Table For Two 9 23 22

[Music] good morning everyone you are listening to table for two with naomi nachman on the nachon seagull network our show was sponsored by wazotsky tea with my favorite flavors the almond charm i'm just putting that out there i may have had way too many cups of tea this morning i'm going to be super hyper for those those of you don't know me i'm naomi nachman i'm about all the food all the time i love food so much i love shopping for it cooking it eating at restaurants anything food related i'm a personal chef i teach cooking classes i run chop competitions and i say i wrote two cookbooks i kind of remember i i have notes in front of me guys and i'm like i go through it so fast you know um i hope you'll tune in every week and hear about my exciting uh cooking adventures kosher food traveling and sharing great sharing great food and recipes ideas each week and from my amazing guests um i want to hear about your food ck the timer i want to hear about your experiences too so email me at naomi knockhamseegle.com hopefully the the email will be opened up but in the last in the next few hours we're getting down to the wire i'm trying to work out why i can't get into my inbox it happens every couple of years i think i fetch about this um you can follow me on instagram facebook twitter the talk the tick tock i've got a little bit up there i'm gonna most of all our fun platform right here on the nakam seagull network so if you've had a really great food experience let me know because i want to hear all about it so i always say if you eat it share it um okay we have heir of rosh hashanah is upon us um rosh hashanah is 72 hours away it's friday morning well you're listening to this on a friday morning right before rosh hashanah in current reality time it's wednesday last week we did two back-to-back shows here at kosher.com offices so to accommodate a cbs uh segment that i did on honey which is super cool so i think by the time i'm doing this show that's already aired um but we have an amazing lineup gabe geller is in the house i'm in your house today that's right the caico officers royal wine welcome we're looking at the royal wine warehouse across the road over there but i have two amazing ogs original gangsters the ladies that revolutionized the kosher industry the kosher cookbook industry actually it's kind of cool because i'm on the keiko offices with revlon revolutionized the kosher industry with ingredients because suzy and sandra started this revolution uh with uh the kosher palette so i have sandra blank and susie fishbein on the line with me guys i'm quaking in my boots here having you both on the show welcome i wish i could have you both in the same room i don't think we've ever been in the same room together but i'm really honored that you're both here thank you okay so susie's uh are you on route from boston i'm back you're back you're home you're home in new jersey i'm home on my way back into the city for kululum which is something that has been on my bucket list for years what is that susie that's that's where that group from israel that gathers like thousands of people in one room and they teach everybody parts and harmonies of a song and then you all sing it together do you sing do you have a voice um i don't know if i have a good voice but i think the other 4 000 people could cover for me if i don't well that's amazing i love to sing i love it so okay amazing oh cool very nice so you've had a very busy day sandra where are you currently i'm actually in my house and i'm just getting ready for shotis i we amazing well i'm i'm thrilled to have you both on the show so just to back it up a little bit to everyone um 20 years ago am i right i'm saying 20 years ago and at this point it's more than that yeah 22 20 20 yeah years ago a cookbook i'm actually holding mine right now it's got no cover it's got a spiral on it it is unaffiliated it sounds yeah it's one of the original kosher palette cookbooks a friend of mine at the time rifka boyne it's uh 20 something years ago said nathan there's a new book come out coming out you're gonna love it because you love to cook go go check it out so i went i don't know where i bought it because it was a long time ago um i bought it and i've used it to death this is actually my second one because the first one i bought completely fell apart at the time and they had i'd email i not emailed that i mailed it back and they ema they they keep saying emailed and then they mailed me back a new one did you know that they were doing that like some of them yes but you're very lucky that you did it at the time where there were new ones to send because for many years this book was out of print and people were desperate to get their hands on replacement books or on books for you know other people in their family or gifts and there were none to be had they were going for crazy prices on ebay um yeah it was it was it was really something so i have the oh it's probably it's probably suzurai who and i who packed up that book for you because that we we were we were the show you were the show tell us how this book came to be 22 something years ago sandra you want to take that sure i think it i was actually susie wasn't even a parent in the school yet which made her commitment even more impressive when we first had the conversation about it and the school was just marveling at other community cookbooks the joseph kushner hebrew academy and ray christie shiva high school in livingston really wanted to put together a cookbook and susie and i partnered in in creating this this wonderful idea and really brainstormed in deciding to take what was a traditional community cookbook that we all have in love and the beauty of it is that it's everybody's favorite recipes and best recipes but really taking it to the next level and making it a professional looking with photographs and a testing process and really blending the beauty of a community's efforts with a professional spin yeah you certainly did that well and you did it well do you know how much money you raised for the school like millions right yeah the the kosher palette and the kosher palette too which was the the sequel to the kosher palette uh together raised over two million dollars for the school amazing oh my god that's unbelievable and this was just a labor of love for you guys absolutely it took over our lives for a few years uh definitely a labor of love and and you you self-published well that that is why it was so labor intensive the actual putting together of the book was a community project and that was fantastic and exciting and really you know it was all all the talk of this town and the towns that feed into the kushner school um but then when the book came out we did self-publish so it's like going to kinko's and then getting your books dropped at your doorstep but in this case you're talking about 10 000 books so if you bought what sandra was alluding to before is if you bought a kosher palette if you were a store a person you called into my bedroom i took your order processed your credit card i called over to sandra she packed up your book and then either my husband or her husband backed up their jeeps to her garage and took a load of books to the local post office and we did that every single day we were working six days a week we were not working on shabbos but sundays we were talking to bookstores to gift shops taking orders so it literally was a business out of our out of our homes on behalf of the school unbelievable really and how many printings did you do on that you know those first couple of years before it went out of print um and how many how many books is that eighty thousand eighty thousand books unbelievable i'm having a look at the front to see if if it has i'm looking at the new one at the front it says first edition april 2000 to 2005 seven impressions sec second of the day so this is actually the eighth printing this is unbelievable really unbelievable um so i've got so before we get to what i've got in my hand how did i get it into my hand there was an outcry from the jewish community sandra do you remember when i was talking to you at the chopped event which was one of my first events um that i had done and doing chopped i came out to kushner and you were telling me we love you i was complaining i i need for my kids what am i gonna do my book is falling apart um i need to get them and they're they're on ebay for like a thousand dollars and you told me well we used to hear that all the time every place we went you know through the school through my social media through my public appearances through sandra's appearances people wanted that book and we just kept hearing it and hearing it and hearing it um until we finally said you know what maybe it's really time maybe this is the moment okay so it was our goal to bring it back for the 20th anniversary and make it a 20th anniversary edition but kovid came upon us all and a little bit pushed off that plan but we're still thrilled that it actually did happen and we were able our school was a wonderful partner with the school and in bringing back the book and we're just thrilled that that it happened and we're able to answer everybody's request for me that was like a mark in time my my youngest child uh eli was graduating kushner and he had had an incredible experience in the high school a huge rabbi reuben fan my whole family and for me personally i thought i wanted it to be a hakarat hatov like on my way out to do something i i got so much from working on the kombucha palette that was my launching off pad so i felt like how appropriate would it be is on my way out the door um as a thank you um and and just after my son had had such an unbelievable experience at the high school you know to sort of you know make that as a gesture and that's sort of how um the idea came back to life for me so you started this a little while ago already we did but alessandra said then kovic sort of happened and things got derailed so what is there anything updated in the book so a lot of people are are asking that and you'll obviously see you know if you're holding it you'll see it's a beautiful new size with a gorgeous padded cover binding now i'm just going to get ck there's also we have a youtube channel so people can watch the show as well as listen excellent i'm putting the books next to each other it's about an inch and a half taller as that book aged so did we and we started having a very hard time reading the small fonts and so we decided we need a bigger page to accommodate for a bigger font you're welcome everybody out there anyone my age thank you thank you susan we went we went through the recipes and we where we could we nipped and tucked sugar and mortar and you know things have changed lifestyles have changed we know more now um so from from my perspective that's those are the things that are different the recipes are the same the photos are the same um slightly enhanced because arts girl has a great way of you know of working with old film um for the most part it's the book it's the book you know that everyone loves and wanted so just to pick up on what suzy said like one of the things that we did look at obviously is cooking for some people not everybody has changed and people look at ingredients a little bit differently than they did so we were excited actually to reach out to one of our alumni of the school to keep the idea of the community project going who's actually a registered dietitian now in her professional world and she created a two-page spread yes for the book rather than go into every recipe and you know make alterations which a we didn't have time for immediately thought he wasn't consistent with bringing back the original kosher palette she created a two-page spread for us with alternatives and swaps so that people who wanted to look at it was a little bit more of a 2022 lens had the opportunity to go into those recipes and make the adjustments that they were interested for their way of cooking for themselves and i mean on so many levels i think it's such a great addition to the book and and you know in keeping with what suzy said there was such an office around anybody who worked on this book and her mom happened to have been one of the hosts of one of the taste testings for the book and with the recipe tester so it's so nice to see from a community perspective and a school perspective that that came full circle and just for the general public it's i think a great addition to you know bringing the book into a little bit more of a contemporary lens while all the recipes are still so current and so and even jumping on that uh the new president of the k-pac which is like the parent organization issandra's daughter who grew up eating this food and now sort of her one of her jobs is to help promote and get the parent body re-interested and re-introduced to this book and how they can help their school by selling it so it's you know lots of things come full circle which is really nice i love that it's funny so someone like me like when i was 20 something upper 20s and i had a couple kids living in manhattan and i had got your book and now my kids are married i got my book from arts girl as an ask girl author i get all the books as well that um from my colleagues and friends but i'm thinking like i'm thinking i know that not only am i getting one but i'm also going to be buying three because everyone already owned one now wants one for all their daughters and daughters-in-law i'm in the same boat as you naomi and i have to say when i heard that they're already halfway through the first printing there's no guarantee this is not a traditional art school project i don't know how many times they're going to go back and reprint the sales are but i have to tell you i did place my order um you know for my kids because i don't want to be in this situation that's that other people had been in for all those years i'm actually talking to goldie from art school because i need some copies of my own book sent to my house and i'm like i'm gonna need uh some uh please put in some kosher pellets you know i want to buy some add that to my order um but i um i'm gonna buy for my daughters and i think that's so exciting for susie and i if susie says it all the time like how remarkable it is that this generation who grew up you know on the kosher palette and eating the kosher palette food are now have their own homes and want their own copy and you know for us i think it's incredibly rewarding to have worked on a project that was for our generation and now we see its relevance to our children's generation and hopefully future generations from there and it's part of their lore it's part of their families you know their their traditional family menu planning came from that book so the things that they were used to seeing and looked forward to seeing on their mothers you know and father's holiday tables and shabbos tables um you know they now want to bring that to their families so what's your both of your question for both you can take who go over first you can decide what is something from the kosher palette that you guys are still making today that if you didn't make for shabba soyantif your your kids and husbands will be like what's up mom you know oh my gosh there are so many um my challah comes from here so many of my soups come from here and you know the chocolate chip sticks the light and broils is a go-to for any time i have a barbecue yeah and then there are the special occasion things like breakfast in bed in my house you know every kid every year would order creme brulee french toast i would even bring it up on visiting days and oh that's so cute i love that that's you know that's not an everyday food obviously but it is definitely a worthwhile special occasion item so um you know that strawberry mango mescaline salad i mean who has not fallen in love with that salad it's still a hit the elegant meat pie i mean there's just there's so many winners and that's exactly why this book was so successful there wasn't two or three recipes there are recipe after recipe after recipe that you're you've eaten you want to eat it you want to eat it again the terra chip salad i mean we had the bok choy salad we could just go on and on that did all the the chicken dishes i know we didn't write chicken marsala but we certainly brought it um you know back into the the public eye for you know for the for the uh for the kosher community but that's an amazing recipe that people use pesach time and yeah all year round you know just so many great recipes in that book so many great recipes i i and i love hearing that you guys are are using them still like after all these years susie this was a very big springboard for you this changed your game yeah it changed my whole career path actually i i feel like it also like inspired so many like myself like just to cook better um you know serve more like it it's it was it's a one and still is a wonderful thing that that that it did and then i ended up going on to having a food career just from the kosher palette and and then kosher by design yeah there's definitely a whole sisterhood of people you know in line behind me um that you know are are off in their own direction but you know a lot of them say they they were inspired by what they saw and the books that came out and you know and just the possibility of what could be for them um whether they were professionally trained or not i think even more so because i was not professionally trained i don't think any of us would prefer like the the how many there's a new cookbook called best of kosher coming out in a couple months which is all the art school cookbook authors and it's in tribute to the kosher cookbook revolution that you know the kosher palette and then kosher by design set off and we are all untrained but we're trained by you susie and sandra we trained by you the culinary school of you know actually there is a culinary sushi fishbeing culinary institute in uh yes there was if you know you know if you know you know five years what a special place it was yeah yeah yeah with it you at the captain of the ship we had a good time good times good times great place um but i i i loved the the new series that you started off how did you go from palette to design um how do i go from palette to design so um my story is a is not a linear story it started with me deciding that this is definitely a career path that i wanted to follow and a job that i wanted i wanted to write a cookbook and my original cookbook career was actually supposed to be writing a book for grand central terminal which was reopening in all of its grandeur and splendor and really supposed to be something incredible focused all around the food court and the restaurants of grand central terminal and i was hired by their business improvement district to put together a cookbook and long story short uh the contract was supposed to be signed on 9 12 and then obviously after 9 11 that entire project disappeared and i was selling as we discussed earlier i was selling the kosher palette out of my um bedroom talking to the jewish bookstore owners on a weekly basis and obviously when you talk to someone that often you know you you catch up and i'm talking to tovia from tovia's bookstore in muncie and he says to me so new when are you going to write your next cookbook so i said well tony it's funny i i just lost my first job before i even got started and i tell him my grand central terminal story and he's quiet and then he says you know why that didn't work out for you because you never should have been writing a trade cookbook for the [ __ ] do you know anyone for me and he said well i buy all my sperm from art school i have a great relationship with them let me see i know for 30 years they've been looking for just the right person to write a cookbook for them they haven't found it maybe you're that person so he got me an interview with rabbi zladowitz and at the time gonzalez ladowicz and we thought we were on to something incredible i really wanted to focus that first book was focused on entertaining for jewish holidays and with an incredible team and event planner uh in renee erech events and john your photography we put together something really i think you know groundbreaking as far as what entertaining for jewish holidays could look like and feel like in your home and that was it after that i just kept my head down i just kept writing i just kept developing and testing and started going out on the road and meeting fans and giving cooking demos and my tradition was i wrote a book i took a day off and i wrote another book so that is how the books came out in such quick succession it was really non-stop work for many many many many years many many years wow it's it's been quite a journey i i got to meet you and get to know you and get to call you my friend um through all the through all the foodie adventures that we we've had and we're actually about to have some more fun i'm very excited i'm going to be joining susie what you want to tell them what we're up to so i lead a culinary tour um in florence uh a couple of times a year and i'm running one uh the first week of november and naomi is coming on this tour so excited and melinda is coming with me i call that melinda when i i knew when you told me there was an opening for me to come because it's like a long wait list to go on susie's tours and i'm like mel i think i just got into susie's tour you're gonna come with me she goes give me a few hours cause me bench guys i'm in yeah check it out last year so i had a note in my book to say the day before i sell this trip see if naomi wants a spot yeah yeah and that melinda was in and we can't wait to come so uh and i'm coincidentally i'll also be in italy because i'm working on a kosher river cruise doing cooking classes and then have two days off in between and then i'm heading to from venice where the cruise docks to you in florence i'm really looking forward to that it's going to be incredible and i'll be coming off my own culinary tour of israel october 23rd to 30th um where i have like a just a wonderful group of people um coming to see israel in a new and delicious way so a lot lots of fun foodie travel i think now that covert is over people are just itching yeah everyone's itching to get out sandra have you got any uh foodie adventures lined up are you did you stay in the food space after kosher palette so i did i really didn't i actually stayed in the school space i was really inspired and motivated by the impact that the project had on the school and jewish education wonderful and at the time i was teaching i was an art teacher in the school i later became the director of admissions at the school and worked my heart was really in affordability as it still is so i feel very very very strongly and committed to the importance and relevance of jewish education and just that being a link in in everybody's chain and our future so i i loved working on kosher palette too along with working for the school that kind of kept both my legs together i did for a while do some um private shopping and and wow i kept my hands a little bit in it but then my i had to make a decision i was working the road whether i was gonna stay in the food marketplace or just really delve into school and i just my heart was just i kept food as my own joy and my own personal hobby and and fulfillment and and decided professionally to work for the school and to just try and keep that channel open so i kept them both very much alive in my in my own world but professionally i aligned with working in the school okay very nice beautiful a beautiful journey no matter what staying in jewish education uh thank you both so much for coming on today i you you guys are my heroes i i can't thank you enough for what on behalf of all jewish women everywhere who all know the names of kosher palette thank you so much for what you did for us and turning like for having us thank you for turning us into really good cooks because your book is amazing and it's really nice that the next generation has got the kosher palette back in back in print and the kushner academy wonderful people beautiful school i i spent a couple hours there uh when i did the chop competition they showed me around such a gorgeous it was awesome a beautiful community it's a beautiful community you naomi thank you see you in italy i'll see you in italy thank you so much to you both so much naomi all right take care bye okay they are the living legends the living legends susie fishbein sandra blank they they started it all the kosher palette the brand new copy here the old broken down it's got no cover how crazy is that and you see it used to be a spine now it's squishy like you know my book's got the squishy cover so this has got the squishy cover i'm going to try to remember to take those home i cannot pop from those hi gabe hello me how's it going great gabe geller i'm in his house i'm gonna say it's great having you here yeah it was good we've never done a show from here before it's been a while since you've done a show with me also it's like a long time a few months good good few months a good few months maybe before pacer um so has everything you had a good summer yeah lots going past pretty um i mean period pretty quickly but actually it was pretty long so hot yeah yeah they say it was a hot summer it was a hot summer and we can cool off now it's is it is it hot outside i've been inside this building since this morning is it what was it i don't think it's very hard today it was hot yesterday yeah what and the 80s oh that's beautiful okay great i'll have a i don't think i'll get too much sunshine today um okay so what's going on in the wine world we've got a good half hour plus to drink that's right well there's always a lot of stuff uh so i brought a few wines that you know i think you will enjoy uh there's one we're not going to open but don't worry you will taste it uh and uh yeah i even brought a red wine you know you should know you have to you know you have to i've really changed i've really and so was sv oh i know it took like wow nearly 30 years and a lot of wine well you had to become a rabbi that's why you had to become a rabbi that's true that's true congrats on the book that's amazing hashem it's amazing did i give you one last i didn't i haven't i've got it's so fun i'm sitting in office i'm watching all the tuscanini trucks drive by i'm like i know that truck i know that truck very nice we need some wazotsuki tea wizatsuki tea is the sponsor of the show this month we need some tea tea buses to drive by um okay so yeah so i was saying swede got into red wine more when we're in france in the summer i was drinking a lot of red wine i was like sweetie sure gonna drink that and he's like yeah he goes malaika crema like a ketum it's still my favorite but i also know i like red over white so yeah we've come a long way we've come a long long way so what what were people drinking this summer what was a really popular wine wow uh well you know sparking wine has been pretty uh pretty hot and um it's so hard that we cannot keep them in stock and uh we have now you know we started with one wine from drapier uh years ago now we have four wines from drapier four champagne four four and you know as much as we increase production and uh we increase the selection you know they fly i fly what's so special about drapier well i think it's more about sparking wine in general in champaign in particular um first people thought that you know champagne was old-fashioned it's only for like special occasions and people think yeah like the bubbles and this and that and i think that and it's something that it was one of my pet peeves one of the things that i i really wanted to uh uh to change the perception of sparking wine and especially champagne style sparkling wine what's great about champagne is that it pairs with pretty much everything everything like whenever you're like oh i'm making this roast and that salad and then just this chicken and that salmon and filter vision this and that so many different things and like which kind of wine how many wines am i i'm gonna have to buy well there is an answer champagne just buy champagne it goes with everything it goes with everything desserts not so much at least not in my opinion uh what would you have for dessert for dessert well we have two very uh very cool options so on them less sophisticated more like uh you know crowd pleaser um something that's uh that's fun uh there's the caramel private collection schedule look it comes in the blue balls sounds familiar [Laughter] did they copy you think of course they did and then we have a very special wine so this is the tokai regal from laughter late harvest this is a wine from hungary now this is very cool the tokai wines um have been known for hundreds of years for being among the very best wines dessert wines in the world and jews uh at least up until the war uh maybe even before that where some of the main producers of uh of tokai the main producers of tokai were jewish and those wines back then many of them were kosher uh of course it was before the times of you know formal kosher certifications that we have nowadays uh but that's that that was the case and there have been cultures okay you know uh relatively recently i'm talking you know 10 15 20 years ago but it's been a while since we had one uh in the portfolio it like fell out of a fashion perhaps at some point and uh and thank god it came back and uh so we have here uh the toke late harvest 2021 from laffer uh fantastic uh it's it comes from uh near uh uh the town of uh ripsha ali from uh kirsten yeah but he's he's made a big splash oh yeah oh yeah pardon the pun but yeah like he he i don't know maybe i don't know why how this came to be i thought shyla was not like on the radar i know i know and uh that's right just a few years ago and i think that um both coveted and uh and the war in uh in ukraine have accidentally accelerated this because uman uh has been you know difficult to access so they went to so i think that there's a lot of people who have you know uh kind of uh it's definitely easy to say so yes it's interesting it seems to be uh to be a phenomenon it's a new phenomenon more popular than ever i think it's i think it's great so funny story my really good friend is her husband is from his where his parents are from hungary and they went to this village in hungary when i saw you bring that wine and they bought a case of the wine back recently in the last 10 years i want to say they bought a case back of this wine they were drinking it slowly over a couple of years i think it's all gone now but i i this label looks familiar to me so from them so probably because of the name okay so this is this is brand new from i mean i meant not that there has been other uh cultured okay most of which were not imported uh into america so good for them if they brought some back uh laughter uh laffer uh is uh rav mendeloffer he uh he lives here in uh in upstate new york uh but he really wanted to make uh to make real cultures okay so he traveled to hungary and uh and uh he you know worked with uh with a local winery uh made it uh made it kosher and uh produced two beautiful taque wines uh that are excellent for rosh hashanah because of course it's sweet uh but it's a great dessert wine uh to have any time and uh and really really delightful so champagne and okay champagne and okay and uh we have other very nice wines we have great bordeaux wine chateau royal mall and we have the great uh taboradama sauvignon blanc crisp refreshing uh and again i advocate and i've always advocated for you know drinking more white wine year-round not just when it's hot yes yes because i like white better than rat and he knows it but also he he believes it oh i i i also like you know i i drink more white than red these days really really is one like got more health benefits over the other well i don't know there because there are so many studies that you know they all contradict each other uh usually they say that you know red wine is better you know don't think about it too much just drink exactly i i i don't think that drinking wine should uh the main reason for drinking wine should be for a health reason i think you know uh enjoy yourself everything in moderation uh you're going to have wine for kids on shabbos you're going to have wine at a restaurant with a good meal uh with your spouse uh with friends with coworkers with clients whoever it is uh a nice glass of wine good wine quality wine will enhance uh the experience will make for good memories will make for uh an atmosphere that's better the food that tastes better everything is better and uh you know life is short make the best out of it life is short let's drink let's drink literally let let's drink that what are we gonna start with we're gonna we're going to start with the tabor then we'll have some champagne oh well toast in the new year this [ __ ] this show is airing error like the friday before rosh hashanah that's when everyone's listening to this so there you go we have the kfwe um 2017 glasses here um gabe when is the next kfwa do we have a chicken we have a date official yeah i need to brought it down uh-huh february so i i don't think we ever announced it this early no just tell me and my followers or just tell me yeah it's official there's no secret here okay february at chelsea piers oh we're back back to chelsea piers pier 60. and uh in los angeles it will be uh february the 8th so that's a wednesday night yeah i think you need me to come to that one also right yeah okay you're welcome i'm trying to get myself a job so and there's uh there's miami which is the first one okay i can do that great that works for me i'm wrong literally writing it down because one year i made my daughter's butt mitts for the day of kosher fest but i mean i don't have wwe but really the truth is that my daughter was born 12 years ago they didn't check with me okay so two six is new york uh-huh and then two eight is l.a l.a even b and miami miami is december 8th and that's soon i don't know if i'm around then now you should have confed with me well we don't decide on a date from miami and decide i know they do it they do it with wheat cell yeah that's great yeah i'm going to shaka i'm going to detroit i'm doing a chop competition in detroit and a foodie crawl for mishpakha magazine okay all right doesn't matter i've written it down okay what is this tabor israeli one tavor israeli wine adama sauvignon blanc 2021 see how he's swirling it i'm trying to smell this you don't you don't you don't have you don't have to be a wino just to get it what do you smell i'm not saying anything fruits can you pinpoint any fruit in particular if you try hard okay i'm gonna i'm gonna close my eyes and not talk for a minute i know it's gonna be hard guys you talk while i smell well peach okay citrus very good is that right really grapefruit right with a peach yeah yeah yeah definitely grapefruit so i knew there was citrusy citrusy stone fruits see i'm getting good at this you have tried me so well enough smelling gets drink okay it's the first one for the day amen you hear that that's him swishing he's getting all over his tongue so refreshing so this is delicious piece of fish appetizer some gravlax [Music] salads or cheese this is so good i feel like this will go so well with goat cheese mm-hmm totally so well feta like a greek salad black olives this is delicious i've got to remember i gotta drive her [Laughter] i'm gonna just get up the last few drops of that into the garbage over here that was very good we used those garbage cans all the time for that tabor what was that blank sauvignon blanc adama 2021 what what why adam i mean atomizers the series the sub brands if you like delicious that was delicious um i feel that it's nice and cold now does white wine and champagne have to be at the same temperature champagne have to be at a different temperature than other red ones well then other red wines it depends on the type of white wine usually champagne a little colder that's why you know you always have like the ice bucket but this is very cold anyway very cold but champagne's got to be cold i mean to me white wine i was i was at a hustler the other night and they had a bar and i went over i said i want white wine and they're like they gave me the two options one was the gooseberry one it was amazing i i said before i had i said is it cold i don't want to have warm white wine oh look at a bubble we'll drink a chana a beautiful pink color made from 100 pinot noir is that why it's pink is that always like that pink pink one well how do you get roses champagne is always made either you know with a hundred percent pinot noir or with a mix of pinot noir and chardonnay by mixing simply the red and the white wine in this case uh it's made like a steel rose from only pinot noir grapes but because it's champagne you know part of the wine making process is that there is a secondary fermentation that goes on inside of the bowl meaning that after bottling the steel wine in this bowl they add yeast to it and then they put a capsule back on and there's a secondary fermentation that will make it sparkling oh so champagne has like literally yeast in it oh yeah well any wine you know has used in it to begin with because that is how it becomes that yeah that's how it becomes alcohol what kind of yeast so it's natural yeast from from the grapes themselves but sometimes uh there is a yeast that is added uh during the process to really jump start the fermentation i've done a lot of wine tours a lot of wine talks i don't think i realized so how about this yeast talk to me about this yeast more while we drink well uh there are companies that are specialized in producing uh those yeast to produce to produce wine and it's part of the kosher wine making process is that you have to source uh yeast that is kosher usually yeast is kosher but it's not always kosher for pessah so that is one of the that is one of the tricky things and i've known of you know a couple wines at least a couple kosher wines that were not they don't they're not available anymore but they're not kosher for pesach because uh the winery uh was not able to obtain the kosher for pesach east on time so they had to use non-kosher for pesachist regular kosher yeast and as a result the wine was not kosher pesach so i've never seen wine kosher that's not got the p next to it that's right that's right the only wines that we have in the royal wine portfolio that are not kosher for pesach are i believe the mix mosquito wines and the lv sangria because of that because of that issue they use specifically uh yeasts and other ingredients that are obviously kosher but not kosher pesach so do not always assume of course pesach is still far away not that far away right oh for me no way i already like if i'm already asking about kfw pesach is in two minutes all right well like ready we are in the keiko building and two weeks ago three weeks ago uh they had the annual pesach you know passover meeting uh for uh i mean mainly for the for the sales team also for marketing uh in august i can't believe i wasn't there for that yeah and they're ready keiko is ready for pesach in august yeah so his name is man because of caico isn't it amazing one week out of the year one out of 52 weeks thanks so much you know uh manpower brain power i know so people already ask me what's my pesach story and all that like it's it's so important like to stay on top of this okay fine i'm gonna move the microphone out of my way ck would you like to drink i know i know the only dessert kind of they would eat with this is fresh strawberries or fresh cherries that should be okay too a bit hard to get fresh cherries in september but strawberries had some nice strawberries the other day this is delicious i had this at kfwe i had a lot of this at kfw this was very good this is my favorite i really love this one that's good stuff so drapier has a bit of a story right did they recently become kosher they make one batch a year under supervision well there was something to drapier so drapi is not a kosher winery like many of the wineries or most of the wineries in france uh that produce kosher wine they have kosher productions um they're uh you have to be careful when uh when you shop in the store uh to make sure that you're buying the kosher version because this exists also in non-culture oh you have to guys very important how do you always always look can i look at the kosher certification on the back label i remember once i had a hologram yeah sometimes sometimes it had a it's also on the front label but you have to be careful to buy the kosher version and what made them become yeah you finish your story the the story i mean it's always the same thing we uh we reach out to all those great wineries and uh we convince them to make a kosher production for us because you know unlike other religions when it comes to uh such as islam for example we jews are not only allowed to drink alcohol and wine in particular we have to it's part of our tradition is part of our every ceremony so we are a people that drinks wine but we are restricted to kosher wine so we go to those wineries and we tell them look we would love to drink your wines but it has to be kosher so uh if you'd like us to have you or you're as you know part of your customers uh perhaps you'd be interested in making kosher wise and some of them many of them actually are they they like the idea uh it's a it's interesting it's a challenge and it's getting to know a community uh that you know wants to uh to to drink their uh their wine uh but could not because of that and we come and we say we have a solution so what's the process involved they're like you go to some random winery in this south of france okay what's the next step okay so after they agree that sounds good after after that we've got people to buy their wine everyone's happy what's next so of course we agree which wines we would like to produce you know in the kosher uh in the kosher round do you have a big say in this um i have a big say i wouldn't say so i i think i i recommend i give i give an opinion i think my opinion is uh considered uh at the end of the day the herzog family makes the final decision uh but what happens is that we come to the winery and uh we bring our team of who are you know very professional they do this all the time local guy french guys french guys uh french guys uh most of them usually you know come down from paris so you know that's also one of the cost of uh kosher wine production you know you have to bring in a team bordeaux is not a very big jewish community there's not that many people so we have to bring in people from you know different cities mainly paris than to those uh to those wineries and uh we casher uh the equipment uh so what do you mean you put boiling water right exactly there is a there's a boon hagala exactly nagala cashiering of fermentation tanks uh we bring in new barrels barrels is a big deal i know that uh there is there's a lot of things going on and so we get a section you know inside of the winery that's going to be only culture that no one else can touch that's under supervision there is a special tape that's put on the barrels that's put on the on on the tanks that no one can reap they don't have access to that special tape which has the the hologram of the ash gacha and all that stuff and uh and uh we do everything uh you know following the instructions from uh from the wine maker from the winemaker of the winery we have menachem israeli which who heads the team uh of those gerheim and who knows every single step of the wine making process and he leads those uh those guys into producing those wines exactly like the winery does it but it's done by uh charmer chavo's uh professional uh team professional uh winemakers basically wow a lot goes into it i mean maybe it's not like i'm gonna ask this like is it costs a lot extra yes i mean it depends on the wine it also depends on how many uh bars of a specific wine are produced but the costs are significant the costs are significant right so a a drappy a kosher is more expensive than yes i guess that gets across the board kosher meat's more expensive we have to salt it we have to crush her in a special way we have to we we have we have those costs of the masjid and transportation and lodging and food etc etc etc and of course it's on a much smaller scale uh meaning when a winery produces say ten thousand cases a year and we are going to make let's say one thousand cases of kosher wine that's a much smaller scale and you know the cost uh on the smaller scale are divided between you know all the bars that are being produced right the the the more you produce the less the cost per bar yeah yeah yeah yeah got it got it fascinating i you know i i've questions i've never asked before right like in all these years like i never thought to ask that question book okay incredible well we're very glad that some of these wines have have really become kosher because the drapier is like outstanding yeah um okay so um i don't know if i can finish this i'm going to spill this into here absolutely please also spill yeah i just i feel bad to waste but would you like to taste the the red yeah i don't want to drink and drive under the influence so look what i brought today okay what have you got you know what this is um it's a pin um and it's gonna take out just a little bit of wine yeah that's right it's going through the cork so i'm actually going to pour your wine from a bowl with that opening the bell and then i could just you know drink this wine next year uh keep it you know until pesach and uh and have it on pesach which he's not gonna do no i'm not gonna do that i'm actually going to give it to uh two good friends oh really it's minus just a little bit okay look at this here we go can you see cake you got this what is this the contraption called so that's called the corabin what the koravin stop stop not so much i don't want to waste your friend's wine coravin c-o-r-a-v-i-n oh okay we're sucking that start cleaning out the champagne because we don't want it that's okay i'm swirling okay i'm waiting for you more sniff together so chaturang so here is an interesting thing here yeah what makes this kosher bordeaux different than other kosher bordeaux why is it yes okay so most of the culture productions that we make such as the drapey champagne it's exactly the same label the same ball everything as the non-kosher version the only way to tell this wine apart from the non-kosher is the kosher certification in the back same with that one with that one it's a little different because chateau royal amount does not exist the name chaturang does not exist in non-culture this wine exists in non-culture and there are different private labels exactly we private labeled it why for marketing reasons a long time ago because we already had the the name i don't remember the exact name of the of this one in non-culture but we already had in the portfolio another wine that had a very similar name so as to avoid any confusion we decided to give it a proprietary name uh and uh and that is it chateau royal man so if you see chateau remo anywhere in any store it is kosher because there's no okay got it okay so we're smelling so it's a young wine it's 2019 for uh for a nice border it's a 50 dollars boss it's not cheap that's a wine that can you know be uh sell art you know for people who like to collect wine and like to drink wine at their fuel maturity uh it can go for 10 15 years maybe even more and uh it's it's very different from say california or an israeli wine because it's much less fruitful where it's elegant more restrained on the fruit aromas right i do not smell any fruit there i find this one a little dry mm-hmm why is this cons is this a fancier bottle but i don't like it as much [Music] it's earthy that's yeah typical yeah of bordeaux when i was in france i was in paris in june july um and we had a beaujolais that was cold yeah i did not know that you ever drank red wine cold but we had a beaujolais that was delicious well in paris in july this year if you didn't drink it cold i i would feel bad for you because it was so hot yeah but i feel like july was hot everywhere like it was very hot except they don't have air conditioning have you been there i've been there oh my god it was amazing it's delicious amazing i would love to do we should do a food and wine tour keiko kosher.com i think table for two bring home would love that right now i'm sure ck would produce okay oh okay i feel like it's very dry it's very dry why do i keep spinning because i keep on mixing air with the wine to open it up okay so that both the aromas come out and also to make it a little bit less astringent uh in the mouth yeah it's got it's very young it's got talent so that's what's drying your mouth yes and uh when you actually mix it with the air and when you age wine what happens is that the tannins what you know dries out your mouth they mellow out it softens and uh when it softens you know it's easier to drink it's smoother uh so the more i do this the better the wine well maybe it it depends on your uh on your personal taste you know i know people who want their wine to be like really in your face and very dry and very tannic as we say uh and they will not want to swirl it for too long because of that okay well i might swirl for a bit open and then i want to arm it up that's why you decant wine in a decanter yeah i have some decanters my dad i got someone's wedding presents 30 something nearly 30 years ago it's still too dry for me i've had some lovely reds this is definitely like um that's really uh it's not my personal taste but i'm sure someone somewhere will love this very much i know a lot of people who do i have i have i'm glad i have had the opportunity to try it can i take a picture of the bottle are you certain i'm gonna take out the coral caravan yeah it's a close ball of wine okay let's can i can can you can you just take out the pin sometimes there's a drop that comes out but i always do it so that if i get the wine through the cork right after that it's going to seal very quickly okay wonderful okay i feel bad to waste this oh go ahead you know it's okay okay all right there you go all right we have some lovely ones we've got about a minute and a half left so i don't know if we're going to open up a bottle for a minute and a half but do you want to just talk about what we have i definitely want to draw the tokai well why don't you take this on oh what is this one oh yeah my favorite moscato so caramel moscato i have a case of these in my house i love them so the caramel mustard oh it's perhaps uh a little bit more bubbly than the barton or moscato we have pink and blue and green higher acidity perhaps also yeah i feel like when i eat that i'm biting into a mascara grape it's very grapey very greek right like but i like that i like that it's got beautiful aromas to is that was that the one we weren't gonna open the turkey that's okay yeah that's right so this one i'm gonna take care of you don't worry okay i'm okay this one actually this one i have to to give to give back to somebody okay okay we borrowed that for the show but it's very nice okay we had amazing 35 minutes here just flew by especially when you drink just joking no i'm not i'm really thank you to our sponsors at cadm right across the street we have music right up until lich benching and a big thank you to bozotzki t i'm going to try to finish this show walking a straight line how does that sound all right wishing you all a shout out for hattie mattova and i hope you'll join us for the continuation of season 11 which will hopefully bring us to my anniversary of 10 years sometime in february i'm trying to hit 300 shows by february so we hope to do that wishing all shabbat shalom and see you next year thank you for having me thank you gabe thank you sandra and susie [Music] [Applause] [Music] you