Saul Cooperstein is SBE’s Managing Director of Business Development. “SBE has been a feeder system for more than a third of the guest chefs, including The Bazaar veterans Michael Voltaggio, Marcel Vigneron and Waylynn Lucas.” It seems fitting that Saul should have his turn as guest chef and he had dubbed it Deli 2010 and what a deli it was!
Also there was Noriyuki Sugie, the “Chief Gastronomy Officer” who supplies all the chefs at Breadbar’s Century City monthly “Hatchi Series.” I will add that Chef Sugie cooked a superlative meal for us at Breadbar.
Saul and the chefs going over plating
There were 8 plates each priced at $8.00 per course. We ended up eating the menu and splitting each course – an absolute bargain.
BYO Wine #1
Bagel with Lox ‘Nigiri’ – Puffed Rice, House Cured and Smoked Wild King Salmon, Dill Cream Cheese, Smoked Salmon Roe and Pickled Red Onion
Matzo Ball Soup – Clarified Chicken Stock, Matzo Ball, ‘Chicken Noodles’ Soup, Vegetables, Horseradish and Fresh Dill
Reuben Croquettes – Japanese A-5 Wagyu Rib Cap Corned Beef (Saul’s Corned Beef), Béchamel, Gruyere, Jarlsberg, Sauerkraut and Toasted Caraway Seeds all Coated and Fried in Rye Bread Crumbs with Thousand Island
BYO Wine #2
Lamb Pita – Deboned Rack of Lamb Cured and Smoked with Vadouvan and Traditional Spices, Toasted Pita, Cole Slaw ‘Tzatziki’–Served with a Melon and Pickled Tomato Skewer
Sky High Sandwich – Warm Veal Pastrami Stacked High on Pumpernickel with Mustard –Served with Salt and Vinegar Potato Chips
Saul’s Pastrami Sandwich – Japanese A-5 Wagyu Rib Cap Pastrami (Saul’s Pastrami), Served Warm on Jewish Rye with Mustard–Served with a Half Sour Pickle Spherification
Babka – Cinnamon Babka French Toast with Bourbon Maple Syrup and Orange Blossom Ice Cream
Rugelach – Traditional Cream Cheese Rugelach with Passion Fruit
What a delicious deli evening!
“Next up for the hatchi series the menu will feature cocktails priced at $8 each, made by the featured mixologist of the night. Kicking off the series is Devon Espinoza from Abbot Kinney’s Tasting Kitchen.
Earlier in the evening, Devon treated us to gin infused pickles and a sake cup of gin