Russ and Daughters Events

Russ & Daughters Herring Pairing

June 15, 2010

Russ & Daughters welcomes the New Catch Holland Herring on June 8. Join us
for the traditional first taste of the famed New Catch Holland Herring -
"Hollandse Nieuwe" - at the Russ & Daughters counter starting June 8. Then,
on June 15, celebrate the New Catch and the wonders of all types of herring
at The Russ & Daughters Herring Pairing at Astor Center - an evening of
inspired eating and drinking pairings that will include a dish from guest
chef Wylie Dufresne, a live performance from John Zorn and friends, and
herring tales from the Russ Family with Mark Russ Federman, Herring Maven

The Season
The New Catch Holland Herring is a piece of gastronomic heaven, a fabulous
buttery  and  mild matjes (young) herring unlike any other, due to its
exceptionally high and healthy omega-3 fat content.  To herald the official
start of this season, the Dutch Queen gives her blessing to the first barrel
at port and then these prized herring hit the market as the famed "Hollandse
Nieuwe"  - "New  Catch Holland Herring." Russ & Daughters is a direct
importer, and receives herring from the first delivery of this New Catch to
New York._ Traditionally, the New Catch Holland Herring is eaten by holding
the  whole  herring - two fillets which are attached by the tail - and
dropping it into your mouth. Visitors to Russ & Daughters are likely to see
aficionados partaking of this food ritual right at the counter.

New  Catch  Holland  Herring  can  be purchased at Russ & Daughters
individually (two fillets attached at the tail) or in packs of ten. Price is
determined at auction when the first fish come to port. Last year’s price
was $4.49 per herring (two fillets attached at the tail) or $39.95 for a
pack of ten herring. For those who want to savor New Catch Holland Herring
at home or outside of New York City, the herring can be ordered in the shop,
over     the    phone    (212.475.4880),    or    on    our    website
( Russ & Daughters delivers the New Catch
Holland Herring by courier in New York City and ships them nationwide.
The New Catch Holland Herring will be available at Russ & Daughters for
the duration of their prized, yet limited, season. Russ & Daughters urges
customers  to  place orders to guarantee that they can partake of this
ephemeral gastronomic experience.  There is a minimum of one ten-pack for
advance    orders.    For   orders,   call   212.475.4800   or   visit
The Event
This year, to celebrate the New Catch Holland Herring and the wonders of
many different herrings, join us for a one-night only special event: The
Russ & Daughters Herring Pairing at Astor Center. On June 15, from 6:00 p.m.
- 9:00 p.m., at Astor Center (399 Lafayette Street immediately north of East
4th Street), we will present an evening filled with an assortment of herring
preparations, each paired by the Astor Center experts with a specific spirit
or mixed drink, perfect for herring aficionados and for newcomers alike.
Wylie Dufresne (Chef, wd~50) will serve a herring dish that he created
especially for this celebration. His dish will be paired with a cocktail
designed for the occasion by Tona Palomino (Bar Manager, wd~50). The event
will include a performance by musician John Zorn and friends. And, Mark Russ
Federman (Herring Maven Emeritus) will share herring tales.

The Russ & Daughters Herring Pairing is timed to showcase the New Catch
Holland Herring at the peak of its season, but the event will also embrace a
banquet of other herring styles and preparations - such as pickled, smoked,
marinated, and salted herrings. In The New Yorker, Oliver Sacks said of
last year's Russ & Daughters herring event, "It is only on special, joyous
occasions that we clupeophiles can come together for a real herring feast."
(The New Yorker, "Talk of the Town: Fish Tales - Clupeophilia," 7/20/09.)
Sacks noted, "The great traditions of herring are maintained by Russ &
Daughters, a Houston Street emporium that started as a pushcart on the Lower
East Side, nearly a century ago, and still sells the largest variety of
herring in New York City." He added, "There are certain passions - one wants
to call them innocent, ingenuous passions - that are great democratizers ...
At  the herring festival, there was no talk about the stock market, or
gossiping about celebrities. People had come to eat herring - to savor them,
to compare them. In its purest form, this meant seizing the new herring by
the  tail  and lowering them gently into the mouth. The sensation this
produces is voluptuous, especially as they slip down the throat."
"Herring  is having a moment," says Niki Russ Federman, 4th generation
Co-owner of Russ & Daughters. "People are catching on to the wonder food
that is herring. Herring is delicious, relatively inexpensive, sustainable,
and has one of the highest concentrations of omega3s of any food." Astor
Center's General Manager and resident mixologist Jenn Smith says, "The
variety of herring preparations and flavor profiles that will be served at
this event proved an interesting challenge for the spirits. Some of the
drink  pairings  we  will  serve  will  be classic, while some will be
adventurous, even off-beat. There will be both single spirit and mixed drink

When planning this year's event, inviting Wylie Dusfresne and John Zorn
to collaborate with us came naturally. Each, in his own field, is a master
of craft while pioneering innovation. This spirit of respecting tradition
while re-imagining and updating its uses, is something that we see as a
running theme through how we approached this event. Astor Center's motto is
"eat, drink, think," - also a perfect fit. The Russ & Daughters Herring
Paring is a celebration of how herring, a primal food with thousands of
years of history is also relevant now. Schmaltz herring is one of the first
items that Joel Russ sold from his pushcart on the Lower East Side starting
in  1907.  For over 100 years, herring has been a staple at the Russ &
Daughters counter. And, since "appetizing" is one of the few food traditions
that actually developed in New York City, herring is a tradition that runs
through this city's streets as well. Certainly a reason to celebrate.

The Russ & Daughters Herring Pairing At Astor Center
June 15, 2010   6:00 p.m. - 9:00 p.m.  $65.00

Astor Center: 399 Lafayette Street immediately north of East 4th Street, NY,
NY 10003

Tickets for this event can be purchased at Russ & Daughters (179 East
Houston Street, NY NY 10002) or by calling Russ & Daughters at 212-475-4880 and online at Astor Center.

Please visi or write  to for more info.
About Russ & Daughters
Purveyors of the highest quality smoked fish, caviar, and specialty foods,
Russ & Daughters is New York’s premier appetizing shop. Since 1914, this
landmark New York institution has been continuously owned and operated by
four  generations of the Russ family. In the same spot on East Houston
Street, and run by the same family, for nearly a century, Russ & Daughters
continues to provide the tastes, traditions, and old-world class of a true
New York experience.

When Joel Russ started peddling herring from a pushcart, could he have
imagined a time when the fourth generation of the Russ family would walk,
daily, into a landmark appetizing shop hailed by the Smithsonian Institute,
the National Register of Historic Places, The New York Times, Gourmet,
Martha Stewart, NPR, The New Yorker, New York Magazine, and Vogue  - among
many esteemed others - for its contribution to New York’s culinary and
historical landscape?

Joel Russ, an Eastern European immigrant who arrived in America in 1907,
started the business from a pushcart to cater to the throngs of Jewish
immigrants settling in New York’s Lower East Side district. In 1920, he
opened his store at 179 East Houston Street, after a few years of operating
out of a storefront around the corner. In 1933, he renamed the business
"Russ  &  Daughters,"  after his three daughters who joined him in the
business. Mark Russ Federman succeeded as the 3rd Generation, and is now
retired, and at work on his forthcoming memoir, "The House That Herring
Built" (to be published by Schocken/Knopf).  The business is now owned and
operated by the 4th Generation of the Russ family: Niki Russ Federmanand
Joshua Russ Tupper.

Russ & Daughters is located at 179 East Houston Street, between Orchard
Street and Allen Street, on the Lower East Side. Orders can be placed in the
store,  on  the  phone:  212.475.4880  or  800.RUSS.229, and online at Russ & Daughters delivers throughout New York
City and ships nationwide.

About Astor Center
Described  in Saveur as "the ultimate culinary cultural center," Astor
Center's mission is to bring people together around the pleasures of the
table. Now in their second year of operation, the Astor Center venue offers
a robust public calendar of food culture seminars and panel discussions,
pairing and tasting events and hands-on cooking and cocktail workshops,
hosts  private  and trade events and supports the local not-for-profit
community with development activities. Astor Center's motto is "eat, drink,
think." Astor Center is located at 399 Lafayette Street, immediately north
of East 4th Street in Manhattan.

About Wylie Dufresne
Wylie Dufresne was born in 1970 in Providence, Rhode Island, the son of a
designer  and a restaurateur. In 1977 he moved to New York. In 1992 he
completed a B.A. in philosophy at Colby College, Maine. After college Wylie
enrolled at the French Culinary Institute in New York and was then employed
at Jo Jo's from 1994 to 1997. Wylie was hired to work on the opening of Jean
Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as
chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999
he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat
restaurant on Manhattan's Lower East Side where his father, Dewey, was a
partner.  The  restaurant's  mission  was  "fining  dining in a casual
atmosphere." The restaurant was a great success and garnered much favorable
press attention in spite of a Lilliputian kitchen.

Dufresne  opened  wd~50  (named for the chef's initials and the street
address), a 70-seat restaurant with a state of the art kitchen, in April of
2003, on Clinton Street on Manhattan's Lower East Side. His partners in the
venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez.
Wylie's  cuisine  continues to evolve in terms of technique, utilizing
ingredients  and  equipment  that  have created a menu notable for its
innovation as well as flavor. The restaurant prides itself on the fact that
the cooks all work in a collaborative fashion, continually experimenting and
sharing ideas.

Wylie  and  wd~50 have been honored by the following James Beard Award
nominations: 2000, Rising Star Chef (while Wylie was the chef at 71 Clinton
Fresh Food); 2004, wd~50 for Best New Restaurant; 2008, 2009 and 2010, Wylie
for Best Chef, New York City. "Restaurant Magazine" (UK) included wd~50 in
the S. Pellegrino World's Fifty Best Restaurants list, 2005. In 2010 wd~50
was again listed as one of the World's 50 Best Restaurants. In New York
magazine's "101 Best Restaurants" edition (January 9, 2006), wd~50 was
awarded  four  stars  (out  of a potential five) and was ranked fourth
restaurant in New York. In May of 2007, Wylie was conferred with an honorary
degree of Doctor of Culinary Arts from Johnson & Wales University. Frank
Bruni of the New York Times awarded wd~50 three stars in March of 2008. In
2006, in the Michelin Guide's inaugural American edition, wd~50 received one
star, which it has retained through 2010.

About John Zorn
Since the mid-1970s, John Zorn has been at the center and the forefront of
what has come to be called "downtown" music. He lives and works in lower
Manhattan. Around 1989, Zorn performed and recorded numerous albums as part
of the band Naked City. In 1994, he started Masada, "a four-piece jazz band
and songbook project devoted to forging a new form of Jewish music."  In
1995, Zorn founded the record label Tzadik, which is dedicated to releasing
the best in avant garde and experimental music, presenting a worldwide
community  of contemporary musician-composers who find it difficult or
impossible to release their music through more conventional channels. Zorn
has served as curator and artistic director at numerous New York music
venues, including the Knitting Factory, Tonic, and The Stone (which he
founded  in  2005).   Zorn  nurtures  a broad spectrum of experimental
performance through Tzadik, and through The Stone, a performance space and
incubator for improvisation among rising talent and veteran collaborators.
In  awarding  him  a  "genius grant" fellowship in 2006, the MacArthur
Foundation said that, "Through all his endeavors, Zorn is defining and
championing experimental possibilities in a vibrant and evolutionary music


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