Michelin Chefs Share their Favorite Holiday Dishes
"“Chicken liver mousse brings me back to every Jewish holiday growing up,” shares Jeremy Salamon, chef of Agi's Counter in Brooklyn. “My grandmother always served her version of it in a crystal bowl with water crackers. When we arrived and the spread was out on display, I knew it was holiday time.” Salamon adds that chicken liver mousse is "a nosh," or something that's put out ahead of the Hanukkah meal (with other noshes). “Everyone sits around it and digs in as they chat; it's a way to break the ice before sitting for a holiday dinner; a delicious way to kick off the festivities.”" - Jillian Dara
