The LDEI Atlanta Chapter, in partnership with GLOBAL the Israeli Ministry CULINARY of Tourism and postcard Israeli Consulate of the Southeastern U.S., hosted “An Evening of Israeli Food, Culture, and Tradition,” with award-winning Chef Michael Solomonov. This event was held as an objective of LDEI’s Global Culinary Initiative, The Spice Cuisine of Sri Lanka— established to “embrace our Teardrop of India toasting and grinding whole spices and sug- global communities Cooking with spice is hot! Hawaii Chapter gested the convenience of using an electric through culinary Dames organized a cooking demonstration spice or coffee grinder. Ground nutmeg is connections that at ChefZone on March 30 as part of the one spice she advises not to toast, since it can chapter’s Global Culinary Initiative series, burn. Sri Lankan cuisine is famous for its fi- educate, train, and “Cuisines of the World.” During the session, ery curries, but the celebrated chef’s delicate provide cultural Dame-Chef Kusuma Cooray, culinary touch in adding spicy-hot seasonings to the exchange.” professor emeritus at Kapiolani Community dishes reflected the various heat tolerances College, showcased the spicy cuisine of Sri of the attendees. Kusuma also advised that Atlanta’s GCI Chair Lanka, her native country. to determine when a dish is done, cooks Suzanne Brown is Known as Ceylon until 1972, Sri Lanka is should rely on their sense of smell, and the founder of the located in the Indian Ocean, south of India. taste often while cooking. Kusuma was international Global The beautiful spice island’s documented personal chef to the late tobacco heiress history spans 3,000 years. Kusuma says the Doris Duke and is Hawaii’s first female Culinary Initiative. food resembles Indian cuisine, but uses less chef certified as an executive chef by the oil, more coconut milk and is much spicier. American Culinary Federation. She’s the During the presentation, Kusuma cooked author of Burst of Flavor: The Fine Art of L-R: Dame Susana Braner, several dishes, starting the preparation for Cooking with Spices, and Ocean to Plate— Israeli Consul General Judith each one by making a custom, freshly ground a fish cookery book. Varnai Shorer, and Dame spice blend. She discussed the benefits of Suzanne Brown. Suzanne and Susana were co-chairs for the event. A bowl of silky-smooth Hummus Tehina from the cookbook Zahav, a cookbook from Chef Michael Solomonov and his business partner Ste- ven Cook. Dame-Chef Ashley Mitchell (L), Chef Michael Hawaii Dame- Solomonov, and Dame- Chef Kusuma Chef Sandra Bank. Ashley, Cooray, Lamb Sandra, and the culinary team Briyani, Fiery from Added Touch Catering Hot and Sweet prepared the recipes from Deviled Shrimp, Zahav. Dames Lenada Merrick a medley of (L) and Gloria Smiley look spices, and over Zahav. The elegant table Eggplant and showcases beautiful flowers Cashew Sambal. and salatim—an assortment of appealing Israeli salads made with ingredients like caramel- ized eggplant, cucumbers and tomatoes, and carrots with fresh herbs. Photos: Travis S. Taylor

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