On Monday night at Twenty Manning, a sponsor party was held to announce the details of the 2015 Audi FEASTIVAL, which will take place on September 17th, 2015. On that night, the FringeArts Headquarters on 140 N. Columbus Boulevard will host an exclusive, chic party for the hottest movers and shakers in Philadelphia’s business, culinary and arts scenes — but most importantly, a fundraiser for FringeArts, whose Philadelphia Fringe Festival runs from September 3rd through 19th. The co-chairs for FEASTIVAL this year are Jesse & Beka Rendell, David & Susan Lipson, Tony Forte and Ryan Hummel. Guests at the patron party enjoyed samples of dishes that will be served at the gala, as well as an open bar. The purpose of a patron party is to thank the sponsors for their support and to preview what they can expect at the gala on the 17th. Tickets are still available and can be bought here. Photos after the jump
On Monday, May 11th at Zahav and Tuesday, May 12th at Vetri, the two restaurants are hosting collaborative dinners. The dinners will feature the cooking of chef Adam Leonti of Vetri Ristorante and chef/co-owner Michael Solomonov of Zahav.
Each night will feature identical seven-course tastings exploring Eastern and Western Mediterranean cuisine, served in each restaurant’s private dining room.
The dinners, which are $200 per person (plus tax and gratuity) include a collaborative beverage pairing between Vetri’s Bobby Domenick and C
Mark Vetri‘s 10th annual Great Chefs Event, which benefits Alex’s Lemonade Stand and the Vetri Foundation for Children, will be held on Tuesday, June 9 this year.
The Great Chefs Event is the most culinary star-studded event of the year, featuring small plates prepared by food icons from around the country. You can read the full list of participating chefs here, but some highlights include Alex Guarnaschelli, Michael Symon, Michael Solomonov, Masahuru Morimoto, Nancy Silverton and Jonathan Waxman.
General Admission tickets are $350 (don’t get sticker shock! It’s for charity!), or you can pay $525 and get access to the exclusive afterparty with the chefs (all I’ve ever wanted out of life is to get drunk with Alex Guarnaschelli– for the kids!).
The event will be held at 5000 South Broad Street. Buy your tickets here.
Is this the year you take the trip of a lifetime? If you’ve got an extra $7,829 lying around and a hankering for hummus, then block off June 26- July 5 for what has to be an unforgettable trip to Israel with Zahav chef Michael Solomonov.
The trip is equal parts sightseeing and culinary tour, with visits to Jerusalem and the Dead Sea interspersed with excursions to try cheese aged in 2,000 year old Israeli caves and sardines fresh from the sea in Akko.
Airfare is included in the price, and the flights leave from and return to Philly. You can also book your own flights and just pay for the land portion of the trip if you’d rather, which will cost $6,054 per person.
Today at noon, the James Beard Foundation announced the semifinalists for its 2015 Restaurant and Chef Awards.
Abe Fisher and Townsend were Best New Restaurant nominees. Michael Solomonov and Marc Vetri got nods for Outstanding Chef and Ellen Yin’s new restaurant group received three nominations. Fork was nominated for Outstanding Restaurant and Alex Bois (High Street on Market) and Jon Nodler (a.kitchen) received rising stars nominations.
Vetri took a bit of a shot at Solomonov in his Huffington Post piece on food writing and criticism the other day. But I guess the two of them have worked it out.
Nicely done, gentlemen.
Zahav, Michael Solomonov’s flagship restaurant famous for its authentic Israeli cuisine, is becoming a “Lamb Shack” from February 6-28.
The lamb, which is “an entire bone-in Colorado shoulder braised with pomegranate juice and chickpeas into a melting mountain of meat like you’ve never experienced,” has become something of a cult favorite for Philly diners and critics, but has historically only been an option for parties of nine or more due to the several day preparation process it requires.
In response to the public demand for lamb, Solomonov has decided to offer only his famous pomegranate lamb for the month of February (and a vegetarian option for the less carnivorous.) The Lamb Shack menu is $36 per person, and includes hummus and tehina, house baked pita, salatim, and “whomping hunks” of pomegranate lamb.
Also, if getting to try some of the most sought after lamb in Philadelphia isn’t enough for you, Zahav is inviting guests to BYO for the entire month of February at no additional charge.
Also of note, we have the menu for Zahav’s Very Jewish Christmas that is set for December 23rd. Tickets still remain.
This Sunday, December 14th,Dizengoff is hosting a special brunch. Michael Solomonov’s hummusiya is getting eggy with a family-style meal for $26 per person.
The main attraction, at least to me is the promise of Shakshuka. Solomonov once served a Philly Cooks tour a rendition made by his contractor, cooked over an industrial heater and I’ve been hooked since.
The tickets are limited for the 10 a.m. brunch and only available on the CooknSolo website.
On the first evening of Rosh Hashanah this year, BuzzFeed posted a video called “The Jewish Food Taste Test.” In it, Gentiles sample iconic Ashkenazi dishes. Gefilte fish comes first. “It’s like a cold sausage with sour paste on the top,” one goy cringes. “I’m not quite sure what meat it is,” confesses a hoodie-clad Asian dude. A vaguely Nordic-looking hipster delivers the kicker: “It tastes like a grocery store smells.” Suffice it to say that these people were not eating the gefilte fish on offer at Abe Fisher.
Chef Yehuda Sichel, a longtime loyalist of Abe Fisher co-owner Michael Solomonov, stuffs rainbow trout with a delicately nutty forcemeat of striped bass, smoked trout, walnuts and matzo. After poaching the trout whole, he cuts them into what amount to three-inch-thick boneless steaks, crisps the skin, and glazes them with a sweet reduction of carrot juice and port wine. Smoked Hungarian pepper wafts from a slaw of carrot shreds and pickled raisins piled on one side. Underneath it all is a subtly mustardy puree of butter-roasted carrots, accented with horseradish—lest anyone complain that the “sour paste” is missing.