Here it is again – time for me to write about … what? What is there to write about?

 

Well, I thought I would write about Tu B’Shevat. Once again, you don’t need me to tell you of the significance of this holiday, but what I can offer is a recipe I think you will not only love, but will enjoy for many years. It is wonderful.

 

But before that, I must tell you about a recent trip that I took. Have you ever had a childhood dream come true? I just have …

 

When I was as a child, like you, I watched a lot of TV. There was Bewitched, I Dream of Genie, The Partridge Family, etc. One show I remember well was The Mary Tyler Moore Show. WOW! She was amazing, wasn’t she? I sure thought so – throwing her hat off in downtown Manhattan, thinking she could change the world with her smile ... I wanted to be that woman! I wanted to be there! I wanted to be just like her!

 

And in November, it actually happened. I was Mary! I was there! And it was un-real!

 

How did I get there? I work for a great Synagogue, with an unbelievable staff, working with probably the most dedicated support staff and, without a doubt, the very best sous chef that anyone could hope to have. If there was any indication of continuity, loyalty and, of course … friendship, it could be found in Joel Lafond. Couple that with a boss who wants us to succeed, to excel at our craft, it makes for a very fortunate Shelley. So, on November 2, off I went to New York.

 

What was I expecting? Who cares? I’m in Manhattan. Right? Wrong!!

 

It’s what I found that blew me away, because what I found was a whole new world – a world I had no idea even existed. Being a chef can be a difficult career at the best of times, but being a gentile chef in a kosher facility can be downright frustrating at times. The lack of gourmet, kosher products in this country is criminal. So, imagine me for one minute, wide-eyed, talking a mile a minute, hands flaying in the air, as I begged these suppliers to PLEASE send me their products. And when I was exhausted by my efforts, let me tell you that, though they all knew I wasn’t Jewish, they truly believed I was well on my way to conversion.

 

I was so excited I thought I would die on the spot. In fact when I called Jackie after the first day of the trade show, she must have thought I was on some sort of junk drug. I could not believe the array of cheeses, meats, sushi, California veggies and imitation seafood they provided for our sampling. And the wines! Oh my God, there were wines from California to France. Sooooo good! This was an unbelievable exhibit. Imagine me, happily walking up and down the aisles at Kosher Fest, and suddenly stumbling across the most beautifully glazed, aromatic ham I’d ever seen! That’s right! A ham – at Kosher Fest! Or so I thought. It turns out that it was a veal roast made to simulate ham. Not too sure about you, but for me … well, I am still shaking my head over that one.

 

What did I learn? I learned that for being a chef at a kosher facility, I am definitely in the wrong city and in the wrong country. Unfortunately, most suppliers don’t export to Canada, for the obvious reasons. However, those suppliers I did hook up with will soon prove to be very beneficial to both you and me. We can look forward to more sushi and, with any luck, seafood lasagne and pastas and some great goat cheeses. Mmmm, yummy. And who knows … perhaps we’ll even have a Chanukah ham next year.

 

In summary, everyone should be as lucky and as grateful as I am for having the opportunity to grow and learn as much as I have on this trip. It was an amazing experience that I hope will benefit us all. In fact, you count on it!

 

Bon appetit.

 

So, getting back to Tu B’Shevat. As everyone knows Tu B'Shevat is the new year for trees, a time to plant trees and have a seder with fruits and nuts. So I created a chicken recipe with a fruity twist for you to try. I thought it was pretty good.

> Apricot Chicken Recipe