Who’s in the kitchen? California dreamin “G” on a summer’s day

Although it’s been almost 30 years since I’ve been to Grossinger’s for Shabbat Nachamu, every year, as it rolls around, I reflect back on the wonderful memories I have of those days gone by. Of course my kids don’t understand why everyone’s parents lament that Grossinger’s isn’t around any more. It was a place where everyone went. We didn’t have to post a link on Facebook telling everyone to meet at a bar, restaurant, spa, pool, ski lodge, golf course, nightclub or disco (apologies to my kids for using that word....yes, I know it’s called “clubbing” today). It was all those places wrapped up in one.

After Tisha B’av, we started looking forward to enjoying the fun that lay ahead. So many memories, starting with the packing, at least three outfits per day, not including poolside attire. We didn’t actually step foot in the pool, but hey, we had to look good.

Our reservations confirmed, our bags packs, we were on our way. Our journey led us to exit 100 on route 17, past Howard Johnson and up the hill to the Promised Land (in exile). A veritable oasis and proverbial Garden of Eden in the Catskills, created to satisfy all reasonably joyful experiences of the young and old, avid sportsmen or competitive eaters, lovers of nature or “Simon says.” Of course, if we happened to meet that someone special, well, that was icing on the cake, as those in my field like to say.

Once we were past the guard house (I think it was easier to sneak into the White House, than The Big “G,” unless, of course you snuck into the trunk on your ride up the hill…come on, you guys know who you are), and checked in, we unpacked and made our way to the dining room for lunch.

Those of you not familiar with The Big “G,” let me tell you, eating there was an Olympic event. Jennie Grossinger was known to have said “Never let anyone go hungry.” To my knowledge, no one ever has. Leonard Lyon’s wife Sylvia asked Jennie G, “What can I do at Grossinger’s that’s slenderizing?” “Go home,” Jennie answered. The portions were supersized and unlimited. People would waddle out of the dining room swearing they would not eat for at least two days, and then be first on line waiting for the doors to open for the next meal. Not my mother in law, she had a fridge in her room, packed with goodies, should an emergency hunger pang break out. One menu item I never said no to, was the prime rib roast. I tried to get the recipe out of the waiter but he was of no help. Years later, I think I came up with one that rivaled Jennie G’s. I’m not sure what we read first, the menu, or “The Tattler” when we sat down at our table. The Tattler was a mimeographed (kids, that’s a word used in the days of the disco) sheet of paper, that highlighted the night’s activities, the next day’s and doubled as a local gossip column. It’s author had an adjective to describe each guest. I was vivacious Judy Feig from Brooklyn, one time and alluring Judy another time I was there. Needless to say I was flattered until I noticed the shy girl at our table the night before was outgoing Rachel and the girl that, let’s just say, liked to eat, was model in training Laura.

Another great pastime was dancing in the Pink Elephant Lounge until closing at 4 AM, (yes kids, we were actually cool back then), then heading down the hill for ice cream sundaes. We needed to tide ourselves over till breakfast.

Jerry’s parents vacationed there regularly, and were treated like royalty. His mom told me how everyone adored her husband. As soon as they checked in, he would make his way to the night club to make reservations for the show for the entire two week stay. “Mr. Joszef, we already reserved your table, best one in the house, front and center.” Same thing in the dining room, best table, best waiter. I looked at Jerry and whispered, “Your dad was a big tipper, wasn’t he?” I’m sure they would have loved him regardless though. Everyone loved Miklosh Joszef a”h, even the world class boxers who trained at Grossinger’s. One day, Jerry was looking for his dad at the pool. He found him, sitting at a table with Bob Foster, other boxers and their trainers. Jerry’s dad called him over and introduced him to Mr. Foster (who was a light heavyweight champion, who fought Mohamed Ali and George Frazier). His dad introduced him as his son Hershel. Jerry joined them for a snack and then Mr. Foster said “Miklosh, you and Hershel are welcome to watch us train anytime you like while you’re here.” Jerry and his dad took him up on his offer and had ringside seats. On another visit to the resort his dad could be seen hanging out with Jerry Quarry, who was a popular heavy weight boxer, who also fought Ali and Frazier. You can’t make this stuff up.

Although The Big ‘G” isn’t around anymore, try this prime rib recipe. Let me rephrase that…..As Lou Goldstein would have said…..Simon says try it!

PRIME RIB ROAST

n Standing Rib roast, room temp., 2 people per rib

n 8 cloves of garlic, minced

n 3 tablespoons olive or canola oil

n 1 3/4 teaspoons ground black pepper

n 1 3/4 teaspoons salt

n 1 ¾ teaspoons dried thyme

Preheat oven to 450 degrees F. Rub the oil over the roast and smear the garlic on evenly. Sprinkle the dry ingredients last.

Place the roast, ribs down in a roasting pan. Sear the rib roast for 15 minutes at 450 degrees F, turn the oven to 325 degrees F for the rest of the cooking time. Baste the roast every 1/2 hour with the fat accumulated in the roasting pan. Don’t cover the roast. When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef. Cook until roast reaches an internal temperature of 120 degrees F. for rare, 130 F for medium rare, 140F for medium and 150 for well done. Remember as the roast sits after you remove it from the oven it will rise another 10 degrees. After you remove roast from the oven cover loosely with foil and let sit for 15 minutes. If you cut into the meat before, you will lose the meat’s juices. This goes for any cut of meat you make.

Judy Joszef is a pastry and personal chef as well as a party planner. She spent 18 years as a pastry chef at Abigael’s, The Cedar Club, Centro and T42 in the Five Towns, before launching her current business, Soiree. She can be reached at judy.soiree@gmail.com