Whether you plan to cook or cater, here are three ways to make this year’s Rosh Hashanah celebrations extra sweet. (Spoiler alert: One option involves an exclusive recipe from a NYC institution.)
76 King St, Chappaqua
Ibiza Kitchen in Chappaqua pivoted from tapas to Jewish delicacies at the height of the coronavirus outbreak to help local families enjoy Passover, and now on September 18 and 19, they’re offering a family-style, take-out dinner of matzoh ball soup, gefilte fish, and a mixed green salad with aged sherry honey vinaigrette, along with entrée choices of roasted organic chicken, slow-cooked brisket, or grilled Faroe Island salmon; side dishes like cabbage mashed potatoes with mustard; and flourless almond tart for dessert.
$185/serves six; order by September 16.
2417 3rd Ave, Ste. 300, Bronx
Great Performances, a Bronx catering and events company that provides the fare at notable venues like Caramoor, Wave Hill, and The Plaza, is delivering five-course, family-style meals to Westchester on September 18 and 19, with an arm’s length list of choices, including: chicken liver mousse, sour cherry noodle kugel, grilled branzino, red wine and port braised brisket, wild mushroom and tarragon farrotto, and citrus spiced honey cake and tarte tatin. Complimentary in every order: Hudson Valley apples and artisanal honey, homemade challah, cheddar paprika puffed cheese straws, crudites, and lemon drop and shortbread cookies.
$125/pp, four-person minimum; order by September 13.
Knock the socks off your guests by making your own brisket with an exclusive recipe from Tavern on the Green and beef from Piccinini Bros, the nearly 100-year old NYC meat purveyor that services top restaurants like Gramercy Tavern, Daniel, and Pastis, and now makes Westchester deliveries on Wednesdays. Tavern’s Executive Chef Bill Peet says he’s been working with Piccinini for almost four-decades. “I know their brisket is going to be the best cut and it’s not going to be too fatty. You do need a certain amount of fat, that’s the beauty of it. Brisket needs to be cooked long and slow. Piccinini’s meat is not going to be grizzly after you cook it.”
$12.99/lb; order by September 15
Peet shared his exclusive recipe for brisket with Westchester Magazine in an effort to wish readers Shana Tova:
Tavern on the Green’s Autumn Braised Beef Brisket (serves 8)