Hospitality by Ezra Kedem

15.11

Chef Ezra Kedem

Studio Arcadia

A conversation, a walking tour, and samples Chef Ezra Kedem Before there was Instagram, before we all became foodies, and before the culinary arts took over our lives, there was Ezra Kedem, who introduced high-end restaurants to Jerusalem’s cuisine. The first chefs to star on Israeli prime time, Kedem’s name became synonymous with innovative Israeli […]

A conversation, a walking tour, and samples

Chef Ezra Kedem

Before there was Instagram, before we all became foodies, and before the culinary arts took over our lives, there was Ezra Kedem, who introduced high-end restaurants to Jerusalem’s cuisine. The first chefs to star on Israeli prime time, Kedem’s name became synonymous with innovative Israeli cuisine, which never forgets its roots. After closing Arcadia, his successful eatery of twenty years, he went on to establish another restaurant in an exquisite garden in the heart of Ein Karem. There he grows the ingredients that he uses in his kitchen, and hosts small groups for exclusive events. Only a few fortunate ones are hosted here, in Kedem’s culinary studio, for meals that are paeans to the Jerusalem hills and to local ingredients that come straight from the earth.

In honor of the OpenRestaurants Festival, Kedem grants us a one-time opportunity to visit his magical paradise. We will begin the meeting with a brief tour of Studio Arcadia’s garden, where you will connect to the roots, colors, and fragrances of the fresh ingredients. We will continue to a demonstration workshop with Chef Kedem, who will tell us about his distinctive studio as he prepares a variety of unique dishes inspired by the flavors of his childhood and the special surroundings where he works. During the demonstration, as you enjoy a glass of wine, you will be able to taste the dishes that you watched him prepare: Jerusalem Espresso, a Jerusalem-style lentil soup; chiga with pine nuts — a traditional Kedem family recipe; fish ceviche; earth salad — a salad made with root vegetables in season and Studio Arcadia’s shawarma from the tabun — lamb with a mixture of homemade spices with Iraqi-style tomato salad on the side.

This activity will be held in Hebrew

About the Location

In the heart of the village of Ein Karem in Jerusalem, Chef Ezra Kedem has been working to define Israeli cuisine and spread the word about it. He began his journey in 1995 when he founded the Arcadia Restaurant in Jerusalem, an important institution in Israeli culinary culture. Chef Kedem has worked over the years to develop Israeli cuisine based on fresh local ingredients, some of which he grows organically himself; a search for flavors, a blending of different flavors from various cultures in Israel, particularly in Jerusalem, a melting pot for East and West Jerusalem and a culinary journey of contemporary personal interpretation of the flavors of his childhood and his world view.

As part of his culinary perspective and in fulfillment of a dream, the staff of Chef Ezra Kedem’s studio use the daytime hours for cultivating the land, agriculture, and growing seasonal crops. The kitchen staff divides their time between land and plate: They cultivate the farmland and examine the local growing conditions of the region. At sunset, they enter the restaurant’s kitchen to create the entrées that celebrate the essence of the place, the soil, the wind, the rain, and the sun.

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