Israeli Cuisine Stirs Up International Appeal
Almost overnight, Israeli cuisine has shaped up to be one of 2010′s hottest new trends. It’s hard to believe it took so long to attract the interest of high profile American culinary experts. Israeli cuisine is more than just falafel, it’s an eclectic mix of everything Mediterranean and Middle Eastern with an influence from countries as distant as Argentina and India. Below, you’ll find three great upcoming events to explore Israeli fare.
In its first ever cooking course, the New York Times’ Knowledge Network has chosen to feature Israeli cuisine for its seminar. To read more about “New Israeli Cuisine” and to sign up for the course which runs from March 23-29, click here.
The James Beard Foundation is having a dinner event on March 24th featuring the notorious Israeli chef, Haim Cohen. To sign up to attend the dinner, or to work up an appetite by reading what they’ll be serving, check out the James Beard Foundation’s events page.
In collaboration with the CIA (don’t get excited, that’s Culinary Institute of America), Chef Cohen will be hosting an event open for all students on March 25th. “New Israeli Cuisine at the CIA” will open with an Israeli wine and cheese reception for those lucky to attend.
Photo by Emily Barley on flickr. Used under Creative Commons License.
In collaboration with the CIA (don’t get excited, that’s Culinary Institute of America), Chef Cohen will be hosting an event open for all students on March 25th. “New Israeli Cuisine at the CIA” will open with an Israeli wine and cheese reception for those lucky to attend.
One Comment:
Who were your best friends? What were they like?
[Reply]
Leave a reply