Laurence Faber and Emily Williams set the table for Knoxvilles Jewish community.
Ive always loved Passover because it is the most food oriented, Faber says.
I started cooking more when my mom went to night school to finish college, he recalls.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
After moving toKnoxville, Tennessee,for college, Faber lost touch with someJewish traditions.
A string of restaurant jobs meant he had to work weekend nights and often couldnt join in celebrations.
They even celebrated Williams first Seder with customers who have become friends.
Husband-and-wife owners of Potchke deli, Laurence Faber and Emily Williams.Credit:ROBBIE CAPONETTO
Its been rewarding to see people use our restaurant as a Jewish community space, says Williams.
Every Jewish family has a secret recipe for that, he says.
Each Passover, theres going to be a brisket, but its always a little bit different.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
“And it can be sweet or savory.”
To bring back old-world flavor, the chef prefers rendered fat instead ofolive oil.
“Its made much more simple so you do a lot of the cooking ahead of time.”
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
