ROSH HASHANAH plus a few other things
not my first rodeo but maybe my first substack
I win the name game!
Hello, and good morning to yet another day in the “life and times” of your favourite Chef and Incredible Good Looking Author of Ridiculousness Anthony James Rose. Fun fact; if I was born a girl 42 (truth) years ago I would have been named Andrea (truth). Decidedly a very un-Jewish name, not like the extremely Jewish name Anthony. It is said that I was named after my Great Grandfather Abraham. It is also said that to get from Abraham to Anthony in the naming process they (Linda & Joel) just took the first letter as naming after reference. So here I am. Abraham to Anthony. Tracks. ANTHONY JAMES ROSE is a solid name. AJR, solid initials.
If I am talking names (apparently I am), and who named their offspring better (also apparently I am), I would have to say that I win hands down. My dear sweet child of a man is graced with the nomenclature (probs not used correctly but Craig will lmk) Simon Thorne Rose. “Simon” after my Zaidy Simon, Thorne after his mother’s Grandfather Thorne. Simple. Precise. Cool. This kid is gonna be famous and smart and wealthy just for his name alone. Suffice it to say that this is a crazy thing to talk about but here we are and I would put it on you Dear Reader because you open and read this. Now that this is decided (I win) we can move on to very much less important materials.
Rosh Hashanah Preorders & Grateful Catering
PREORDER HERE → Grateful Catering Rosh Hashanah Preorders
I LOVE Rosh Hashanah. I love that every year I get to make food for so many of you beautiful wonderful sweet people. Food that is shared around a table of joy and laughter surrounded with ceremony and meaning. Scrumptious delectables most importantly that are almost exactly the direct representation of the Rosh Hashanah table that me and my family grew up eating.
Yesterday I walked (stumbled actually, my feet hurt and I need new Birkenstocks. I’ve been thinking of getting the fur-lined ones. They look so cozy) into Fat Pasha to the smells of my mom’s sweet famous Brisket fresh out of the oven. Intoxicating, to say the least. BUT mingle the scent of that beefy garlicky sticky aroma WITH gently simmering Matzoh Ball Soup messy with Dill and Parsley Root (HINT HINT SECRET RECIPE HINT) wafting through the kitchen and I am like WTF HELLO I am my Mother (mom we can talk about this at our next Bi-Weekly mom & son therapy session).
You guys are so lucky. I am so lucky.
The fatty parts of the brisket used to be reserved for my Zaidy Simon. Not so much reserved but more so that no one else wanted what we deemed gross and over the top. Oh how times have changed. My siblings Lorne and Randi fight over the fattiness now and sometimes it gets ugly, UGLY DELICIOUS if you know what I mean (FML). Lorne will wait until Randi and I get our FAIR share of fatty goodness and then he just takes the rest. Family dynamics are fun.
PREORDER HERE → Grateful Catering Rosh Hashanah Preorders
A gift for you because we love each other
This Substack Newsletter thingy is free and Awesome. You are Awesome and I am def not free. Free from the shackles of my demons but probs not, I mean who is? I can only ever work on myself. This took a turn I was not expecting.
FREE is the word and to those that celebrate me (I know it is at 48,272 and growing), I will with the utmost humbleness of myself (that you are all accustomed to) present to you from the kindness of my heart (really digging into this) a recipe. The following recipe has never been published other than in my award-winning (0) book “The Last Schmaltz, a very serious cookbook” →BUY MY BOOK HERE ←.
SCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior.
Manischewitz Vermouth
I FIND THAT NO ONE REALLY LIKES MANISCHEWITZ, except for the kids who drink it as their first taste of alcohol. But when we opened Fat Pasha, I wanted to use it for something funky and different and cool and Jew-y. This is it. We also make jelly out of this stuff. MAKE THIS N OW SO IT IS READY FOR THE HOLIDAYS.
Zest of 1/2 lemon
Zest of 1/2 orange
1 bottle- Manischewitz kosher wine whole cloves juniper berries
5 Whole Cloves
5 Juniper Berries
1 Star Anise
1 tsp ground sumac
1 tsp Black Peppercorns
3 oz Brandy (we use St-Rémy)
1 small piece gentian root
1 small piece wormwood
In a large container, combine the lemon and orange zests, Manischewitz wine, cloves, juniper berries, star anise, sumac, peppercorns, and brandy. Refrigerate for 3 days.
Add the gentian root and wormwood to the mixture and refrigerate for 1 more day.
Strain the mixture and pour it into a wooden barrel or a mason jar. Let this age for at least 2 weeks.
Serve as an after-dinner digestif
Manischewitz Vermouth - I ordered a barrel and BAM - the perfect sipping for lovers and friends. Please make this. PLEASE. If you want more of these recipes just tell me and you will get them - soon coming.
Three generations - Me (Anthony James Rose), my best friend and partner in the restaurants, Robert Brian Wilder (his parents thought they came from the Britians, and my son (SiSi as we call him). I am the oldest in the picture : holding some not so kosher bbq that we made at BOOTs and HEARTS this summer.
The lovely Linda Rose is the OG brisket maker. Or was it her mother that was the OG. This dish goes back many generations with a number of tricks that have been verbally passed down. This is Linda showing our team how to make this just for you guys. Keep an eye out in Substack for the recipe and many more life goodie - soon coming.
Anthony James Rose as a super green chef. This was when I wore whites and had my name on my jacket. As you can tell I have definitely upper my style (with the help of Rob) and your will rarely seem me in whites. I am thinking of starting a line of shirts that have my art of them. Soon Coming.
GAS Monkey - fine example of my fashion game on. Foot by my nephew. I try to spend as much time with my family (and Jacks) as they make me grounded and whole. More health and wellness and family advice to come on this here Substack.