A SPREAD from the second Polish culinary week in Israel, featuring an assortment of traditional Jewish-Polish dishes.
(photo credit: Courtesy)
The second annual Polish culinary week, co-organized by the Polish Institute in Tel Aviv, will once again give Israelis a taste of authentic Polish dishes, both old and new.
The nine-day-long celebration, which starts November 28 and runs through December 6, features more than 40 culinary and cultural events that will take place across the country, allowing the Israeli audience to taste dishes from the original Polish Jewish kitchen, but also modern Polish cuisine.
The producers and artistic managers of the festival are Arieh Rosen, director of cultural programs at the Polish Institute, and food journalist Ronit Vered.
Dough, bread, and the baking process are the focus of festival events this year. Guests will have the opportunity to take part in a wide range of activities in Haifa, Tel Aviv and Jerusalem.
Some of the planned events include a collaboration between Chef Erez Komarovsky, leading bakers and pastry chefs and the Bezalel Design Academy, who have joined together for a special project which explores the ties between bread and memory; a one-off “temple to gefilte fish” that will be open for five days – a collaboration with artist Roni Levit; a series of guest chefs from Poland who will be hosted in downtown Haifa restaurants; as well as culinary tours, Polish vodka tasting, cooking workshops, a klezmer concert and more.
For more info, visit www.pcw.co.il.