nyculinaryfinds

Food treasures in New York City

“Let’s Brisket” At the Center for Jewish History

Brisket is the meat covering the cow’s breastbone, situated below the foreleg and below the short ribs. According to Gil Marks, author of the Encyclopedia of Jewish Food, brisket, a cheaper cut of meat, was a frequent choice of the Jews of Eastern Europe who were often impoverished.

Brisket is also the topic of the December 18th event at the Center for Jewish History, organized by culinary curator Naama Shefi.

Mitchell Davis of the James Beard Foundation will moderate a panel discussion with Julia Moskin of The New York Times, Stephanie Pierson – author of Brisket Book, Daniel Delaney of Brisket Town, Noah Bernamoff of Mile End and butcher Jake Dickson. These brisket experts will discuss the dish’s history and origins, trends and cooking methods. They will also try to explain why and how it became one of NYC’s most beloved dishes, making it a NY cult food. Recipes and a reception will follow the program. “Gefilte Talks,” a previous event in this series, was informative and entertaining, so I’m looking forward to this one. Tickets are $15 general; $10 CJH members, seniors, students.

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November 28, 2012 - Posted by | event, Food | ,

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