Interview with Chef Michael Solomonov of Zahav Restaurant
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- čas přidán 12. 04. 2020
- Download recipes and watch the full series at www.ciaprochef.com/wca/israel/
We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.
I love that Israeli Cuisine has no "authenticity" in the sense of it being authentic to the region - which is how we currently associate what "authenticity" means, it's better to describe it as authentic to its people and their roots and their constraints on dietary laws. With the whole Jewish Diaspora, it's so wonderful to see what cultures really contribute to Modern Israeli Cuisine. I'm IN LOVE with Zahav and the methods used. I'm definitely buying his book tonight!
Most of the mideastern food is Levantine (Jordan etc) and ottoman (Turk) origin. Greeks ‘borrowed’ pretty much everything from this.
Interesting history on Israeli food!
I actually go to CIA rn
Brilliant! So thoughtful, insightful and articulate. With all the understandable restrictions with COVID-19 we can't travel to his restaurant, otherwise it would be our next road trip for sure!
His brother...what a terrible loss.