Podcasts about Zahav

Rebecca Firkser is a writer, recipe developer, and food stylist based in Brooklyn. Her debut cookbook, Galette!, celebrates the highly riffable, always buttery pleasures of free-form tarts. In this episode, Rebecca and Aliza go deep on developing foolproof pastry recipes for nervous bakers like me, making a debut cookbook after years of working on others, and more. Also on the show, Matt catches up with Mitchell Davis to talk about the Great Nosh, a Jewish food and culture festival taking place on June 22 in New York City. They talk about the incredible lineup of chef collaborations, including Thai Diner x Katz's Deli, Caroline Schiff x Junior's Cheesecake, JP Park of Atoboy x Apollo Bagels, and Zahav x Ed Szymanski of Dame.While The Great Nosh is sold out, the festival has opened up additional tickets for the 2pm entry. Use the code TASTE to access the tickets at: thegreatnosh.comDo you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.French Onion LabnehMakes 4 generous servings3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container½ medium red onion, finely chopped½ cup finely chopped chives½ cup finely chopped dill1 teaspoon salt, plus more to taste½ teaspoon ground black pepperJuice of 1/2 lemon, plus more to taste1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year.  Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.    Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs. Sam also reveals his favorite Portland places. Photo credit:  Thom Hilton/Eater Portland Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

In Zahav Home, co-owners Chef Michael Solomonov and Steven Cook bring Zahav's signature ideas to the home kitchen with 125 recipes for achievable meals ranging from robust salads and abundant vegetables to hearty soups and easy lunches. In conversation with Jake Tapper, CNN anchor and chief Washington correspondent. This program was held on September 30, 2024. 

Ben Mims is a cookbook author, food writer, and recipe developer based in Los Angeles. He's worked at major media outlets like the Los Angeles Times, Food & Wine, Saveur, and Lucky Peach, and he's the author of the great new baking book Crumbs: Cookies and Sweets from Around the World. Crumbs is something of a cookie encyclopedia, sharing the old-world history and contemporary adaptations of global cookie traditions like Italian Waffle Cookies and Okinawan Brown Sugar Shortbread. In this episode, Ben goes deep on his lengthy research and recipe development process.Also on the show Aliza and Matt talk about a recent trip Philadelphia, a great food town. Mentioned on the episode: Cookbooks and Convos, Palizzi Social Club, Ray's Cafe & Tea House, South Philly Barbacoa, Meeting House, High Street, Zahav, Kalaya.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM BEN MIMSCrumbs [official]It's Comfort Cooking Season: Recipes for the Start of Fall [LA Times]This Is TASTE 481: Fall Cookbooks with Nok Suntaranon of Kalaya's Southern Thai Kitchen See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We begin the Fifth book of the Torah this week, thebook of Devarim. We have mentioned many times that the Rabbis teach us thatthis book made up primarily of Moshe Rabeynu's final speech and testament wasan optional book to be included at Moses discretion. The first three portionsfeature Moses narrating a brief history of the past four decades to those aboutto enter the land (see our short class on Deravim, memory and Tisha BeAb). אֵ֣לֶּה הַדְּבָרִ֗ים אֲשֶׁ֨רדִּבֶּ֤ר מֹשֶׁה֙ אֶל־כׇּל־יִשְׂרָאֵ֔ל בְּעֵ֖בֶר הַיַּרְדֵּ֑ן בַּמִּדְבָּ֡רבָּֽעֲרָבָה֩ מ֨וֹל ס֜וּף בֵּֽין־פָּארָ֧ן וּבֵֽין־תֹּ֛פֶל וְלָבָ֥ן וַחֲצֵרֹ֖תוְדִ֥י זָהָֽב׃ The Rabbis teach us that these words refer to placesand hint at where the Jews sinned in the desert. But then Moses adds one moreplace, “Di Zahav.” There was once a gaon, philosopher and kabbalist,Rebbi Yehudah Aryeh of Modena z”l (1571-1648) who has a book called “Ari Nohem”and responsa. This gaon was graced by Hashem with a great talent for learning,his was literally a fulfilment of the passuk, “the words of his palate aresweet and he is all delight” [Shir HaShirim 5:16]. He lived in Venice andduring his time there was a huge bet knesset in the city which could seat athousand men. On Sunday the gabbaim came to the rav's home. Theysaid to him, “Kavod harav we have brought you something, not chas veshalom as apayment, for it is impossible to paid his honor for the words more preciousthan gold and fine gold, just a token due to ‘appreciation', we brought hishonor a gold watch!” The rav saw and accepted the watch. The gabbaim said tohim, “Kavod harav, his honor saw how much the congregation benefitted from hiswords on Shabbat, do us a favor for Hashem's sake and darshen before us alsothis coming Shabbat, this is a matter of meriting the many!” The rav responded,“I cannot! It is difficult for me to make the journey to you on Shabbat!” Thegabbaim said to him, “How hard is it? Since this Shabbat his honor already cameto us, if so, just like on one Shabbat his honor was able to walk, so shall hedo also on this coming Shabbat!” The rav answered them, “Fine, I will come alsothis Shabbat! One Shabbat and that will be enough!” On the next day, Sunday, again the gabbaim arrivedat the rav's home, they said to him, “Kavod harav the payment which his honoris entitled to has no bounds, but we have just brought a token gift, theyproduced an expensive chandelier and presented it to the rav.” Immediatelyafterwards they again pressured the rav that he come again on the next Shabbatto the bet knesset to darshan for a third time since “a three-ply cord Is noteasily severed” [see Kohelet 4:12] and the rav's words in a further derashah willcertainly make a tremendous impression! The gabbaim were astonished. “What's the connection?Why is the rav not prepared to accept the gifts?” The rav replied to them, “Iwill respond with a parable. A person entered a watch shop. He was interestedin a unique expensive gold watch, he paid the full price and immediately infront of the seller he took the watch and threw it on the floor smashing it athis feet! The shop keeper won't be angry with such a person, since he paid forthe watch, on the contrary perhaps now he will buy another watch! ‘The analogy is as follows. I see that I gavederashot in the bet knesset three times. Indeed, the congregation wereattentive and very much enjoyed them, but I didn't notice that the wordsinfluenced them to change their ways, and why is this? Because they know thatthe gabbaim took money from the congregation's funds, and bought gifts from it!If so, the feeling of the congregation is that they paid me for the derashot!And now they don't care to address things in a practical level! In contrast tothis, when I speak for free and the congregation hear the derashah and theyknow that I don't receive payment for it, they won't be brazened to despise thematters, the rav stands and makes every effort in his old age to darshan, surely,they will learn that they must change their ways!” I would like to share an alternative answer as wellbased on a reading of the Gemara in Berachot which tells us that We must clarify: What is the meaning of and DiZahav? The Sages of the school of Rabbi Yannai said that Moses said thefollowing before the Holy One, Blessed be He, to atone for Israel after the sinof the Golden Calf: Master of the Universe, because of the gold and silver thatyou lavished upon Israel during the exodus from Egypt until they said enough[dai]; it was this wealth that caused Israel to make the Golden Calf. A grandson of Michel Yehuda Lefkowitz zt”l,a Rosh Yeshiva of Ponovezh in Bnei Brak, bought a gift for his grandparents – abeautiful mirror nameplate for their front door, completely customized with theHebrew name “Lefkowitz” engraved – a standard household ornament in Israel.However, a few weeks went by and the front door remained bare. Lefkowitzdid not put up the nameplate. Rav Binyamin Kamenetzky, zt”l offers thefollowing explanation. Before the evil inclination, yetzer horah, became a partof man's inner being, man was pure. He was able to withstand the pressure anddesires for physical pleasure and possessions. But after Adam sinned by eatingfrom the Tree of Knowledge, the evil inclination became part of him, and theinfamous daily struggle of man began. Who is strong enough to say enough? Only greatrabbis? No! I give tremendous credit to our children whosacrifice much to make Eretz Yisrael their home. In many ways, life is moreluxurious, care free and monetarily richer in the United States, but they andthose who have made Aliyah have in essence said, “di Zahav” – enough. This issomething human beings are rarely capable of doing. They have reached back tothe soul within them which connects to the soul of Adam before the sin. Andthis deserves, blessing, protection and the promises of Mashiach. They shouldbe blessed in happiness as Adam and Chava in Gan Eden. They should be blessedwith parnassa, health, peace and prosperity and through their sacrifice andexample, Hashem should bring Eliyahu as He promised!

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!

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street's summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Zahav, chef Michael Solomonov's Israeli restaurant. The guest on this week's Menu Talk is Dan Kluger, chef-partner of Greywind in New York. Chef Kluger got his start working with Danny Meyer at Union Square Café, then moved on to Tabla, where he was mentored by the late chef, Floyd Cardoz. He talks about how his experience at Tabla really molded his palate and management style.

Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year.  Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.     Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs.   Sam also reveals his favorite Portland places.    Photo credit:  Thom Hilton/Eater Portland Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com  Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off

This week, we're talking Thingies with Jo Piazza, author of The Sicilian Inheritance—exactly the escapist, immersive book we want at this very moment—and its companion true-crime podcast…because this woman is one of the most ambitious storytellers you've ever encountered, ok? Also: We raise a case for cold-calling your friends, expectations free. Jo's thingies include trad wives (or maybe that's a Claire Thingie?), Oak Essentials moisture rich balm (s/o to the cleansing balm also!), Freda Salvador shoes and the Jada ballet flats in particular, The Other Two on Max (see also: The State, Party Down, and Girls 5Eva), the podcast Time Capsule: The Silver Chain. There was a lot of food talk, naturally: Jo raves about Norah Ephron's pasta alla cecca recipe, and some Philly restaurants she loves include Friday Saturday Sunday, Trattoria Carina, and Zahav.Jo's Italian heritage liaison: Laura Lee of Digging Up Roots in the Boot.Want more Jo? You are in LUCK! Her new release The Sicilian Inheritance has an Elena Ferrante meets Gabrielle Hamilton meets Liane Moriarty vibe, and it pairs perfectly with this non-fiction podcast where Jo, NBD, works to solve a family murder. And dig into her other books We Are Not Like Them, You Were Always Mine, Charlotte Walsh Likes to Win, The Knockoff, and How to Be Married. Want something to listen to? Dive into Under the Influence, Wilder, Committed, Fierce, She Wants More, and Too Much Money.What are *your* Thingies? Let us know at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or chat with other Bobs in our Geneva. Change your clothes with Nuuly and take $20 off your first month's subscription with the code ATHINGORTWO20.Hire with Indeed and get a $75 sponsored job credit when you use our link.See your garden thrive with Fast Growing Trees—get an addition 15% off your first purchase with the code ATHINGORTWO.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Warning!!

In this episode, Haley & Lauren Hoffman of the Capital Jewish Museum wander through New York, San Francisco, and Minnesota following these Jewish sapphic lonely hearts. Check your baggage at the door and prepare to meet a Would-Be Cowboy, a“Highly Flawed and Special” artist, and a gal looking for a “New Age thinker with a specific physical discipline….”? Follow Lauren on Instagram @spicylilscorpio and @wanderthrumuseums. Listen to us on Spotify, Stitcher, Apple Podcast, or wherever you listen to your tunes!Interested in being on the show? Contact us at Q4QPodcast@gmail.com or find us on Twitter @Queerpersonals and Instagram @Queerpersonalspodcast. Cover art by Bekah Rich. Music by Kaz Zabala.Sources: Jewish Women's ArchiveGBLT History Museum and Archive2019 Twin Cities Jewish Community StudyFocus Point (Minneapolis, Minnesota), 1994 November 17Focus Point (Minneapolis, Minnesota), 1997 October 8 J-Pride - TC JewfolkThe San Francisco Bay times, December 1989The San Francisco Bay times, September 1989Outweek (New York City), 1990 July 11Additional Websites to Browse: Instagram: @dchistory @dchistcon @marenorchard Swann Queen: A Short Film GoFundMe Marjorie Morgan, "From slavery to voguing: the House of Swann" Sha'ar Zahav ArchivesAn inside look at the history of Sha'ar Zahav, San Francisco's LGBTQ synagogueAlpert, Rebecca. Like Bread on the Seder Plate: Jewish Lesbians and the Transformation of Tradition. New York: Columbia University Press, 1998.Alpert, Rebecca, Sue Levi Elwell and Shirley Idelson, Lesbian Rabbis: The First Generation. New Brunswick, NJ: Rutgers University Press, 2001.Balka, Christie, and Andy Rose, eds. Twice Blessed: On Being Lesbian or Gay and Jewish. Boston: Beacon Press, 1989.Beck, Evelyn Torton, ed. Nice Jewish Girls: A Lesbian Anthology. Boston: Beacon Press, 1982; Rev. and updated 1989.Biale, Rachel. Women and Jewish Law: An Exploration of Women's Issues in Halakhic Sources. New York: Schocken, 1984.Brettschneider, Marla. The Family Flamboyant: Race Politics, Queer Families, Jewish Lives. Albany, NY: State University of New York Press, 2006.Brettschneider, Marla. “Jewish Lesbians: New Work in the Field.” Journal of Lesbian Studies. 2019, 23(1): 2-20 and passim special issue.Kaye/Kantrowitz, Melanie, and Irena Klepfisz, eds. Tribe of Dina: A Jewish Women's Anthology. Boston: Beacon Press, 1986.Moore, Tracy, ed. Lesbiot: Israeli Lesbians Talk About Sexuality, Feminism, Judaism and Their Live. New York: Cassell, 1995.Rogow, Faith. “Why Is This Decade Different from All Other Decades? A Look at the Rise of Jewish Lesbian Feminism.” Bridges 1 (Spring 1990): 67–79.Sarah, Elizabeth. “Judaism and Lesbianism: A Tale of Life on the Margins of the Text.” Jewish Quarterly 40 (1993): 20–23.Support the show

Shiur dedicado à refuá shlemá de Zahav bat Guitel

Throwback Episode with Devorah Schwartz: https://podcasts.apple.com/us/podcast/the-franciska-show/id1316933734?i=1000448424550   Kol Isha and Orthodox Women Performers: A Panel Discussion on Orthodox Conundrum: https://podcasts.apple.com/us/podcast/orthodox-conundrum/id1289716034?i=1000615640642     About Our Guest: Bracha Jaffe has attracted massive audiences across the world, bringing high end, professional Kosher entertainment to multitudes of Jewish women. Bracha recently sold out performances in London, New Jersey, Miami and Jerusalem where audiences were enraptured by her passionate singing accompanied by the all-female, exclusive all star Zahav band. Bracha is renown for connecting all Jewish sisters through her uplifting music. Being part of her audience is getting swept up into the magic and beauty that is Bracha Jaffe and Zahav. INSTAGRAM: https://www.instagram.com/brachajaffemusic/   Would you like to be a SPONSOR? Reach out about new sponsorship opportunities for your brand & organizations - franciskakay@gmail.com     Check out www.JewishCoffeeHouse.com for more Jewish Podcasts on our network.

Juliet and Jacoby travel to Philadelphia to record this week's episode while eating dinner at Zahav! They discuss date etiquette when it comes to food, break down what type of meat belongs in a boneless wing, and react to the news that Dole Whips will be made available in stores. For this week's Taste Test, they sample crispy Persian rice, pomegranate lamb shoulder, and date-glazed eggplant from Zahav. Finally, they close the show by sharing their Personal Food News and reacting to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's time for us to look back on our best of 2022! We're talking about our personal best moments and also our best purchases, entertainment favorites, and more! Tune in for our favorite episodes of the podcast, hard-boiled eggs, and Temperature by Sean Paul of course!   Personal Best Best Day - Olivia: Her Umbria Road Trip! | Becca: The Day she sold her book!  Best Meal - Olivia: at Zahav in Philadelphia | Becca: A restaurant in Rhonda Best Trip - Olivia: Tie between Iceland & Alaska | Becca: Rhonda Best Month - Olivia: May | Becca: October   Entertainment Best TV Show - Becca: The Summer I Turned Pretty & Severance | Olivia: Severance  Best Movie - Olivia: Good Luck To You, Leo Grande | Becca: Top Gun: Maverick Best (New to you) Podcast - Olivia: Maintenance Phase | Becca: The Shit No One Tells You About Writing Best Concert - Olivia: Paolo Nutini | Becca: Harry Styles Best Album - Olivia: Are You Happy Now? By Jensen McRae | Becca: Midnights by Taylor Swift Best Song - Becca: Free by Florence + The Machine | Olivia: Hunger by Florence + The Machine Best Meme - Olivia & Becca: The Corn Kid Best (New to you) IG follow - Becca: @Writeordietribe | Olivia: @Maryoliversdrunkcousin  Best BOP episode - Becca: Olivia's First Episode!; Ask an HR Rep: Phylicia Jones Answers Your Work Q's | Olivia: First Three Things Episode    Shopping Best clothing purchase - Becca: Mister Zimi Lottie Dress | Olivia: Platform Converse  Best beauty purchase - Becca: Amazon hair clips | Olivia: Necessaire Body Serum Best home purchase - Becca: Open Spaces Entryway Shoe Rack / Anthropologie Mini Latte Bowls | Olivia: Rice Cooker and Egg Cooker  Best misc purchase - Becca: Amazon Tabs | Olivia: Coloring books + supplies   Obsessions Olivia: Anti-Hero (Country Version) by Josiah & The Bonnevilles Becca: Trader Joe's Peppermint Pretzel Slims   What we read this week! Becca: The Christmas Wish by Lindsey Kelk Olivia: Five Survive by Holly Jackson   Sponsors: Nuuly - Get $20 off their first month at Nuuly.com with code BOP20. Better Help - Save 10% off your first month at Betterhelp.com/badonpaper   Join our Facebook group for amazing book recs & more!  Like and subscribe to RomComPods. Available wherever you listen to podcasts.  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.

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.

Join us as we talk to Trond Wuellner, Director of Product Management at YouTube, an investor in more than 25 early stage businesses as an active member of the Hustle Fund Angel Squad, and a board member of the Sustainable Ocean Alliance. In this podcast, we talk about the growing creator economy and Trond's previous experience at Google and YouTube, from learning about managing people from Sheryl Sandberg to his advice for aspiring product managers. Growth in tooling and media platforms has created an explosion in content from the creator economy by enabling regular people to showcase their passions, whether it's your friend's Instagram of their meal at Zahav or Charli d'Amelio's TikTok dances. While there was once an insurmountable editing barrier to creating professional content, creators can now use AI programs to remove pesky background noises; where it was once tough to monetize a growing channel, there are now programs to help convert virality into physical merchandise, vibrant fan communities, and other opportunities to earn. The next online sensation could easily be that podcast about cooking you've thought of starting! Trond is at the forefront of these developments with his work at YouTube. We talk about the megatrends in the creator economy that are enabling an emerging “middle class” of participants, and how the effectiveness of tools has shifted the focus of media back to the storyteller and as a result returned the emphasis to authenticity and transparency. People are creators by nature, eager to tell their own stories, and now the growing ecosystem is allowing this community to think of themselves as businesses. The ability to monetize and adapt content to a captive audience is creating a flywheel effect that powers continued growth in the industry. We also delve into Trond's experience at Google and the most important lessons he got from Sheryl Sandberg about people management. We talk about the a-ha moments that led to his decision to lead projects on GoogleFi, reflections on his extensive experience in product management and most importantly, how to listen to your users. You won't want to miss out on this episode! Read more about Trond here: LINK

What does it mean to queer religion at a Catholic university? What is it like to be queer and the Rabbi in residence at a Catholic institution? Come listen as Rabbi Angel shares their experience, research and field notes from teaching at University of San Francisco and leading the queer flagship Congregation Sha'ar Zahav for 15 years. Are you a current student? Email the word "caffeine" and the title of this event to angelina@welcometomannys.com for a complementary ticket Manny's never turns away anyone for lack of funds. To receive a complementary ticket just email the word "grapefruit" and the title of this event to darian@welcometomannys.com. About Rabbi Camille Angel: Camille Shira Angel, an adjunct professor in the Swig Program in Jewish Studies and Social Justice, is also an ordained rabbi from the Hebrew Union College-Jewish Institute of Religion, and the author of articles including "Crafting a Liturgical Mirror," in the wonderful new anthology The Sacred Encounter: Jewish Perspectives on Sexuality, and "Ruach Acheret-Ruach Hakodesh: Different Spirit-Sacred Spirit" in Torah Queeries: Weekly Commentaries on the Hebrew Bible. She was the spiritual leader of the queer flagship Congregation Sha'ar Zahav from 2000-2015, where she edited and contributed to a radically inclusive prayer book, Siddur Sha'ar Zahav. Her primary interests lie in being a mother and a loving companion while balancing the weight of the world and attempting to make forward progress on all matters concerning equality and justice — personal, communal, national, and global.

In this episode, Rabbi Dobrusin shares a piece he wrote based on Naomi Shemer's words in Yerushalyim shel Zahav, Jerusalem of Gold. He uses the words gold, metal and light to reflect his personal thoughts about the meaning of Judaism and Jewish tradition.

This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book. Resources mentioned in this episode: Zahav Zahav Restaurant Michael Solomonov 9 pounds of tahini, from Azure Standard Recipes mentioned in this episode: Hummus tehina (page 39) Tehina shortbread cookies (page 66) Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day) Halva (page 68) Israeli salad (page 84) Israeli salad martini (page 89) Traditional tabbouleh (page 95) Moussaka (page 222) Laffa and pita in the home oven (page 212) Mushroom borekas (page 203) Potato & kale borekas (page 204) Watermelon and feta salad (page 126) Simple sumac onions (page 97) Whole roast chicken with laffa and tehina (page 306) Pargiyot three ways (page 244) Shakshouka (page 299) Other shakshuka recipes (Dinner in an Instant, One Pan and Done) Chocolate-almond situation (page 343) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi's Big Book of Korean Cooking

When berries are in season, there's no higher calling for them than baking them into a cake. The cookbook club has tried a lot of these, and we're smitten. Come along for the roundup, and prepare for your mouth to water. Recipes mentioned in this episode: Summer strawberry cake (Smitten Kitchen) + sheet cake Whole grain strawberry cake (Snacking Cakes) Raspberry rye cookies (100 Cookies) Honey cake (Snacking Cakes) Cherry and poppy seed yogurt cake (Sweeter off the Vine) Currant gooseberry buckle (Sweeter off the Vine) Soft chocolate and fig cake (Sweeter off the Vine) Pear sauce cake (Rustic fruit desserts) Stone fruit upside-down cornmeal cake (Rustic fruit desserts) Upside-down nectarine cake (Snacking Cakes) Blueberry cornmeal tart (NYT) Old-fashioned strawberry cake (NYT) Coconut cardamom blueberry snack cake (Naturally Nourished) Berry volcano cake with white chocolate hemp sauce (My New Roots) Rhubarb torte (Sarah Copeland) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own. Resources mentioned in this episode: Family Prestel Publishing Hetty McKinnon Recipes mentioned in this episode: Salt-oil rice with coconut stewed spinach and tofu My Great Aunt's chana masala Deconstructed falafel salad Tofu larb Chickpea, kale and feta stew with za'atar baked eggs Golden egg curry Za'atar, zucchini and mascarpone slab galette Miso, brown butter and crispy sage pasta Gnocchi with asparagus, edamame and parmesan Waldorf-esque salad Turmeric chickpea soup with charred Brussels sprouts Carrot soup Tomato cobbler Polenta with baked tomato mushrooms Brussels sprouts gratin Orange and rosemary olive oil cake Lime pie with Anzac biscuit crust Any fruit crumble About our Guest: Kirsten Collins is the co-founder of our real-life Cookbook Club. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

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

In “Genealogy of a Bakery,” Gravy producer Irina Zhorov takes listeners up into the mountains of western North Carolina, to a town called Marshall and a property that's been used as a bakery for more than two decades.  The little building with a metal roof and ovens with more than sixty square feet of stone hearth has been home to some of the most exciting baking in the country. It's one of the places where naturally leavened, rustic breads gained a foothold in the South, where two artisanal flour mills got their start, and where multiple incredible bakers honed their craft.  It started with Jennifer Lapidus, who fell in love with naturally leavened, Flemish loaves and learned how to bake them in a wood-fired oven under California baker Alan Scott. She moved into the property in Marshall, and made one of the two buildings her home, and the other, Natural Bridge Bakery. Lighting the oven fire, shaping dough, baking, transporting firewood—she gained mastery as she evolved with the property.  After a decade of living and working in Marshall, Lapidus turned the bakery over to David Bauer, who opened his own business, Farm and Sparrow, before turning to milling. After David came Tara Jensen and her bakery, Smoke Signals, which she also operated as a classroom. At the end of 2018, Brennan Johnson moved in. Soon after, the pandemic hit. Johnson would be Lapidus' last tenant.  The new owners, Cogswell and DiTomo, bought the place in 2020. Both come from the restaurant world—in 2018, Cogswell was named Rising Star Chef by the James Beard Foundation for her pastry work at Zahav in Philadelphia. The following year the owners of Zahav tapped her to open a new restaurant, but at the beginning of the pandemic, Cogswell was let go. She visited her family in Asheville and saw an Instagram post about the sale of the bakery. In the course of a day, she and DiTomo formulated a vision for their life there.  In some ways, they are following the same path as the bakers that came before them. They sought it out at a time of transition and moved in with their own dreams, ready to shape the place and let it shape them. In this episode, Zhorov talks to the new bakery owner Camille Cogswell about her vision for the future; the original owner, Jennifer Lapidus, who shares her own journey to the property and beyond; and the bakery tenants in between, including David Bauer, Tara Jensen, and Brennan Johnson. Each baker gives insight into the rhythms, challenges, and promises of living and working around a wood-fired oven.

There is no single recipe for success. But if there were, Michael Solomonov, the James Beard award-winning chef, created, tested, and mastered it. Of course, there were unique ingredients to his story: Solomonov's success was hardwon, and marked by loss, failure, and his ability to recover.Solomonov is known for his acclaimed Philadelphia restaurant, Zahav. He's also written bestselling cookbooks, and has expanded his restaurants to include, among others, a bakery, pita shop, and the Brooklyn skewer house, Laser Wolf, which opens on May 1, 2022. On today's episode, storymark℠ host Gil Galanos joins the chef in his restaurant to talk about his journey. Solomonov's story begins when he was a teenager with a foot in two different worlds, the US and Israel, and how he fell into his first restaurant job — scrubbing dishes at an Israeli bakery.You can explore Solomonov's portfolio of restaurants and cookbooks on his website. And you can follow Solomonov on Instagram: @MichaelSolomonovMore about storymarkstorymark is brought to you by itrek studios. itrek is a non-profit that inspires tomorrow's leaders through peer-led, week-long treks in Israel to experience its innovation, diversity and complex reality firsthand. For more on itrek's mission, visit itrek.org.storymark is hosted by Gil Galanos. Our Producer is Elie Bleier. Our Associate Producer is Rebekah Sebastian. Our Editor is Zev Levi.Connect with storymarkWant to continue the story?Sign up for the storymark newsletter which will keep you up-to-date on show news and future guests: storymarkpodcast.orgDid you enjoy this episode?Help us spread the storymark word!Please rate and review storymark on Apple Podcasts, Spotify, or wherever you listen. Want to see the faces behind the voices? Follow us on Instagram: @storymarkWant to say hello or recommend a guest?Drop us a note: storymark@itrek.org Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Chet & Priya discuss the murder of Martha Stewart's cat, Passover recipes, L's birthday cake, prunes, and catching covid. This week's cookbooks: Afro-Vegan by Bryant Terry and Zahav by Michael Solomonov & Steven Cook. This week's nibbles - matzo ball soup, pineapple kugel, chai, and Spudsy sweet potato hot fries. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

synopsis coming soon

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with Comune's new executive chef Matt Harper about growing up in Arkansas, how he got started cooking during high school at Sonic, spending time on his grandfather's rice farm as a teenager, changing his career path from journalism to culinary arts, moving to Atlanta for culinary school, starting on the line at Empire State South, moving to Philadelphia, how he got into the kitchen at Zahav, learning new spices and a style of the cuisine, launching his own supper club to find his culinary voice, getting his first executive chef job at Kensington Quarters, his time in Baltimore at the start of the pandemic, how he landed in Columbus Ohio, his time working at Front Axel Farm, how the opportunity with Comune happened, new ideas for the menu, how his experience in Columbus has been so far, future plans, answers the question left behind by chef Jorge Guzman of Sueno, and more before taking on the “burning grill” questions! For more on chef Matt Harper and Comune, visit spoonmob.com/mattharper and follow him on Instagram @matthewerikharper & @comune_restaurant. Visit comune-restaurant.com for menu details, reservations & online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

synopsis coming soon

....synopsis coming soon...

...synopsis coming soon

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This isThe Methods of Rationality, Part 6: Chapter 6: The Planning Fallacy, published by Eliezer Yudkowsky. Blah blah disclaimer blah blah Rowling blah blah ownership. A/N: The "Aftermath" section of this chapter is part of the story, not omake. You think your day was surreal? Try mine. Some children would have waited until after their first trip to Diagon Alley. "Bag of element 79," Harry said, and withdrew his hand, empty, from the mokeskin pouch. Most children would have at least waited to get their wands first. "Bag of okane," said Harry. The heavy bag of gold popped up into his hand. Harry withdrew the bag, then plunged it again into the mokeskin pouch. He took out his hand, put it back in, and said, "Bag of tokens of economic exchange." That time his hand came out empty. "Give me back the bag that I just put in." Out came the bag of gold once more. Harry James Potter-Evans-Verres had gotten his hands on at least one magical item. Why wait? "Professor McGonagall," Harry said to the bemused witch strolling beside him, "can you give me two words, one word for gold, and one word for something else that isn't money, in a language that I wouldn't know? But don't tell me which is which." "Ahava and zahav," said Professor McGonagall. "That's Hebrew, and the other word means love." "Thank you, Professor. Bag of ahava." Empty. "Bag of zahav." And it popped up into his hand. "Zahav is gold?" Harry questioned, and Professor McGonagall nodded. Harry thought over his collected experimental data. It was only the most crude and preliminary sort of effort, but it was enough to support at least one conclusion: "Aaaaaaarrrgh this doesn't make any sense!" The witch beside him lifted a lofty eyebrow. "Problems, Mr. Potter?" "I just falsified every single hypothesis I had! How can it know that 'bag of 115 Galleons' is okay but not 'bag of 90 plus 25 Galleons'? It can count but it can't add? It can understand nouns, but not some noun phrases that mean the same thing? The person who made this probably didn't speak Japanese and I don't speak any Hebrew, so it's not using their knowledge, and it's not using my knowledge -" Harry waved a hand helplessly. "The rules seem sorta consistent but they don't mean anything! I'm not even going to ask how a pouch ends up with voice recognition and natural language understanding when the best Artificial Intelligence programmers can't get the fastest supercomputers to do it after thirty-five years of hard work," Harry gasped for breath, "but what is going on?" "Magic," said Professor McGonagall. "That's just a word! Even after you tell me that, I can't make any new predictions! It's exactly like saying 'phlogiston' or 'elan vital' or 'emergence' or 'complexity'!" The black-robed witch laughed aloud. "But it is magic, Mr. Potter." Harry slumped over a little. "With respect, Professor McGonagall, I'm not quite sure you understand what I'm trying to do here." "With respect, Mr. Potter, I'm quite sure I don't. Unless - this is just a guess, mind - you're trying to take over the world?" "No! I mean yes - well, no!" "I think I should perhaps be alarmed that you have trouble answering the question." Harry glumly considered the Dartmouth Conference on Artificial Intelligence in 1956. It had been the first conference ever on the topic, the one that had coined the phrase "Artificial Intelligence". They had identified key problems such as making computers understand language, learn, and improve themselves. They had suggested, in perfect seriousness, that significant advances on these problems might be made by ten scientists working together for two months. No. Chin up. You're just starting on the problem of unravelling all the secrets of magic. You don't actually know whether it's going to be too difficult to do in two months. "And you really haven't heard of other wiz...

Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This isThe Methods of Rationality, Part 6: Chapter 6: The Planning Fallacy, published by Eliezer Yudkowsky. Blah blah disclaimer blah blah Rowling blah blah ownership. A/N: The "Aftermath" section of this chapter is part of the story, not omake. You think your day was surreal? Try mine. Some children would have waited until after their first trip to Diagon Alley. "Bag of element 79," Harry said, and withdrew his hand, empty, from the mokeskin pouch. Most children would have at least waited to get their wands first. "Bag of okane," said Harry. The heavy bag of gold popped up into his hand. Harry withdrew the bag, then plunged it again into the mokeskin pouch. He took out his hand, put it back in, and said, "Bag of tokens of economic exchange." That time his hand came out empty. "Give me back the bag that I just put in." Out came the bag of gold once more. Harry James Potter-Evans-Verres had gotten his hands on at least one magical item. Why wait? "Professor McGonagall," Harry said to the bemused witch strolling beside him, "can you give me two words, one word for gold, and one word for something else that isn't money, in a language that I wouldn't know? But don't tell me which is which." "Ahava and zahav," said Professor McGonagall. "That's Hebrew, and the other word means love." "Thank you, Professor. Bag of ahava." Empty. "Bag of zahav." And it popped up into his hand. "Zahav is gold?" Harry questioned, and Professor McGonagall nodded. Harry thought over his collected experimental data. It was only the most crude and preliminary sort of effort, but it was enough to support at least one conclusion: "Aaaaaaarrrgh this doesn't make any sense!" The witch beside him lifted a lofty eyebrow. "Problems, Mr. Potter?" "I just falsified every single hypothesis I had! How can it know that 'bag of 115 Galleons' is okay but not 'bag of 90 plus 25 Galleons'? It can count but it can't add? It can understand nouns, but not some noun phrases that mean the same thing? The person who made this probably didn't speak Japanese and I don't speak any Hebrew, so it's not using their knowledge, and it's not using my knowledge -" Harry waved a hand helplessly. "The rules seem sorta consistent but they don't mean anything! I'm not even going to ask how a pouch ends up with voice recognition and natural language understanding when the best Artificial Intelligence programmers can't get the fastest supercomputers to do it after thirty-five years of hard work," Harry gasped for breath, "but what is going on?" "Magic," said Professor McGonagall. "That's just a word! Even after you tell me that, I can't make any new predictions! It's exactly like saying 'phlogiston' or 'elan vital' or 'emergence' or 'complexity'!" The black-robed witch laughed aloud. "But it is magic, Mr. Potter." Harry slumped over a little. "With respect, Professor McGonagall, I'm not quite sure you understand what I'm trying to do here." "With respect, Mr. Potter, I'm quite sure I don't. Unless - this is just a guess, mind - you're trying to take over the world?" "No! I mean yes - well, no!" "I think I should perhaps be alarmed that you have trouble answering the question." Harry glumly considered the Dartmouth Conference on Artificial Intelligence in 1956. It had been the first conference ever on the topic, the one that had coined the phrase "Artificial Intelligence". They had identified key problems such as making computers understand language, learn, and improve themselves. They had suggested, in perfect seriousness, that significant advances on these problems might be made by ten scientists working together for two months. No. Chin up. You're just starting on the problem of unravelling all the secrets of magic. You don't actually know whether it's going to be too difficult to do in two months. "And you really haven't heard of other wiz...

Chelsea Carrier is originally from Houston, Texas. She attended Temple University in Philadelphia, where she studied Political Science and Art History. During her years in Philadelphia, she started her career in hospitality working for restaurants such as Zahav and Lacroix in the Rittenhouse. Yet, her love of wine came from her time working at Eleven Madison Park and NoMad. These years of study gave Chelsea the opportunity and knowledge to turn her focus as a career towards beverage. Chelsea passed her Advanced Sommelier exam through the Court of Master Sommeliers while running the beverage programs at o ya, Covina, and the Roof Top at the Park South Hotel in New York City. Currently, Chelsea is one of the partners for Hampton Street Vineyard, one of the two female Advanced Sommeliers in the state of SC, and pursuing an MBA through UofSC

Chelsea Carrier is originally from Houston, Texas. She attended Temple University in Philadelphia, where she studied Political Science and Art History. During her years in Philadelphia, she started her career in hospitality working for restaurants such as Zahav and Lacroix in the Rittenhouse. Yet, her love of wine came from her time working at Eleven Madison Park and NoMad. These years of study gave Chelsea the opportunity and knowledge to turn her focus as a career towards beverage. Chelsea passed her Advanced Sommelier exam through the Court of Master Sommeliers while running the beverage programs at o ya, Covina, and the Roof Top at the Park South Hotel in New York City. Currently, Chelsea is one of the partners for Hampton Street Vineyard, one of the two female Advanced Sommeliers in the state of SC, and pursuing an MBA through UofSC

Raised by two chefs, Michael Vincent Ferreri was destined to do great things. Michael left everything behind in upstate New York to start fresh here in Philadelphia, where he began working with Michael Solomonov at Zahav, Joey Baldino at Zeppoli and Tyler Akin at Stock and Res Ipsa. After blowing up the scene with Res, Michael took over the kitchen at Irwin‘s in South Philadelphia where, through his minimalist approach to Sicilian cuisine, he has made Irwin's a must-go restaurant in Philadelphia.

https://www.torahrecordings.com/torah-ohr/t-o-_002_shemos/008/003

Israel has a rich culinary history and culture, from its street food to its traditional dishes inspired by the Mediterranean sea and the mountains.Chef/Restaurateurs Michael Solomonov and Steven Cook take you on a culinary journey in their book, "Israeli Soul" (Houghton Mifflin Harcourt) to spotlight the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook own CookNSolo with Philadelphia restaurants Zahav, Abe Fisher, Goldie, Dizengoff, and others.The Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers  *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com  Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis's A Platter of Figs, Michael Anthony's The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook's bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors' Hall of Fame. Dorothy was the first woman ever named Adweek's Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation's Who's Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.Support the show (https://www.patreon.com/dinnersisters)

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 this week's restaurant review, Ray talks about one of the best restaurants in the entire country, Zahav in Philadelphia. Ray talks about how Michael Solomonov got into cooking by way of living in Israel, how a life event shifted his focus to Israeli and Jewish cuisine, his battle with addiction, opening Zahav, opening all his other restaurants, and his recent live cooking demonstrations before breaking down the hummus on Goldbelly. For more on chef Michael Solomonov and Zahav, visit spoonmob.com/michaelsolomonov. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

Welcome to Queerona! Where two professor/artist ex-boyfriends George Alley and Philip Moore are joined by a group of co-hosts to talk about whatever they want. This week we have visual artist, Bartender and Gay Philadelphia Icon Danny Cappello joins as a co-host as we talk to Jillian Moore, South Philadelphian mixologist, covid-tester, bartender at the famed Zahav.

Tova du Plessis was born and raised in a kosher Jewish household in Johannesburg South Africa, She came to the United States to attend college, planning to become a doctor.  She pivoted her professional plan and enrolled in the Culinary Institute of America at Greystone in Napa Valley. She completed externships with Pastry Chef Matt Tinder and Boris Portnoy at The Restaurant at Meadowood in Yountville. During a free period, she traveled to Philadelphia, connected with Michael Solomonov, who hired her as a line cook at Zahav and a sous chef at kosher European restaurant Citron & Rose. After a brief stint as the pastry chef at Avance, she joined The Rittenhouse Hotel as executive pastry chef, overseeing dessert and pastry at Lacroix. Tova opened essenbakery.com in 2016. The bakery focuses on Jewish breads and sweets, including babkas, challah, and rugelach.  She is a four time James Beard award nominee as a semi-finalist for “Outstanding Baker”.  Follow Tova on twitter @ChefTova and @essenbakery and Instagram @tovadup  Abigail Dahan is a Foodnetwork 2020 Chopped Sweets winner. She likes teaching regular folks how to bake like pros. She was born in Paris to a Moroccan Jewish father and French Jewish mother.. Her family moved to Cherry Hill, New Jersey, when she was young.  She returned to Paris for culinary school and eventually returned to the Philadelphia area.  In 2014, she was selected for Zagat's “30 under 30” list for Philadelphia. Dahan was furloughed as the executive pastry chef at Parc at the beginning of the pandemic and returned part-time early in the summer.  She won “Chopped Sweets” in early March and the episode aired 01 September 2020.  Abby prepared for the competition by watching as many episodes as possible and by memorizing certain recipes. After baking challahs out of her home, Abby started a business. She now teaches virtual baking classes. Follow Abby on Twitter @sugarchefabs Instagram @abbydahan and contact her for classes through her website www.thebakeschool.com 

Beau Friedman, former Sous Chef at Albi, joins Sheiny to discuss his passion for cooking and working alongside top chefs in the Mid-Atlantic and Northeast region. We go into depth as to his pivot from studying business to working in the kitchen at multiple Michelin Star and James Beard Award restaurants (such as Zahav, Rose's Luxury, and The Dabney), the dedication and hard work that goes into being a sous chef at top restaurants, and the mentors he gained along the way to pursue his love for cooking. We go deeper into his thoughts with the struggling restaurant industry during COVID, the continuous movement he's done to learn new styles of cuisines at different restaurants, and the fundamental lessons he's learned while working with world class chefs. Beyond the Profile is a podcast where we discuss hard-hitting career stories with professionals of all ages. We're looking to get into the nitty gritty when it comes to breaking down our guests' career paths, why did they choose the industry/company they work for, where did their passions come from, and what are they looking to do to make a difference in the future for the work they're involved in. This is a chance for all of us to learn and potentially implement how these guests go about their business, decision-making, and ultimately how they found a love for their craft. Please subscribe, rate, and review! Beau's Info: IG: @beaumoneybeauproblems11 Follow us on: IG: @beyondtheprofile TWTR: @beyndtheprofile LinkedIn: @beyond-the-profile Music: www.bensound.com

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

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.