Introduction to Israeli & Mediterranean Cooking with Chef Yuval Litmanovich, 12/17/18

Introduction to Israeli & Mediterranean Cooking with Chef Yuval Litmanovich, 12/17/18

70.00

monday, december 17th, 2018

6:30 pm - 8:30 pm

green fig (map)

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Join Green Fig’s Executive Chef, Yval Litmanovich, for a hands-on introduction to the unexposed side of Israeli cuisine. Derived from local Palestinian and Arabic cuisine, and with clear influences from eclectic Jewish immigrants from all over the world, this cuisine is heavily based on fresh vegetables and herbs. We’ll feel the ingredients; some we’ll keep as nature gave us and some we’ll bend as we see fit.

About Chef Yuval Litmanovich

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Born in Be’er Sheba, Israel, and raised in a Hungarian family, Chef Yuval Litmanovich grew up with an innate appreciation for the diversity of Israeli cuisine. His love for cooking developed when he watched his grandmothers re-create traditional recipes. With a professional career that draws on the Mediterranean culinary traditions and spans Israeli, French and Italian cooking, Yuval brings a fresh culinary point of view to the kitchen at Green Fig. Having never attended culinary school, this self-taught chef credits the trial and error of his youthful cooking experiments for much of what he knows. Starting around age 10, Yuval would collect whatever was in the refrigerator at the time and make his own “creations.” To him, failure was as important as success and soon he was confident enough to cook for his parents. While studying for a degree in Chemical Engineering, Yuval’s appreciation for the science of cooking led him to take on a year-long apprenticeship at Israel’s top restaurant Catit working under Chef Meir Adoni (Nur in NYC). Having proved adept as an apprentice, he was offered a job upon graduation. He was promoted to Chef de Partie and stayed two years at Catit. Today, he counts Adoni as a mentor and still maintains a close relationship with the chef. After Catit, Yuval moved to Brasserie, one of Tel Aviv’s most iconic restaurants. There he rose to Executive Sous Chef. During this time, he expanded his knowledge and palate with stages in Spain and Italy, including at three Michelin-starred Arzak in San Sebastian and one Michelin starred Hisop in Barcelona. Most recently, he was chef at two Tel Aviv Italian restaurants, Bindella and Stampa (which he co-owned as well).

About Green Fig

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Serving modern Israeli cuisine with influences from North Africa’s Maghreb region, the Middle East, and Southern Europe, Green Fig is a sunny, handsome restaurant in, of all places, Times Square. Though it occupies much of the fourth floor of Yotel, it’s not your typical hotel restaurant. With views overlooking midtown and comfortable, spacious décor (large banquettes, leather chairs, and lounge areas), the bar attracts a mix of the after-work crowd and hotel guests. The menu changes often and is a refreshing mix of seasonal Mediterranean and American fare, a nice respite from deep-fried local options like TGI Friday’s and Guy’s American. Conveniently, dishes range from tapas for sharing or individual entrées…Simple roasted chicken is elevated with Tunisian spices, and minced lamb is served with pine nuts atop a grilled pita layered in tahini.

-NYMag