Michelin-starred chef Saul Bolton is back serving seasonal food inspired by the borough’s diverse cultures.
We’ll be making this cider- and whiskey-based drink long after the holidays.
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
Wowza! When we put out a call for entries into this year’s latke festival where amateurs will spar with chefs to see who has the best potato pancakes around, we were expecting something…well, amateurish. But this year’s nominee, Micah Fredman, simply blew us away with his recipe for Yucca and Sweet Potato Latke with Apple Plantain Sorbet, Queso Fresco, Pickled Onion, Cilantro and Spicy Green Hot Sauce.
Now that we’ve tested our spud-mashing skills at Thanksgiving, it’s time for those of us celebrating Hanukah to turn our attention to the potato pancake. Specifically, the third annual Latke Festival Edible Brooklyn is putting on with Great Performances at the Brooklyn Academy of Music on December 19th. (If you haven’t snagged your ticket here, now’s the time.)
In case you missed the call for entries in our current issue, we wanted to let you know we’re on the lookout for fantastic recipes for latkes. That’s potato pancakes, for all you goyim out there, those crispy-fried patties traditionally made during Chanukah–and, for the third year in a row, at the catering company Great Performances’ annual city Latke Festival and cook-off. We’re co-hosts of this years, which will arrive at BAM for a night of grease-splattered goodness on December 19.
Given that Brooklyn is pretty much the birthplace of Jewish-American food culture, it’s safe to say there are plenty of lauded latke cooks in…