Cooking School Registration: 305-367-5931




Monday, February 5  

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, February 6 

Vine to Table Clubhouse Dinner with Newton Vineyard 

6:30 p.m. | $165++

Michael Solomonov has become an ambassador for Israeli 

cuisine. The chef is an owner of five restaurants in 

Philadelphia, including Zahav, his award-winning flagship, 

and is the co-author of “Zahav: A World of Israeli 

Cooking.” He is also the host of the award-winning 
documentary “In Search of Israeli Cuisine.” Solomonov 
was born in G'nei Yehuda, Israel and raised in 

Pittsburgh, Pennsylvania. At the age of 19, he returned 

to Israel. With no Hebrew language skills, he took the 

only job he could get – working in a bakery – and his 

culinary career was born. He won the 2017 James Beard 

Award for Outstanding Chef in the country. He was also the 

2011 James Beard Award winner for Best Chef, Mid-Atlantic, won 

a 2016 James Beard Award for International Cooking and won Book 

of the Year for “Zahav: A World of Israeli Cooking.” Chef Solomonov has 

been recognized for his many accomplishments by The New York Times, Bon Appetit, Food 
& Wine, Esquire Magazine, Condé Nast Traveler, and Travel + Leisure. In 2014, he was named 
Eater's National Chef of the Year. Solomonov and his CookNSolo group are also the owners 
of Federal Donuts in Philly and in Miami, Goldie’s (a falafel shop) and Abe Fisher, a restaurant 
that focuses on Eastern-European food. They recently opened Dizengoff, the casual spinoff of 
Zahav, in Philadelphia, Manhattan and Miami. Through Zahav, his flagship, Solomonov is often 
credited for building the popularity of Israeli, Sephardic-style (descendants of the Spanish 
exile) food eaten in America and around the world. Today, he can most often be found covered 
in flour, working the bread station at Zahav's open kitchen.

“Mr. Solomonov’s cooking bursts with freshly ground spices and complex flavors, from char-edged 

kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or 

small cold salads that are the vivid starting point of every meal,”  

- The New York Times


Challah (Yeasted Egg Bread)

Shakshuka (Eggs in a Spicy Tomato Sauce)

Mango, Cucumber, and Sumac – Onion Israeli Salad

Latkes with Gravlax (Potato Pancakes with Cured Salmon)

New-School Konafi (Shredded Phyllo and Ricotta) with Chocolate Filling

Books will be available for purchase and autographing.