Chef Steven Waxman combines fresh ingredients and inspiration from Jewish family-style meals at his Ambler BYOB.
Chef Steven Waxman has many fond Chanukah memories of making potato latkes and applesauce with his grandmother. To this day, he still serves his family’s latke recipe at his holiday table and Ambler BYOB, Trax, during the Festival of Lights.
Another family recipe that you might also find on the menu is his interpretation of traditional brisket, which involves finishing the meat on a smoker to add a BBQ flavor.
“I enjoy people sitting down and coming together for a meal to reconnect," the chef says. "Jewish holiday family-style meals are my roots."
The farm-to-table style fare revolves around what's fresh and in season. Waxman frequents Chestnut Hill Farmers’ Market, Maple Acres Farm and the neighboring Carl Venezia Meats to stock his kitchen. He’s even lobbied for a new farmers’ market to open this spring in the parking lot right next to his restaurant.
Tuesday — Saturday, 4:30 p.m. – 10 p.m.
In Support of Fresh Food,
The Bubbi Project