Congrats to Chef Jason Weiner, Who Cooks on Two Islands and Was Winner of Last Night’s Latke Cook-Off

Congratulations to chef Jason Weiner of Almond restaurant–there’s one in both Bridgehampton in Long Island and on East 22nd Street–who won last night’s Edible Brooklyn/Great Performances latke fest and cook-off at the Brooklyn Academy of Music. We’re especially pleased that Weiner’s latke, a last-minute entry, was topped with smoked bluefish caught by one of his Long Island staffers, and that it was mama Weiner’s recipe: An Edible-minded creation if there ever was one.

Latke-fest winner chef Jason Weiner, of Almond on E. 22nd St., at an Edible Manhattan event last year.

Congratulations to chef Jason Weiner of Almond restaurant–there’s one in both Bridgehampton in Long Island and on East 22nd Street–who won last night’s Edible Brooklyn/Great Performances latke fest and cook-off at the Brooklyn Academy of Music.

We’re especially pleased that Weiner’s latke, a last-minute entry, was topped with smoked bluefish caught by one of his Long Island staffers, and that it was mama Weiner’s recipe: An Edible-minded creation if there ever was one. On top of that, his table display included a bag of Long Island potatoes, with which all the latkes at the event (there were 17 entries) were prepared. Weiner’s actually impressed us at Edible events before–a few of you may recall his Red Wattle ham, shown above, and his beer and cassoulet dinner, both from parties we threw last year. Those were both delicious, though probably not appropriate Hanukah fare.

Newsletter

Categories

Tags

Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.