KOSHER MICHIGAN AND SOUTHERN NOSH TEAM UP FOR THANKSGIVUKKAH SWEET POTATO LATKE
Contacts: Rabbi Jason Miller | 248-535-7090 | email@example.com
Patrick Coleman | 248-352-1682
West Bloomfield, MI – Rabbi Jason Miller, the founder and director of Kosher Michigan, knew that it would be big news that the first day of Hanukkah was going to fall on Thanksgiving this year. In an effort to have a special food item dedicated to what is being called Thanksgivukkah, he contacted Patrick Coleman, a local Detroit restaurateur who owns Beans & Cornbread and Southern Nosh (29540 Northwestern Highway, 248.352.1682), both in Southfield, Michigan.
Miller’s Kosher Michigan certification agency certifies Coleman’s Southern Nosh Vegetarian Soul as a kosher restaurant. Southern Nosh offers casual dining centered on plant based down home cooking – sort of a kosher vegetarian menu fused with a soul food menu, or what has become known as “Upscale Yiddish Soul Food.”
Together, Miller and Coleman came up with the idea of a Thanksgivukkah Sweet Potato Latke. The dish is gluten free and is served with a garnish and either house-made applesauce or a vegan sour cream with herb garlic and pepper seasoning. “Hot sauce is optional,” says Coleman.
“The potato pancake, or latke as we call it, is a traditional Hanukkah delicacy,” explains Rabbi Miller. “On Hanukkah we eat foods that are cooked in oil to remind us of the miracle of oil that allowed the menorah to burn for eight days instead of just one in the Temple that stood in Jerusalem.”
“The idea of using a sweet potato for the Thanksgivukkah latke is not only symbolic of Thanksgiving, but is also a popular food item for African Americans,” said Coleman. “So not only have we merged two holidays – Thanksgiving and Hanukkah – but the rabbi and I also have brought two cultures together with a staple Jewish dish for Hanukkah and a staple soul food dish.”
The Thanksgivukkah Sweet Potato Latke will be available at Southern Nosh throughout the month of November. It is made by Chef Keith Hayes using rice flour instead of wheat flour so that the gluten free crowd can enjoy it too. The recipe is as follows:
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying
1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot! Kosher Michigan certifies Southern Nosh Vegetarian Soul as a kosher restaurant.
Kosher Michigan was founded in 2008 by Rabbi Jason Miller to promote the observance of the Jewish dietary laws. KM is endorsed by the International Rabbinical Assembly and under the rabbinic advisement of Rabbi Joel Roth, a world renowned kashrut expert. Rabbi Miller seeks to increase the availability of kosher products as well as to keep the cost of kosher products at affordable prices. KM provides kosher certification to Southern Nosh and over fifty other businesses. Both Rabbi Miller and Mr. Coleman are available for interviews.
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