Chef Zachary Engel, chef de cuisine at Shaya restaurant in New Orleans, has said that he lacks “a-grandma-taught-me-everything story.” No matter. He was this year’s winner of the James Beard Rising Star award.
Israeli chef Nir Mesika, of the highly acclaimed East Village restaurant Timna in New York City, said that his meal for Gal Gadot would draw on the sights, smells and memories of his home and the streets in Israel.
When I first moved to NYC in 1995, there were few quality kosher dining experiences available. Only a handful of establishments could be relied on to offer an upscale dinner or well made meal. It was in that environment, when the kosher world was just starting to bloom, that many clichés about kosher restaurants find their origins.
We asked four-time James Beard-award-winning Israeli-American chef and restaurateur Michael Solomonov what he would serve Wonderwoman. For the main dish, he settled on a modernized version of siniya, an Arab main dish. His version uses barbecued beef cheeks cooked with tomatoes, cinnamon and tahini.
With July 4th approaching, we’ve been pondering the question of how exactly to put a tasty Jewish touch on our Independence Day celebrations. What could we serve that would marry the symbols of America’s freedom with Jewish culinary tradition? The answer came in the form of an iconic Jewish dessert that’s been given a decidedly 4th-of-July spin.