Join Michael Solomonov, executive chef of Zahav and 2017 James Beard Outstanding Chef in America, and his business partner, James Beard Award-winning restaurateur Steven Cook, in conversation with New York Times columnist and cookbook author, Melissa Clark, as they discuss the recipes and stories of everyday Israeli comfort cuisine.
For the follow-up to the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the informal food of the Israeli people — the great, simple dishes you want to cook and eat now. Usually served from hole-in-the-wall restaurants or market stalls, these are classics passed from generation to generation — everyday specialties highlighting fresh vegetables, herbs and spices.
To find the best of Israeli soul, Solomonov and Cook scoured bustling cities like Tel Aviv, Jerusalem and Haifa, and sleepy towns on mountaintops visiting tiny stands and bakeries, juice carts and beaches. Their finds include meals in the hand like sabich, the sandwich of fried eggplant, hard-boiled egg, cucumber, tomato and pickled mango sauce; falafel, the country’s unofficial national dish and lightest-ever incarnation of chickpeas and herbs in a fluffy pita; and Solomonov’s dazzling remodel of “shawarma” cauliflower.
A book signing follows the event.