Our menus will change weekly but will always feature fresh, healthy and seasonal food. Join us to see what the buzz is about.
During this time where international travel is near impossible, Jacob & Sons aims to be a virtual, edible voyage through world cuisine. Each week Chef Noah will examine a new food culture with a specific perspective, based in his background in Jewish deli, utilizing ingredients from both origins to create a unique fusion.
*Although we will pay homage to favorite Deli foods and flavor profiles, our weekly menus will not be Kosher. We aim to explore the common ground between the products and techniques of Jewish Deli cuisine, and where they naturally intersect and coexist with various other world cultures.
Working from home, or missing our usual dine-out restaurant options, so many people have gotten to the point where daily cooking for the family has become incredibly burdensome. Jacob & Sons seeks to lighten the load, offering affordable family friendly meals, designed to feed a family of 3-4. As a subscription service, you can be guaranteed that one day a week, dinner for the family will be taken care of, and will offer foods that appeals to both adults and kids alike. Moreover, with an eye to health and nutrition, our meals will strive to be low sugar and low sodium, and much lighter, healthier takes on these traditional menu items, while still appealing to kids.
Creating as little environmental footprint as possible, Jacob & Sons strives to be low impact, utilizing all parts of the ingredients and composting most remains. In the tradition of our Eastern European forefathers, all leftover vegetable scraps will be turned into pickles, soups & sauces. All meat bones will be cooked and ground to bone meal and all remaining food waste will be processed using the Bokashi method of composting, creating fresh fertilizer for our home garden. Our meat is antibiotic-free and ethically sourced, so you can feel good about where your food is coming from and its overall impact on our world.
We are keenly aware how many have been affected by Covid and are currently hurting, and we are offering free meals to any in need. If you know someone who is in need of a service like this, needs a break or a meal, we encourage you to let us know. We are committed to offering 20% of our meals free of charge to BIPOC families, families of out-of-work hospitality or food workers, or just generally folks who are in need for whatever reason.
Chef Noah is a Portland native and has worked in restaurants since he was a kid. His very first job was as a dishwasher, and through high school and college, he held nearly every job that restaurants could offer. After a 10 year detour into the financial world, Chef Noah followed his passion for food and community back into the kitchen. He eventually worked in some of the best restaurants in San Francisco, before opening his own event company, Comestible Catering & Supper Club. After 8 years of successful business in the event and private chef space, and in light of a decimated event industry, this new venture offers Chef Noah an opportunity to explore diverse restaurant formats that are compatible with the new world we are all living in, and the chance to give back to the city where he was raised and first learned to love cooking.
We are offering a limited number of monthly subscriptions, which include one dinner per week for 4 weeks. The subscription offers you the choice of delivery/pickup on Thursday or Friday and can be changed week to week in order to fit your lifestyle and shifting schedule. If you are interested in delivery, please be sure to inquire about our delivery zone/limitations. Payment is accepted via Venmo or check, and must be received in order for membership to be confirmed.
Standard 4-meal subscription pickup: $60/meal
Flex 4-meal subscription pickup: $75/meal
Standard 4-meal subscription deliver: $70/meal
Flex 4-meal subscription deliver: $85/meal
Because our menus offer a wide variety of different items, we strive to provide something for everyone, regardless of dietary restrictions or picky eaters! We can absolutely accommodate food allergies, but we cannot offer substitutions. However, we can offer a more vegetable focused menu for families with a vegetarian, wherein we offer larger portions of the vegetarian items and an additional vegetarian entree.
If you are interested in joining us for this weekly culinary adventure, please don't hesitate to contact us.
Celebrating the cuisine of the Roman Jewish Ghetto
Fennel & caraway seed, chili flake, sea salt & lemon zest
Grilled - Meyer lemon & caper aioli
Arborio rice balls with tomato & basil
Lettuces, smoked provolone, dill, olives, spring onion, chickpea & herbed ricotta salata
Rich tomato sauce & crispy pastrami
Sungold tomatoes, eggplant, fennel & Nicoise olive
Espresso, ladyfingers, grand marnier & white chocolate mousse
Land of the rising.. challah?
Fig miso butter
Dill & seaweed
Puffed rice & yuzu furikake
Scallion & citrus ponzu
Gluten free potato flake crust & Manischevitz teriyaki
Yam, scallion, egg, cabbage - served with pickled fennel & wasabi Russian dressing
White chocolate mousse, fig & black sesame
A taste of the shtetl
Oats, fennel seed, orange zest - served with salted chive butter
Made with light Greek yogurt
Porcini custard, confit mushroom, arugula & shaved onion salad
Beets, apples, feta, horseradish & pecan
Served over herbed butter beans
Pickled mustard seed + blackberry with Slaw (jicama/kohlrabi/apple/dill/cabbage)
Huckleberry compote & whipped cream
Jerusalem meets the lower east side
Everything bagel spice, beet & garlic hummus
Harissa & mango aioli
Coriander / sesame crumble, zaatar & labneh
Dried blueberries / feta / hazelnut/ quinoa
Sumac/molasses glaze, caramelized onions/dried apricot served with
shaved kale and brussels salad, pickled fennel & mustard seed vinaigrette
Mint cilantro schug / jelly & saffron almond rice
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