lamb bacon I have enjoyed now for the second time in a week the most delicious breakfast: Eggs and Bacon.

Now hold a second, Rabbi, bacon is trief! Or so I thought.

Jewlicious Festival veteran, and supervisor of culinary arts at the Festival’s VIP wine tasting, Chaim Davids, delivered to me as a house warming gift a package of his home-made Lamb Bacon. LAMB BACON!

Davids is the chef behind The Kitchen Table in Mountain View, CA:

The Kitchen Table serves California Artisinal cuisine with a twist: We are the only certified glatt Kosher restaurant in northern California. We dairy-free and peanut-free, and use only the freshest ingredients. All breads are baked on premises, and the pastrami and corned beef are cured and smoked in-house.

I have not made the pilgrimage to TKT, but those who have – including many of the guests I met at Herzog Wine Cellar’s Tierra Sur Resturant for the Lorne Mackillop & Tomintoul Whisky Dinner last week – rave in superlatives about TKT.

I came across a quote by Anthony Bourdain: “If you want to make people happy, give them bacon.” I get it now. The umami alone is enough to beg for more.

Thank you Chaim Davids, thank you TKT, thank you Rachel. Good Shabbos.

About the author

Rabbi Yonah


  • The photo looks gross.
    No meat is supposed to look grey – especially bacon.
    What is that gelatinous coating?
    Lamb bacon p’tcha? Eeewwwwwww.

    Speaking as a former treif eater – pastrami/salami in a frying pan comes very very close – and the soy stuff is not bad either.

  • ive been to TKT and it is beyond delicious, can’t wait to go back! the smell of pork bacon makes me ill, but i would love to try some lamb bacon…hadn’t really thought of it before.

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