web analytics
July 3, 2015 / 16 Tammuz, 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
UN Human Rights Council
UN HRC Condemns Israel (But Not Hamas) for War Crimes
Latest Sections Stories
South-Florida-logo

Orlando was once a place where people came only to visit and vacation. Now it is home to a burgeoning Torah community, a place Jewish families can be proud to call home.

South-Florida-logo

The smuggler’s life has been changed forever. He is faced with a major criminal charge. He will probably be sent to prison.

South-Florida-logo

“Thanks to a local philanthropist who shares our core mission, we now are able to connect more Jewish teens to Israel than ever before,” said Todd Cohn, executive director of Southern NCSY.

In September 2013 he was appointed head rabbi of the IDF Central Command and is currently in charge of special projects for the IDF chief rabbinate.

Last month we outlined how a few years after Judah Touro’s death a public movement was inaugurated by the citizens of New Orleans to erect a monument to his memory, and that opposition to this tribute came from a number of rabbis throughout the country who claimed that Judaism forbade the erection of any graven […]

Marceau suggested a dark reason for his wordless art: “The people who came back from the [concentration] camps were never able to talk about it…. My name is Mangel. I am Jewish. Perhaps that, unconsciously, contributed towards my choice of silence.”

Anna Henriques, who hopes to one day head back to Jamaica, says, “Rabbi Raskin must be willing to respect what exists in Jamaica. The way to the future is to gently bring in the traditions of the past and at the same time embrace the idiosyncrasies of the Jamaican people.”

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.

It may be that seeking to connect with the past is rooted in the impermanence and impersonality of modern life.

It is very hard to build a healthy marriage when you do not have good role models.

My best book is one that hasn’t been published yet.

We tend to justify and idealize this division with pride attributing these tendencies as demonstrating a higher level of kedushah.

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

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.

Food-Talk---Eller-logo

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.

A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.

For all their deliciousness, frozen beverages do not stand the test of time well, as any ice or frozen fruit thickening your drink will melt into a watery mess.

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: