Next Year in Jerusalem
Shenson's Delicatessen (on outer Geary) was an absolute madhouse on Passover, as harried working folks mobbed the place to get take-out kugel and tsimmas for the ritual dinner. At one point the line, which moved at a snail's pace, actually spilled out onto the street. Just when it was too late (but great to file away for next year), Dish learned of a more civilized alternative. Joyce Goldstein of Square One does special Passover food to go — gefilte fish with horseradish sauce, matzoh ball soup, charoset, chopped liver and flourless, dairyless desserts. Those who want to prepare their own Seder next year can also get help from food writers Jeanette Ferrary and Louise Fiszer, who report an August publication date for their new book Jewish Holiday Feasts.
True Cultural Diversity
They may not be members of the tribe, but Ed and Mary Etta Moose (Moose's) are the 1995 recipients of the Anti-Defamation League's Restaurant Industry Achievement Award. The award, to be presented at a May 9 gala at the Ritz-Carlton, was established to honor those restaurateurs who bring “together people of all races, religions and ethnic backgrounds to join in the fight against bigotry and discrimination and create an understanding of cultural diversity.” Dish is happy to report that Moose's spring menu, featuring barbecued prawns with stir-fry vegetables, Meyer lemon and asparagus risotto, and pan-seared Virginia striped bass, is itself a study in multiculturalism.
The one and only Julia Child will appear in a panel discussion on “Childhood Food Memories, Then and Now” at Macy's Union Square on Tues, May 2, at 11 am. Accompanying her are Narsai David, Flo Braker (The Simple Art of Perfect Baking), Joyce Goldstein and Jeremiah Tower. It's free, but reservations are necessary; call (800) 786-COOK. The preceding evening, Child will talk with Patricia Unterman in a sold-out City Arts & Lectures conversation at Herbst Theatre.
Down on the Farm
The abundance of strawberries, asparagus and baby lamb at the Ferry Plaza farmer's market will force spring fever on you. And with lettuce prices soaring at local grocery stores, the market still has a gorgeous spring mix at $4 a pound. Another plus for hungry shoppers is Restaurant Lulu's market booth, offering grilled salmon, lamb sandwiches and strawberry lemonade. And finally, the Shop With the Chef program, in which Bay Area chefs shop the market and talk about their favorite ways of cooking its bounty, features Irene Trias of Appam on Sat, April 29, 9:30 am.
By Barbara Lane