Join us for lunch with Meir Danon, who will prepare a pot of stuffed vegetable cholent
A graduate of Le Cordon Bleu in Paris, Danon lived in France for over a decade where he worked in Michelin-starred restaurants and held several head chef positions. “Stuffed vegetable cholent is one of my favorite dishes,” shares Danon. “My late grandmother Rachel received the recipe from her mother-in-law and when she got older and could no longer cook, she passed the recipe to my father. She corrected the result week after week, until he mastered its preparation.”
Danon adds, “To me, the combination of curry, black pepper, and lemon juice with the flavors of meat and a long cooking time is the essence of her kitchen. I sometimes use it in other dishes. One of the strongest memories of my childhood are the aromas that filled the staircase of the building where she lived on the days that she made this cholent. I wanted to share this with you — a dish brimming with memories from when people had time to cook.”