Wise Sons Brings Contemporary Jewish Food to the CJM
It all began with a nonexistent sandwich. Leo Beckerman and Evan Bloom wanted a quality pastrami sandwich but could not find it in San Francisco.
The two southern California men met in Hillel’s kitchen while attending UC Berkeley, where they started a weekly kosher barbeque. They used a camp stove that served the 200-250 attendants; it became so successful that they had ten people helping in the kitchen. Their theme was not always Jewish: they made jambalaya, Mexican food, and Chinese food. But the recurring motif was creating community over food.