web analytics
July 31, 2015 / 15 Av, 5775
At a Glance
Sections
Sponsored Post


All The Way With Jack’s Gourmet

Eller-110813-Jacks

It almost sounds like the beginning of a bad joke.

“A chef and a dentist meet at a class…”

Instead, the meeting between chef Jack Silberstein and dentist Alan Broner at a cooking class taught by Silberstein, ended up being the beginning of a one of a kind business venture that has taken the kosher food world by storm, as together the two formed Jack’s Gourmet, delighting kosher consumers with authentic hand crafted deli meats and sausages.

To be sure, Silberstein and Broner, both Crown Heights residents, are an unlikely pairing.  Silberstein, 28 years of age, is a graduate of the Culinary Institute of America who began his cooking career at age 13 and has worked as a private chef and a restaurant consultant.  The 66-year-old Broner is a practicing dentist and a former professor of dentistry at New York University.  The two, who share a passion for all things food, originally contemplated opening up a restaurant, but after some initial research decided to create their own product line instead.

The seeds for Jacks Gourmet had already been sown earlier when Silberstein took a consulting job with a kosher meat company and began experimenting with sausages and deli meats.  Having found the quality of kosher deli to be lacking and the few kosher sausages on the market below his exacting standards, Silberstein began experimenting on his own, trying to develop authentic kosher items that tasted like their non-kosher counterparts.

Jacks Gourmet debuted at Kosherfest, the annual trade show for kosher food, ingredients, equipment and more, in 2010 with a line of sausages that included sweet Italian, hot Italian, Mexican style chorizo, cured bratwurst and boerewors as well as first cut corned beef and pastrami.  The ingredient list was deceptively short:  beef and fresh spices.

“People are impressed that we don’t use fillers, by-products, MSG or gluten,” Silberstein told The Jewish Press.  “Our products don’t taste artificial and you don’t have any of the bad taste you get when using additives. We use beef chuck, the same meat people would use at home, and that has been the key to our success.  People recognize what they are eating and can taste that it is what it is.”

According to Silberstein, his products were the hit of the show and cookbook author Susie Fishbein went on record at the event, telling attendees to stock up on the new gourmet meat products.

One of the reasons for the popularity of Jack’s Gourmet Sausages, which are available at local stores coast to coast as well as in Costco warehouse locations, is the fact that they actually taste like their non-kosher counterparts.

“If you have been kosher from day one, you might not realize just how good they are, but when experts tell you that the taste is authentic, it really gives the product line validation,” explained Silberstein.

While creating bona fide sausage may have been something new for the kosher market, it is hard to imagine that genuine kosher cold cuts are difficult to procure, but Silberstein discovered otherwise.

“Most commercial cold cuts are slimy because they are pumped full of carrageenan, which holds the water in and lets them take 50 pounds of meat and turn it into 75,” said Silberstein.  “Our corned beef and pastrami are different.  They are old world style and we don’t put anything in but meat, spices and seasonings.  Our garlic is fresh, not powdered and while our products are more expensive, we keep growing because people recognize that they are of higher quality.”Eller-110813-Guys

The lack of gluten, fillers and additives has proven to be a gift to many people who experience adverse physical reactions when eating meats produced by other companies and also made introducing a Pesach run of Jack’s Gourmet a simple process.

“The only difference for Pesach is that instead of using corn syrup we use sugar,” reported Silberstein.

Not content to rest on his laurels, Silberstein headed back to the kitchen to expand his product line, this time coming up with a line of chicken sausages.  While high poultry prices have forced Silberstein to temporarily discontinue his poultry products, his Jamaican jerk chicken sausage took home the Best New Meat, Seafood or Poultry Product honors at Kosherfest 2011.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “All The Way With Jack’s Gourmet”

Comments are closed.

Current Top Story
Matt Lee of the Associated Press at the State Department press briefing.
ObameDeal Exposed: It’s not ‘Secret’ from Congress but not in Writing
Latest Sections Stories

We studied his seforim together, we listened to famous cantorial masters and we spoke of his illustrious yichus, his pedigree, dating back to the famous commentator, Rashi.

Singer-Saul-Jay-logo-NEW

Jews who were considered, but not ultimately selected, include Woody Allen, Saul Bellow, David Ben-Gurion, Marc Chagall, Anne Frank, and Barbra Streisand.

Personally I wish that I had a mother like my wife.

What’s the difference between the first and second ten-year-old?

What makes this diary so historically significant is that it is not just the private memoir of Dr. Seidman. Rather, it is a reflection of the suffering of Klal Yisrael at that time.

Rabbi Lau is a world class speaker. When he relates stories, even concentration camp stories, the audience is mesmerized. As we would soon discover, he is in the movie as well.

Each essay, some adapted from lectures Furst prepared for live audiences, begins with several basic questions around a key topic.

For the last several years, four Jewish schools in the Baltimore Jewish community have been expelling students who have not received their vaccinations.

“We can’t wait for session II to begin” said camp director Mrs. Judy Neufeld.

Chabad Chayil wishes all a happy and healthy remainder of summer.

More Articles from Sandy Eller
Food-Talk---Eller-logo

Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate…

Sandy-Eller-Consumer-logo

Search the Internet for innovative barbeque items and you might just be surprised at what you come across.

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.

“One minute I sing a song and they go back in time to their youth.”

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

Printed from: http://www.jewishpress.com/sections/magazine/potpourri/all-the-way-with-jacks-gourmet/2013/11/11/

Scan this QR code to visit this page online: