When 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
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.
I remember my first time in San Francisco, I was on a big road trip from New York with a friend of mine from yeshiva and we were starved for some meat. We were seriously looking forward to getting a nice hot meal in San Francisco after spending a bunch of days hiking and biking in Death Valley, Gold Country, and the famed Big Sur Coast. It may have only been 4 days since our last meal that wasn’t cooked on a camp stove, but tuna and pasta get old real quick. Continue reading
A full rib eye cooked with 20 pounds of marrow and bacon. I’m not sure that it can get manlier than that. Good thing, because it was cooked for the annual Man’s Cup in Oakland, which is a fundraiser involving lots of men eating lots of meat, drinking lots of booze, and playing lots of table football.
I just wanted zan excuse to show off our manliness. Ever since we started posting pictures of our food on our facebook page some of those truck driving, gun rack types (I had no idea there were so many Jewish Rednecks) have complained that we don’t pay enough homage to real manly food. If this isn’t enough, I’m not sure what we have to do to get back in your good graces.
I’m fairly certian that without Happy Boy Farms, Epic Bites wouldn’t be making some of the best kosher food in the San Francisco Bay Area. It’s almost as if we’re cheating by using the best produce in the area. Today we just got a full flat of assorted cherry tomatoes along with a bunch of other goodies and they were literally bursting with flavor.
I’ve never met someone who didn’t like food, I’ve met people who claim they sway toward the “eat to live” crowd rather than the “live to eat crowd”, but those people still enjoyed good food. That’s why I hate the term foodie, in my neck of the woods it refers to people who can afford to eat food with a lot adjectives that mean nothing such as craft, sustainable, natural, artisinal, local, homemade, etc…In the frum community, it’s commonly used as insult against some sort of perceived food snobbery. Since when did liking good food become a bad thing? Continue reading
I went through a period of my life when I hated all things Heimishe, my conclusion was that if it said Heimishe before whatever it was describing (food, hotel, car service) it meant that it was of a lesser quality and that was ok for folks wishing to relive their shtetl ancestry. Only recently, after almost 5 years of living on the west coast, did I begun to crave Heimishe food and music ironically. It seemed that the only way to get a good piece of kugel, some kishke in my cholent, or some homemade gefilte fish, was to get a rare invite to one of the few yeshivish families in the area. Luckily, this happened about the same time I started working for Epic Bites. Continue reading