A few authentic flavors of Israel’s cultural heritage
  • A few authentic flavors of Israel’s cultural heritage
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Past Event

In Search of Israeli Cuisine

T-minus six months and counting before the 27th Annual San Diego Jewish Film Festival comes to town, but there’s no time like the present to start the fundraising matzo ball rolling.

SDJFF launches its Underwriter Kickoff Party on Sunday, August 21 with the San Diego premiere of Roger Sherman’s delectable documentary, In Search of Israeli Cuisine.

There’s more to Israeli bites than falafel and hummus, let alone a hot corned beef sandwich and a bowl of kreplach soup. What with all the political unrest in their region of the globe, who knew that a major culinary revolution was currently taking place in Israel? “People laughed when I told them Israel has one of the most dynamic food cultures in the world,” says Sherman.

Video:

In Search of Israeli Cuisine trailer

Joining Sherman on his gastronomical safari is Michael Solomonov, chef and co-owner of Zahav, “a modern eatery that brings the authentic flavors of Israel’s cultural heritage to Philadelphia,” say the promoters. “Together they crisscross Israel markets and restaurants seasoning the festivities with insights on traditions, ingredients, origins, and the future of Israeli cuisine.”

Sherman’s films have won an Emmy, a Peabody, and a James Beard Award in addition to an Academy Award nomination for the documentary short, The Garden of Eden.

The kickoff party and screening will take place in the David and Dorothea Garfield Theater, 4126 Executive Drive, La Jolla. While nothing compares to my mom’s recipe for gedempte fleisch — served on a bed of egg noodles and kasha — this is one appetizing invitation you don’t want to pass up. Tickets are $13.75 for members, $15.75 for non-members. For more information, visit www.sdjff.org.

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Comments

monaghan Aug. 2, 2016 @ 4:18 p.m.

Scott, what's the translation of "gedempte fleisch?" Never mind, I looked it up: brisket! Aka Ashkenazic pot roast!

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Scott Marks Aug. 4, 2016 @ 10:19 a.m.

Here's Babe's recipe: Begin by quartering 6 large onions and placing them in a sturdy pot. No oil is needed. Throw a 3 to 4 lb. seven bone roast on top and turn the flame to medium/low. Have a baster handy to extract and reserve all the liquid. Just when the onions begin to burn and stick, let it simmer and begin adding back the liquid a splash or two at a time until the meat is fork tender. Serve it over a bed of kasha and broad egg noodles and get ready to plotz! The entire process should take about 3 hours. Next time I prepare it, I should have a camera running.

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monaghan Aug. 14, 2016 @ 1:13 a.m.

What would really be amazing is if you could also interview the auteur. Like that Mexican director who always has ghosts in his work? Anyway, it is great to have this recipe -- for a cooler time of year, of course, as we are shvitzing right now from heat and "monsoonal flow." Thanks for sharing.

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