The New Taste of Israel
Monday, May 11
$36 general admission
$118 includes a post tasting reception with chefs
The Israeli culinary revolution is sweeping the planet, adding words like tahini and shakshuka to our vocabularies — and tahini and pomegranate molasses to the global gastronomic culture. Israeli chefs have opened popular eateries from New York to London, Amsterdam and Paris. They are garnering international awards and their cookbooks top the world’s bestseller lists.
To kick off a special week of Israeli eating, three leaders in the globalization of Israeli food will discuss how a tiny country whose cuisine was mocked just a generation ago has become a force in the international food scene.
Einat Admony is the chef behind Taim, Balaboosta and Kish-Kash. She is the author of Balaboosta: Bold Mediterranean Recipes and Shuk: From Market to Table, the Heart of Israeli Home Cooking.
Lior Lev Sercarz is the Israeli spice master and owner of New York’s La Boîte. He is the author of The Art of Blending and The Spice Companion.
Michael Solomonov is the owner of Zahav and five other restaurants in Philadelphia. Winner of six James Beard Awards, he is the author of Zahav: A World of Israeli Cuisine.
Adeena Sussman is the Tel Aviv-based author of 11 cookbooks, including two New York Times bestsellers. Her latest is Sababa: Fresh, Sunny Flavors from My Israeli Kitchen.
Moderated by Gabriella Gershenson.
212.507.9580 | emanuelnyc.org/streickercenter