Edy Massih is a Lebanese-American chef, caterer, owner of Edy’s Grocer, and cookbook author. But it’s his Brown Paper Board business—Middle Eastern grazing spreads laid out on butcher paper—that’s propelling him into the grazing board spotlight.
In 2017, Massih started catering directly out of his basement, just like his idol Martha Stewart in the ’70s. One day during a photoshoot, he realized he had forgotten several of the platters he typically used. He was forced to improvise and arranged the mezze dishes on butcher paper. Brown Paper Board was born.
“Oftentimes, Americans don’t know much about Lebanese food beyond hummus,” Massih says, but his clientele—many of whom share his Middle Eastern background—are eager to learn. His favorite dishes include chili crisp labneh, spanakopita, falafel bites, and of course, Edy’s famous mezzes. The boards often feature cheeses too, such as halloumi, Armenian string cheese, and Akkawi, a funky cheese curd.
Through his boards, he merges his chef’s instincts and skills with artistry. In 2022, he trademarked Brown Paper Board, however, he loves when people recreate his spreads. “I take it as a compliment,” he says.
Community is central to Massih’s work, from his early days in Lebanon to the activism he engages in today. He learned to cook from his Teitas (grandmothers), Odette and Jacquo, and Kivi, his childhood housekeeper. At 10 years old, he immigrated from Lebanon to the US with his family, not speaking a word of English. His debut cookbook Keep It Zesty (HarperCollins, 2024), is a nod not only to the Middle East’s affinity for lemons but also his queer identity, and includes letters to all the influential women in his life, including Oprah Winfrey. He opened his deli in Greenpoint to carry on the legacy of his good friend and fellow immigrant, Maria Puk, and her beloved Polish grocery store.
“Being an immigrant really matters to me and I take that into consideration in my day-to-day,” he says. For his 30th birthday, Massih hosted Yalla Fest, a Lebanese Festival in Manhattan to celebrate Lebanon’s Independence Day and to fundraise amid the ongoing conflict afflicting the country.
“Whenever I visit Lebanon, I see how they’re living in such a different world, and I want to give back,” he says. “To have the platform I have here, I am always trying to advocate for my people.” Massih regularly fundraises for Lebanon and collaborates with organizations such as the Queer Food Foundation, Ali Forney Center, and Helem, which support the LGBTQIA+ community; Helem specifically advocates for LGBTQIA+ people in the Middle East.
Having assembled many a mezze spread over the years, from weddings to brand events such as Netflix’s Pride Party, Massih feels he’s solidly established the Brown Paper Board style. In the future, he’s exploring DIY kits so anyone can easily recreate his famous spreads. “The clients made me realize this is more than just boards,” Massih says, “this is something beautiful.”
Claire Fan
Claire Fan is an editorial intern for Culture Magazine and is based in Providence, Rhode Island, where she is a senior at Brown University. Claire has dabbled in recipe testing, food styling, and writing and her work can be found on her blog saltandsesame.com. She can often be found knitting, reading fiction, or eating sandwiches.
