On April 28th, OneTable got together with Our Name is Farm and The Jewish Initiative for Animals to throw a Heritage & Heirloom dinner celebrating…chickens.

What?

Kosher heritage breed chickens just became available again for this first time in over 40 YEARS. These slow growing chickens are the only ones we ate prior to the advent of factory farming, and are healthier and tastier than fast growing hybrid chickens. (Yep, we even know the farmer.)

And here’s the best part: OneTable hosts can now receive additional funds for a limited time to order kosher heritage breed chickens from Grow & Behold, shipped straight to your door. Did we mention this comes at no cost to you in ADDITION to standard OneTable nourishment?! We’re even throwing in personalized coaching on how to cook these unique birds. When confirming your nourishment, please let Aaron or Jess know that you’d like to order heritage breed chicken! If you’re not a host yet, you can sign up here.

Weren’t able to attend the celebratory soirée? Check out this photo gallery to see the incredible Grow and Behold Kosher heritage chicken, fresh produce from Union Square Green Market, “Fabanaise” by Sir Kensington’s, unreal sweets from Indigo Jones, delicious harissa from New York Shuk and incredible cocktails using Mahia from Baron Nahmias. All cooked by the fabulous team at OUR NAME IS FARM and generously made possible by the Jewish Initiative For Animals. To read more about heritage chickens, visit their website.

Ramp Kugel Bites
with Sir Kensington’s Fabanaise

Grate 5 lbs. of yukon gold potatoes (if you rinse them well, you won’t have to peel) with a shredding blade in a food processor. Then, pulverize half the grated potatoes using the S blade of the food processor. Mix it all together, add 5 (free range) eggs, 1 tablespoon of salt, 1 tsp. black pepper and two bunches (about 1 cup) of cleaned and finely minced wild ramps. Grease mini muffin tins and bake kugels at preheated 450F oven for about 22 minutes, until golden brown and crisp on the outside, and set on the inside.
While kugels are baking, mix 1/2 cup of Sir Kensington’s Fabanaise with 2 cloves black garlic (or 2 teaspoons powdered or granulated regular garlic), 2 tablespoons of fresh squeezed lemon juice, 1 teaspoon of salt, 1/2 teaspoon black pepper and 1 teaspoon of chili powder. Mix the sauce all together and serve in dollops on top of baked kugels.

Fennel Arnold Palmers
with Nahmias et Fils Mahia

Fill one 9oz. glass with ice. Add Natalie’s lemonade iced tea three quarters of the way up the glass (about 5-6oz.), one tablespoon of fennel simple syrup (1/2 cup each sugar and water + 1 tablespoon fennel seeds = melt, cool, strain, store) and one shot of Nahmias et Fils Mahia. Stir and serve, garnished with lemon wedge. // @nahmiasetfils