The Tiger Fork team hit Hong Kong before it opened. Wiseman is just one local restaurateur to travel abroad to understand the surroundings of the country or countries that inform their menus. “There was this sense of community around each place. “As a woman was running her stand, her regular customers were bussing the tables, chopping the parsley for her,” Wiseman explains. “You come and they drop the pitas and the pickles and the hummus on the plate yelling, ‘What do you want? What do you want?’”Īt another hummus shop in Tel Aviv, Ozeri Brothers, the communal spirit left a lasting impression. Tenne imitates the bustling atmosphere at the restaurant with the intonation and speed of a livestock auctioneer. Such was the environment at Abu Hassan, a hummus shop near the Jaffa port in Tel Aviv that’s popular with Americans and dates back to 1959. That’s why we wanted to go and explore.” While they ate six meals a day, carefully studying technique and ingredients, they also reverently took in “the feel and spirit behind it.” Wiseman was transfixed by the pulsating vibrancy that only faraway markets bring. “Food with an authentic beginning point is so important,” says Wiseman, who co-owns the fast-casual restaurant Little Sesame with both Tenne and his cousin David Wiseman. But so too is the notion of place, as restaurateur Nick Wiseman learned when he accompanied Chef Ronen Tenne to Israel this summer. With something so simple, ratios are everything. Please reload the page and try again.įor centuries, people in the Middle East have been chasing the perfect hummus recipe by combining the same six ingredients: chickpeas, tahini, lemon, garlic, water, and salt. Whoops! There was an error and we couldn't process your subscription.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |