With Passover looming ever closer, now might be a good time to brush up on your kitchen skills.
Luckily there are classes around the country that focus on Jewish and kosher cooking, many of which are taught by well-known restaurant chefs like Michael Solomonov of Zahav and cookbook authors like Joan Nathan.
Here’s a round up of some of the best — both Ashkenazi- and Sephardic-style — that are guaranteed to have you cooking gourmet meals in no time.
The Stone Barns Center for Food & Agriculture is home to a farm, a farmers’ market and one of the country’s best farm-to-table restaurants, the high end Blue Hill at Stone Barnes captained by chef Dan Barber. On Saturday, March 9th from 1 to 2:30 p.m. famed Jewish cooking expert and prolific cookbook author Joan Nathan will teach Grow Your Own: Passover Seder which will feature her take on the traditional meal complete with seasonality and a touch of the farm ($36 for members, $40 for nonmembers).
This blog post is cross-posted from What Is Your Food Worth.
Ask anyone who’s the biggest macher on Philadelphia’s Jewish restaurant scene, and the answer is invariably the same: Chef Michael Solomonov.
Chef Solomonov is best known for Zahav, his shrine to modern Israeli cooking. But in recent years, he’s added Percy Street Barbecue and the Federal Donuts chicken-and-doughnut joints to his growing restaurant empire.
In early November, Chef Solomonov threw the doors open on his newest venture, the Main Line glatt kosher restaurant and catering company Citron and Rose. He’s re-imagining some kosher classics (chopped liver paired with sour cherry, chocolate and pumpernickel; cholent with crispy duck breast standing in for the classic beef or chicken) and even serving a few kosher cocktails (the Lower East Side, made with gin, cucumber and dill; the Reb Roy, with Manischewitz replacing the Rob Roy’s vermouth). Here’s a look at the complete dinner menu.
Chef Michael Solomonov has been busy this week trying to get a new passport — and he’ll need it. In a few days he will travel to Budapest and Paris for a week long trip of “More eating than you could possibly understand,” as he describes it, with his business partner Steve Cook and sous chef Yehuda Sichel. This trip — which will include visits to the cities’ Jewish quarters — isn’t a glutton’s vacation. It’s research for their new kosher restaurant Citron and Rose, set to open in Merion, a suburb of Philadelphia, this summer.
Solomonov and Cook already own four restaurants in Philadelphia, including the highly praised upscale Israeli restaurant Zahav. But the food they will offer at the sleek new 75-seat place, Citron and Rose will be the “Other side of what we do at Zahav,” said Solomonov. Instead of concentrating on Middle Eastern and Sephardic flavors, the team will turn their attention to Europe. “You think of pierogies and stuffed cabbage — they’re not so sexy, but there’s great European, Eastern European and Central European food that just needs a platform,” he said. The restaurant will focus on meat, but offer numerous vegetables options as well. Meals will be accompanied by small plates in hopes of giving diners a broad taste of these cuisines and dishes. “We want it to be an experience. We want to showcase as much as we can,” he added.
The H&H saga continues. Little-known Davidovich Bakery is stepping up to fill the void. [Wall Street Journal]
What’s the best hummus in New York? The foodies at Fork in the Road offer up their thoughts. [Fork in the Road]
Or, if you prefer your hummus homemade, try this stellar recipe from Michael Solomonov. [Saveur]
This past Sunday, Food Network’s “Iron Chef America” featured Israeli-born chef Michael Solomonov, of Philadelphia’s Zahav Restaurant. Solomonov battled Iron Chef Jose Garces in a head to head culinary competition. The pressure was on for both chefs who had just 60 minutes to create a world-class meal featuring passion fruit, the secret competition ingredient, which was revealed only moments before cooking began.
Solomonov, staying true to his personal and culinary roots, fried up fresh chickpea falafel with passion fruit and amba and served tuna carpaccio stuffed with tabboule. He wowed the judges with his passion fruit infused malabi custard for dessert. Iron Chef veteran Garces, impressed the judges with a “tour of the Islands,” cooking dishes from Cuba and Majorca including an opah ceviche with passion fruit sorbet. In the end, as with so many Iron Chef episodes, the challenger — Solomonov — was defeated.
Following the battle, Jew and the Carrot caught up with Solomonov to discuss his influences and what it’s really like to cook on ‘Iron Chef’.
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