The New York City Wine & Food Festival (NYCWFF), which runs October 12–15, is packed with every kind of culinary happening: dinners, demos, tastings, classes, parties and more. But the event that caught my eye (go figure) is an Israeli brunch on Saturday at noon hosted by James Beard Award-winning chef Michael Solomonov. The Israeli-born, Philadelphia-based Solomonov is looking forward to acquainting the uninitiated with his much-lauded take on Israeli food.
Israel: a land flowing with milk and honey or, more literally, a land filled with cranes and beautiful, shirtless youths. Israelis and Jewish Americans are immensely proud of Israel’s accomplishments, specifically its junk food, for good reason. We describe Bamba, Aroma ice cafe, and bagged “shoko” as food of the gods. But sometimes, enthusiasm for Israeli products goes too far.
What do you get when you mix a kosher food wasteland, a Nigerian convert to Judaism and vegan cuisine?
Pickles and pastramis. Borscht and bourekas. Latkes and lox.
The raging wildfires that have left a trail of destruction across northern California’s wine country have been fickle when it came to kosher wineries.