Warm Up with Spices on a Cold Night | The Jewish Week | Food & Wine

Warm Up with Spices on a Cold Night

Warm Up with Spices on a Cold Night

Einat Admony and Lior Lev Sercarz Team Up for a Spicy Supper

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An upcoming chef's dinner will be the perfect place to warm up on a cold winter's night.

New York-based Israelis Einat Admony, chef and proprietress of Balaboosta, Bar Bolonat, and Taim, and spice master Lior Lev Sercarz will be teaming up on Wednesday, February 8 to host A Journey to Israel Through Spices.

Admony and Sercarz will explore the panoply of spices (Moroccan, Sephardic, Ashkenazi, Persian, Iraqi, etc) that make up modern Israeli cuisine via a four-course dinner. 

The meal will begin with fish rillettes, hummus and other dips served with feta-stuffed Jerusalem bagel, followed by a bowl of kuba soup, the main course will be lamb shoulder, cod stew, and Moroccan couscous, and there will be pastilla with cardamom cream, and hawaij ice cream for dessert.

The prix-fixe costs $140 per person which includes tax, gratuity, a copy of Sarcarz's book The Spice Companion, and spice blends from both Admony and Sercarz. Sign up is available via Eventbrite.

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