's always easier to do that. Okay. Was I picked out because it was creamy and rich, I picked out a wonderful white wine. Is that the restaurant? dog Russian River Chardonnay. Okay. Is that different because it says Special Reserve or It's It's the Special Reserve brand that we have. It's not actually from Russia. No, it's the Russian River which is in Alexander Valley in California. In California. And I thought it was actually Russian at the beginning. I'm like, who knew Russia made white wine? Maybe they do. They they I've typically seen red wines from what or vodka. Okay. So, or the vodka, which is also very nice. It's not too early for you to drink early, right? Listen, we're going to go under somewhere. I have to shop for Shabas, so I have some time to kill. Don't worry about that part before your big drive home. This is home. He lives in New Jersey, but you shop in in Gomel. That's what you're doing. That's where I'm shopping for Shabas from Elizabeth in Gomel, wouldn't it? Okay. So, this one is creamy and rich. It's going to go really, really well with the It's funny how you like when you said creamy, I'm like, how could this be creamy? It's really creamy. It's It's creamy from the the American oak barrels that they use for it. It gets this vanilla cream and it's really delicious. Very soft. It is. It's right. And one of the things that's very different this year is that we aged it for 18 months versus the usual 12. Oh, so this is a slightly different Russian River. It's actually they they aged it longer in the oak to give it more more intensity, which is why I like it. Okay. I'm loving this. Then the last wine we're going to do the last one for our last couple of minutes is I I had to bring something that will remind you somewhat of homeland. It's from it's it's well it's kosher Australia technically so you know um who's who's the good you know he was my kadoshin. Oh wow. We go way back. He was just on our kosher fest show. I always try to put him on when he's in the country. I like him. And they have this blond. Yes. Do we have no I'm going to This is how I need another cup. No. No, no, no. We don't need another cup. This is the trick that I've learned. I know, but I can't do that cuz I'm on air and I'll be like fuzzy and I have a car here. Okay. Thank you. That's why I've got a good hour. We've got you covered. And then we have done. I already did a trick. Oh, I can't do it. You see, it's it's it's a it's a trick that men learn to go to Shabas. When they go to shore, they have to drink. You know, it's it's it's after ding. Maybe the after. Okay. So, this is the the Russian River. That was the Russian River. Now, we're on the goose bay. Goose Bay from New Zealand. New Zealand. Now, one of the things you should know about New Zealand is because it's from the southern hemisphere, they harvest in the first half of the season versus the second half. Like your your summertime is January, February, which is now, right now in Never knew that unless you go there. Do you know that we go to camp summer camping during Kanuka time? Yes. Isn't that crazy? I caught my hair on fire when I was little lighting my candles for on Shabas Kanuka in camp. It's just like celebrating Kanuka in Miami, which we did. And it was very awkward. Yeah. the it's it there's no there's no winter time light candles at 9:00 at night. Yeah, it was very interesting. So, the subon blanc is is crisp, light, and fun. And it goes perfect with the olive cuz I know Deie Klein a little bit and I know she loves to use olive oil for everything. That's right. And I do too. So does my wife. And so this this the olive oil will go really well with the citrus, the lemon and lime citrus of the of the somon blanc and and it really will open up and make it a very wonderful pairing. And I just want to wish everybody a wonderful shabas. I I can finally say that it's it's really a a different level once you're married to spend your chabas with somebody else versus just doing it with your friends. and and I I feel very blessed and lucky. And the rainbows are are uh a wonderful a wonderful sign of of a bris uh between Kadesh Baru and the people and and we also made a bris on our wedding uh between myself and you when I put that ring on your finger. So Oh, that's so nice. Y have have a good job and and uh thank you very much for being here. KFWE February 13th, KFWE LA on the 15th in the Peterson Automotive Museum in in the Miracle Mile in in Los Angeles. Also an event to do and thank you very much. Thank you, Schlamo. I think I need to go to those events. It's really hard to follow that up. That was really nice. Really beautiful muzzle talk to you just you should build a bay is and thank you to Gourmet Glad for hosting to you. give me an opportunity to have to have it a glass before before 11:00 in the morning. Yeah. Well, you know, it's a rough job as I said three times throughout the show, but I have to do it. So, you know, yay me. Um, I want to thank everyone for being here. Yoli, thank you. Go a lot. We had Ash asked to show us some new products on the show. We had Deie Klene, we had Albert Bou, we had uh Boris Saf Saf. I think I said that right. Uh we had an amazing team of of people down here. Thank you so much to Kitchen Click, Masipan Bakery for being the sponsors of Table for Two. Uh Yoli and Ash put this together. Nakam Seagull Network, Jamie Tequel, Yonyi Pollock, ZK, Miriam Nakam himself. Tune in every week. Next week we have an amazing show from Snaps Kosher from Lakewood is going to be coming into the studio as well as a Roma song. So make sure you tune in next week. Shabbat shalom everyone. This is table for two in the Nakam on the Nakam single network. We have music up to the finishing sponsored by our friends at KAM Shimat Shalom Mazy Pan Bakery. Thank you. [Music]