Illustration: George McCalman
Thursday, June 11, 2020 | 5:30–6:30pm
ADMISSION: This online program is free; advanced registration required
End the workday with a cocktail and book chat with Evan Bloom, chef and owner of Wise Sons Jewish Deli, and journalist Rachel Levin, co-authors of the book Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like Jews. Join The CJM and moderator Alix Wall for a fun and funny way to unwind and get in the perfect mindset to make dinner! This program is co-sponsored and presented by The Illuminoshi: The Not-So-Secret Society of Jewish Food Professionals.
Evan and Rachel have generously provided a cocktail recipe from their book for you to make, so we can all sip together. Or, if you want recipes for all the yummy drinks, dinners, desserts, and more, limited autographed copies of the cookbook are available at omnivore.com!
This is an online event. Please note that a Zoom account is required to register for the program. If you do not have a Zoom account, please create one by clicking "Sign up free" at the top of the registration page.
This recipe comes from the new cookbook Eat Something, brought to you by the team behind Wise Sons::
Every morning my Nana Goldie ate a prune soaked in gin. To keep her regular, she said. No guarantee boozy prunes will keep you kicking until ninety-seven, like Goldie, but I’m not saying they won’t, either. Enjoy as a morning treat like my grandmother, or try our Goldie cocktail at night.
In a 1 qt [960 ml] glass jar with a tight-fitting lid, mix 1 cup [240 mL] of gin, 8 oz [225 g] of pitted prunes, and the grated zest of 1 lemon. Cover and store in the refrigerator for at least 2 weeks and up to 2 months. When you’re ready to make the cocktail, combine equal parts prune-infused gin, Campari, and sweet vermouth over large cubes of ice in a rocks glass.
Garnish with a strip of orange peel and a marinated prune. Makes 1 drink, and about 3 cups [720 ml] prunes in gin.
Illustration: George McCalman
Evan Bloom, CEO and co-founder of Wise Sons Jewish Delicatessen, founded Wise Sons with Leo Beckerman and his brother Ari in 2010. Today, Bloom serves as the company’s president and oversees day-to-day operations, with a specific focus on culinary and brand direction. An architect by training, Bloom spent his first years at Wise Sons leading the kitchen team at their original deli location on 24th Street. An accomplished chef and entrepreneur, Bloom is widely regarded as one of the leaders of the modern Jewish Food movement.
Rachel Levin is a San Francisco–based journalist who has written for the New York Times, the Wall Street Journal, and Eater as a San Francisco restaurant critic, and who writes a semi-regular column for the San Francisco Chronicle. Levin is the author of Look Big: And Other Tips for Surviving Animal Encounters of All Kinds, and co-author of Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like Jews, along with Evan Bloom.
Alix Wall is an award-winning freelance writer based in Oakland, who in her own words specializes in “food, love, and Jews.” She is a contributing editor to J. The Jewish News of Northern California, where she writes a column on interesting Jews in the food world, and can be regularly found on Berkeleyside NOSH, the San Francisco Chronicle, The Forward, and Edible East Bay. She is also the founder of The Illuminoshi: The Not-So-Secret Society of Jewish Food Professionals.
Public Programs at The CJM are made possible thanks to generous support from Grants for the Arts and the Walter & Elise Haas Fund.