Hot L.A. Chef Inspired by Rosh Foods From Childhood in Israel
Image by Courtesy of Bestia
Bestia, the Los Angeles hotspot that books up months in advance, doesn’t offer High Holidays menus. But chef Ori Menashe is all about the New Year.
His Italian-inspired cuisine is heavily influenced by childhood erev Rosh Hashanah meals prepared by his Georgian-Jewish father in Israel, he tells the Jewish Journal.
On the table during these all-night feasts: Terrines of foie gras or beef kibbeh patties; at least a dozen plates of mezze-style salads; saffron-infused chicken soup; and a main course of grilled or roasted fowl.
“My father would have like 30 quails on a bed of rice with dill, pine nuts and dried fruit, depending upon what he had in the pantry,” Menashe recalls.
More of the Week’s Hot Dish:
Michael Kaminer is a contributing editor at the Forward.
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
