With all the turmoil in Israel these days, there is no better time than now to show support for Israeli agriculture and the Israeli economy in general.
In that spirit and in celebration of the month of Adar, Wolf & Lamb Brooklyn hosted an evening with award winning winemaker Amichai Lurie of Shiloh Winery, Israel’s foremost boutique winery, for an event celebrating superb Kosher Food and Wine.
The meal consisted of six courses expertly paired with complementing wines from Shiloh winery. The meal was accompanied by insightful comments from Amichai Lurie into the process that goes into producing his incredible wines.
Lurie is a winemaker for Shiloh wines who lives and works near the winery. An accomplished chef, Lurie brings his passion for his family, food, wine and the land of Israel to his delicious wines, that consistently win awards for being some of the finest wines produced in Israel.
A proud resident of Israel, during the ongoing conflict with the EU regarding labeling of Israeli Settlement products, Lurie took a stance of Jewish pride, telling the media that not only would he proudly label his products, he would add a large Star of King David to indicate our Biblical roots in the land.
The wines Lurie introduced throughout the evening perfectly complemented the menu which was prepared by Wolf & Lamb Brooklyn’s new Chef, Jameson Poll. Jameson is a graduate of Johnson & Wales, and has worked at some of New York City’s finest restaurants including Craft, The Breslin, Marc Forgione, and Dinner Lab.
Jameson approaches food the way he approaches life, with laser focus and whimsical creativity. His dishes reflect the very best the season has to offer, reinventing classics and creating exciting new dishes. Jameson is new to the Kosher scene, but says he has embraced the limitations that Kosher cooking presents.
“I am all about the challenge, and for a chef, cooking Kosher is the ultimate challenge,” said Jameson. “Being forced to limit my ingredient list really helps to focus and think outside the box, it’s also a pleasure to cook for people who see their meal not just as physical pleasure but as something meaningful and soulful.”
The evening’s menu included such fare as sous vide filet mignon with roasted heirloom carrots and shiitake mushrooms paired with Shiloh Mosaic, Ahi tuna crudo, watermelon radish, spring onion aioli, bruléed plums, fried capers, and micro greens, paired with Shiloh Shor Barbera, and finally a delectable dessert of chocolate bon bons, blood orange gelee, Belgian chocolate souffle, and vanilla bean foam.
Chef Jameson says he is excited to bring his unique culinary style to the Kosher world with seasonal menus, more chef’s tasting dinners and wine and beer pairing events.
