New Podcast: Chef Todd Gray and Ellen Kassoff Gray

New Jewish TableThe marriage of Chef Todd Gray and Ellen Kassoff initiated Todd into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine by opening the acclaimed Equinox Restaurant in Washington, D.C.

Watch as Todd & Ellen walk us through one of their favorite recipes. Then, sample the finished product!

The New Jewish Table by Chef Todd Gray and Ellen Kassoff Gray explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish. Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of traditions— and meals—can be.

Todd Gray is a five-time James Beard Award nominee. He graduated with honors from the Culinary Institute of America and has cooked with some of the nation’s top chefs. Both he and Ellen co-own and operate Equinox Restaurant, Muse at the Corcoran Gallery of Art and Hamill Gray Catering. Todd is also the culinary director for Salamander Hotels and Resorts and the Ronald Reagan Building and International Trade Center.

Ellen Kassoff Gray is an award-winning General Manager for all their operations. She is a member of Les Dames d’Escoffier and has received the Women Chefs and Restaurateurs Golden Fork Award for Front-of-the-House Excellence.

Praise for The New Jewish Table:
“Fresh and appealing, this book reflects a unique blend of traditions. Great for families interested in contemporary Jewish cuisine. Highly recommended.” —Library Journal

Click to listen (podcast will begin automatically). To download as an MP3, right click and select “Save Link As.”

Kassoff Gray Podcast

Shabbat Surfing: It’s Shabbat, Be Cool

It’s hot in DC–really, really hot. Saturday’s forecasted to be 99 degrees.

And yet, Shabbat must go on. I’ve got friends coming over for lunch, and they’ll be expecting something more elaborate than a cup of ice and a cool towel.

So what’s an overheated chef to do? Here’s a round-up of the best ways to cook cool:

-Mark Bittman’s 101 Simple Salads for the Season is an amazing collection, over half of which are vegan or vegetarian.

-The best cold soups are the ones that don’t require any heat to prepare: try a gazpacho or melon soup.

-If you’ve gotta have chicken, grill it fast and top it cool. I love Jeffrey Nathan’s  grilled chicken with mango salsa.

-Did you know that bulgur doesn’t need to be cooked? This tabouli salad is a winner.

What’s your favorite way to cook cool?

%d bloggers like this: