WED SEP 18 / SECOND GENERATION author Jeremy Salamon in conversation with Caroline Schiff
Regular price
$32.50
6p to 8p
Join us for a very special evening as we celebrate SECOND GENERATION: Hungarian and Jewish Classics Reimagined for the Modern Table. Jeremy will be joined in conversation with accomplished cookbook author and future restauranteur Caroline Schiff.
Expect a chat with Jeremy + Caroline, Q + A with all of you, sweet treats and Hungarian wine from Agi's Counter, and a book signing. Books and other beverages will be for sale on premises. Preorder and guarantee your book above.
ABOUT SECOND GENERATION! ◢
From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.
Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.
In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.
Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.
JEREMY SALAMON ◤ is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appétit’s Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.
CHEF CAROLINE SCHIFF ◤ is an award-winning Pastry Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef ’22 and is a James Beard Outstanding Pastry Chef Finalist. Caroline has been covered in The New Yorker, New York Magazine, Grub Street, The New York Times, Cherry Bombe, Forbes, Goop, Food and Wine, Bon Appetit, Eater, and more. She is currently working on bringing her first restaurant to life- a classic diner- as well as writing, recipe developing, and consulting.