‘Deli Man’ and General Muir make mouths water at film festival

By David Cohen

General Muir executive chef Todd Ginsburg serves pastrami to moviegoers Feb. 8. (Photo-Duane Stork)

The Atlanta Jewish Film Festival brought in a pre-movie snack a bit more filling than popcorn Feb. 8 at Lefont Sandy Springs.

Deli meat.

The two screenings that night of “Deli Man” were preceded by a tasting sponsored by Emory Point deli The General Muir. The contemporary deli brought new tastes and smells to the theater, including pastrami, chopped liver and black-and-white cookies.

“Deli Man” is a journey across the United States, saluting 160 years of the Jewish deli experience. The film explores the roots of the American Jewish deli from Eastern Europe to the Lower East Side of Manhattan and beyond.

“We just felt really connected to this event,” General Muir partner Shelley Sweet said. “When we had the opportunity to come and be a part of this, it was a perfect fit. We are all about the deli.”

The General Muir puts a contemporary twist on traditional deli fare. (Photo-Duane Stork)

Along with traditional deli fare, General Muir executive chef Todd Ginsburg served a contemporary twist on a deli staple to the capacity crowd: house-made pumpernickel bread topped with Nova lox, horseradish crème fraiche and a salmon roast salad.

Hungry? “Deli Man” has two more showings, Feb. 16 and 17 at Tara Cinemas, although those in attendance will have to bring their own pastrami and corned beef. General Muir won’t be providing more samples.

 Photos by Duane Stork Photography