Resilience, craftiness, and good vibes

Three Friday themes.

It’s Friday, April 10th.

It’s worrisome that Keith McNally is being treated for COVID-19 at a hospital in London. It’s cool how The Jewish Food Society is collaborating with Miznon, Russ & Daughters, and other restaurant partners to feed healthcare workers this Passover. And it’s telling that some of the major restaurant relief funds have had to hit pause on taking new applicants.

Chag Sameach!✨⁣

In partnership with our restaurant community we are proud to coordinate an initiative to prepare meals to feed the hospital frontlines. This effort will support our restaurant partners and provide nourishing meals to our healthcare heroes who are working so bravely everyday. We are committed to deliver 50,000 meals. And that is just the start.⁣

This initiative is generously supported by The Paul E. Singer Foundation and in collaboration with Feed The Frontlines NYC.⁣

Special thanks to: @katzsdeli, @josephleonardny, @miznon_nyc, @russanddaughters, @taimfalafel,, @modernbreadandbagel, @arbarestaurant, @lanewyorkina, @nuryorkcity, and @lamalonyc.

Link in our bio to donate and join the effort.

Wishing you a healthy and comforting Passover!💫
April 8, 2020

While there’s still a lot of uncertainty, these stories of resilience help in looking towards the future.

People are getting crafty.

  1. Food writer Joshua David Stein has been making restaurant pop-ups out of colored pencils and paper, plus an online zine.

  2. Women in food community pineapple collaborative put up a virtual Community Bulletin Board that pins ways to support the industry.

  3. InHouse, the hospitality program that connects restaurants with regulars for an annual fee, launched an online shop to support their partners. I’m a fan of this tee.

  4. The artisanal apéritif brand Haus is collaborating with restaurants across the country—from SF’s Mister Jiu’s to Atlanta’s Empire State South—to create mixers that “reflect their culinary approach.” 100% of the profits go to the restaurants.

Social media is better these days.

Exhibit A: London-based Luncheon Magazine’s “LOCKDOWN LUNCHEON” series.

LOCKDOWN LUNCHEON no.19 comes today from the home balcony of fashion designer Molly Goddard @mollygoddard 💘 “A quick and very easy fish lunch.

Smoked mackerel - 3 or 4 fillets
Greek yogurt - 2 tablespoons maximum
Dijon mustard - a teaspoon to a tablespoon
Salt and pepper

Take the skin off the mackerel and fry for a couple of minutes until crispy in a tiny bit of oil and then drain on kitchen paper. Flake the fish fillets in a bowl using two forks, add a dollop of yogurt, start with a tablespoon and add more if needed. I like a large dollop of mustard and lots of salt and pepper, mix it all together with a fork. Lightly toast the bread, spread well with lots of butter. Put it all together and sprinkle with lemon. I like to pile the pate high. We used Tom Travis' spelt bread he left on my doorstep and Tom Shickle's pickled red cabbage which he made with vinegar and bay leaves. Cold white wine is essential for a sunny lunch.” THANK YOU!! @mollygoddard and @tomshickle #lockdownluncheon #lunchathome #stayathome #luncheonmagazine
April 10, 2020

Exhibit B: Food writer Ruby Tandoh’s endless “Good Food Things” Twitter thread.

Exhibit C: “Good can come from change.” — the inimitable Dana Cowin

This cauliflower is telling me how to think about the future of the world. ⁣

Pretty heady for a vegetable. But stay with me.⁣

First, metaphor. It’s round like the globe, and all branches are connected through the core. We are, all of us, connected. ⁣

Second, evolution: I’m reminded, as I cook @ericripert IG recipe here, nothing is static. What we believe is the essence or truth of a thing—whether it’s a vegetable or a health crisis—will pass. ⁣

Cauliflower proves positive change is possible. ⁣

60s/70s Boiled to beige misery during my childhood. ⁣

80s/90s Chipped to cheerful crudit-trees at post-college cocktail parties, making me feel au courant. ⁣

00/10 Chefs change brassica for me forever. Roasted whole and spiked with a huge knife by @alonshaya at Domenica feels like an introduction to a vegetable I've never met.⁣

20/ With their restaurants closed, chefs cook cauliflower at home, whole and golden. ⁣

As I share @EricRipert’s olive oil drenched, spice rubbed, tender version with my family, I feel we’ve reached the peak cauliflower moment. ⁣

But sure as chefs' restaurant version gave way to the home cooked phenom, something new will follow. And sure as we experience this pandemic & isolation, it will give way to something new, too. ⁣

So let's take a moment to remember the cauliflower: We are all connected. Nothing is forever. Good can come from change.
#homecooking #chefsofinstagram #familydinner #cauliflower
April 10, 2020

Here’s a roast za’atar chicken we made.

Inspired by Matt Rodbard. Recipe courtesy of Susan Spungen.

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