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VIDEO: Food for Passover with Zahav's Michael Solomonov
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VIDEO: Food for Passover with Zahav's Michael Solomonov
If you read our latest What's Cooking column, you know that Zahav (237 St. James Place) is offering a one-of-a-kind Passover menu (in full after the jump), which'll launch this Monday and run through the following Tuesday, April 6. For $42, chef/co-owner Michael Solomonov will cook eight courses showcasing his modern interpretations of Passover fare. Meal Ticket's Felicia D stopped by the restaurant the other day to learn how to put together Solomonov's leek fritters with charoset, a fruit- and nut-based paste that's a staple of the holiday. (It, like all the elements of the Seder ritual, holds massive symbolic importance at the Passover table.)
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These videos are so great....Really awesome to spend a little time with these great chefs around town!!!
I love the idea of leek fritters for Passover. Only if this is a Sephardic dish, I want to know what it is about the flavors that made him choose a more Ashkenazic style of charoset. I don't suppose you guys relay questions, do you? Thanks for the timely video.
[...] On the Scene: SquareBurger opens for the season• Liquor-license debut deals tomorrow at Brew• VIDEO: Food for Passover with Zahav's Michael Solomonov • SUPPER: Matzagna al Pesto at Il Portico • SATURDAY: Oyster House's first annual [...]
Felicia is quite possibly the cutest girl in all of Philadelphia. You can see her passion for her job and she looks like she is having a blast. These videos are very polished. The ones with a well known philly sommelier are bunk. Those producers should take note It brings a little tear to my eye when I heard her pronounce her last name Im assuming she's of Italian heritage Its not D'amBROsio you have to roll your tongue to pronounce it properly I was guilty until recently of the same thing with my last name I americanized it because no one could pronounce it properly Now I say it like my grandmother used to say it
Aw, thanks for the compliment, Daytime Drinker! I do love my job! As to the name, I have no idea what the correct pronunciation is. Even members of my family put the accent in different places. Perhaps I will get to Naples and Abruzzo one day and learn the truth!
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: VIDEO: Chef Michael Solomonov of @zahavrestaurant shows us how he prepares modern Passover fare http://bit.ly/d4jptD...
Yes you must go Pizza in Naples was the best in my lifetime. Very serious and strict rules for pizza there. I think two types of flour (00 and 0) natural water, EVOO, marine salt, peeled tomatoes always in wood burning oven I think If its not this was they send you to Sicily as punishment or something worse Funny thing is most of the pizza makers are of turkish descent If people that think Stella is great only knew the pure magic of real Italian pizza
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