Cinnamon and Spice

Jerusalem catering company Kinamon aims to raise the kosher bar

By ARIEL DOMINIQUE HENDELMAN
April 13, 2017 16:04
Kinamon event

True food-truck fashion: The first Kinamon event was a Mexican pop-up restaurant. (photo credit: AHARON HYMAN PHOTOGRAPHY)

 
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Ben David believes memorable dining is about more than ingredients or even cooking technique; it’s about the experience. When David created Kinamon Catering with partner Moshe Herc, the intention was to give customers an array of experiences that are not typically available in Jerusalem. Hailing from Portland, Oregon, which David emphasizes is the food-truck capital of the US, he and his wife made aliya five years ago with the desire to do something different and fun in Jerusalem’s culinary scene.

David began working at Ryu, the now closed Asian fusion restaurant on Emek Refaim Street. After six months, he moved to Buffalo Steakhouse with Chaim Davis, who is now the chef at Beer Bazaar. David then worked at Holy Bagel for the next four years. During that time, he served in the army for six months as a cook. While in the army, he started working on the side as a private chef.

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