Podcast appearances and mentions of mike solomonov

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.  (00:00:46) Intro (00:06:45) Trip to Israel (00:09:14) Falling In Love with Baking in Israel (00:20:04) Mike Arrives in Philadelphia (00:24:10) How Getting Fired Helped Mike (00:28:15) Mike's Meal Made by Eli (00:29:34) Eli's Move from New York to Philadelphia (00:31:30) Marigold and Xochitl Restaurants (00:37:44) Refined Cooking vs Grandma's cooking (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction (00:53:05) Inside the Mind of addiction (01:06:29) From Struggling to Thriving at Zahav (01:15:30) The Zahav Umbrella (01:26:02) Steve and Mike's Partnership (01:29:40) How Mike Sets the Bar for the Culture at His Company (01:39:00) Wrap Up Questions A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

Mariska Hargitay on the 25th anniversary of NBC's Law and Order. Also, Mariska sticks around to lay down the law on some buzzy topics. Plus, meet the Jacobs family as they prepare for a clean slate with the help of some A-list experts. And, take chicken to the next level with Mike Solomonov's za'atar chicken recipe. 

Episode 51: Chef and restaurateur Mike Solomonov visits the AH"M table and talks Israeli cuisine, identity, and Shema Yisrael.  About our guest: Mike Solomonov is a beloved champion of Israel's extraordinarily diverse culinary landscape, the chef widely recognized for bringing the many cultures of Israeli cuisine to diners across the U.S., and around the world. He is co-owner of CookNSolo Restaurants with hospitality entrepreneur Steve Cook, and they own Philadelphia's Zahav — the trailblazing restaurant opened in 2008 where Solomonov is Chef — which is the twice recipient of the rare Four Bells: Superior rating from Philadelphia Inquirer restaurant critic, Craig LaBan.In addition to Zahav, Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, Goldie, Merkaz, and K'Far. In May 2022, Solomonov brought Laser Wolf, a grill house sensation with uninterrupted views of the Manhattan skyline, to Brooklyn on the rooftop of The Hoxton. Follow Mike Solomonov on Instagram @mikesolomonov.For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

I'm all about getting outside of your industry for ideas and inspiration. Thinking outside the box has played a big part in the success of my business, and part of that has been incorporating the lessons I learn from all over and applying them to my business. You may also know that I love cooking. To that end, we're going to be speaking with Chef Mike Solomonov! We talk about what success looks like for him, balancing all the different roles that come with being a chef, dealing with criticism and complaints, and—of course—some of his favorite meals. In this episode, you'll hear… 03:20 - How Chef Solomonov balances his different roles 05:49 - How COVID changed Mike as a business owner 10:43 - Where Mike gets his inspiration for business and meal ideas 20:18 - Dealing with the pressure to make more money versus staying authentic 29:30 - Becoming a resource for addiction support and starting a business during a difficult time 35:33 - Not letting the awards or the critics get to your head 41:26 - What success looks like to Mike 44:04 - Q&A: The food Mike eats at home, new restaurants, and more If you'd like a shoutout (and a chance to win a $20 gift card), just leave a review on Apple Podcasts and send a screenshot of it to me on Instagram via DMs! Click https://www.samvanderwielen.com/episode-63 (here) to find the full show notes and transcript for this episode. RESOURCES: Follow Mike on Instagram: https://www.instagram.com/mikesolomonov/?hl=en (@mikesolomonov) Visit http://www.laserwolfphilly.com/index.html (Laser Wolf) Visit http://www.zahavrestaurant.com/ (Zahav) LEARN: Read https://www.samvanderwielen.com/blog/ (Sam's Blog) for the latest legal tips, podcast episodes & behind the scenes of building her seven-figure business. Listen to our https://www.samvanderwielen.com/customer-testimonials/ (customer stories) to see how getting legally legit has helped 1,000s of entrepreneurs grow their own businesses. CONNECT: Join the http://www.samvanderwielen.com/oyt-workshop (Free Legal Workshop) to learn how to get your business legally legit™️ today! Follow Sam on https://instagram.com/samvanderwielen (Instagram) for legal tips, business-building advice & daily food + Hudson pics Like us on https://facebook.com/samvanderwielenllc (Facebook) Follow my podcast, On Your Terms, on https://www.instagram.com/onyourtermspodcast/ (Instagram) so you catch all our episodes Subscribe and follow on all podcast platforms and activate notifications for new episodes https://podcasts.apple.com/us/podcast/on-your-terms/id1576423248 (Apple Podcasts) https://open.spotify.com/show/54rD5CEydcpUITq65RcM9M (Spotify) https://podcasts.google.com/feed/aHR0cHM6Ly9vbnlvdXJ0ZXJtcy5jYXB0aXZhdGUuZm0vcnNzZmVlZA (Google Podcasts) https://onyourterms.captivate.fm/listen (Captivate) https://www.youtube.com/channel/UCRvmhnGVaMbL7Jf3_MgfNiA (YouTube) FAV TOOLS: https://app.kajabi.com/r/fLP3TYLV/t/6lnttyqz (Kajabi) // use Kajabi to sell your course, program, or even build your entire website. Get a 30-day free trial with my link. https://checkout.samcart.com/referral/wYwf9Zq0/Rv6iUB54jhGTo7RM (SamCart) // what I use for my checkout pages and payment processing and LOVE. And no, not because it's my name. https://convertkit.com/?lmref=SiAv4Q (ConvertKit) // what I use to build my email list, send emails to my list, and create opt-in forms & pages. DISCLAIMER: Although Sam is an attorney she doesn't practice law and can't give you legal advice. All episodes of On Your Terms are educational and informational only. The information discussed here isn't legal advice and isn't intended to be. The info you hear here isn't a substitute for seeking legal advice from your own attorney. AFFILIATE LINKS: Some of the links we share here may be affiliate links, which means we may make a small financial reward for referring you, without any cost difference to you. You're not obligated to use these links,...

This week on Unorthodox, three of our favorite guests return to the show to tell us about their latest projects.  First we visit Philadelphia restaurateurs Mike Solomonov and Steve Cook at their new Brooklyn restaurant Laser Wolf, a shipudiya, or Israeli skewer house, named for the butcher in Fiddler on the Roof. You can listen to our 2019 road trip to Philadelphia, where we spoke to Solomonov and Cook at their restaurant Zahav, on Episode 204.  Tablet columnist James Kirchick also returns to the show to talk about his new book, Secret City: The Hidden History of Gay Washington.  Unorthodox joins The WNET Group's Exploring Hate and All Arts on June 16 at 5 p.m to present “Can I Laugh At That?” a virtual panel discussion about comedy during trying times, hosted by Judy Gold and featuring Alex Edelman, Negin Farsad, and Mike Yard. Learn more and register at tabletm.ag/canilaugh.   We are hiring a community manager! Help us connect with the audiences of all our shows, run our social media, and generally be our cheerleader. It's a paid six-month, part-time position, and a chance to work with your favorite Jewish podcasters. Learn more at tabletm.ag/community. We love to hear from you! Send us your emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Find out about our upcoming events at tabletmag.com/unorthodoxlive. Want to book us for a live show or event in your area, or partner with us in some other way? Email tabletstudios@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia'' and #1 listed “Food Radio show South Jersey''. Small Bites on Wildfire Radio returns this Sunday, August 8th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020 and 2021 as well as being named #23 Top Philadelphia Lifestyle Influencer in 2021. On the show will be Michelle Harris the host of Alive & Well with Michelle Harris teaching people how to lead a modern organic life, a national TV series promoting the wellness lifestyle. The show has featured celebrities such as Jennifer Lopez, Paris Hilton, Maureen McCormick, Shannon Tweed Simmons and many more. Michelle is a The Taste Awards celebrity presenter, fantastic expert on food and wellness, and is also the co-founder of ANIMAL ANGELS a non-profit advocacy group where celebrities promote pet health and adoptions. She'll chat about a hot trend, “mocktails” where you can enjoy alcohol free creations that also pack a nutritional punch. Michelle Harris, has added powerful antioxidants like Sambucol Black Elderberry syrup in many of her mocktails to help support a healthy immune system. Using healthy fruit, natural sweeteners along with nutritious add-ons take any drink to the next level. Then we'll talk to Alex Smith, CEO of Atlas Restaurant Group. Atlas Restaurant Group has continued to grow the company throughout the pandemic. They have restaurants in Baltimore, Houston, Boca Raton and DC expansions and Annapolis concepts are coming soon! They recently had a Forbes feature: "How Atlas Restaurant Group Is Transforming Baltimore Into A Culinary Destination". With each restaurant, Atlas Restaurant Group provides an unparalleled experience that is redefining each city's culinary culture. With a variety of concepts and cuisines, the common thread between Atlas restaurant's is the integrity of product sourced from around the world. Do you love The Simpsons? Want to eat some of the food seen on the show? Then you definitely want to listen to Laurel Randolph. She runs the popular blog and Instagram account Joy of Cooking Milhouse where she makes dishes from classic episodes of The Simpsons and now author of The Unofficial Simpsons Cookbook froms Adams Media, an imprint of Simon & Schuster. Want to enjoy restaurant level meals at home? We will talk to Tim Flank, the owner of Philly to Table, a meal subscription service that works with local/well-known chefs in the Philadelphia region. Philly to Table showcases local chefs' - both renown and up-and-coming - delicacies; made from locally sourced ingredients that are procured, prepared and curated in our very own city. Boxes are designed to be similar in nature to dishes that would appear on the menu at your favorite Philly restaurants - highlighting seasonal ingredients that are transformed into one-of-a-kind creations by our partner chefs. They have worked with Monica Glass, Kurt Evans, Abigail Dahan Kramer, Chutatip Suntaranon, Richard Todd Cusack, Anthony Colontonio, Ellen Yin, Mike Solomonov of Zahav, Bad Brother badbrotherphilly, Cadence Restaurant, and many more. The upcoming Fall program will include six boxes and we have 3, 4, 5 and 6 box packages available! The dates for the boxes are the weekends of 9/18, 10/2, 10/9, 10/23, 11/6 and 11/20. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopHospitalityShow #TopPhiladelphiaLifestyle #TopListed #BestFood #BestPod

On Andrew's (second) recent book-research trip to Chicago, a chance encounter with Galit restaurant's Zach Engel led to a pod sitdown. Zach shares what it was like to grow up the son of a rabbi in Florida, to zero in on MIddle Eastern food in jobs with Philly's Mike Solomonov and New Orleans' Alon Shaya, as well as time cooking in Israel, before putting down roots in Chicago.And in the Line-Up, our news and commentary segment, friend of the pod Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, joins us to discuss his recent brush with, and recovery from, COVID (despite being fully vaccinated) and shares his on-the-ground thoughts from one of the most challenged and divided states in the union where the pandemic response is concerned.In our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Philly Who? launched three years ago this week in May of 2018. Today we are celebrating by republishing our one-year anniversary live episode with Mike Solomonov and Steve Cook. The pair are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for Best Restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since have built a restaurant empire! Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! This Episode is supported by Crossbeam. Crossbeam is hiring! Check out their available positions here.

Lisa Colton is the founder and president of Darim Online and Darim Consulting. Her work centers on helping nonprofits and social causes develop opportunities for community building, fundraising and education. Most recently, Lisa helped organize The Great Big Jewish Food Fest, a 10-day, virtual food festival that connected home cooks across America in celebration of Jewish cuisine which featured the likes of Molly Yeh, Gail Simmons, Mike Solomonov and Ruth Reichl.For the musical part of the show, we hand the reins over to our pal and engineer, Jeet Paul. He meets up with Kyle Horner, guitarist for the band 3 Question Marks. The New Jersey-based blues / rock trio is influenced by such legendary musicians as Led Zeppelin, Marvin Gaye and Quincy Jones. Expect 3 Question Marks’ debut album to drop this fall. Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14; globally, September 3.Snacky Tunes is powered by Simplecast.Snacky Tunes, Greg Bresnitz, Darin Bresnitz, radio, food, talk, author, book, music, chef, COVID-19, Corona, The Great Big Jewish Food Fest, Molly Yeh, Gail Simmons, Mike Solomonov, Ruth Reichl, Phaidon, 3 Question Marks, Kyle Horner

Weeks after opening their newest restaurant Laser Wolf, Mike Solomonov and Steve Cook found themselves immersed, like all of us, in the pandemic. This episode spans nearly 6 months. We first spoke to Chef Mike Solomonov and Steve Cook on January 28th as they were about to host friend’s and family at their newest restaurant, Laser Wolf in their expanding Philadelphia restaurant empire. And we caught up again on July 22nd, just 1 week after they reopened for outdoor dining. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Cooknsolo.Opening Soon is powered by Simplecast.  

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.  

I'm very happy to announce that I'm hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we'll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta. Please register for free using this Ticketleap link. We will be announcing more panelists and more details as we get closer to the event! So freaking excited for this and thank you to RADIOKISMET and Cohere for your support!

Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav, offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” edition on the Philly Chef Conference at Drexel University in Philadelphia, PA, and South Beach Wine & Food Festival in Miami Beach, Florida. Shari tips off the show from the Philly Chef Conference, which took place March 1, 2020, with her PR tip, followed by a live broadcast with Katie Button, Executive Chef and CEO of Katie Button Restaurants, which includes Cúrate Bar de Tapas and Button & Co. Bagels in Asheville, NC. A three-time James Beard Award nominee, Katie honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open her own restaurant. In the years since, she’s received numerous accolades, including Food & Wine's 2015 Best New Chefs; Cúrate as one of Food & Wine’s "40 Most Important Restaurants of the Past 40 Years," and one of Esquire’s "Most Important Restaurants of the Decade." In 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, and in 2019, debuted Asheville’s culinary festival Chow Chow as board president. Through it all, Katie continues to challenge the industry standard, building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. Following, Shari gives her recap of the 19th annual Food Network and Cooking Channel South Beach Wine & Food Festival presented by Capital One, which took place February 19-23, 2020 in South Beach, Florida. To date, the Festival has raised more than $30 million for the School with its mission to EAT. DRINK. EDUCATE. Shari also shares her solo dining experience at Philadelphia's K'far, an all-day café and bakery inspired by the food, energy and warmth of Israeli bakeries that chef Mike Solomonov experienced at his very first kitchen job outside of Tel Aviv. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry! #allindustry All in the Industry is powered by Simplecast.  

Francis Lam and renowned chef Michael Solomonov get to the soul of Israeli food, swap disaster stories and tag team calls from listeners.

Spend the hour with Michael Solomonov, the renown Philadelphia chef and cookbook author. Hear about what puts the soul into Israeli food and get the recipe for Solomonov's deliciously addictive tehina shake. Michael and Francis then swap disaster stories and take on listener calls as a team. Caller questions include cooking eggplant for moussaka, ramenizing noodles, being inspired by black garlic, and what to do with whey leftover from the yogurt making process. Plus, America's Test Kitchen investigates the quest to make the world's most disgusting jelly beans and the game it inspired. Broadcast dates for this episode: December 28, 2018 (originally aired) January 3, 2020 (rebroadcast)

Mike is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav, where we had the pleasure of speaking to him while we were in town. We spoke to Mike about growing up in a Jewish household in the US, the food of Israel, his introduction to kitchens and how he and his business partner, Steven Cook, have kept expanding their restaurant world to include Abe Fisher, Dizengoff, Percy Street Barbecue and more...

This week on Unorthodox, we’re coming to you from, well, all over the place. First, we check in on our hosts to see what was up when they were in Cincinnati this past weekend, and we even get some news fresh from Cincinnati’s Jewish newspaper, The American Israelite. Our first Jewish guests are Mike Solomonov and Steve Cook, co-owners of the James Beard award-winning restaurant Zahav and several other Philadelphia mainstays. We visited them at Zahav and talked about what makes the place so special, what “Israeli” food really is, and how food will be the key to future diplomacy. They also share recipes from their cookbooks, Zahav: A World of Israeli Cooking and Israeli Soul: Easy, Essential, Delicious. Our Second interview is with writer and Parsha in Progress podcast host Abigail Pogrebin. We talk about her journey from unaffiliated Jew to active synagogue member and author of several books about Judaism, including Stars of David: Prominent Jews Talk About Being Jewish and My Jewish Year: 18 Holidays, One Wondering Jew. She also tells us how her journey lead to creating the Tablet podcast Parsha in Progress a 10 minute look into each week’s Torah portion, which she hosts alongside Rabbi Dov Linzer. Come see us on tour! November 21 – New York: Book talk November 22 – New York: Shabbat book talk December 5 – Port Washington, New York: Book talk December 6-7 – Encinitas, California: An Unorthodox Shabbat and Unorthodox live show December 9 – Phoenix: Unorthodox live show December 15 – New Haven, CT: Brunch and book talk December 17 –  New York: Stephanie talks to the team behind Hadassah’s podcast The Branch, Dina Kraft and Josh Kross December 19 – St. Louis: Book event Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Solomonov and Steve Cook are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, The Rooster, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for best restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since built a restaurant empire. Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! Support Philly Who? Donate via Paypal, Venmo: @podphillywho, Become a Monthly Patron, Purchase a T-Shirt or Hat, Become a Sponsor

Chef/Restaurateur duo Michael Solomonov and Steven Cook take you on a culinary journey through Israel in "Israeli Soul" (Houghton Mifflin Harcourt). They spotlight some of the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook are co-owners of CookNSolo which owns Philadelphia restaurants: Zahav, Abe Fisher, Goldie, Dizengoff, Federal Donuts and Rooster Soup (the latter donates its profits to Broad Street Ministry Hospitality Collaborative).This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread. We'll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O'Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School and cookbook historian Dorothy Cashman. And, as always, we'll hear insights from co-authors of Modernist Bread Nathan Myhrvold and Francisco Migoya. Photo Credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Israeli Soul: Easy, Essential, DeliciousBy Michael Solomonov & Steven Cook Intro: Welcome to the Cookery By the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Mike Solomonov: My name is Mike Solomonov, and I'm the co-owner and chef at Zahav restaurant. Steven Cook, my partner and I wrote Israeli Soul, the New Cookbook.Suzy Chase: First off, congratulations. Israeli Soul was named one of the best cookbooks for Fall 2018, by New York Times Cooking. When you were researching this cookbook, did you really have 82 meals in eight days?Mike Solomonov: A lot of bites. A lot of inspiration, but I mean I think that that's kind of how it goes when you're over there. Whenever I travel to Israel, that's usually what it is. My day is sort of dictated by the places I go and eat, you know?Suzy Chase: How was that organized? Did you think about it when you got up that morning, or did you just get up and start walking?Mike Solomonov: I'm away over there, because we were bringing photographer, producer, so on and so forth, we had to be a little bit more diligent about it, but a lot of it was like we have to go to these few places, we have to go to these new cities and not plan the rest of the trip around using those guidelines as work parameters for the entire trip.Suzy Chase: As someone who basically grew up in Pittsburgh, describe exploring Israel through the lens of a chef.Mike Solomonov: Well, I think that that was sort of the seed of the catalyst for opening Zahav, getting into Israeli food, or Israeli culture, by sort of food proxy. I think that when you ... There's something familiar enough about Israel, and obviously over the years became deeply personal, but going over there and experiencing what dining is, is fascinating. At the time that Zahav came to fruition, it was really unlike anything that was happening here. It was so many different cultures, so many different kinds of food represented on one table. I mean like figuratively, but also literally on one table. Through the lens of a diner, through the lens of a partially American or Europe classically trained chef, it's fascinating and life changing, and I thought that the more of that spirit, or that soul that we could bring back to the states, to Philly, to our community, the more excited people would get.Suzy Chase: I just want to thank you for adding in substitution ideas in the cookbook. So often, I get bummed because it's hard to find a random spice, or ingredient, and then I give up, so this was great.Mike Solomonov: I appreciate that. I mean, that's kind of what makes it accessible, you know?Suzy Chase: One thing that surprised me about your goldi falafel recipe was it called for a carrot. Is carrot usually in falafel?Mike Solomonov: I don't think so.Suzy Chase: Because I've never detected carrots. What does the carrot do for the goldi falafel?Mike Solomonov: Well, carrot is sweet, carrot is also bright and [inaudible 00:03:25] carrot hue, so it's got tumeric notes to it as well, so it goes really well with things like tumeric, it's delicious, it's really sweet, and it's adding a vegetable to tenderize the dried chickpeas.Suzy Chase: What in your opinion is the most important Israeli dish?Mike Solomonov: Most important Israeli dish would probably be sabich. It's fried eggplant, with tahini, hard boiled eggs, amba, and usually cabbage, cucumber, tomato, or some variation on those fresh chopped salads inside of a pita.Suzy Chase: What's amba?Mike Solomonov: Amba is a mango pickle that is related to Indian mango pickle, and it's under ripe mangos, fenugreek, sometimes mustard, garlic, that and it's sort of cured, fermented and canned into a paste.Suzy Chase: Talk to me about Drew's Mountain Bread. This is a very flat bread, but is it crunchy? Or more soft like a pita?Mike Solomonov: It's more soft like a pita. When it comes directly off the massage or the wok in our case, it's a little bit crunchy, but as it sits it softens. You can use it to wrap things, it makes incredible wraps. It's sort of like the soft tortilla shell. But it also is perfect for like laying down on tables and scooping up food.Suzy Chase: Now onto hummus. It's interesting that, I read in the book, Israelis don't make it at home often, how come?Mike Solomonov: Oh, I mean I think there's just so many different places in Israel that you can get your hummus ... You know, people do make hummus at home, but there's just so many good places, and it requires tons of chickpeas, sometimes equipment, you know?Suzy Chase: You have so many hummus toppings, what is your favorite way out of the cookbook, to top hummus?Mike Solomonov: I'm sort of into the brussel sprout thing right now for the hummus. But, there's ... To me, hot chickpeas with a little bit of loose tahini inside of the hummus tahini is kind of the best way to eat it.Suzy Chase: Why is store bought hummus so different than homemade hummus? It doesn't even taste the same.Mike Solomonov: I think that the store bought hummus usually has preservatives, like citric acid, which affect the flavor negatively. We like to serve hummus fresh, warm, very ... A little bit of lemon, but not ... pickled or preserved, you know? I think that when you have to ... there's things like fermentation, that gloats of acrid garlic flavor that you have to fight against when you're preserving or doing things store bought. So far nobody's quite figured it out yet.Suzy Chase: You're right, it does taste acrid.Mike Solomonov: I've scrutinized a lot of hummus in my day.Suzy Chase: I be- ... Really? Mike Solomonov: Uh-huh. Yes.Suzy Chase: Half of your family is from Bulgaria. Do you incorporate any of that cuisine into this cookbook?Mike Solomonov: Well, Bulgaria and Ottoman or Balkan ... Balkan cuisine conquered by the Ottomans are a really big thing, so yeah, in many iterations it comes across like Bulgarian kabobs, and the bourekas, those things are very, very important to us. And those are Balkan and Bulgarian origins.Suzy Chase: I know with Zahav and Federal Donuts cookbooks, you thought the digital cookbook could be the thing. Talk about your views on the physical versus digital cookbook.Mike Solomonov: You know, I think that holding something in your hands and sharing it, and appreciating the luster of the pages and specifically Israeli Soul, I think the topography really just pops. It feels like three dimensional real. You want to scoop the food out with your hands, you know?Suzy Chase: Yeah, this cookbook is so stunning, you could just sit it out as a coffee table book.Mike Solomonov: That, too. I mean, I think it minimum, right?Suzy Chase: What did Gil Marks and Joe Nathan teach you?Mike Solomonov: I mean, that's a hard thing to say. Joe Nathan continues to teach me on a daily or weekly basis. I would say she is the leading expert in Jewish food, and in more of an anthropological way a sort of commentary on culture, and she is a walking encyclopedia. Her spirit is about inquiring, and about taking things apart, and about celebrating stories and culture, and family and recipes and food. Gil Marks was an incredible author and obviously well, well researched, and his books, especially the Encyclopedia of Jewish Cooking has had a huge impact on our lives.Suzy Chase: Owning a restaurant group is impossible to navigate by yourself, and Steve Cook is your long-time business partner.Mike Solomonov: Yes.Suzy Chase: In terms of writing cookbooks, do your roles break down the same way as they do for your hospitality group?Mike Solomonov: I do, I think that we've got ... Having a healthy partnership, and friendship, and sort of familial relationship and also maintaining sanity while growing a restaurant group from seven employees to over 200 over the course of a decade is not the easiest thing. Yeah, I'm not sure, it sort of changes every day, I think. You know, adapting, becoming resourceful, and balancing the needs of our team, and the needs of our guests, the juggling act that we do all the time, you know?Suzy Chase: I was so bummed to see that Dizengoff closed at Chelsea Market, which is up the street from me. Are you going to open up another one in the city? Or no?Mike Solomonov: I don't know. As of right now, we've got so much going on with Philly. We've got ... You know with the book coming out, we've got a couple new projects that we are working on, and I think that as of right now, we're kind of hanging out solo.Suzy Chase: Okay, well, we'll have to come to you.Mike Solomonov: You know, it's an hour and 20 minutes by train.Suzy Chase: The other night, I made your recipes for a five minute hummus, chopped salad, lamb meatballs and chicken thigh schawarma. I made the two spice mixes, which I think they were key. Talk a little bit about the spice mix section in this cookbook.Mike Solomonov: Well, again, we wanted to make this really accessible, and really easy for people. I think that that ... I think demystifying and showing people that it is literally as simple as between two spices, and applying them to certain ingredients, and then very simple cooking technique creates something sort of ethereal or something that represents this magic of the sum of all parts. I think that with cooking people get scared. Certainly with spices. But with a cuisine that isn't like Italian, or American-Italian they get freaked out. Our job, our livelihood is really based on that, of demystifying and sort of celebrating it, and guiding gently through what it takes to make dishes pop and sing.Suzy Chase: Now, to my segment called, "My Last Meal." If you had to place an order for your last supper, what would it be?Mike Solomonov: I think it would be Dim Sum. Suzy Chase: Oh, so what kind of Dim Sum?Mike Solomonov: There used to be a restaurant in Philly called Lakeside Chinese Deli. They made the most incredible taro rolls, and I would eat like ten of them, you know? But, I think when I'm not cooking Israeli food, I eat tons of Asian foods, and I don't really cook any Asian food whatsoever.Suzy Chase: Where can we find you on social media, the web and in Philly?Mike Solomonov: Well, in Philly, you can catch me at Zahav. Social media you can catch me on Instagram at Mike Solomonov.Suzy Chase: And your website?Mike Solomonov: At ZahavRestaurant.com.Suzy Chase: I love how you said this cookbook is full of recipes that you can make in your house or apartment with screaming children, in not a lot of time. I cannot thank you enough for coming on Cookery By the Book podcast.Mike Solomonov: Thank you so much for having me, I'm really excited that you have the book. I'm excited to be on your podcast, and I'm very excited for you to come down to Philly and visit.Suzy Chase: Subscribe in Apple podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram at cookerybythebook, Twitter is !amSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery By the Book. Thanks for listening.

Mike Solomonov planted his flag in Philadelphia more than a decade ago with the groundbreaking Israeli-American restaurant Zahav, and people went nuts. Two words: pomegranate lamb. He’s since won many awards, opened restaurants focusing on Israeli staples hummus and falafel, and essentially put Israeli cuisine in the American zeitgeist, sitting right next to Italian and Mexican. He’s the author of several books, including the new Israeli Soul: Easy, Essential, Delicious.In this fun and wide-ranging conversation, we talk about Israel’s major food groups—falafel, pita, sabich, and schnitzel—and dive into the history of the often-overlooked Ashkenazi food traditions in Israel. We swap stories about some of our favorite Tel Aviv and Jerusalem restaurants, and Mike shares the details of his five-minute hummus recipe—which is accurately called a “medium step forward for mankind.” And his dad used to own Subway restaurants! This is a cool fact. We discuss how this may have just informed the way he looks at his growing falafel and tahini-shake empire, Goldie. Are falafels the next Cold Cut Combo?Also on the show, Anna catches up with Dana Frank and Andrea Slonecker, authors of Wine Food: New Adventures in Drinking and Cooking. The pair offer some really unique takes on the merging of wine and food cultures in our modern world—as well as why pairing wine with chocolate is just a terrible idea. Plus, is rosé over?

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

On this very special epsiode of Food Without Borders, Sari is joined in studio by Phil Rosenthal, the creator of Everybody Loves Raymond and host of Somebody Feed Phil, now in its second season on Netflix. Tune in to hear Phil discuss his admiration for Anthony Bourdain, his philosphy on food as a means of peace, his feelings on members of the Trump administration getting booed out of Mexican restaurants, plus special guests Chef Mike Solomonov and Sari's mom! Food Without Borders is powered by Simplecast

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Israeli chef Mike Solomonov recently won the James Beard Award for outstanding chef. He created the restaurant Zahav in Philadelphia, built a food empire, and expertly hid a drug addiction from everyone in his life. He talks with Jeffrey Goldberg, the Atlantic's editor in chief, about what he felt when his brother was killed, and how the tragedy first fueled and then helped him fight his addiction. Now in a long recovery, he cooks Israeli food as a kind of cultural mission. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey hey, it's Food Republic Today! First up are today's headlines, including sexual harassment allegations concerning Johnny Iuzzini (0:25), Chipotle founder Steve Ells stepping down as CEO (3:06), Soda Stream's newest boozy offering (5:40), and Google wising up and updating their burger emoji (6:46). Next we sit down with Mike Solomonov and Steve Cook (7:16), the men behind a small empire of Philly restaurants including Zahav, Federal Donuts, and more, to discuss their new book, Middle Eastern food, expanding into other markets, and their beloved Philly. We cap it all off with bad reviews of good restaurants as seen on Yelp (28:09).

thefood-e's Nick is joined by Chef Mike Solomonov from Federal Donuts, Dizengoff, & Zahav to talk about how he got his start, his early connection to Miami, why he decided to bring the Federal Donuts and Dizengoff brand to Miami, how the Federal Donuts concept started, everything about his new cookbook and where he likes to eat at when he’s in Miami (2:46). Then, Nick gives you some food news on Pepsi, Starbucks, Milk Bar and the Museum of Ice Cream (17:24). Finally, Nick gives you the food porn of the week (23:44) from @hungryhugh and a new segment, Cocktail of the Week from @spiritedmiami (24:30). --- Support this podcast: https://anchor.fm/thefoode/support

This week, Travel Today With Peter Greenberg comes from the new and fascinating Museum of the American Revolution in Philadelphia, Pennsylvania. Philadelphia was one of the crucial hubs of the American Revolution, and this museum explores the dynamic story of the American Revolution using its expansive collection of art, manuscripts, and printed works from the Revolutionary Period. This is history presented in an interactive way. Immersive galleries and recreated historical environments engage people in the history and continuing relevance of the American Revolution. Historian Sandy Lloyd talks about Robert Morris’ contribution to the Second Continental Congress. Irene Levy Baker, Author of 100 Things To Do in Philadelphia, shares with us the best off-the-brochure food Philadelphia has to offer. Mike Solomonov, the winner of the James Beard Foundation Award for best Chef, talks about his innovative menu items at Zahav (especially the bread!). Philadelphia’s Fire Commissioner, Adam Thiel reports on his favorite meals (and we’re not talking cheese steaks or pretzels!) There’s all this and more as Travel Today With Peter Greenberg comes from the Museum of the American Revolution in Philadelphia.

This week, Travel Today With Peter Greenberg comes from the new and fascinating Museum of the American Revolution in Philadelphia, Pennsylvania. Philadelphia was one of the crucial hubs of the American Revolution, and this museum explores the dynamic story of the American Revolution using its expansive collection of art, manuscripts, and printed works from the Revolutionary Period. This is history presented in an interactive way. Immersive galleries and recreated historical environments engage people in the history and continuing relevance of the American Revolution. Historian Sandy Lloyd talks about Robert Morris’ contribution to the Second Continental Congress. Irene Levy Baker, Author of 100 Things To Do in Philadelphia, shares with us the best off-the-brochure food Philadelphia has to offer. Mike Solomonov, the winner of the James Beard Foundation Award for best Chef, talks about his innovative menu items at Zahav (especially the bread!). Philadelphia’s Fire Commissioner, Adam Thiel reports on his favorite meals (and we’re not talking cheese steaks or pretzels!) There’s all this and more as Travel Today With Peter Greenberg comes from the Museum of the American Revolution in Philadelphia.

Rule breakers are the focus this July on Prince Street, those who use food to push boundaries and change culture. Chef Bun Lai forges an unexpected path for sushi-making, while staying mindful about the state of our oceans; Jay Mcinnerney stands in as his guinea pig. Sierra Tishgart explains how renegades run Take Root, a 12-seat, Michelin-stared restaurant in Brooklyn. Howie Kahn visits Ruth Rogers of London's legendary River Cafe for a lesson about how rule breaking fosters sustainability. Plus, Mike Solomonov and Eden Grinshpan wipe some hummus. Noah Bernamoff meets his maker at Katz's Deli. And Scarlett Johansson shares a poignant food memory.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Solomonov and Steve Cook are the men behind CooknSolo a restaurant group which consist of Zahav, Abe Fisher, Di zengoff, Percy Street Barbecue, and four Federal Donuts locations. Mike is a product of the Florida Culinary Institute and Steve was molded from the Wharton School of Business at the University of Pennsylvania and the French Culinary Institute. Their restaurants are getting accolades from all angles, some of which include: two 3 bell and, one 4 bell ratings from the Philadelphia Inquirer (3 bells is excellent and 4 bells is superior), two of their restaurants were listed on Travel and Leisure's list of 50 best new restaurants in the world and They were featured in The National Eater 38: Where to eat in 2015. Mike and Steve also have their first book Zahav: A World of Israeli Cooking, hitting selves in October of this year. These two chefs say food is secondary in their restaurants; hit play and find out whats primary. 

Chef Michael Solomonov takes his birthright to heart. Born in Israel, raised in Pittsburg, it wasn't until his late teens that Michael returned to his homeland and his inner cuisine spoke to him. He didn't speak Hebrew, so he learned to bake burekas (spinach pies) innately. Eventually making way to Philly, Michael opened Zahav restaurant, his ode to modern Israeli food. Plentiful of hummus, mezzes, and kebabs, all inclusive of the “Mesibah” (Party Time), which highlights a whole roast lamb shoulder, grilled over coals, braised in pomegranate juice, and served with crispy Persian rice. Michael finally found a way to celebrate his place in the world. Thanks to our sponsor, Whole Foods. “In Israel, you could go to the store and buy beer whenever you wanted- it really wasn't a big deal. And staying up and eating is a big deal.” [9:45] “We want the menu and experience at Zahav to be sort of living and breathing, and when you start getting absolute, it doesn't work out as well.” [25:15] — Mike Solomonov on THE FOOD SEEN