Maror

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By Chef Eli Kirshtein of Solo

15 tarragon leaves
15 parsley leaves
15 cilantro leaves
15 mint leaves
15 basil leaves

Combine all

This entry was posted on Friday, February 26th, 2010 at 3:52 am and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Maror”

Becca K. says:

March 29, 2010 at 2:21 am

hey! that’s karpas, not maror! (tasty karpas, though…)

Le Marais

Poached Cod Provençal
Sautéed Filet of Wild Salmon with Parsley Oil
Braised Chicken with Glazed Root Vegetables
Roasted Ribeye Roast with Roasted Fingerling Potatoes
Port Poached Pear with Vanilla Ice Cream
by Chef Jose Meirelles, Le Marais

Le Carne Grill
Veal Chops and Red Grapes
Crusted Matza Meal Seared Sweetbreads with Tapanade and Mustard Aioli
by Chef Angel Ramirez of Le Carne Grill

Prime Grill

Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli
by Chef David Kolotkin of Prime Grill

Solo

Savory Brisket
Charoses
Maror
By Chef Eli Kirshtein of Solo

Tierra Sur Restaurant

Grilled Veal Chops with Quince Compote
by Todd Aarons, Executive Chef Tierra Sur

Abigaels

Smoked Trout Salad
Chicken Milanese
by Chef Jeff Nathan, Abigaels

Basil

Spicy Salmon
By Chef Moses Wendel of Basil

Jerusalem Culinary Institute

Potato Gnocchi with Basil Pesto
by Chef Yochanan Lambiase, Jerusalem Culinary Institute

Spring is Here

Table design by Irwin Weiner of Design2share.com
Photographed by Simon Scheiner at The Perfect Portrait

Table design by Irwin Weiner of www.design2share.com
Photographed by Simon Scheiner of www.theperfectportrait.com

1. Carmel Private Collection, Cabernet Sauvignon, available at www.onlinekosherwine.com, $17

2.Spiral Stem wine glass, Yurana glass, available in our shop, $12

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2. If you are already a subscriber, send us a comment. We love to hear your thoughts and ideas.
Contest Ends April 4th, 2010 12:01 a.m. PST.

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