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Ignore that bulge over your pants because there is no month-long break between the holidays this year. Thanksgiving ended a scant week ago and tonight marks the first night of Hanukkah, the Jewish holiday commemorating the re-dedication of the Holy Temple. But in these modern times, it’s an excuse to eat fried potatoes and exchange presents.
A few area restaurants will celebrate the Festival of Lights by indulging in oil usage. (At the re-dedication of the Holy Temple, the Jews wanted to light the menorah but there seemed to be only enough oil to light it for one night. Miraculously, the oil lasted for eight nights, hence the adoration for oil.)
Tonight from 6 to 8 p.m., Cork Market is offering a complimentary tasting of their latkes paired with sparkling wines. You can also bring home the goodness—zucchini and leek latkes, house-made gravlax, apple chutney—for your Hanukkah party. (Latkes $5 each.)
Back again this year, Firefly brings a sophisticated touch to the humble spud with a trio of latkes: chicken liver pate, smoked sablefish and spice poached pear. (Latke trio $12, pictured above.)
Cleveland Park’s Dino presents an entire menu, An Olive Oil Feast for Hannukah, featuring Patate Frito: Pennsylvanian-grown Desiree potatoes, boiled, then smashed and finally pan fried in olive oil. Spooned on top is golden char caviar and mascapone. Another Pennsylvania transplant, Stayman apples, comprise the apple sauce side. (Full dinner $42, Patate Frito appetizer $10.)
But if want to try this homage to Judiasim at home, Mount Pleasant Farmers’ Market manager Rebbie Higgins suggests the following, “Grate broccoli stems, mix with one grated potato, an egg, salt, pepper (optional), fry in bacon fat (or oil of your choice).”
If you’re going for true veneration, please omit the pig fat!
Photo courtesy of Firefly