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This profile was last updated on 6/1/11  and contains information from public web pages.

Delicatessen Chef

Local Address: New York, United States
Shlomo & Vito
 
Background

Employment History

  • Chef

Board Memberships and Affiliations

40 Total References
Web References
with Jon Wirtis, chef of ...
azjewishpost.com, 1 June 2011 [cached]
with Jon Wirtis, chef of Shlomo & Vito's, at the restaurant.
P.S. « AZ Jewish Post
azjewishpost.com [cached]
Jonathan and Rachel Green conceived of the idea, and Jonathan's mother, Fay Green, of Texas, underwrote the project in honor of her grandsons - Ryan, 13; Aaron, 10; and Gabriel, 6.
...
Jonathan and [...]
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Shlomo & Vito's New York Delicatessen Chef Jon Wirtis (left), deli owner Dean Greenberg (center) and Jim Liebeskind (right) measure the world's largest matzah ball.
...
Shlomo & Vito's New York Delicatessen Chef Jon Wirtis (left), deli owner Dean Greenberg (center) and Jim Liebeskind (right) measure the world's largest matzah ball.
...
World's largest matzah ball On Sunday, Nov. 7, Chef Jon Wirtis of Shlomo & Vito's New York Delicatessen set the Guinness World Record for the world's biggest matzah ball.
At 488 pounds, this gigantic matzo ...
www.imageusa.com, 3 April 2014 [cached]
At 488 pounds, this gigantic matzo ball was created by Chef Jon Wirtis at Third Annual Jewish Food Festival in Tucson.
Re: catering party for 100 - ...
www.event-planner.com, 29 Dec 2001 [cached]
Re: catering party for 100 - Jon Wirtis, C.E.C. 00:45:32 1/03/100 (
Shlomo & Vito's New York ...
azjewishpost.com, 12 Nov 2010 [cached]
Shlomo & Vito's New York Delicatessen Chef Jon Wirtis (left), deli owner Dean Greenberg (center) and Jim Liebeskind (right) measure the world's largest matzah ball.
...
On Sunday, Nov. 7, Chef Jon Wirtis of Shlomo & Vito's New York Delicatessen set the Guinness World Record for the world's biggest matzah ball.
...
Jon used a "slightly modified" version of his late grandmother Goldye Bodin's original recipe. It included 160 pounds of matzah meal, 36 pounds of schmaltz, 30 pounds of canola oil, over 1,700 whole eggs and 20 pounds of egg whites, with salt and pepper to taste. Our cook used a custom-made pot, six feet in diameter by six feet deep, with a 1,200-gallon capacity. With the help of other Chef de Cuisine Society chefs, Jon filled the pot with over 800 gallons of chicken soup to accommodate the cooking of the giant matzah ball. The soup was made with more than 300 chickens, 40 pounds of carrots, 80 pounds of onions, 20 bunches of celery, six pounds of aromatics, and salt to taste. Wirtis had just two criteria for the enormous creation: "It had to FLOAT and it had to TASTE GOOD!"
The following are some of the logistics of Wirtis' undertaking: The gigantic pot was set over six large burners that emitted over 300,000 BTU's/hour to heat the soup and cook the matzah ball. The matzah ball took almost 30 hours to cook completely, simmering in the 800 gallons of soup. The ball, nestled in a 100 percent cotton sling, was hoisted with a forklift and lowered into the pot at midnight on Friday, Nov. 5. Jon stayed on site at the park from dusk to dawn, monitoring the temperature of the soup and matzah ball until the morning of the event.
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