Flavor on Board Delivers Marinated, Cooked Meat Boards to Boro Park: Perfect for Yom Tov

 By Yehudit Garmaise

     While the barbecued dishes of Yossi Gluck, or “Chef Joe,” as he is known in Monsey, are sought after by everyone wanting freshly grilled steaks to eat at home or for their simchas, when Mrs. Chani Gluck, his wife, made beef jerky “just for the fun of it,” the couple realized that she had created a fun and tasty snack that many people would enjoy.

     Mr. Gluck, who grew up in Boro Park, was already busy with his café: Yoffee Coffee in Airmont and also the popular catering business, Food Makes the Mood, which he owns with his brother Muchy, who is called “Chef Moe.”

    After many of the Glucks’ Rosh Hashana guests last year, however, not only loved Mrs. Gluck’s beef jerky, but also requested it after Yom Tov, the Glucks decided to sell it.

     “I was having fun playing around in the kitchen,” remembered Mrs. Gluck, who explained that she wanted to create beef jerky that was easier to chew, more thickly sliced, and meatier than beef jerky often can be. 

     Mrs. Gluck also serves her beef jerky with three different sauces: sweet,  sweet and spicy, otherwise known as “the chef’s special,” or spicy: for those who like sauce that has a kick that comes from a few crushed red pepper flakes.

     “People loved the beef jerky, they enjoyed it, and so we said, ‘Let’s do a business: why not?’” she explained.

     Creating wonderful things to serve their guests is second nature to the Glucks, who by Purim and Chanukah, were serving artfully arranged charcuterie boards, which is the French word for “cooked meat,” which also became hugely popular and are now made by Chef Moe.

     “We were making a huge Shabbaton for my family at our house, and we also invited the basement shul next door, the Montibello Shul, for a kiddush in the morning, so my husband created these meat boards that were a big hit,” Mrs. Gluck remembered.

     The charcuterie boards, which are sold through a company called: Flavor on Board, are made fresh for Shabbos.

     The meat boards come with a variety of cold, grilled meats that have been marinated for a few days, can be served for kiddushes, for meals, and for “something to munch on” in between meals.

     In addition, many customers send the meat boards as gifts. 

     “We recommend taking the boards out of the fridge an hour beforehand, so they come to room temperature: and not heating them up,” said Mrs. Gluck, who grew up in Willamsburg. 

     “What goes in the sauces?” BoroPark24 asked.

     “Good stuff,” is all Mrs. Gluck would reveal, so as to keep her secret family recipes in her family. “The flavor speaks for itself.”

     What Mrs. Gluck would say is that their sweet skirt steak with the sweet marinade is her absolute favorite, and that their chicken is unusually moist and never dried out.

      In addition, Mrs. Gluck said that not only is their “tangy beef ‘bacon’ is extremely unique.”

      The meat boards, which are delivered to Boro Park and other heimish neighborhoods every Friday, start at $160 for the smallest size, which serves five people.

     Since last Chanukah, the Glucks have had a hashgacha, however, just this week, for new kashrus supervision, Flavor on Board hired Minchas Chinuch [Tarikoff], which is under the supervision of Rabbi Abraham Halberstam, shlita, and Rabbi Menachem Shmuel Teitelbaum, shlita, whom Mrs. Gluck said “are very on top of their game.”

     “They come every single week to check everything out,” Mrs. Gluck said. “They pop in on their own time. They are extremely strict.”

     One example of a stringency on which their supervision insisted was that the Glucks no longer serve tiny gherkin dill pickles, because Minchas Chinuch feels that there is a problem with dill, such as bug infestation.

     What did the Glucks do?

     “We switched to a different type of pickle: not with dill,” Mrs. Gluck said with a laugh. “Rabbi Tartikoff also wants have access to our cameras, and he wants to see all of our bills to see where all the meat is coming from: that it is according to all the requirements.

     “They don’t play games.”

     Boro Parkers who would like to order meat boards to be delivered on Fridays must have their orders in by Thursday mornings at 12pm. To order for simchas, Mrs. Gluck said, “the sooner the better, we always try to accommodate.”

     Customers can place orders with Flavor on Board by calling Mrs. Gluck at (347) 640-4330, or by messaging her on WhatsApp at wa.me/13476404330text=Hi%0A%0AI+would+like+to+order+.