Table for Two 9 13 19

[Music] [Applause] good morning everyone this is table for two in the army Nachman on the knock'em Seagal Network welcome to season eight part two of our first premiere show we had a great show last week it was so exciting that we had to bring the guys back and continue the interview for this week from tripping kosha we're very excited to have them back in the house continuing the the interview we kind of went right into the second the second show I'm the army document and I'm about all the food all the time I love food I love shopping for food cooking it eating at restaurants anything food related I'm the kosher personal chef I'm a two-time cookbook author a perfect flavors and perfect for pizza I love traveling and I love hearing about your adventures too so you can email me Naomi at knock'em Siegel calm and I hope you'll tune in every week and hear about my crazy food travels and my amazing gasps and hear about all the great things that we get up to right here on the knock'em seagull Network we have lots going on we had last week on the show that guys from The Wall Street Grill amazing restaurant one of my favorite restaurants in New York City probably the favorite restaurant in New York City if I can just give them another shut up we have a we have a giveaway going right up until probably the end of today's this weekend I'll give it a run till this weekend you can join in for our giveaway you just email me near me at knock'em seagull comm if you don't have Instagram if you do have Instagram that's your best way to enter is go to Wall Street Grill or that home seagull network you've got to follow us both and I will put you in for the for the for the entry okay so cool so that's one thing I wanted to share second thing is I'm living a birthright trip this coming December if you are between the ages of 19 to 26 to 19 years old to 25 we're running a Chanukah time food culture trip so we'd love you to join and you have to be eligible okay as we said those ages so just because you we can give you a link Israel free spirit calm slash Naomi and that gives your link through my page if you are eligible okay um you anyone who anyone who applies can can be enter to win my own my cookbook and if you are not the one that applies these eligible to come on the trip that's what I was trying to say so trip and kosher maybe can come with me the Israel would that be fun an adventure we need an adventure in Israel so guys go check it out Israel free spirit calm that's through the OU's so it's Israel free spirit calm slash near me to apply to come on my birthright trip this coming December we are super excited about that and you've got to do that within the next couple of days because registration will close out so I'm super excited about that okay shout out to the or you shout out to the oh you love the oh yeah we think we need to have them back again we had the rabbi elephant about a year or two we've had our mrs. Koger Phyllis kögel down here and we were really excited to have have have them on and talk with them and it's I think what would you for another another interview for some will reach out to them but out right now in the house continuing our interview from last week is the guys from [ __ ] trippin kosher we've got seed up and judge co j ja ja ja j ja ja ah been from tea kosher CK from the TK thank you for having us back this week ah we have really flexible schedules and it allows us to you because I don't live here it allows us to travel back and forth very quickly yeah but we're just continuing it well so last week you really you glad I think you asked us really what was uh what was one of the craziest places I think everything has been adventurous we've we've gone to try some incredible things we have we're launching we're launching we went we went out of the country a couple months ago to film we film months in advance it takes us months to put these things together yeah okay we have two days salon a lot of production value goes into it and that takes time we went to we went to Montreal come on Montreal is an hour and a half away from New York City no it's aunt I are I play my part so what an hour to have flight is nothing it's not even an hour and a half flight yeah forty minutes thirty minutes in and out yeah yeah yeah that is that's easier than getting in a car and driving up to the mountains I'm gonna be in Toronto this coming week Toronto special to Montreal though we got to experience something that did not exist kosher in the entire North American continent it is that the kosher tea service at the ritz-carlton not real yeah the ritz-carlton in Montreal is one of the nicest hotels in Montreal it's part of the you know fanciest chains in the world idea and they have an IT service that is kosher certified and it is it is bananas like ba na na pastry is fresh pastry is really really good at night in house and house in house because when you're when you're the ritz-carlton the tripping kosher exclusive exclusive no but we're we got to go in there months ago when film the story make sure it's being told correct Aniki sandwich at little sandwiches also if you're if you're if you're rapping inside the Ritz Carlton the Ritz Carlton has standards and to be kosher at that level of standard is varies the camera it's at this lovely lady oddish even Jewish is Jewish she figured she makes some of the best non-dairy non non-dairy pastries in in Canada which airline which airline does she does why would you want to make a non-dairy pastry sheep well while it's kosher and with Flay chic of course well it's just because the accessibility of vegan of vegan a vegan pastry at such a high level vegan and kosher are very cross over cultures right I'm a big fan of the old fashioned but my body does too but when we tell you that this lady is achieving incredible success with this vegan pastry it's we're not saying it it's the ritz-carlton setting it because they're using them all right okay so let's just do a little bit of a recap okay the guys are from tripping kosher they have an incredible video channel on all formats it's called on all the formats it's trippin with no G no trippin so finally I always say everybody's part of your video to drop the G though I feel like it's part of your mo yeah these guys are hilarious John I have to say this process arrestor on the five tails that we love he actually had a food truck which we did a show from outside the front of the studio two years ago but when I can't talk about that so lunch with us and we have I'm Silverberg aka seed up I'm the two of them go around with an amazing producer shout out to the producer he doesn't have any he does have an they're not heezy Jeezy TZ TZ nickname here and and we they go around the country and they try different foods for off the beaten path and they bring it to us on their incredible format which is very different than any other format and everybody's going to be jumping on the bandwagon they have over 100,000 views on their videos did I say don't we tell stories we tell stories we tell stories that's what like kind of like when I drove my Instagram we kind of tell a story when I go to a restaurant and you've taken it to a whole new format and a whole new level and you guys are rocking it and we're having another show and continuing interview with you guys for a couple moments well while we're here just so you know we're actually filming a show about Nam is so iconic right like he's he's the pioneer of radio right like he took it to the next level to what it is like you know there may have been shows here and there over the years but I think is the greatest we have a term for that uh knock'em Segal would be a guttural hador and explain that explain how we talk about that oh so we have a show that's going to feature interviews with chefs chefs who have crafted and created and been responsible for educating and and illustrating what kosher food can be in in North America and we call it the got a hot door series because some of these guys you know Jeff Nathan alright Jeff Nathan got all the door Mike Mike right Mike guru Chris Purvis you know you know what's been around a long time and Broadway Broadway yeah that's right mr. Broadway because dr. what about retinas oh yeah that's gone yeah well you know pickle guys Diller that's that's a resurgence of an old school he's got you this he's a gonna love Doral Al's got all the door okay excellent we can't wait to see we can't wait to see what you guys are gonna bring well we wanted just here for the videos and min sure your your audience doesn't know you only Stein nothing what has been your greatest adventure my greatest adventure I've had a lot and and some of them have come just this summer being able to travel as much and seafood I say that my new my new tagline is see the world one bite at a time mmm-hmm I'm it's on my Instagram page I've just I've just come back from Korea and Japan and that was with Miriam Schreiber shout out to her she's definitely a pioneer in her industry does she want a video crew she would love a video coming to get you call us yeah and and just you know being able to go to all the places I've been able to go and eat an amazing restaurants and meeting incredible people through my different media platforms and the radio show being number one on my own we live in a golden age and you're telling a story in a certain way and that's what we've gotten to do is just tell the story educate hopefully entertain most of the time - yeah you know but just to educate you know I started off as a personal chef and and you know all the different media outlets came you know looking to plug my business I started you know when Instagram came along eight years later or I was before that I used newspapers and I kind of rolled with the punches and you know I'm hardly in the kitchen anymore I'm working with companies and and doing marketing and and all kinds of things traveling promoting loving eating having a blast um we're barely in well judge in the kitchen all the time I'm barely in the kitchen anymore we do like one I do like one two events maybe we're doing one in Memphis quickly Memphis we're doing something around the barbecue we're gonna go to the barbecue and be judges what date is that it's a it's the is 40 September 14th I think is the Saturday night okay but the show is probably airing before that yeah yeah and September 15th is the first and you're in the original airing on the 13th of September oh yeah okay so you sneak out but we're just excited to member 14th and then okay so it's September 15th oh so it's actually this Sunday I will be in Toronto and you guys will be a Memphis well now the ends the oldest barbecue contest that's why we're going to film is the original think about all the kosher barbecue that's happened at hopping up yeah right now we have this it's an exciting adventure for us thank you for having a son thank you so much for coming the guys from chipping courtesy Dobbin job thank you so much this has been CW our future co-hosts I've got enough telly here now from grown behold in the house happy to love Naftali ask him if he did a video with us oh yeah I'm just okay can I just say that I have my burner here because um we can keep rolling if that works for you that's probably better right CK um I have switch arounds I have in the house I've got out and I've telling her now I have a burner and when when we're gonna be cooking up a storm today and when hi M saw my burner he's like what are you doing I'm like I'm having enough in the house and he's like uh-oh he doesn't like that I have a gas burner here okay we're gonna cook no okay so Gavin grab the microphone he's gonna but he's gonna give me an induction burner and some pots um and that way I do first safety first why first we've cooked up quite a storm we've cooked steaks in the studio before right there's a fire department somewhere I'm glad you found Peters so welcome oh my god can I just say I had a really hard time finding Peters this morning I went to an unnamed a local supermarket who did not have oh who did not have picked out when I went there at 7:30 in the morning then I drove to the Israeli makalah to buy then they were hooked on the train to the city I couldn't find any of the farmers market because they have a kosher bakery there and then I went to two stores on the Lower East Side no Peter and I caught up enough and I'm like you need to bring me pit up from Crown Heights so you've got me Peter okay fantastic thanks for coming always got his apron on guys this is a I told you this is gonna be great sure we had our interview with out from Part one and Part two with the guys from tripping good with the G oh sure and now we have nothing now I have your mom like every year and it's been a little while well she did a show together on kosher comm we cooked up a great steak so if you don't watch kosher comm go watch kosher calm yeah my show is called sunny-side up lots of stuff coming up for that and nothing I cooked up a steak but we thought it'd on that uncritical umph we thought you know back in the studio knife and I would make something delicious from me and ck4 at lunch today oh that's a really big cast-iron pan he's bringing out all that pulling out all the stops here today but let's talk to enough about what he's been up to the last couple of months since we've caught up with you what a treat I'm the Boise I know big guy I've been selling high-end meat for like nine or ten years okay he started was making lamb bacon forever ago okay and you know what we know what we need to have we need to find out where Gabe galleries Gabe galleries on his way running a few minutes late I'll be there soon GG okay classic G classic G Gabe Gayle is gonna give us wine and that's gonna give us food and yeah we're doing good all right so now if catch us up what's yeah what you've been up to tell us about grand behold for all on your listeners every year we have some new listeners who can do a recap of what grand behold is 2010 we sell kosher meats that are raised on pasture beef chicken turkey lamb what does raise I'm passionate not raised outdoors they have a natural diet they don't get any antibiotics or hormones they taste delicious because when you ain't raise animals in this way they actually tastes a lot better so it's kind of a perk of raising them right deliver right to your door we don't sell our product in stores we deliver all over the New York area we ship nationwide and this has been an exciting year because we've launched a couple a couple fun new products actually what's new on the thing one thing I brought here this is our Montreal smoked meat I use it as my ice pack so probably like the second half of the show we'll be ready to slice this up but you know Montreal smoked meat is a very specific regional delicacy it's like a cross between brisket pastrami and corned beef it's cured smoked and then steamed oh cool Montreal is known for their deli but I'm sure you guys know that because you were just in Montreal tripping kosher there are one or two places to get a glatt kosher certified Montreal smoked beef in Montreal that illustrate the story okay in fact took one of his recommendations with a layover in Montreal like okay excellent knows who to call yes he knows the guy everybody knows about a guy you gotta know a guy oh my god or a girl Helen or a girl hello I'm the big Network guy yeah guys the nomenclature everyone's a guy you're a guy I got a three year old everyone's a guy you're a guy she's a guy he's a guy okay one of the carry fluid okay good so so the Montreal smoked we meet was a new one for this year really excited about that we sell it we sell it smoked fully cooked so you can slice it out of the package like a deli meat like thin that's quite quite delicious or if you want to go authentic you steam it depending on if you're using your instant pot or traditional steamer but you can steam it anywhere from like 30 to 30 minutes to an hour to you know five or six hours if it was a big piece and like just a regular steamer but you steam it till it's tender and then you slice it probably about half an inch thick maybe between a quarter inch and half inch your preference and you know rye bread deli mustard yum yum yum yeah but we have some right here I did you can buy it already fully done yeah well when it doesn't sell out it's the first batch sold out in five hours we made four times as much it's sold out in two days how dumb is that I get all your emails okay I was away a lot it's it's this this has been moving fast but I'm high batch number three should be getting flipped hopefully today so hopefully to be on the site by the by the time the show airs okay great cuz we need to know that yes next Friday oh but the other thing that then this this we were working on also for four month was we started we launched a bunch of prepared food it's like marinated food it's not prepared I'm fully cooked but marinated two flavors of marinated chicken breasts the tamari ginger and a lemon garlic - same two flavors on beef kebab cubes and then we did two different flavors of marinated chicken drumsticks as ARF and a bear bear so all you have to do is open it up and throw it on the grill open the package thrown on the grill throw it in the oven is done for you that's the idea you know like we're busy we have three young kids like you know we wanted to have something that's super easy when you just don't have time you can take it out in the morning you just open it up you know fry it in the pan I love it I love quicken easy you know it's the beginning of the school year it's yontiff coming up we have so much to do yep so we actually worked really hard to launch those before the school year we were developing the rest of me all these recipes are our own we were developing them all through the spring did the test batches in early summer and then now we're scaling up okay I can't wait to try some so but but we can keep talking about but let's get this out of this pan okay we want to cook we want to cook okay so what are we making we divided up when we spoke on the phone you say who's bringing what to the studio so I said I'm coming in by train because I got another farmers market in the morning so I said I'm not bringing in my cast-iron skillet but I'll bring in the burner and the oil and the brush and he's bringing in the meat you hold the whole pitabread story I couldn't get the pitabread the pita bread what else uh I got the pita I got the seasoned meat because I you know I've been here before I didn't want to uh you know being here trying to run the full kitchen he's like he's like what have you got there I'm like it's not a kitchen it's a radio show fridge we've got but ya know for sure but we still we seasoned this last night it's basically it's our burger blend which was that was last year's product that was like the product 20:19 was a premium burger blend so we took some of that added on red onion chopped table you can use a yellow if you want cumin parsley a little bit of cinnamon Oh black pepper yeah yeah and I'm not I'm actually I don't really love cinnamon in meat except for like the very specific kind of Middle Eastern flavors yeah that's I love that but I know and that's where it goes like my guys and stuff so the thing with Araya since funk is you actually have a great video watching that's what a rice is so a riots has started showing up on the menus in the fancy restaurants because it's grapes it's not a fancy but a riots have started showing up in the restaurants the last year or so and basically you just call it like an Israeli or middle-eastern burger because what you do is instead of actually making the you know making a patty and then making your burger you stuff the pita with the seasoned ground meat and you cook the whole thing together so technically you've got a P the stuffed it's a it's a stuff it's a beet it's a pita stuffed with ground meat you can use lamb you can use veal today we're just using beef but we kind of the recipes we've written up for this our beef and lamb or what they feature and that you know what to change the spices though you're obviously you can freeze yeah you can buy some you know pair ignatius easin any kind of seasoning Danielle Randolph season planned that you know herpes laughs and carrots one so um so but the idea is you know the only kind of technical trick with the with the Arias is you have to kind of pay attention to how sorry are we eating oh no we're not okay we're turning on the burner in the house I came for the food yeah these are my boys and I mean boys in the boys are gonna round it out with wine to Kate that I tell you today's gonna be a good show always good choice but we like been on like a big diet lately and part of it is talking about it really it's not I heard about with changing the eating it's really about annoying my friends by talking about ourselves all right just I all that I have not given yeah that's exciting right I have not given up alcohol so I'm like a canary oh yeah okay good we don't want to we don't want to ever do that everything in moderation guys right moderation is hard when you're in business like I know I've learned I've learned it took me uh three hundred thousand miles eating across the country but it's I find it's like feast or famine I've got I'm around tons of food or nothing like oh my god I'm starving you have to go out to eat because there's nothing in my house because sometimes I've made 40 things in one day and sometimes there's like nothing because we're bootstrapping we did 12 restaurants in one day to capitalize on the on the trip and at the end of that trip my body physically told me that it's not a game Tommy I got Crohn's disease I real hard ah GU oh my god he's the man for the job yeah my lifestyle decision although I've gotten much healthier I've learned how to eat better in the past eight months I've dropped like 35 pounds if you watch the videos you see me go you look good too and you owe me you look like you know we don't say diet you know that's not the great would owe me conscious decision consciously really I'm talking about it more conscious I only went to for restaurants yesterday three in one day easily when I was in Israel this summer yeah that's green one time f4 is actually light for us but we only eat at a couple you only eat bites of each one your turn okay so okay so we're preheating okay so here's I want to I want to sever the one kind of technical trick with with our eyes right we got mini pizzas today because we're doing this indoors and a cast iron you can do this in a pan it's a little trickier because you thing is you got to cook the meat all the way through right which is definitely harder when your meat is encased in pizza and doubly harder when you're doing it on a pan so it's something that you'll often do on the grill and you have to kind of stuff we're talking about conscious eating you got it you got to stuff your pee tote consciously and if you put too much in its you just have to then do a little more indirect cooking which we can't do easily here so we're going with mini pizzas we're really just gonna put in a little bit of ground beef okay and we're gonna do our best and that being said I know the butcher so I could eat this we could just tartare it it would be just he knows a guy I know a guy he's the guy you know you could on that guy's writing okay so I'm probably just putting in like an ounce maybe I can probably get to some and they sell little pizzas little pizzas you know cuz we're lady consciously okay I want else I wanted to be able to get a few in the pan okay and we're gonna kind of use the the lid also like to try and make this I make it really function like an ax okay but and it's okay to cook it with olive oil doesn't burn it's gonna say I mean I could have used canola you said I'll leave I did because I mean safflower could've been good but like hi-hi you know a little bit better not being using a lot of a cat of oil avocado oil is good actually but like you know I got to say also like we did you know this was we had just gotten back into town I was just doing my best putting the recipe together it was good also we wanna we want to kind of mimic is like who isn't cooking on a 12-inch cast-iron with the butane burner in their office like this is what people do so really really I wish you guys could see what's going on in here I would say the majority of the people at leat at least half the people in this room at least half the people in this room have some sort of food cooking mechanism in their office that's what I'm saying I like to have at least a on at least one like George Foreman type thing in the office because you never know what you have to taste-test something like I came excited this is really excited okay so what what other products do you have like you have you do lab so you're so primarily worth like a fresh meat butcher right like we sell all the cuts of meat so beef chicken all the steaks all the roast ground meat you know my favorite break is your den mistake yeah is everybody's favorite steak we literally cannot keep the devastation I brought a recipe for my cookbook for his den mistake thick flavors ask somebody who tried to order a whole bunch of Denver steaks this week why he couldn't get it and we ship them a couple shoulders yes that's okay we're happy Denver sakes it literally were time to you know yeah but there's a there's no deals on Denver anymore this is a new world it's amazing and we have people saying things like why do I tell everybody about this I told my friends it's the best cut now right now it sells out right we also don't like I'm looking at my projections for this Yun t'v and because we have been selling every single pound of Denver steak we can make every week I'm gonna be like a couple hundred pounds of French Roast short like if we you know are on the same curve as last year right we cut our Denver steaks from what we call the French Roast I will not vouch for any other butchers confusion a lot of confusion every cuts are different but like our website crumble calm we have pick every single cut we sell in color what but when I called you on us do my book and I'm like what's a brick roast watts of French Roast every one square root square roses square a C's a French race maybe somebody should do a video well you had a great video okay so so but it's very confusing cuz every butcher will call it something different are we hot this is hot it's hard to measure okay this is insane okay I'm like very nervous these are for my chopped competitions okay they're lowering the heat I just you know letting you know you have that I have a bra what about your website there your website is gorgeous now oh my god yeah that was that was 2017 was that was that some of my recipes on their website we do understand how people do not understand hard an editor and then it took about another eight months to get checkout fixed it was really it was really you know that's our story I like doing cuz I websites like overwhelm me sometimes don't have to place an order I call and your team is amazing and they always help me so we have we have people answering the phone from 9 a.m. to 8 p.m. yeah that's that you know like we are someone Naomi is she still there we don't hire girls are on the subject you know right and we also don't just hire women excuse me we hire anybody but but everybody's of age I'm like I'm like um you guys hi this new me I'm like hi this is Naomi so wait Naomi is no longer with us so she was great she went to over to grad school in food studies yo she lives in my neighborhood in Brooklyn I just want to give everyone who's not watching in our YouTube channel a description of what is going on here in the office right now there is a cast-iron pan on a burner there are Peter stuffed with chopped meat we are making a rious enough is spreading olive oil which has a high smoking point so we're lucky there are no smoke alarms in here into our I am pan and we are cooking arias in the studio right now this is great I hope you're all hungry people I'm just gonna stand up very very instagram-worthy okay is there a window we can open ZK cuz you know what of course we're gonna cover because I got a simulated okay okay this is pretty cool no okay this is very exciting I'm actually standing up to have a look what's going on ZK Co resuming in right on that okay where is Gabe Geller with a wine we're very excited for in Gabe shows up okay let's have a look I'm just gonna doesn't gotta trap my heat set a trap my he's trapping the heat by the way cast I'm pens is a great way to cook steaks we've done it here in the studio with naff and on my kosher comm show but we love love love cooking cast iron and now if you wanna give us the benefits of cooking in cast iron oh my god you have like the cast iron team right here Casta and wait and wait you can buy a kosher cast iron pan at kitchen Kaboodle's I'm giving them a big shout out either so cast iron pans they hold their heat the heat evenly you don't they don't need cleaning in the same white way once they're well seasoned I mean what which means once they've been used enough that they kind of absorb the oil that you clean them just by like wiping that with paper towel or they'll steal oil if it's got some elbow grease and it's just that's flavor but there is there are Sears that you cannot get kind of anywhere else other than a cast iron even even you know even fire and a really hot hardwood charcoal does not necessarily sear in the same way as a super high cast iron pan you know it's not necessarily the easiest thing it's not you know a nonstick pan you have to learn if you cook on it when it's you know if you put your eggs in before it's really hot they're gonna stick but it's okay you clean it out you keep going you do better you know you just learn it's it's just it's a great way to cook it's a great way to kind of get feel for um for your food you do have to take you do have to take care of them and when I wanted to learn how to take care of my Melinda Strauss bought me my first set of cast iron pans I want some YouTube videos on how to keep them clean and you've got to oil them and clean them in yep even if you even if you mess up you can always like you can always just scrub it out with steel wool put a little oil in it stick it in the oven on the self-clean so you can always Reese's in it and kind of start over which is really cool yeah I absolutely also something that you could get at a unity yard sale and Kashar you know there there there are cast iron pans all over this world okay it's time Oh careful it's hot it's hot okay have a look at that all right okay now we're creating a big cast iron pans really hold their heat so what by putting a lid on and he's making like an oven he's replicating an oven so we're making sure that these cook through probably I think we got a little probably a little burning that I might enjoy what we need I feel like we need almost with this ok flipping them right over that looks ok nobody's looking okay cook it up hook it up in the studio oh okay I by the way I love dark toast okay no it's gotta be the yum yum yum yum that looks amazing you only have to count to like 40 on this one yeah you know you can get I bought this summer kitchen Kaboodle's there's little lamb knobs that go for like a cloth knob that sits on top of there the handle so um okay let's talk about what you've got there that Montreal this is the Montreal smoked meat I think it is now defrosted enough so again so so really again this have you tried this guys that's all the help okay not even for his clothes we just can we just talk about that we're gonna be having a what what's a coupon code for table for to listeners yes what what's a coupon code GB Naomi 10gb Naomi ten I'm writing that down GB now ten percent of first order your first order and we'd love to uh to see it just say someone wants to come back and they haven't ordered in a little while lucky there's too many cooks in this notice too many cooks in the studio right well it was it's not too many cooks with these guys yeah really really like these are hello Gabe how are you it's been so long we spent pay stuck together at the with our families and our gracious chef that we haven't seen each other in a while how are you everything is good so he had a good summer ok borough hashem because he is good together in the house a marketing director of and head sommelier Royal wines he has a show on kosher calm and he is joining us in the studio today you came on such a good day look at look what's in the studio speaking about guys hello I've got a studio full of guys here right on time thanks Gabe at parking was crazy hey it was hard to park today I saw one spot I took the training today there was a spot right outside okay okay are you guys are you leaving haha they have to go no you can't you can't leave until I gather of you great time over heroes guys seconds that's again so this is Montreal smoked meat two weeks in the yeah right right right the garlic the coriander then and the bark hello I I do this is the product of 2019 pillar what's a plate yeah you can never play okay um I need Gabe gala come join us just in time second half of our show he's opening up some wines okay but I've had a 9mm shock on you girl okay thank you for having us near me my pleasure guys it was that it was a trip haha okay sounds good nice great great to see you as always be safe be good this is so good it's like a mix of like I'm telling you is a cross between a yarn we're like there's a lot of I think all beef brisket I'm a fresh Rami yeah yeah so here's the thing like we have a lot of considerations like we sell meat online we deliver to you frozen and we want to be able to have some of these smoked meats and prepared foods but we have to like really be pretty careful to make sure it's kind of kind of work in our fulfillment and delivery system right like I can't make you Texas smoked brisket like I can't make you one more plate please I can't make you a Texas smoked brisket like you know Izzy can because I don't have a smoker that I can get the need from the smoker to your door it's got to get packed it's got to get frozen my warehouse and shipped to you so one of the reasons we were really excited have one more plate please Naomi one of the reasons we were so excited about this Montreal smoked meat is that because it's it's like it's great out of the package as we're eating it now you can just slice it and eat it like deli fantastic great but the kind of highest madruga the highest level of preparation for Montreal smoked meat is smoking right I'm sorry steaming excuse me is steaming before service and that's something that anybody can do at home even if you don't have a steamer you can just take some aluminum foil ball it up put it at the bottom of your thermos illness PTO's come on they're from Crown Heights but some people don't hold them as well as beat this okay so I mean I'm not eating bread so much these days so you know you guys please I washed into the cabbage oh my god and this is something again this is like this simplest perverted game your credit and try to smoke me too good take one home for your wife this is delicious this is amazing oh really hilarious ah that's wonderful I just found out I'm related to Gabe's wife Oh hey there so um anyway but since Montreal smoked meat is supposed to be steamed it's kind of you know one of the best ways we can do one of these smoked meat type things because we send it to you you steam it another way you can prepare it is to just put it on top of your cholent like you would put a premade corned beef or like us if you buy a pastrami slab you can just lay the slab of smoked meat on the top of your Cho and I can put that on my cholan you can put it as a slab on top of your challenge in a bag you don't have no I wouldn't put it in the bag I would just lay it on top nicely and it's gonna steam and it's gonna be super soft yeah right you're amazing if you want to moan into the microphone amazing I'm not just saying it cuz he's in the studio his meat is amazing you don't get invited back to table for two so many times unless you have great quality meat a great personality great French thank you well we work hard we appreciate it DK and I are very happy and Gabe Gayle is gonna make us even happy about what do we pay what do we pay I mean this is with Mediterranean Rome we have to pair that with some nice red actually I have two wines that would go great with this wonderful Grenache more 2017 let's go do we have cops do you have cups do we have here on the top great CK oh we can we share these bit keen and we have the neato feh tell Kassar 2017 red which has actually a lot in common with the Vidkun because the vision is 100% its 93% gray - sorry about that and 7% MRSA Ron and Natasha as 70% Grenache and 30% serum this is not normal me I cannot wait to try it with a while it's delicious so we're gonna start with the Vidkun first because it's a little lighter I'm gonna eat the rest of the show you guys talk I'm just gonna eat mmm it's amazing okay we can't wait to try this we've got Russia Shana coming up this could make appetizers I think so groan behold calm / high holidays we have your menu done for all of you enter from Shabbos before Rosh Hashanah all the through and behold calm / high holidays that's a guy ala days and we've thought this through for you right there's like Shabbos and then Rosh Hashanah is Sunday night so you need easy food for Shabbos Rosh Hashanah second day yeah it's a late day so you want something quick that maybe you're just gonna grill after shul all the way through circus you know like we are a real family we do these holidays - we get it they were pushing osso bucco this year a lot because the beef osso bucco is a great cut but a rious are a great great meal for one of your Yom Tova lunches when you can prep them ahead you can prep for the night before you can prep them in the morning if you're not going to show if you go to school late no judgments I hear that is this how do I say - after I've made him not see that's a really good dish okay so I guess how much he never covers - even when it's not Shabbos right like I wasn't I feel like I just made kiddush for these guys this is really nice it's not too dry no you know me I love so dry this full of flavor and it goes really well after this arias wait is this that this is the mostly green ash so this is almost 100% ganache 90 trips what does that mean grape yeah that's the grave Rd in this wine the rule in in many countries is that any wine that has at least 85% in California is actually 75 76 % of one grape Verde can be cold after that Verde even if it has different grape varieties in it as well obviously if it has 100 and it's going to be called after that that gray party so this is a Greenwich now I brought this to these two wineries these two mines today for a for a specific reason they are they are both from Israel and they share a common philosophy both winemakers for Vidkun it's a safe pass who is a very well known in Israel it was a winemaker at Carmel winery at Binyamina winery and Vidkun is his own winery so that's where is that right now and pmu Dominic who is the winemaker and owner of Native Hawaiian I I met him I had a wine tasting me I know you went there he visited the winery it's very beautiful tasting room so they both share that philosophy that they want to grow the grapes that grow best in the Israeli climate the soil Israel obviously is a Mediterranean country so you would think about graver is that grow well in other Mediterranean countries such as Spain Italy Greece for you for example but also Safin friends like the Rhone Valley which is close to the Mediterranean coast has Grave parties that grow in the climate that is the more or less depends where in Israel because as as small as Israel is as a country it has many micro climates and different soils if you go to the Golan Heights for example you have a volcanic type of soil and much higher altitudes of course so it's different than the type of the type of soil and climate that you have in the Negev desert or in the Judean Hills for example as far as NATO fight is concerned it's located in the lower Galilee next to Manta Bor it's also not far from Spartan from it's very odds about 15-20 minutes drive from both cities and Grenache Syrah move red Rouge on all those gray Verdes that come from the Rhone Valley or from Spain grow very well there because it's a very similar type of region to those regions in Europe so let's try this second one mm-hmm absolutely we never like you have to drive home afterwards and we say you know it's Friday somewhere at the kiddush time it's more her iose anybody guys okay yeah you got it comes coming soon let's save one for him yeah I think so and yoni okay too bad okay so this is the other one this is natural fur Natasha Telecaster red 2017 ah this is amazing delicious wine so Natasha is a winery that used to be imported used to be available in America up until three years ago and then it took a hiatus and was not was not available here anymore and it just came back just a couple of weeks ago Hashem this is their brand new wine the the NATO fatale Casa red and I also brought the white it's yeah it's uh it's really delicious wines they are not they are not cheap wines but they're not very expensive either we always eat Oh make UPI UPR quality/price ratio so what is quality/price ratio basically if you drink a bottle of wine any behind and that's and that's true to any type of product that you eat that you drink that you buy that you consume if you feel that the price that you pay for that for that product is uh is not so high or it's just right it means that it has a good QPR if you pay for example of fifty dollars for a bottle of wine and when you drink it you don't enjoy it so much we don't enjoy it at all and it's probably not a good QPR you don't you don't get the the value value but if you drink a bottle of wine you're like wow this is amazing this is incredible this is so good this is so complex this is so special and and I tell you well that ball cost $15 or $20 would be wow that's so cheap that's I that's that's high QPR basically that's how you feel you like is good value it can be done for everybody right yeah you know people always push red wines I'm like I'm a white wine girl you can't convince me that red wine is better than white wine or die or Pepsi's better than coke it's what you like you don't know we all know that coke is better than Pepsi whatever you know you have to do what you like okay let's try that white wine speaking is that white wine okay I don't have any more cuts ZK knows where the cups are quite often I Drive into the studio and I bring the glasses from the KfW we do we have a date for that yet the KfW e okay that would be great because I'm scared I booked a cooking demo the same night so I want to make sure that that row is 17 no way what day of the week is that it's my daughter's Bat Mitzvah that night mmm I promise you Mazel Tov why are you doing on presidents weekend it is what it is it's uh you're joking I'm not joking oh that might conflict with South Beach it's always very tricky to find the date and you didn't call me homey and I first you guys plan there is always something it if it's not present there but 10 years straight I can that you all know where my daughter's Bat Mitzvah is okay well you could maybe sure we have the party at KFWB now I'm thinking about making it an afternoon event now you think I'm joking I don't think you're joking I just feel bad for your daughter it's all about me except for one mama's work yeah unfortunately I know that that sometimes true no no no you might my kids want Denver's egg an egg fetch yeah and I say sorry guys you don't get the denry have to sell it I told my kids sometimes they can't eat food that's in the fridge cuz you know the sport for a client they're like it's not for us I'm like no yes somebody served I I got really good bottle of wine from someone and they served it at a kid ish like I I told my kids to bring the put the why now and a kiddush we were having and they put out my a special one that I was hiding that I got from a client and I'm like ah not everything's for us alright whatever we're happy we're happy okay now I'm gonna call my caterer seriously that's not good yep and of course kwla is the 19 Wednesday the microphone might smell like white wine I just knocked it into the phone okay okay I've been for all the dates in February wait we're still coming back to that okay what if we got here so this is the white metal fatale Kassar which is made of 100% rusyn so rusyn is a white grape Verde also originally from the Rhone Valley in France and it's one of the few white grapes that TOFA grows in their vineyards this this is creamy mi mi it's aged in oak barrels so that gives it that oily creamy texture a little bit as well as more complexity and structure to age this is that you know most white wines are wines that you should drink relatively when they're when they're young you should not hold on to those wines for a long time however the higher quality white wines especially especially the the ones are aged in oak barrels can be aged sometimes four three four five and sometimes even longer than that years in the cellar and it's really uh thank you it's funny to think about white wine is creamy right has this velvety creamy taste mm-hmm it's interesting to have it after that rious like it's a bit of a punch yeah yeah well I mean I don't I don't know that we that we recommend this wine with all the smoke that the the the the meat is maybe a little too much for the wine but it's delicious I kind of like separated I just wanted you guys to actually warm because that was good the white wine is delicious okay so what wins now that we've got yontiff coming up what would you talk to us about like something special what's special there's something special and also very affordable we were talking about QPR before a terrific brand-new very exciting herzog lineage momentous so it's Herzog I love the little very first sparkling wine and we get to have it here on table for two and yes we are so I'm going to the show okay I love the lineage right I remember when you first started that came and you call it line äj-- over there and I said it's lioness to you like I say tomahto Jay has been making fun of me forever about that it's okay it's lineage right because the herzog have lineage in the wine industry that's correct I see I mean it's a better name than you yeah it is but I feel like lineage is gonna sell better yeah it is you just I'll have you eat just wine now this is delicious everything from the lineage want line I've like our voice that was excellent we're actually in the market area for something for the toast my little sister is getting married next summer to a Russian Jew so there's got to be a champagne toast and it isn't a vodka on every table looking at will test it right here okay that has not happened I guess got shaken okay smells like me alcohol yes show you that is a good show we'll clean up afterwards really clean up top all right there's still enough wine above all we really care about is that I think that this one is right up your alley now me okay David I've done many shows together okay okay it's slightly after I got that hint of sweetness okay I know you enjoy and and what I purchased should be champagne what's not real champagne right because it's a in France it's actually very original this wine it's made the wine itself is vinified it's made in California are the grapes are grown there the wine the wine itself is made there however it is bottled and and made into a sparkling wine here I mean here in New Jersey in Bayonne are they exactly they send the wine the wine wounds are still still to to be on from Oxnard and because Oxnard does not have yet the equipment to make sparkling wine however beyond which makes grape juice and sparkling grape juice for Caden winery upstate those have that equipment so the two sister sister wineries this brainchild was this that was very clever to do that that's probably a multi so very clever that so that said that so that's how it's been done and we're being completely forward about it it says produced and out by Herzog wine cellars Bayonne New Jersey amazing New Jersey's turning around yet so it tastes good there are three methods of making sparkling wine one is called the champagne method like between in Champagne France where the natural secondary fermentation happens inside the Bell the wine becomes sparking naturally inside of the Bell with that method then you have the second method and this is how this wine specifically is made it's called the Sharma method which is which is also a natural fermentation a secondary fermentation which turns the wine into a sparkling wine that happens in the sealed tank so instead of happening in the bowel like with the champagne method it happens in the tank before bottling and then the third method that we don't use that is simply like a solar stream you add this to the wine that was absolutely delicious it's very creative it's probably much more affordable also mm-hmm that goes up $19.99 fantastic that's right we ourselves like 1718 ok all right and by the case by the way can I just talk about that like I'm as a as a mom and someone who likes you know we you go through a lot of wine over the [ __ ] him personally and professionally I cook with a lot of wine as well I'd buy wine by the case so if I find I I'll go down to my local liquor store and I'll that they always have sales on cases and by you know pick your favorite wines are by the case it's definitely very good value I heard you have a brand new wine store opening we do we do it actually opened already so we're very excited Adam has taken the reins over there and say elephant and the guys used to work for us it is doing a slight change of career going from from sales sales rep wholesale to retail yeah good for him he's he's great he knows his stuff he's gonna be working with the amazing team the guys at dough Meridian virus who owned AmeriCorps concise and streets have opened up another location it's I don't actually know the name but we should have them in the studio I've had I've had Eddie on the show before and Boris we when they were on court I had them when they were called just call concise I think we need to do a show from there they've opened a fourth place yeah it's wine oh my god they bought a show to do VIN on Central Avenue and Cedars and they've moved it into that location opposite gourmet got Cedarhurst where it used to be like the gourmet natural gourmet glut store but I would have health food then it kind of that closed down it became kind of like a supply where House announced actually turned into something very valuable another beautiful wine store it's probably the biggest wine store in the five towns no not really I'm not now it's not be given the the one on the Turnpike Turnpike and then this one copy shop yeah there's that and there's also that the Green Acres mole really yeah I didn't even know that one can remember the name ok so there's quite a lot of places but you want something in the heart of the community and that's um right there in Cedarhurst so that's great so we'll get them in on the show okay so what have we got for what else have we got to try as we wrap up our last two minutes we've got two more last one for today you're gonna love it so turn so the Sauternes wines are our so turn is a region in the south of bordeaux which specializes in producing some of the world's most famous and most delicious and luxurious dessert wines dessert wine you were having a lot of food over yon self okay think oh its own wine for dessert okay we've had we have a white for the appetizers and openings we've had a red for the main course now we need something to round out our meal and this is this is that I've actually had this before I think at one of the is this a new one or we've had this at one of the taste it's relatively new relatively new so maybe I have not so I'm super excited okay I was around just want to wish everyone luck i'm Erev Shabbos we're gonna try and get some more shows in before yontiff Rosh Hashanah you know sweet sweet wines are popular because we want a sweet new year of course but also I wanted to actually point that to something very important for us you know kosher wines have had that reputation for so many years to be you know sweet sacramental kaduche wines that were not sophisticated etc and in our community for many people a sweet wine is automatically something negative because it it reminds people of those of those sweet kadosh wines but sweet wines are not necessarily a bad thing there are some great fantastic dessert wines wines are sweet but sophisticated and complex just like this one this little katha pollitt 16 I think it's automatic we finish a meal with something sweet dessert Maharana right this dessert is Minocqua non-hebrew so Yaya crow now you must finish off on a sweet wine at the end of a meal for sweetening the new year but try gonna try to get some more shows in four before the new year I just want to wish everybody about children thank you for coming in to both of you thank you for feeding us and relieving us great wine to try CK thanks so much alone already so now tada thank you thank you shut up divine events to everyone wishing you all a shabbat shalom' we've got music sponsored by our friends by Karen right up till miss benching thank you so much for listening shabbat shalom from table for two on the maqam seagull Network [Music] [Applause] [Music]