Solomonov

Their website is chock-full of relevant information, and I particularly enjoyed their interactive guide to the Pro Musica Hebraica logowhich is derived from an image by the Russian Jewish artist B. Solomonov originally featured on the program to a concert of the Society for Jewish Folk Music.

Pro Musica Hebraica « The Blog at 16th and Q 2008

About a month after he returned home, Mr. Solomonov got a call.

NYT > Home Page By JOAN NATHAN 2011

"Arab food is everywhere in Israel, of course," Mr. Solomonov said.

NYT > Home Page By JOAN NATHAN 2011

When a Yemenite contractor worked on the restaurant, Mr. Solomonov went to his mother's house on a trip to Israel to taste her Yemenite soup cooked on a small burner in her tiny kitchen in Hadera.

NYT > Home Page By JOAN NATHAN 2011

Mr. Solomonov has had a lifelong connection to Israel.

NYT > Home Page By JOAN NATHAN 2011

Even when he was making staff meals at Vetri, Mr. Solomonov worked with Israeli ingredients, braising monkfish with hawayij, the Yemenite spice combination of cumin, black pepper, turmeric and cardamom.

NYT > Home Page By JOAN NATHAN 2011

He said that Mr. Solomonov had eagerly picked up culinary techniques and restaurant management and polished a work ethic that Mr. Solomonov had learned at the Israeli bakery, where he put in 12-hour shifts after waking at 5 in the morning.

NYT > Home Page By JOAN NATHAN 2011

A couple of months later, at his brother's army base, Mr. Solomonov held a memorial dinner that he says changed the direction of his life.

NYT > Home Page By JOAN NATHAN 2011

Rosh Hashana, Mr. Solomonov will make a brisket first rubbed with coffee and salt, then braised in pomegranate juice and spices inspired by the coffee his mother once used to braise brisket growing up in Kfar Saba, Israel.

NYT > Home Page By JOAN NATHAN 2011

Mr. Solomonov, only 32 despite the shades of gray in his closely cropped black hair, creates simple food with layers of flavor.

NYT > Home Page By JOAN NATHAN 2011