Southern Shabbat Dinner: What, No Shrimp?

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Delish post today on the Forward’s The Jew and the Carrot about NYC’s City Grit, a culinary salon that hosted a four-course Shabbat meal last week. But questions remain.

First of all, what the hosanna is a culinary salon? Can I get my toes done there while noshing? Sounds awfully lofty to be taking on the Southern Shabbos meal.

I’m not denying the fabulosity of beet puree and benne seeds (really, the only truly Southern ingredient, as there is no such f*cking thing as “rice grits”. Grits are made of corn. Period.) I have no problem AT ALL with leeks, morels or heirloom tomatoes, even in my cereal. I am all about adventures of the palate. I would eat a locust if someone else cooked it. I get all up in Leoci’s Rasperry Jalapeno Jam with some duck prosciutto and have a freakin’ gastronomic party any chance I get.

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Posted by on Wednesday, April 24th, 2013. Filed under Jewish Blogs. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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