Saturday, September 12, 2009

MORE ISRAEL





From top: Upper Galilee, somewhere; morning view towards the Golan Heights from my room at the Relais & Chateaux hotel/organic farm Mizpe Hayamim; the cheesemaker in his cave; strays outside Erez Komarovsky's cooking school and home.

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THE ONLY KOSHER OYSTER IS A PRAIRIE OYSTER


Finishing up a week of eating and wandering in Israel. My first time here & it was an interesting and fun and filling way to do it with a small group of great colleagues, old friends and new. The above-referenced bull's testicles were served to us in an upscale kosher bistro place in Jerusalem. Beitzim (balls) in Hebrew, they were…scallopy. I'll spare you a picture of them for now. Instead, a few random images from the trip. Above: outside chef Erez Komorovsky's home and cooking school in the Upper Galilee. Below the remarkable hummus he made for us at an altogether remarkable lunch on his terrace: gigantes beans, roughly mashed in a gigantic mortar, with sweet almonds and freshly baked breads.

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