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.
Check out the full video here!
various spices on old wooden table
World’s ‘spice wizard’: How to use and make spices at home
Read and listen here!
Spice master Lior Lev Sercarz chats with The New American Kitchen’s Gary Duff about his journey into the American spice trade and his latest book, The Spice Companion.