Moshe Wendel, owner and head chef of Pardes restaurant in Brooklyn, New York, takes culinary risks in the kitchen every day. Wendel and his wife, Shana, opened Pardes in 2010 and the reviews have been exemplary. Wendel changes his menu almost every day based on what’s fresh and uses the highest quality ingredients to serve innovative dishes rarely seen in the kosher world. From Confit of Turkey with Seaweed Mustard to Rhubarb Tarte Tatin with Duck Fat Pate Sucre, you will never get bored by Moshe’s creativity and talent.
Moshe is here to tell us his LAST LICKS…
I cook all day, so I couldn't really be sure. The last item that I put on our menu is a Shaved Swiss Chard Salad with sunchoke, radish, burnt garlic scapes, fennel pollen, sourdough croutons, and balsamic and anchovy dressing.
My wife and I ate at Sushi Moto in Flatbush last moitze Shabbos.
France (15 years ago...)
Herring and some “Snack Right” Chips.
I bought my wife an "Alabama Shakes" CD.
A tournet knife.
I bought a big blow up pool for my kids. They have a blast in it..
Chol Hamoed Pesach BBQ. We do it every year on Pesach and Succos.
We are currently playing around with isomalt recipes. The last recipe I probably used was from El Bulli 1998-2002.
For more information on Moshe and his restaurant, Pardes, check out www.pardesrestaurant.com.