Based on Greg's recent interest in Israeli Cuisine through Zahav by Michael Solomonov, Greg will explore a 4 - 5 course smorgasbord of starters, entrees, salads and desserts. Paired with wine.
Sampling of Salads and Starters: Israeli Salad, Bazargan, Beet Tahina, Moroccan Carrots, and Charred Eggplant Salad
Shakshouka with Basmati Rice
Coffee Braised Brisket
Honey Cake with Confit Apples
Limited to 24 people.