0:00 / 0:00
Table 4 two 1 13 17 Live from Gourmet Glatt
389 views
Categories:
Music
Comments(0)
Transcript
Auto-generated transcript. Not time-synced to the video.
[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]