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Katz’s Deli is Challenging Great Chefs to Cook with Pastrami

With ‘Pass the Pastrami,’ the legendary deli is partnering with leading chefs to incorporate Katz’s pastrami into their dishes

Manhattan-based Katz’s Deli, one of the oldest (and best) family-run Jewish delis in New York City, has launched a new program coined “Pass the Pastrami” as a way of engaging respected chefs around the country. The program challenges select chefs to incorporate Katz’s pastrami into unique and eclectic recipes at their respective restaurants for a limited time period, beginning on July 7.

Given Katz’s deep history — having been founded on the Lower East Side of Manhattan back in 1888 — chefs (such as Jamie Bissonette of the Little Donkey in Boston) were excited to participate in an effort to continue their legacy. “I love salty, smoky meats, and Katz's has been a meat church to me,” said Bissonette. “Being able to use one of my favorite meats in my own restaurant is both daunting and an honor. I just hope it's good enough that the team at Katz's is proud.” Continue

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