Since it opened in 2021, Jeremy Salamon's Brooklyn restaurant Agi's Counter has wowed critics and New Yorkers alike with its fresh take on Hungarian-Jewish recipes.

Now Jeremy is launching his first cookbook, "Second Generation," with a party at Mesiba — another one of Brooklyn's best restaurants — and you're all invited!

The night will kick off with a conversation between Jeremy and Jake Cohen, a fellow cookbook author and one of the internet's most well-known Jewish food influencers.

Your ticket comes with:

• General admission to the party and the conversation about Jeremy's book, career and culinary roots
• A free cocktail and canapes devised by Jeremy and Mesiba head chef Eli Buliskeria
• Access to buy exclusive signed copies of "Second Generation"
• And the great vibes that Mesiba's events space has to offer!
  
  
  About the book

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, by opening up his restaurant, and he’s reimagined their traditions with an eye towards seasonality, market-driven ingredients and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In "Second Generation," traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.

"Second Generation" covers not just main and side dishes, but desserts, drinks, noshes, pantry staples and remedies — the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen.

About the chef

Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appétit’s Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation and more. He lives in Brooklyn with his partner, Michael, and their cat, Sage. This is his first cookbook.

About the interviewer

Jake Cohen is a New York Times bestselling cookbook author and nice Jewish boy from NYC. After working in some of the city’s best restaurants and test kitchens, he wrote his first book, "Jew-ish," about his love of modern Jewish cooking and baking. His sophomore book, "I Could Nosh," was released last year to acclaim. Jake and his recipes have been featured on Rachael Ray, The Drew Barrymore Show, Live with Kelly and Ryan, Good Morning America, and the Food Network, and in the New York Times, Food & Wine, The Wall Street Journal, Bon Appetit, and Forbes (making the 30 Under 30 list in 2022 for Food & Drink), among others. When he’s not posting challah-braiding videos and recipes on his Instagram and TikTok (@jakecohen), he’s eating around New York City with his husband Alex.