Beef and Latkes Stuffed Chicken Breast
Knishes and Latkes, Yeah! Just Craven Wellington?
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March 10, 1971
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"A breakthrough!" cried Latzi Wittenberg, the chef, at his stand up on the Starlight Roof of the Waldorf‐Astoria. "Mission Possible in the kosher‐food concern."
Visitors to the one‐day bear witness yesterday of the Institutional Kosher Food Manufacturers Clan raved over Mr. Wittenberg's unusual delights—a Chicken Breast Wellington (with beef and chopped liver), a Royal Hawaiian Wellington (with sweetbreads and pineapple) and a Rothschild Wellington (with chopped beef and turkey).
Rothschild all right, but why Wellington? "There were some famous Jews in United kingdom of great britain and northern ireland," explained Mr. Wittenberg, "and I think he'd like to accept his name associated with Jewish foods."
Familiar Favorites
From other producers there were familiar staples as well: gefilte fish, salami to finish salamis, latkes and knishes to brainstorm heartburn with. Virtually everybody who had got fatter from Jewish cooking seemed to be there, noshing and wondering whether the show was expert for business.
The Latzi line is now being turned out by the Kotimsky & Tuchman catering business organisation, which provides kosher food at bar mitzvahs and weddings at such places as the Plaza and Pierre Hotels.
"My stomach is my laboratory," said Mr. Wittenberg, "just thank God I also have a test kitchen and I have person to convince—my wife, Rachel."
She doled out samples while her husband mused: "Other manufacturers of kosher food have frozen chicken, boiled craven, chicken with or without feathers. didn't desire to compete with chickens. I wanted to compete with my French and Italian colleagues."
Enjoying I's Work
A chef at the Hebrew National Kosher Foods stand, Morton Silver, explained the mysteries of the cuisine. Mr. Silver, who stands 5 feet inches and weighs 225 pounds, said: "The secret of Jewish cooking is to like food. If you look at me you'll run across what I mean."
"When I fabricated the stuffed cabbage for Hebrew National, I made maybe 150 samples before I chose.
"We have samples of the food 3 times a solar day—for our own benefit. To me, after going through all the cooking, a evidently piece of pumpernickel with a glass of milk is the best thing."
Abe R. Goldin, of the Zion Nutrient Corporation tried to explain the Vogue for kosher Chinese food. "I think there are some Jews" he said, lowering his voice," who like the roast pork of the Chinese." "Then when y'all come out with our white‐meat turkey roast with Chinese sauce, it tastes similar pork."
The B. Manischewitz Visitor was showing the airline kosher meals information technology supplies to Eastern and United. "Other airlines are breaking down the doors trying to become our kosher food," said Israel E. Werblowsky, who had no samples to give away. "It'due south an expensive thing," he said. "An expensive thing you don't give away."
Irving Goldberg presided over relishes bottled past the Shaffer Grocery Corporation. "A lot of people are serving relish carts at catered functions," he noted. "A meal without relish is like a woman without earrings."
Jacob H. Tuehman, the caterer, nodded in agreement. "I just reminded myself we're having a bar mitzvah at the end of the month at the Plaza," he said. "I looked at the invitee list, and I saw a man who—unless he gets pickles—the whole affair is no good."
"Jewish food doesn't give y'all heartburn," the insisted. "Information technology'southward something inside you that gives you heartburn."
Source: https://www.nytimes.com/1971/03/10/archives/knishes-and-latkes-yes-but-chicken-wellington.html