In anticipation of the new restaurant, please join us for an exciting Food Series featuring the engaging, creative and funny wisdom of Rabbi Dr. Meir Soloveichik and the culinary talent and skill of the chefs of Citron and Rose, Michael Solomonov and Yehuda Sichel.
First part of the series for Rosh Hashanah follows the jump.
A Green Kippah, a film directed and produced by Philadelphia's Sally Mitlas, was aired numerous times throughout Yom HaZikron on Israel's Channel 10.
This moving documentary, originally created for Philadelphia's 2011 Yom HaZikron ceremony, chronicles the lives and tragic death of three Pennsylvania Jews: David Solomonov (z"l), Rita Levine (z"l) and Michael Levin (z"l).
All three heroes died in the prime of their lives — through an act of terror, a sniper's bullet and defending Israel's border — reminding us that when Israel loses a son or daughter, it is felt by every Jew around the world.
Following the Channel 10 screenings, Sally received a flood of emails from Israelis who were moved by the documentary. One said
I have just finished watching the movie Green Kippah on Israeli television. I would like to thank you for sharing these stories with us. It is because of families like you, who have a deep love for Israel, that all of us can have quiet peaceful lives. My heart and love is with you...
A Green Kippah was screened at many memorial ceremonies and educational programs across our region (and in the U.S.) including locally at Drexel University, Kohelet Yeshiva High School, and Politz Hebrew Academy.
What happens when philanthropist David Magerman and James Beard Award-winning Chef Michael Solomonov put their heads together? An incredibly ambitious project is born: to create the world's best glatt kosher European-Jewish restaurant! It will be poetically named Citron and Rose.
Touted as a "squash rock star" by Laura Matthews on her blog, Punk Rock Gardens, Tom Culton, 30, has not only appeared on the David Letterman show but he has participated in Sotheby's The Art of Farming auction along with the gracious-living guru Martha Stewart. He has been featured in The Philadelphia Inquirer and Bon Appetit magazine. He supplies his heirloom and other weird-looking vegetables to local upscale restaurants such as Vetri, Zahav, and The Farm and Fisherman in Philadelphia (the latter recently garnered a three-bell rating from the Inquirer's food critic, Craig LaBan) and to celebrity chefs such as Thomas Keller and Daniel Boulud in New York City.
What the other media interviews do not mention is that Tom is a devoted member of the River Brethen Church, one of only two remaining Old-Order Mennonite communities in Lancaster and in New Paltz in upstate New York. Members of his family have been living in Lancaster County since 1740, but several generations back they were dissatisfied by the leadership and dropped out.
Medford, New Jersey is the home of the largest Jewish day camp in North America (according to the Wikipedia) and that was the venue for Hazon's "Beach, Beer and BBQ" celebration of the holiday of Lag B'Omer on Sunday, May 22nd. Lag B'Omer is the 33rd day — lag being the gematria for (numeric equivalent) of 33 — of the counting of the barley offerings (the quantity being an omer, about two quarts) in the ancient Temple, commencing with the second day of Pesach (Passover) and culminating with the giving of the Torah on Shavuot. Traditionally, it is celebrated in Israel with bonfires. As observed by the Chassidim, the bonfires commemorate
"the immense light that Rabbi Shimon bar Yochai introduced into the world via his mystical teachings. This was especially true on the day of his passing, Lag B'Omer, when he revealed to his disciples secrets of the Torah whose profundity and intensity the world had yet to experience. The Zohar relates that the house was filled with fire and intense light, to the point that the assembled could not approach or even look at Rabbi Shimon."
For everyone else, it is a joy simply to be outdoors. For Hazon, it was an opportunity to link a ancient holiday to a celebration of the trendy-- and important!-goals of a sustainable future.
How can I pay a five star price to eat some hummus?” I asked myself when friends invited me to join them at Zahav, a posh new Israeli restaurant in Society Hill. After all, I can eat Israeli food for free every time I have dinner at my parents’ home! One of our companions had never tried Israeli food, however, so I decided to join them.
Entering the large, airy restaurant was like stepping into the Levant.
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