Rosh Hashanah with Adena Schlass

I’ve learned that it’s better to master the art of layering flavors and textures than it is to know how many cups and tablespoons you need for a recipe.

Using fresh ingredients to build flavors without turning to pre-packaged sauces is foundational to the way I cook. Fresh herbs, nuts and spices, layered with vegetable creams, cooked grains, and simply prepared proteins, is how I take complex restaurant dishes and simplify it for the home cook.

I love that this blueprint gives me unlimited variations without feeling complex or difficult to execute. But more than that, I love that it gives me a composed and beautifully plated dish for entertaining over the holidays. I love that it means I don’t have to over prepare and cook a million things, with a hundred and one sides.

What I put on the table feels minimal and refined, and comes together in a thought out and effortless way.


My holiday menu goes something like this:


Light, plated fish appetizer:
Salmon Crudo Salad with Pomegranate and Apple  


A nice but different kind of soup:
Jerusalem Artichoke Soup with Apple Chips

A plated protein with a vegetable and carb:
If I’m hosting a lot of guests, I’ll make two versions of this and serve it plated, family style.

Crispy Duck Breast with Root Vegetable Cream, Farro Risotto and Sliced Apple

Tarragon-Crusted Veal Rack with Butternut Squash Cream and Sauteed Mushrooms


Warm Spicy Roasted Butternut Squash Salad


A fruit compote with Vanilla Ice cream and Crumble 

Nana Tea with Pomegranate Chocolate Bark


I also created some gorgeous and meaningful Rosh Hashanah decor. Hope you love it and wishing you all a Shanah Tova!