Dozen Best NOW&FE Wine Dinners:
Domenica, Israeli Wines

Chef Alon Shaya has had such good luck referring to his Israeli roots in his Italian restaurant that he thought it might be an interesting approach to a NOW&FE wine dinner. So he partnered with Chef Michael Solomonov of Zahav (“gold” in Hebrew), an Israeli restaurant in Philadelphia and some Israeli wineries. Out of that came this dinner of three-mega-course, each with three dishes), served family-style. Israeli wine has been an interesting story in recent years. Wine grapes have been grown there since antiquity, and even kosher wines have more going on than you might imagine. This is certainly going to be the most unusual wine dinner in this year’s NOW&FE.

Salatim With Hummus
Fresh fava bean with harissa and mint

Israeli Salad
Tabouleh with English peas and walnuts

Roasted Beets
With Labaneh and Dill
Wine: Barkan Sauvignon Blanc 2011, Hulda, Israel

Yemenite Soup
Chappapeela Farms duck and asparagus

Domenica Cauliflower
Goat Feta Tehina

Lamb Bolognese
Ramps, wood fired laffa flatbread
Wine: Dumaine du Castel ‘C’ Blanc 2010, Ramat Raziel, Israel

Redfish Chraime
Chilies and garlic, zucchini with hazelnuts, anchovies and Kashkaval cheese

Grilled Eggplant, Lentils, Tehina, and Fried Chickpeas

Seared Haloumi cheese, morels, and Louisiana blueberries
Wine: Syrah Reserve 2011, Eshtaol, Israel

The dinner begins at 6:30 p.m. Wednesday, May 22, like all the other NOW&FE dinners. The price is $125 inclusive. Reservations are essential at the number below. I’ve selected twelve of the menus as the ones most likely to be the best, from the field of thirty-eight. They will appear in this space, in no particular order, every day until the big night. Left out: dinners that are already booked up (!), and those that didn’t publish their menus on the NOW&FE website.

**** Domenica. CBD: 123 Baronne (Roosevelt Hotel). 504-648-6020. www.domenicarestaurant.com.

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