Have you ever heard of Körözött? Jeremy compares it to a Hungarian pimento cheese, and talks about how he uses it. Interested in learning more...
In the full episode of the Chefs Without Restaurants podcast (https://www.youtube.com/watch?v=n23LkiRvmxU&ab_channel=ChefsWithoutRestaurants), host Chris Spear sits down with James Beard-nominated chef Jeremy Salamon, the owner of Agi’s Counter in Brooklyn. Jeremy shares his journey from a young cook in Florida to opening his celebrated restaurant in New York, where he brings a modern twist to traditional Hungarian and Jewish cuisine.
Jeremy dives deep into the inspiration behind his debut cookbook, Second Generation, which is a tribute to his Hungarian roots. He talks about how his family, especially his grandmothers, shaped his culinary style and how he reimagines classic Eastern European dishes for today’s food scene. From semolina dumplings to Hungarian pimento cheese, Jeremy explains how he blends tradition with innovation to create unique, flavorful dishes at his restaurant and in his book.
We also explore Jeremy’s path from working in kitchens across the country to finally opening his own restaurant. He shares the challenges of opening Agi’s Counter during the pandemic, how he funded the venture through Kickstarter, and his passion for keeping Hungarian cuisine alive in a modern culinary landscape.
Throughout the episode, we touch on:
*How Jeremy's family and heritage influenced his cooking style
*The creation of Agi’s Counter and how it became a Brooklyn hotspot
*The development and inspiration behind his cookbook, Second Generation
*The challenges of writing recipes for home cooks versus restaurant kitchens
*The importance of high-quality ingredients, like authentic Hungarian paprika
*Jeremy’s take on balancing authenticity with creativity in his dishes
*His thoughts on the future of Eastern European cuisine in the U.S.
Whether you're a fan of Eastern European cooking, a chef interested in opening your own restaurant, or someone who loves hearing the behind-the-scenes stories of how great chefs work, this episode has something for you. Jeremy’s story is filled with passion, resilience, and creativity as he brings a fresh perspective to the culinary world while staying rooted in tradition.
Don’t miss this fascinating conversation about reimagining Hungarian cuisine and what it takes to build a restaurant from the ground up!
Topics covered:
*Jeremy’s early culinary influences and family background
*How he navigated the restaurant industry from Florida to New York
*The concept and vision behind Agi’s Counter in Brooklyn
*Behind-the-scenes of launching his Kickstarter to fund the restaurant
*A preview of his cookbook Second Generation and its featured recipes
*Hungarian cooking traditions and modern interpretations
*Advice for aspiring chefs and restaurateurs
If you'd like to listen to the Chefs Without Restaurants podcast on other platforms, you can find it on:
Podpage: https://www.podpage.com/chefs-without-restaurants/
Apple Podcasts: https://bit.ly/4bLo8zi
Spotify: https://spoti.fi/4e5uOJO
JEREMY SALAMON and AGI's COUNTER
Find Jeremy (https://www.instagram.com/jeremycooks/) , Agi's Counter (https://www.instagram.com/agiscounter/) and Pitts (https://www.instagram.com/pitts_bk/) on Instagram
The Agi's Counter Website (https://agiscounter.com/)
Buy the book Second Generation (https://amzn.to/4djmSmZ)
CHEFS WITHOUT RESTAURANTS
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Perfect Little Bites Personal Chef Service -Serving a 75- mile radius of Frederick, Maryland. Service areas include Washington DC, Baltimore, Northern Virginia, Eastern West Virginia (Harper’s Ferry/Berkeley Springs) and Southern Pennsylvania (York, Gettysburg, Lancaster)
