0:00 / 0:00
Table for Two 9 13 19
112 views
Categories:
Music
Comments(0)
Transcript
Auto-generated transcript. Not time-synced to the video.
[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]