The Epic Bites crew traveled down to Big Sur a few weeks ago to cater a wedding that had one of the most beautiful chuppah views I’ve ever seen. I got married on a tennis court, so it’s possible that my views are a bit skewed, but the Big Sur coastline is known as one of the prettiest places on earth and I can’t think of a nicer Northern California location than overlooking that stretch of coast.
The most recent addition to our cooking arsenal is this handy little electric smoker we picked up on Amazon. It’s nothing fancy, all it does is smoke to 165 degrees, but it’s super light and it gets the job done.
The first thing we started smoking was onions, the base of pretty much every sauce and dish is onions, so what better way of imparting a smoky flavor than by getting to the root of it. After a few weeks of smoking onions, we had the bright idea of trying out smoked onions in the potato kugel. We can’t go back, it’s completely transformed the potato kugel experience. It tastes like it should have meat in it, but strangely it’s completely vegetarian. We’ve made swift business of selling these smoked potato kugels and they have only brought us rave reviews. Continue reading
Besides for exotic kosher meats like venison, elk, or pigeon, you can pretty much get everything you want in the Bay Area, several kosher markets and of course Trader Joes and Costco have almost everything the kosher consumer could want. Yes, frequent trips to LA help to alleviate the pressure of running around to different stores to properly stock your larder, but this doesn’t have any effect on the lack of kosher cheese in the Bay Area. Continue reading
I 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
It 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.
The 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
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