Bringin’ Montreal Smoke Meat to America

This piece was first published on The Jew and the Carrot blog at the Forward.

b-smoke-100913Some people will go to amazing lengths to enjoy Montreal smoke meat, a sort of cross between pastrami and corned beef.

Alexei (Lex) Gopnik-Lewinski used to smuggle vacuum-packed smoke meat (also known as smoked meat) across the border every time he would come home to Berkeley, California after visiting family in Montreal. Then, one time two years ago, he was busted by customs as he tried to cross the border with 15 pounds of the stuff.

“They confiscated $150 worth of smoke meat!” Gopnik-Lewisnki exclaimed. “That was it. It was at that moment that I decided I had to learn how to make it myself.”

A musician and broadcaster by profession, Gopnik-Lewinski, 35, faced a steep culinary learning curve. However, by the way his Augie’s Montreal Smoke Meat (named for his young son) has been tickling people’s taste buds, it would seem that he is a quick study.

Blake Joffe and Amy Remsen invited Gopnik-Lewinski to do seven smoke meat pop- ups in August and September at their Beauty’s Bagel Shop (they do Montreal-style bagels) in Oakland. Customers were lined up out the door and down the block, buying a total of 1,000 pounds of the newly-minted deli man’s smoke meat. Customers had the choice of enjoying it either in a sandwich on Wise Sons Deli rye bread, or crumbled over traditional poutine. Poutine, a favorite of Quebecers, is French fries topped with a special gravy and cheese curds (and in this case, also some smoke meat).

Click here to read more.

© Renee Ghert-Zand. All rights reserved.

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