Atlanta Chef Todd Ginsberg Elevates Jewish Deli Dining at the James Beard House
September 29, 2015
Drawing from The General Muir’s menu, chef Ginsberg presented a meal that showcased comforting flavors
Cava in the Garden
Ginsberg and his team began the dinner with passed hors d’oeuvres, accompanied by Spanish cava in the back garden.
First Hors d’Oeuvre
One of the hors d’oeuvres was a cold roast veal bite on pumpernickel with caviar and horseradish crème fraîche.
Second Hors d’Oeuvre
The second was a chopped chicken liver on grilled pain au levain that would make a liver-lover out of anyone.
The seated dinner opened with a savory parmesan “churro” with botarga, followed by a sweet and creamy late summer corn soup garnished with sable fish and challah croutons.
Hot Smoked Salmon and Potato Latke
The Jewish deli muse was most clearly realized in the chef’s hot smoked salmon and potato latke with apple sauce, sour cream, beet and dill. The crispy, sweet and smoky combination smelled and tasted of Jewish family holidays.
Springer Mountain Farms Chicken
Immediately following the salmon and latke was another highlight: the Springer Mountain Farms chicken, served in a patty-like form with sweetbreads, aromatic truffle sausage and melt-in-your-mouth butter poached lobster, all over a velvety celery puree.
Crust-less Cheesecake Dessert
The sweet finish came in the form of an incredible crust-less cheesecake with caramel sauce from The General Muir’s Chris Marconi, who unfortunately declined to share the top-secret recipe during the Q&A that followed.