An intimate get-together, walking tour and tastings with Chef Ezra Kedem
Chef Ezra Kedem invites you to visit his very own Garden of Eden — a dreamy orchard in the heart of Ein Karem, which he founded 20 years after opening his legendary Arcadia Restaurant. We will start with a brief tour of Studio Arcadia’s vegetable garden, where you will connect with the roots, colors, and fragrances of its fresh ingredients. From there we will proceed to a demonstration workshop with Chef Kedem, who will show us how to prepare a variety of dishes inspired by the flavors of his childhood and his unique spirited surroundings of today. During the demo, sip a glass of wine and taste the dishes that will be prepared before your eyes.
The event includes
- A tour of the vegetable garden and tastings from the dishes to be prepared in the demo
- Jerusalem Espresso - Jerusalem Lentil Soup
- Chiga" with "Pennyons" - a traditional recipe from the chef's family"
- Fish tartar with green herbs and pickled lemon
- A salad of seasonal root vegetables
- Shawarma Arcadia Studio from Taboon: Lambs and a home-made spice blend
- Iraqi tomato salad
- Photo by: Ilan Nachum
About the Location
In the heart of the village of Ein Karem in Jerusalem, Chef Ezra Kedem has been working to define Israeli cuisine and spread the word about it. He began his journey in 1995 when he founded the Arcadia Restaurant in Jerusalem, an important institution in Israeli culinary culture. Chef Kedem has worked over the years to develop Israeli cuisine based on fresh local ingredients, some of which he grows organically himself; a search for flavors, a blending of different flavors from various cultures in Israel, particularly in Jerusalem, a melting pot for East and West Jerusalem and a culinary journey of contemporary personal interpretation of the flavors of his childhood and his world view.
As part of his culinary perspective and in fulfillment of a dream, the staff of Chef Ezra Kedem’s studio use the daytime hours for cultivating the land, agriculture, and growing seasonal crops. The kitchen staff divides their time between land and plate: They cultivate the farmland and examine the local growing conditions of the region. At sunset, they enter the restaurant’s kitchen to create the entrées that celebrate the essence of the place, the soil, the wind, the rain, and the sun.
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