Monthly Archives: August 2014

Corporate lunch doesn’t have to be lame

happy boy farms tomatoesI used to hate wraps, I thought they were for health nuts, vegetarians, and anyone else who was afraid of bread and taste. Wraps are notorious for being dry, lame, and pretty much a tasteless alternative to bread. I still remember the first time we made wraps, the chef chided me and said I’d have to learn how to make em’ because “we do a lot of em”. Then I had my first taste and suddenly I loved the wrap, the concept of taking a bunch of ingredients that wouldn’t work in a sandwich because they fall out, somehow worked incredibly as a wrap. Continue reading


Equal oppurtunity gluten free vegans

grilled cheese partyIt isn’t every day that gluten free vegans come up to you and rave about the food at a grilled cheese party, but that’s precisely what happened when we catered the senior prom of one of the Bay Area Jewish high schools. In fact, from my experience with vegans and gluten free folks, they are usually treated like second class citizens. I’m sure they wind up at a lot of events and can over hear the servers discussing which sides and salads can be mixed together to create some sort of plate that may resemble dinner in some way. Rarely do these folks get a fair deal, I would venture to compare it to the kosher guy at a fancy corporate dinner peeling away the lid of his meal mart stuffed cabbage in a tin. It’s not that there are so many gluten free vegans out there, but why not get a loaf of gluten free bread and come up with some sort of grilled cheese that kicks enough ass to the point that the none gluten free folks are pounding it and not even knowing the real status of their roasted vegetable and pesto concoction.

Eating gourmet kosher in Yosemite back country

kosher food yosemiteThe Epic Bites crew recently took a backpacking trip to Yosemite, it was the chefs first experience in the high country and even though we only made it 15 miles, it was a true back country experience. The sous chef puked his dinner due to altitude sickness at 11,000 feet, we collected wild edibles, and we almost got killed by a bear that came looking for remnants of the homemade veal salami we cooked for dinner. We also saw miles of endless granite peaks, raging rivers, and green meadow vistas straight out of backpacker magazine. All the while wondering about bumping into other Jewish folks vacationing in Yosemite. Continue reading

How to make corn ravioli

sweet corn ravioliThe number one most frustrating question we get asked regularly: Why does so and so cost so much….the ingredients are so cheap.

While I really wish I could tell you to make it yourself and then go into my usual angry tirade which so many chefs go into. I have decided to avoid a hulk moment and to explain it. In as much detail as possible.

Lets start with our $19 order of take out Corn Ravioli which we featured and sold a lot of on this past weeks shabbos menu (which is going up to $20 by the way). Continue reading

Tomato sorbet

tomato sorbetWhen people think of sorbet or ice cream, they typically think of sweet fruits or creamy substances tomatoes rarely come to mind. Fortunately, some of the tomatoes that I grow in my backyard container garden in San Jose are as sweet as the sweetest summer berries. I have a fairly steady supply of Sun Gold and Sun Sugar tomatoes, both of these varietals are super sweet and low on the acid. Continue reading

Caramelized onion donuts

Working around meat during the 9 days is a tough feat, lucky enough for me, the chef decided to make me lunch yesterday and he put together some caramelized onion donuts with corn puree. Super yummy, super parve, and it helped me get through a day of brown sugar crusted flat iron and smoked onion brisket.

Caramelized onion donuts, parve creamed corn, basil oil, corn nut crumbs.

caramelized onion donuts