Enticing Podcast Episodes Celebrating
Jewish Arts, Culture & History!
Our Latest Episode
Woops…Avoiding Missteps in the Kitchen
Guest: Chef Laura Frankel Talking about kitchen safety isn't the sexiest of topics but I thought it would be a great review for all of us as we embark on holiday cooking - whatever that's going to look like this year. I always have fun chatting with Chef Laura who...
Beth Schenker, Host & Executive Producer
The Big Schmear conversations are with prominent chefs, musicians, authors, visual artists and more talking about their passion for Jewish life.
Subscribe on Apple Podcast, Android, Google Play, Stitcher, Spotify or listen live here below!
Reach out anytime with comments, feedback and special requests to [email protected].
Happy Listening!
Our Episodes
Chef Zachary Engel Part 2 (#29)
Guest: Chef Zachary Engel Chef Zach joins me in Part 2 to talk about his new restaurant endeavor in Chicago - building Galit, his first restaurant from the bottom up. The goal: to bring fine dining, as in Israeli Cuisine to Chicago.
Hard Work + Focus + James Beard Award = New Restaurant Galit! (#28)
Guest: Chef Zachary Engel What's it like to be a young Chef with a dream to open your own restaurant? I thought it would be interesting to get inside the process and to hear first hand about what it takes to find yourself in a new city about to open your own place. I...
Kugel and Kitchens with Stacey Ballis! (#27)
Guest: Stacey Ballis I'm back with culinary writer Stacey Ballis. It's time to talk about Jewish food and for Stacey that means Kugel. Now you can choose to make your favorite family recipe OR you can try Stacey's favorite. She is kind enough to provide some...
Culinary Fiction & Food Talk with Stacey Ballis (#26)
Guest: Author, Stacey Ballis I'm in conversation with author Stacey Ballis of culinary literature fame. In this episode I learn about Stacey's most important food mentor and how she managed to publish her first novel seemingly with little effort. Who does this? And...
Happy Anniversary to The Big Schmear Part 2 (#25)
Guest: Surprise Guests The Big Schmear turned 1 this month! I'm celebrating by sharing some great moments from a year’s worth of fun episodes. Join me for a trip down memory lane…and thank you all for listening. It’s been a great year.
Happy Anniversary to The Big Schmear! (#24)
Guests: Be Surprised! August marks The Big Schmear's 1 Year Anniversary. Why not celebrate by sharing some great moments from a year's worth of fun episodes with all of you. Join me for a trip down memory lane...and thank you all for listening. I'll have more to share...
In a Jam? (#23)
Guest: Emily Paster Emily has been such a fun guest. In this next episode she talks with me in more detail about making preserves and then she shares the story of her other food projects -the food swap and her very excellent food blog. The photos above are from a...
Preserving Foods with Emily Paster Part 1 (#22)
Guest: Emily Paster I can't think of a better time to find out about preserving foods than summer when farmer's markets are teaming with beautiful produce. Emily Paster has so much enthusiasm and passion about canning you can't help but get caught up in her story. She...
Part 2 with Sonat Birnecker Hart on Koval Distillery (#21)
Guest: Sonat Birnecker Hart Sonat Birnecker Hart is back! We hear about the award winning labels on Koval spirits and we even give you an audio tour of the distillery! Taking your own tour is a must do when you are in the Chicago area. I had a super time talking with...
It’s 5 PM Someplace, Right? (#20)
Guest: Sonat Birnecker Hart I had a super time talking with President of Koval Distillery, Sonat Birnecker Hart. I've known about Koval Distillery and Sonat for probably close to 8 years and I've had fun watching the company grow. They have an amazing story and I...
Our Latest Recipes
Chef Laura Frankel’s Mujadara
The Lebanese classic dish gets a make-over as a vegan side with crispy shallots, garlic chips and sauteed Swiss Chard. Mujadarah is one of the oldest recorded recipes, with versions being dated as early as 1200. Without meat, it was a medieval Arab dish commonly...