We've made it to the big leagues! Tonight was the Marom Kabbalat and Pop Up Foodie Shabbat for Young Professionals at Temple BZBI. As the number of attendees steadily climbed all week before the event, we were a little nervous...especially as half of our duo was going abroad the day of the event. Luckily, we have awesome friends (Thanks Polly!) and were working with an amazing partner in BZBI so there were two amazing sous chefs to prep for the over 80 people that came to the event. We wanted to make the menu festive, so we baked challah from scratch that was perfectly dippable into our trio of spreads: the most delicious chopped liver, smoky and spicy roasted eggplant babaghanoush, and smooth and creamy lemon hummus. Each table got its own set of dips so no one felt left out. Next the buffet was opened with platters of Moroccan Chicken Tagine (succulent spice-rubbed chicken braised with preserved lemon, roasted carrots and onions, green olives, dried apricots and chicken stock on the stove until the meat was so tender that you didn't even need a knife. In addition, we had couscous studded with roasted pistachios, dried cranberries and caramelized onions on the side, and as a vegetarian (or non-veggie) alternative was old-world style stuffed cabbage in a sweet-and-sour sauce made from raisins, tomatoes, brown sugar and lots of love and stuffed with a seasoned blend of soy ground and rice. For dessert, we had hot apple crisp fresh from the oven. Afterwards, guests got to participate in a beautiful, spiritual Kabbalat Shabbat program together as a community. Everyone seemed to have loved the food, so mission accomplished!
[Special thanks to Alicia for being an amazing sous chef and letting us take over your kitchen for almost two days. Could not have done it without you.]
Our friends Tamara recently moved into a new house in South Philly and what better way to break in a new home than with food? And she knows that we make some of the best food around! The menu was eclectic--lemon hummus, chunky guacamole, pasta with homemade pesto sauce, and chicken satay skewers with a sweet and spicy peanut sauce. The food was a hit and we now know that the kitchen is up to par. Can't wait to feed you again!
It's been such a busy summer for us, but it was a farewell Shabbat dinner at Moishe House Philadelphia, so of course we had to make a special meal--and we were feeling Italian last week! Homemade garlic croutons were made from Ciabatta bread to go into a classic Caesar Salad with crisp romaine and a zesty, tangy homemade Caesar dressing. Up next was a grilled flatbread with garlicky, herb-roasted tomatoes and fresh mozzarella and basil. For the main course, we made a couple of large roasted vegetable lasagnas layered with mozzarella cheese, spinach and ricotta, parmesan, roasted onions, squash and zucchini, and a homemade mushroom marinara sauce. If that wasn't enough, for dessert we used Giada di Laurentiis' recipe for tasty Tiramisu. It was a delicious dinner and everyone went home filled to the brim with food and nourishment. Buonissimo!
What an awesome night! Our friend Danielle really wanted to do something to help Hillary Clinton's presidential campaign, and came up with the idea of having a fundraising dinner--that's where we came in. This was no ordinary dinner, rather it was a special edition of Pop Up Foodie Shabbat, a Battle of the Chefs! J2Food's owners and chefs Jonathan Hartig and Jonathan Schechter cooked head-to-head, knife-to-knife in order to impress the judging panel by creating beautiful, gourmet dishes while also utilizing a new secret ingredient for each round. We went all out! Crispy salmon cakes with a mustard vinaigrette and caviar, spicy Thai chicken curry with coconut rice, fresh pasta with a veal bolognese, whole grilled chickens with a spicy hoisin glaze, and a collaborative tropical coconut blondie with caramel and strawberry coulis for dessert. Yum, how good does that sound! Battle of the Chefs for Hillary was a big success and we raised almost $1000 for the campaign! #ImWithDinner
As we get busier, sometimes situations come up that force us to make tough decisions such as having to cook separately. I know; how lame! J2 works because we share the same mine. But alas, on Tuesday we had two events to cater: an event at Raven Lounge sponsored by the World Jewish Congress and a bris for one of our friends who had recently given birth. The baby is soon cute btw! So, we decided to divide and conquer Philadelphia that day. We each took an event to staff, and cooked these delicious dishes for both of them. How'd it turn out? Awesomely! Everyone loved the food and we've also learned that we can cook without each other sometimes--but we still don't want to.
Had a great time cooking al fresco this weekend! For the latest Pop Up Foodie Shabbat, we fired up the grill and got to enjoy the beautiful weather and dome delicious food. The night started off with some Roasted Tomato, Artichoke and Olive Grilled Flatbread, then continued with fresh-off-the-grill Citrus Chicken, Grilled Corn and Black Bean Salad, and Summer Vegetable Kebabs. Dessert highlighted the delicious flavors of summer: Caramelized Peaches with homemade Raspberry Sorbet. Yum! Thanks so much JPSP for partnering up with us for this awesome event! Stay tuned for upcoming events!
We had such a great time as the dessert sponsors for the 12th annual "Glamour In The City" event for Glamour Gals! GG is a wonderful organization that brings together young women in high school and college with older women in nursing homes and senior centers to provide companionship, makeovers and create compassionate volunteers. We feel privileged to be able to contribute in our favorite way—through food! We baked up a storm of Double Chocolate Brownie Bites, Vanilla Cupcakes with Real Strawberry Buttercream, and White Chocolate Chip Cookies. By the end of the night all the sweet treats had been devoured and the event was a smashing success. We hope to pair up with GG again soon. Thanks for including us Rachel!
The Jonathans are officially caterers now! So after months of actually talking about it—and a lot of research (i.e. eating)—we've taken the plunge and become business partners. So if you hadn't the chance to sample some deliciousness at Pop Up Foodie Shabbat in Philadelphia or tasted Jonathan's delicious cupcakes at the Collaborative's Cupcake Smackdown or had the privilege of us cooking you dinner, fret no more—we would love to feed you! Name the time and place and we'll make all your food dreams come true. So tell your boyfriend, girlfriend, parents, neighbors, spouse, random person on the bus, etc. that they should contact J2Food for their next event.
Jonathan H. and Jonathan S.