RSVP for address
Whenever I think of Israeli Independence Day, Yom Ha'atzmaut (Y"H), I think of Galgalatz -- an Israeli radio station -- streaming into my American home. The music on Y"H is always THE BEST, a celebratory mix of old-style favorites and classic Israeli with American pop and dance music thrown in to make sure everyone has a good time. ("Hallelujah," "Tikva," "Diva" and "Marvin Gaye" sound about right, but then again, I'll have my own chance to DJ at FED ;)
My love of Y"H goes way back, to American-Jewish values and sensibilities I learned from my parents, and more specifically as proud former head of Princeton's Israel affinity group on campus. However, I've come a long way from my days running study breaks featuring Israeli snacks and a toy camel. Namely, today there's real food.
I consider Israeli cuisine a defining tradition of my culinary repertoire. Please do me a big favor and don't take that to mean Israeli salad and falafel. Jiving nicely with FED's pescatarian outlook is the innovative focus on and treatment of vegetables -- by which I mean eggplants, really, let's be honest, but I will try to be a little more open-minded about this. In seriousness, the Israeli produce palette is incredible in all of its colors, flavors and textures -- visualized as the interminably glorious spread at Machane Yehuda, Jerusalem's outdoor market.
Which is really a long-winded way of saying how excited I was when I received a new Israeli cookbook as a birthday present: Zahav: A World of Israeli Cooking, by Michael Solomonov and Steven Cook. What better opportunity than Y"H to experiment with and present some of these recipe gems? (see menu below)
FED: Y"H will also feature an intellectual discussion on contemporary Israeli society, politics and economy led by Neil Rogachevsky, Tikvah Postdoctoral Fellow at Yeshiva University, and Dov Zigler, Financial Markets Economist in Scotiabank’s Global Banking and Markets group, who has worked in a volunteer capacity with the Jerusalem-based Kohelet economic forum.
Beets with tehina
Grape leaves stuffed with bulghur and mint
Smashed eggplant and roasted peppers
Grilled haloumi salad with date paste
Chilled fruit soup
Mozzarella kibbeh (bulghur) casserole
Seared bronzino with fava bean puree
Persian rice with dill and peas
Caramel pistachio torte with halva and dark chocolate
RSVP and purchase your ticket ($20) here!