Although Raileanu simply credits a 24-hour fermentation and an old school stretch-and-fold method to ensure the dough isn’t overmanipulated.įor those who still might be quibbling over the meat quotient on their deli experience, know that the couple is considering rolling out their own lox, pastrami, and corned beef-all smoked with the help of their friends at LeRoy and Lewis. Salty and rich, yet never greasy: It speaks to unbelievable skill in the kitchen. Our bagels are like little loaves of bread.”Ĭasper’s pastry prowess doesn’t end there though, as they boast phenomenal rye, country sourdough loaves, miso-laden brownies, rugelach, and the best damn focaccia you’ve ever had. “They’re big and fluffy in a way that doesn’t have that requisite chewiness you find in any really good bread. “I know I’m going to have people with pitchforks coming to my door, but I’m just not a big fan of the New York bagel,” she says. Made from a 20-year-old sourdough starter from Abby Jane Bakeshop, as well as a selection of whole-wheat flours sourced from Barton Springs Mill, they present more like an artisanal baguette than a cakey round typically seen in shops. It’s what you’ll find at Casper Fermentables, and her selection is already vying for king of carbs in the city’s growing bagel scene. Despite spending much time in the city while in pastry school, she prefers the smaller, denser, crustier Montreal-style variety. “Growing up, if I wasn’t eating kosher, my parents would always say: ‘Then at least eat vegetarian.’”Īnother shocking revelation might be her ambivalence toward the New York–style bagel. “When Ben and I thought about opening this brick-and-mortar together, we wanted a place where we could show off our skills…but not directly upset my rabbi father,” she says. That might come as a surprise for those familiar with Raileanu’s resume, which includes stops at LeRoy and Lewis Barbecue and the butcher counter at Salt & Time, but the decision was a personal one for the chef. Pescatarians can especially rejoice, as proteins typically come in the guise of salmon lox, whitefish, or a truly outstanding tuna salad made from wild-caught (or what Raileanu calls “fancy schmancy”) sashimi-grade tuna. And it’s where a lot of our inspiration comes from in the new restaurant.”Īt their new brick-and-mortar spot in Sunset Valley, the duo behind Casper Fermentables lean into both of their Jewish roots with a deli concept that eschews the meat sweats. “People might not assume that when they see him, but it’s true. But he’s also Jewish,” says Raileanu, his business and life partner. “A lot of attention is paid to Ben and his Korean heritage, which is still a huge focus. But what many don’t know is that the chef has long harbored a side of himself he’d yet to explore. Tangy, garlicky, and with just enough heat and probiotic-charged funk, Hollander’s kimchi speaks to his fermentation-obsessed culinary career (he was known as “Science Ben” in the kitchens of Launderette and Juniper), as well as his Korean background. For six years, Phoebe Raileanu and Ben Hollander have amassed a large following with their Casper Fermentables brand of kombucha, kraut, and especially kimchi, which they sell at farmers markets around town.
0 kommentar(er)
