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Celebrating seasonal Newfoundland ingredients in the creation of Jewish fusion cuisine: classic North American delicatessen recipes alongside North African flavours. An exploration of Ashkenazi, Sephardic, and Newfoundland cuisine showcasing local ingredients, fermentation, and family lore. Local foraging and harvesting make possible the recreation of family recipes that have crossed oceans and survived for generations. Jewish cuisine can be found in all corners of the world--even in Newfoundland!
About the author
Jonathan Richler is a Jewish Newfoundlander born and raised in the tiny cosmopolitan city of St. John's. He's lived in Montreal and Toronto and loves both politics and food. Jonathan grew up in his family's Italian restaurant and was usually found by his mother's side in any number of kitchens. He's enjoyed previous careers in the music industry and broadcasting. He has adopted the craft of curing and smoking and food preservation. He firmly believes in food security and collaboration with local harvesters, divers, and foragers. Jonathan works hand in hand with local restaurants, food tourism festivals, and the St. John's Farmers' Market to celebrate his brand of Newfoundland Jewish cuisine.
