“You know, people have been enjoying food for so many years that we felt there was no reason to keep the recipes secret,” Ken said.
Barb and Mike Pratzel closed North Sherman Avenue Manna 15 years later. It was an early victim of the pandemic.
Their launch event for Manna Café and Bakery Cookbook: Memories of Two Businesses, Community and Food that Tied Them Last month at the Goodman Community Center attracted large numbers of visitors.
“Oddly enough, we had over 200 people,” Barb said. “It was like a great celebration of the love of manna. We described it as just another Sunday brunch with semolina just for hormones and for a cookbook. It was a really wonderful, wonderful, warm, happy experience. “
Up to size
The first step for each project was to find a way to reduce the number of recipes in a large restaurant down to small batches for home cooks.
Ken Bulkin said that instead of their kitchen staff making 350 matzo balls for a restaurant, they needed a recipe that would make 10 matzo balls.
Judy had been tweaking the recipe, but the truth was, in the past, when she wanted a matzo ball, she ordered it from a restaurant where her chefs made giant batches about three times a week.
“I put it in the computer,” Judy said, “but then you still had to play with it because it really doesn’t translate perfectly.”