6 QUESTIONS WITH SAM SCHUMANDREWS
OPENING A RUSSIAN RESTAURANT IN THE USA ISN’T EXACTLY A CERTAIN HIT. WHY DID YOU?
Bonnie: To tell my family’s story. And also to share the food with people who wouldn’t be exposed to it. And because we’re crazy.
Israel: I would have led with “crazy.” This food isn’t only under-represented, but it’s misrepresented. And so part of why we wanted to open Kachka was to preserve this food. And not just the food, but the food way — the way of eating and drinking that’s going away if we don’t tell the story.
OPENING A RUSSIAN RESTAURANT IN THE USA ISN’T EXACTLY A CERTAIN HIT. WHY DID YOU?
Bonnie: To tell my family’s story. And also to share the food with people who wouldn’t be exposed to it. And because we’re crazy.
Israel: I would have led with “crazy.” This food isn’t only under-represented, but it’s misrepresented. And so part of why we wanted to open Kachka was to preserve this food. And not just the food, but the food way — the way of eating and drinking that’s going away if we don’t tell the story.