During its nine years’ existence Zahav Restaurant, led by Chef Michael Solomonov, has been at the top of Philadelphia’s culinary scene.

On a national level, Chef Solomonov’s cookbook “Zahav – A World of Israeli Cuisine” received a James Beard Award in 2016 and this year, Solomonov has won the James Beard Chef of the Year Award.

The Bailliage held a dinner at Zahav in celebration of these accomplishments. Chef Solomonov prepared a magnificent Israeli feast.

Highlights included:
- bourekas (mushroom and feta stuffed savoury puff pastries) made according to a recipe originating from Chef Solomonov’s grandmother
- Zahav’s famous hummus and falafel, perfectly reproducing the delicious national street food of Israel
- khraime – a Sephardic Jewish classic often served in the Passover season
- lamb shoulder with Tah-Deg (crispy basmati rice), a magnificent example of Persian-Jewish cuisine
- chocolate kanafeh, a decadent take on the classic semolina cake with a crispy noodle crust.

Accompanying these dishes were spectacular Israeli wines, especially those of Shvo Vineyards, located high in the Upper Galilee by the Lebanese border. Led by Gaby Sadan, a native Galilean who trained in Burgundy, Shvo wines are concentrated, fresh, and expressive.

The lamb was paired with a Domaine du Castel Grand Vin produced in the hills of Jerusalem using Bordeaux techniques. The powerful 2008 wine could easily compete with the best of California Bordeaux-style wines.

Completing the celebrations Chevalier Phil Baer received a “Happy Birthday” surprise with obligatory candle of course!

Eliav Barr
Vice-Chargé de Presse

Photos by Paul Koulogeorge