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"I take a pomegranate-forward approach for the holiday — holding off on buying pomegranates until right before Rosh Hashanah and making Fesenjan, a Persian chicken stew with ground toasted walnuts and pomegranate molasses that I love to dip round challah into — and I also use apples from Kiyokawa Family Orchards and honey from the Barreled Bee; the brewery even launched a Major Pom pomegranate blonde ale in collaboration with Muriel’s All Day Eats." - Janey Wong