Next month Lior will be down at Zahav to cook a spice dinner with Michael Solomonov. Here we explore Michael’s thoughts on cooking, spices, and dreams.
© Michael Persico
• We’ve had a long relationship with you and you use quite a few of our blends in your restaurant. This dinner is a bit different since it is based on simple 3-5 ingredient blends from the Spice Companion. What would you like people to walk away having experienced?
We love the idea of cooking for the spice. We oftentimes start with the protein first – but I love utilizing the spice as the star of a dish – working essentially, backwards. I want each guest to walk away and be reminded of something. A memory awakened through each course.
This month we interview Christopher Kimball of Milk Street. Lior will be teaching a class together with Chris later this month, as well as a spice blending class on his own.
Thank you for taking the time to speak with us, we’re very excited about Lior’s upcoming classes up at Milk Street and would love to learn a bit more about your take on spices and recipe development.
• You’ve had a long career in food and are widely recognized as an authority in your field. What are some areas where you still feel like you have a lot to learn?
As a cookbook author said recently, “I love cooking because every time I step into the kitchen, I am a beginner.” I have a lot to learn about everything especially, since Milk Street is setting its sights on the whole world of cooking.
Einat Admony runs Taïm, Balaboosta, and Bar Bolonat here in the city. This February the 8th she’ll be hosting a Spice Dinner with Lior. We sit down with her to hear her thoughts on the dinner, Israeli food, and spices!
© Johannes Oberman
• We are very excited about our upcoming collaboration dinner on the 8th. Can you let us know a bit more about two or three dishes and explain the concept to us? What would you like diners to walk away having experienced?
Understanding that Israeli cuisine is much more than hummus and baba ganoush. There are so many different cultures melting together. This is the story that we want to tell through this dinner. Dishes from different places, different styles and techniques.
Come join us! If you can’t make it, be sure to check out this short interview with founder and owner Claire Marin and check them out online!
• We’re excited to be hosting your company here at La Boîte on the 9th. Can you tell us in a few sentences what the best part of your job is?
Besides working with the bees, which I get to do in the Spring through the Fall, my favorite part of what I do is working with chefs and mixologists to point out flavor details of our products. this helps them pair our honeys, maple and rye whiskey with their dishes and cocktails.