Bill Telepan’s Shredded Brisket Pasta(Tablet Magazine)

Joan Nathan’s New York Times article today on Gentile chefs who cook Hanukkah food in deference to their Jewish spouses mentions Craft’s (and Top Chef’s) Tom Colicchio, cookbook author Sara Moulton, and Washington, D.C., chef Todd Gray. However, it leaves out Bill Telepan, whose eponymous restaurant is on Manhattan’s Upper West Side and whose wife, Tablet Magazine’s Liel Leibovitz has noted, is Jewish. Anyway, a Tablet Magazine reporter ran into Telepan last night, and he told us that during Hanukkah, his restaurant will serve his latkes topped with smoked salmon—“famous (according to my daughter),” his Website says. We don’t have the recipe (although the Times has Chef Paul O’Connell’s Red Flannel Potato Latkes), but if you want to cook Telepan’s Shredded Brisket Pasta, look no further than the video below.

Chef Telepan Reinvents the Brisket from Tablet Magazine on Vimeo.

At Hanukkah, Chefs Make Kitchen Conversions [NYT]