September 21, 2011
Chef Solomonov's Israeli cooking has earned endless awards. (Photo by Ryan Collerd for The New York Times)
In a feature article in today’s Dining & Wine section, The New York Times lent Philadelphia’s Chef Michael Solomonov ample inches of copy for a profile on the Chef’s journey from cooking at Vetri to his current status as James Beard Award-winning chef of one of the city’s most coveted restaurants, Zahav.
The article outlines the chef’s connections to Israel, and tells of how his brother’s untimely death as an Israeli soldier motivated Solomonov to return to his culinary roots.
“Until I visited that place,” he said, “I had no intention of cooking Israeli food. But, after my brother’s death, the path I was going to take became clear.”
Solomonov, along with Steven Cook, opened Zahav (which means “gold” in Hebrew) as a way of sharing his brother’s life with everyone. According to Chef Marc Vetri, Solomonov’s former boss, “Italian food was obviously not his thing…. He had me order Middle Eastern herbs, which he tried out on dishes.”
We think the switch from farfalle to falafel was brilliant; taste it for yourself.
After His Brother’s Killing, a Chef Turns to Israeli Food [New York Times]