The Deli is an ode to the artisanal food makers who are elevating at-home dining in New York. Last week, we introduced Flatbush native Danny Castañeda of Danny’s Nut Butter. This issue spotlights Erez Blanks, a chef who recently launched an Israeli meal delivery service called Parchment.

We specialize in the Israeli meals: back home, a meal rarely revolves around "a center plate of protein." Instead a meal is a compilation of breads, salads, dips, grains etc...where the whole is greater than the sum of its parts. 

In the first half of the pandemic, I saw a bunch of people starting delivery businesses. When it got cold, and a lot of restaurants gave up, I was like, “Okay, I'm just going to try it.” Truly, I didn't really have any grand scheme. This is what I have been making at home anyway, this is what I enjoy eating myself. We started with friends and family, and would host small intimate dinners in our backyard in Park Slope. Then we started selling it and posting it on Instagram. This past week was our best to date, we sold over 80 boxes!

Right now I’m focused on growing the business to the point that I could support myself and hopefully some employees. I really want people to enjoy our boxes throughout the summer, take them to the park for picnics and generally enjoy the outdoors. They’re perfect for that. I want to turn Parchment into a neighborhood spot, where people can come and eat or take things home.

My favorite restaurant in New York pre-pandemic was Prune, something about the clear-minded simplicity and elegance of their food always spoke to me. Before Corona we lived right across the street from Joe’s Pizza, and you can’t go wrong with that. Any 99-cent pizza hits the spot no matter what. Even when it’s bad it’s good.

FoxBread Bakery. I had their cheesecake and it was wonderful and it looks very, very beautiful. Also, I just discovered a group called Gastronomy Underground. They are doing pretty much what we are doing, but from a Mexican kitchen. I’m planning on ordering from them next week.