Meat and Greet


We can think of a lot of reasons to drop out of law school. But for Noah Bernamoff, it was barbecue. At 27, the native Montrealer traded in books for brisket and, with no professional culinary experience, opened Boerum Hill’s Mile End, named after the increasingly Brooklyn-esque arts district of his home city. With a Bond Street outpost in Manhattan, it has quickly become New York’s favorite French Canadian–themed Jewish Deli. Tonight, Bernamoff and wife/partner Rae will share their immense success with the release of The Mile End Cookbook. Working off of ancestral recipes that are more than a century old, they’ll offer tips on how to master the folksier traditions of Jewish home cooking. Learn how to smoke and cure your own meats, bake a mean batch of rugalach, and pickle much more than just pickles.

Sun., Sept. 9, 7 p.m., 2012

This article from the Village Voice Archive was posted on August 29, 2012

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