Assaf Granit and Uri Navon to Prepare Specialties from their Celebrated Jerusalem Restaurant
in Honor of Israel’s 65th Independence Day
Dinner to Benefit Ultimate Peace in the Middle East Sports Camp
Chef Suzanne Tracht,the highly acclaimed chef and owner of Jar, announces a special evening with Guest Chefs Assaf Granit and Uri Navon, chefs/owners of the celebrated Machneyda restaurant in Jerusalem, Israel, for a one-night-only collaborative dinner on Saturday, April 13, 2013.
Granit and Navon are visiting the city by arrangement of David Siegel, the Consul General of Israel in Los Angeles, to help celebrate the 65th anniversary of Israel’s Independence Day; the dinner at Jar is the only event open to the public during their visit. The evening, attended by Consul General Siegel as guest host, will benefit Ultimate Peace, a groundbreaking summer camp and year-round program in Israel that unites Jewish and Arab youth, using the character-building sport of Ultimate Frisbee as its tool. “This year, as we mark Israel’s 65th Independence Day, we invite you to sample a taste of Israel’s culinary scene,” states Consul General David Siegel. “Right from the heart of the ancient city of Jerusalem, the Master Chefs behind the Machneyuda restaurant will offer a celebration of culinary creativity and innovation.”
Tracht and Granit coordinated the menu via Skype calls and discussed the integration of the restaurant’s specialties with the fresh spring produce that will be available to them from the local Farmers’ Markets. Expect a four course dinner sampling from some of Machneyuda’s best plates – Sea Fish Tartare “Jaffa Gate” Style – small diced salad of tomato, cucumber, red onion, ramps, goat yogurt and pretzels; “Shikshukit” – cooked minced beef and lamb in Mediterranean spice mixture with “thigurt,” a mix of tahini and yogurt; “Crispy Childhood Dream” – heavy cream and sauce of Cambozola cheese, field mushrooms, garlic confit and egg yolk in a crispy coating with milk foam; “Moshiko`s Calamari” - dates honey, pomegranate concentrate, porcini mushrooms, “harisa”, cherry tomatoes, confit of onion and garlic with tahigort and burnt aubergine paste; Roasted Aubergine with tahini yogurt and “musabacha” and “Basbusa” – a wet semolina cake with tahini ice cream and fresh fruit. Some surprise dishes from a joint shopping trip to the Santa Monica Farmers’ Market will be included.
Chef Assaf Granit brings international flavor to his craft, having worked in restaurants in Rome and London. He is also the distinguished winner of Israel’s Iron Chef. Granit’s menu is inspired by what is fresh and in season at the local market in Jerusalem and changes on a weekly basis. On a recent trip to Israel, Martha Stewart said she “still dreams about” the meal she ate at the Machneyuda restaurant at the market, stating, “They shop twice a day in the market and cook what they find there.” Chef Uri Navon is co-founder of Machneyuda. He honed his skills in Israel and abroad, notably at L’Escargot, a Michelin star restaurant in London. He was featured on The Martha Stewart Show in 2012. Chefs Granit and Navon aretwo of the main chefs at what critics have called the most distinctive, lively and fun restaurant in the world.
An Evening with Assaf Granit & Uri Navo of Machneyuda
Saturday, April 13th, 2013
Sea Fish Sashimi
pickled onion, radish, pickled ginger vinaigrette, and granny smith apple
with tahini yogurt and “musabacha”
pomegranate, porcinis, and burnt aubergine paste
minced beef and lamb in Mediterranean spice
Crispy Childhood Dream
heavy cream and cambozala cheese sauce, field mushrooms-garlic confit,
egg yolk in a crispy coating
semolina cake with tahini ice cream and fresh berries
Paired wines donated through the generosity of the Israeli Wine Producers Association
(menu subject to market availability)
$125 per guest. Excludes tax and gratuity.