Brunch of the Six Fishes

To celebrate the completion of issue #135 (not to mention the relaunch of Garden Design's website), SAVEUR senior editor Betsy Andrews threw a brunch at her home yesterday for the staff of both magazines. The meal was centered around what she described as a "big Jewish fish platter," and was it ever! The table was like something out of appetizing store heaven: two types of lox (organic Irish and wild-caught Alaskan), fillets of smoked sable and salmon, whitefish salad, herring in cream — and for good measure, thin-sliced roast beef, a bowl of chopped liver, and what felt like an endless stream of capers, half-sour pickles, and other brightly acidic counterpoints to the smooth, fatty fish. Could Sunday brunch get any better? —Helen Rosner

Saveur
SAVEUR
Culture

Brunch of the Six Fishes

To celebrate the completion of issue #135 (not to mention the relaunch of Garden Design's website), SAVEUR senior editor Betsy Andrews threw a brunch at her home yesterday for the staff of both magazines. The meal was centered around what she described as a "big Jewish fish platter," and was it ever! The table was like something out of appetizing store heaven: two types of lox (organic Irish and wild-caught Alaskan), fillets of smoked sable and salmon, whitefish salad, herring in cream — and for good measure, thin-sliced roast beef, a bowl of chopped liver, and what felt like an endless stream of capers, half-sour pickles, and other brightly acidic counterpoints to the smooth, fatty fish. Could Sunday brunch get any better? —Helen Rosner

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