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Following time spent as the dining reviewer for The Jerusalem Post, he transitioned into the professional kitchen by way of a tiny, little deli connected to Tel Aviv’s The Basta. He then moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar, where he learned food preparation from Eastern European classics (sausages, pickling, fermenting), to North African cuisine (whole animal use),
09/21/2018
Pawpaws are soooooo last week! is the coming week! Also, Eat at Sulimay's Restaurant
Pawpaws: Where to find and how to eat fall’s best secret treat September ushers in the season for pawpaws, North America's largest edible native fruit and a delicious treat that's unfamiliar to most. Learn what it is and where to find it across Philadelphia.
08/14/2018
Y’all should check this out.
Cooking for the Culture Vol. 2 Cooking for the Culture is a collaborative dinner series featuring line ups of some of Philadelphia’s emerging African-American chefs. This dinner series will explore ways to enhance opportunities for African-American chefs and bring people together to talk about creating more equal opportunity in...
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