Gefilte Fish? Baaah Humbug

April 17, 2008 - 11:37 AM by

Israel’s modern day menus aren’t running Grandma Esther’s chicken soup with “lead laced” kneidelach, mein kinder.

Palates in the holy country these days are sophisticated and as gates to exploring world cultures open, an eagerness to test out intricate cuisines follows suit.

Yesterday’s Washington Post ran a piece on Israel’s evolving taste buds, profiling caterer Vered Guttman who puts a spin on the traditional Passover meal menu.

Tilapia and grapefruit cerviche standing in for tired, staid gefilte fish or lamb shanks simmered in molasses and wine as a main course and Seder plate trim.

Check it out. tks IsRealli

Tags: • Category: Art, Food, Holidays, Israeliness 

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