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Presented by the JCC Association in partnership with Chef Michael Solomonov, five-time James Beard Foundation award winning chef of Zahav in Philadelphia.
Bringing Israel Home, a 16-week full-flavored online culinary series to experience the ingredients, spices, places, and people that make up Israeli cuisine.
With travel to Israel curtailed for the moment, this series will bridge the gap by bringing Israel’s extraordinarily diverse and vibrant culinary landscape into people’s homes via weekly interviews with food and cultural figures in Israel, cooking both new and signature recipes live in his home kitchen, and through live conversation with viewers.
The first part of each episode is pre-recorded interviews with guests in Israel who bring the ultimate melting pot of Israeli cuisine to life by sharing their family stories and food traditions with Chef Solomonov and all of you. The second part of each episode comes to you live from Solomonov’s home kitchen where he will prepare dishes based on the theme of the episode, and take questions live from viewers. Recipes will be available to viewers in advance through Jewishfoodsociety.org.
March 10: Music in Israel Mike interviews Dennis Lloyd, an Israeli musician, producer, singer, songwriter and multi-instrumentalist who has broken through on the international music scene. Recipes: • Pita • Hummus • Jerusalem Hummus • Hummus Pitryot
March 17: Israeli Markets Mike speaks with good friend and cookbook author Adeena Sussman about why she moved back to Israel and how she finds inspiration in the Carmel Market, just steps from her apartment. They explore how markets evolved in Israel through the years. Recipes: • Roasted Tomato and Labneh Pappardelle
March 24: Passover in Israel Mike interviews Avihai Tsabari about what it is like to experience Passover in Israel. Recipes: • Mina • Charoset • Red Pepper Salad
March 31: Zero Food Waste Mike interviews Joseph Gitler about Leket Israel, the National Food Bank, which is the leading food rescue organization in Israel. Unique among all other organizations that serve the poor in Israel and food banks worldwide, Leket Israel’s sole focus is rescuing healthy, surplus food and delivering it to those in need through partner nonprofit organizations. Recipes: • Slow roasted beets with beet “gribenes” • Beet greens tzatziki
April 7: Mimouna Celebration Mike explores Mimouna, which is celebrated by Moroccan Jews the evening and day after Passover. It is an exuberant celebration featuring a unique array of foods. Recipes: • Sfenj • Mufleta
April 14: Sasson Gabay and the Disapora’s influence on Israeli Cuisine Mike interviews Sasson Gabay, the star of the movie and Broadway show The Band’s Visit about moving from Iraq to Israel as a child. They explore the place of Mizrachi Jews in cinema and of course the foods of Iraqi Jews. Recipes: • Kubbeh with selek
April 21: Galilee Culinary Institute Mike speaks with Lior Lev Sercarz, co-founder and chief culinary officer of Galilee Culinary Institute, a one-of-a-kind culinary institution that combines culinary and restaurant expertise, tourism and entrepreneurship. Based in the heart of Israel’s Galilee, a mountainous region and micro-climate where fertile lands, mountains, and rivers create an unparalleled location for a thriving agricultural region, GCI is a total-immersion culinary institution. Recipes: Stuffed Eggplant
April 28: What is Israeli Cusine? Mike closes out the 16 episode series by asking a number of past guests the pointed question “What is Israeli Cuisine?” Recipes: TBD