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Zahav Pizzeria
Harry's Pizzeria
Miami, FL
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See you next time! The Chef Pop-Up Series schedule is housed at http://www.harryspizzeria.com/fun




Event

Zahav Pizzeria
Can Philadelphia just stop producing amazing chefs already?  Well, we don't actually hope that, but it really is amazing the type of talent that is coming out of there (starting with our own Michael Schwartz!) and how lucky we have been to some of its brightest stars grace our Harry's Pizzeria's Chef Pop-Up Series.  We've had the godfather himself, Marc Vetri as well as one of his most talented proteges, Jeff Michaud, and next up we have Michael Solomonov of Zahav restaurant (and Percy Street BBQ and Federal Doughnuts!)  Solomonov won the James Beard Award for "Best Chef: Mid Atlantic" in 2011 through his playful and simply delicious takes on his Jewish and Middle Eastern heritage.  The Israel-born, Pittsburgh-raised chef brings to the table a fresh and simply delicious take on his Jewish and Middle Eastern heritage influenced by his travels and career in French, Italian, and Mexican kitchens in Philadelphia. As we always say, this one is going to be the best Pop yet!

So after esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, and Matthew Accarrino Michael is thrilled to invite chef Michael Solomonov to take over Harry's Pizzeria on Tuesday, August 27 at 7:00 p.m.!

Seating is first come, first served for this sweet and savory family-style meal!  Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvre, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and Wine Director Eric Larkee and our tap beers including Michael's Genuine Home Brew at your disposal. Go home with a special gift from Mike, too. All that and tax and gratuity are included in the ticket price of $150.

Menu:

Zahav Pizzeria

Welcome
Lemonnana  whiskey, lemon, mint

Passed
Lamb Tartare
Chopped Liver with cucumber
Watermelon with feta, dill and olive
Pizza  Zahav lamb 'bresola' with goat cheese and artichoke

First/Salatim
Hummus tehina with fresh laffa bread
Beets with tehina
Twice-cooked eggplant
Israeli Salad with Zahav olives

Second/Mezze
Fried Cauliflower with green labaneh
Crispy Haloumi with golden raisins and pine nuts
Local Fish Crudo with orange and olive

Third
Lamb Shoulder in pomegranate molasses with chickpeas and mint
Persian Rice
Spiced Carrots with sumac

Dessert
Konafi stuffed with chocolate, labaneh ice cream

A 2011 James Beard Award winner for "Best Chef, Mid-Atlantic," Chef Michael Solomonov is the executive chef at Zahav (237 St. James Place, 215-625-8800), Philadelphia's renowned modern Israeli restaurant.  Known for his extraordinary skill at transforming simple foods into artful culinary masterpieces, he is widely regarded as one of the city's top young chefs and entrepreneurs.  In addition to his duties at Zahav, of which is he co-owner, Chef Solomonov is a partner in Percy Street Barbecue (900 South Street, 215-625-8510), a Southern inspired barbecue restaurant and bar on South Street that has quickly become known as the best place in Philadelphia for smoked meats, and Federal Donuts (two locations: 1219 South 2nd Street and 1632 Sansom Street) a mostly take-out, donuts-and-fried-chicken shop serving exceptional coffee, cake donuts and fried chicken.  

In 2012, Food & Wine magazine named Chef Solomonov among the country's top "Empire Builders," admiring his devotion "to reinventing overlooked cuisines."  Chef Solomonov was also the subject of a New York Times feature in 2011 that explored the genesis and continued success of Zahav, which praised his "simple food with layers of flavor."  That same year, Zahav was elevated to a coveted "Four Bells: Superior" rating from the Philadelphia Inquirer, one of only four restaurants citywide to attain that elite status.  Both Conde Nast Traveler and Travel + Leisure named Zahav among the top restaurants in the nation in their May 2009 issues, and Esquire named Zahav among their "Best New Restaurants, 2008."  Zahav has also been featured in Bon Appetit, which selected the restaurant as one of their "Hot 10 Summer Blockbusters."  Philadelphia magazine named Zahav "Best New Restaurant, 2008" in their annual "Best of Philly" issue.

Before opening Zahav, which means "gold" in Hebrew, in 2008, Chef Solomonov was the executive chef at West Philadelphia's Marigold Kitchen, which he and restaurateur Steven Cook co-owned until 2009.  There, he was named "Rising Star Chef, 2007" by Restaurant Hospitality magazine, as well as "Best Chef, 2006" by Philadelphia magazine.  Prior to joining Cook at Marigold Kitchen, Chef Solomonov worked under such top chefs as Marc Vetri at Vetri and Terence Feury at Striped Bass.  He is a graduate of the Florida Culinary Institute in West Palm Beach, FL.  Born in Israel, he grew up in Pittsburgh, PA and now calls Philadelphia home.  He frequently travels back to Israel, including an epic 2008 trip with the entire opening team from Zahav to introduce them to the cuisine they would be preparing and serving.

For more information about Chef Michael Solomonov or any of the restaurants that he co-owns with Steven Cook, please visit www.cooknsolo.com and follow them on Twitter (@cooknsolo).

To recap the drill... Harry's chef pop-up dinners occur about once a month, each time with a new chef in Harry's kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Seating is first come first served. Menu is subject to change and doors open at 7:00 p.m. sharp. Tickets are exclusively sold online for the pop-up series through www.harryspizzeria.com/fun!

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Location

Harry's Pizzeria (View)
3918 North Miami Avenue
Miami, FL 33137
United States


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