How important is the food that a restaurant serves? For Guy Michlin, the Israeli founder of EatWith, the food is less important than the company: the social aspect of dining is the key to creating a memorable experience.
Everyone has a different way of breaking the fast. Some like a cup of tea and a biscuit, others go for the traditional herring. A few brave souls end the fast with a shot of whisky. I can vouch for the fact that this makes you feel wonderful for about five minutes and then rather peculiar shortly afterwards.
What Jewish mother is not concerned with what her offspring eats? Coming from a culture so concerned with its stomachs, most of us know how important it is to pass on to our children the enjoyment of preparing and consuming good food.
Countless articles tell us that the best way to achieve this is by setting a lifelong example to our kids about the value of communal eating.
Kosher pop-ups are springing up everywhere. The latest is from Shana Boltin, the Australian pickle queen and cook behind www.picklenation.co.uk working with Aron Cohen. She’ll be serving creative, seasonal, vegetarian offerings. Check her blog or Twitter feed @shanabananab for information.
“The fish must be market fresh and the batter crisp and light. I have cod battered, but haddock in matzah meal, cod is just too thick for that. I like my chips dry and slightly crisp with lots of hot fluffy potato in the centre and only fried once. Malt vinegar, followed by salt, because if you put salt on first the vinegar washes it away.
I have a weakness for desserts. That weakness is that I’m not very good at making many of them. Like a lot of men, given the choice, I would survive on lumps of protein (although in my case I’m likely to make a hollandaise to go with my grilled salmon).
During a recent family visit to New York City, the best meals I ate were my brother Henry’s slow-cooked barbecues. Henry is a master of indirect heat who cooks such unlikely items as whole chickens, short ribs and breast of lamb.