Bringing Home Israel, A New Digital Series
Hosted by 5-time James Beard Award winning chef/co-owner of Zahav, Michael Solomonov
Tune in for pre-recorded interviews on various topics related to Israeli cuisine followed by a live cooking class from Mike’s kitchen where he will take questions from viewers.
FREE TO WATCH!
Airs on Wednesdays @ 8:00pm
(weekly through April 28th)
Click HERE to Watch
Chef Michael Solomonov typically visits Israel twice a year, but with travel to Israel curtailed in 2020 and into 2021, Solomonov is bridging the gap with the new 16-episode digital series, Bringing Israel Home. At the start of each episode, Solomonov visits with his friends and prominent Israelis, who share their awe-inspiring take on Israeli food culture. Then, live in his home kitchen, Solomonov cooks a mix of new and signature dishes that are centered on the gastronomic subject of the episode. Subjects include “Israel’s Diversity”; “The Port City of Akko”; “Yemenite Soup for the Soul”; “The Israeli Bakery”; and “The Shuk”. The cooking component in each episode includes a live Q&A with viewers.
Recipes will be available to viewers in collaboration with Jewish Food Society. Click HERE to access recipes
Michael Solomonov is a beloved champion of Israel’s extraordinarily diverse and vibrant culinary landscape. He is co-owner of Philadelphia’s CookNSolo Restaurants which include Zahav, the trailblazing Israeli restaurant where Solomonov is Chef, and he is the co-author of three cookbooks. Solomonov is the recipient of five James Beard Foundation awards, including 2016 “Book of the Year” for his and CookNSolo partner Steven Cook’s bestseller Zahav: A World of Israeli Cooking, as well as 2017 “Outstanding Chef” and 2019 “Outstanding Restaurant” for Zahav. Food & Wine Magazine recognized Zahav as one of the 2018 “40 Most Important Restaurants of the Past 40 Years”. The other distinguished restaurants in Solomonov’s Israeli village are Federal Donuts, Dizengoff, Abe Fisher, Goldie, K’Far, Merkaz, and Laser Wolf – all in Philadelphia.