About Town: A Taste of Zahav at Spoon and Stable
The main course from Chef Michael Solomonov: lamb shoulder with carrot rice.
The setting was perfect on a recent chilly November evening, and the crowd was ready for something out of the ordinary at Spoon and Stable in Minneapolis. The evening feature was a closer look at the new cookbook, “Zahav: A World of Israeli Cooking,” from James Beard award-winning chef Michael Solomonov.
During the four-course dinner Solomonov explained zahav means “gold” in Hebrew—and you’ll find the recipes inside the cookbook are golden treasures as well. Solomonov was born in Israel, but his family moved to the United States when he was 2 years old and he was raised in Pittsburgh.
The meal was a great mixture of colorful, fresh and appealing treatments for veggies with a Mediterranean twist, including Solomonov’s famous hummus and warm pita bread. This all led up to the entrée of lamb shoulder with carrot rice.
Host Gavin Kaysen, chef/owner of Spoon and Stable, welcomed the guest chefs and said he and his team were all having fun in the kitchen preparing these new recipes. Great wines were paired with each course, from a sparkling starter to Spanish and Greek wines all matched with the delightful menu. The dessert course was superb, a delightful cashew baklava created by Spoon and Stable pastry chef Diane Yang and her team.
After dinner, happy guests were able to get their cookbooks signed while greeting the chefs and taking some fun photos.
|FSN writer Pat Lindquist gets together with guest chefs Michael Solomonov and Steven Cook.|
|Dinner guests Cheche Villarosa Lacsamana and husband Ariel (center) are joined by chef and cookbook author Michael Solomonov (far left) and chef Steven Cook.|