Join us for a special dinner prepared by Hilah Ronen Sahar and Yizhar Sahar, the chefs and owners of Rutenberg restaurant, located in Emek Ha’Mayanot. The evening will kick off with a cocktail, appetizers and a talk with the chefs.
After preserving citrus all winter, Hilah Ronen Sahar and Yizhar Sahar of Rutenberg restaurant arrive at Asif to share their pantry’s bounty. The duo will serve a special dinner inspired by the exhibition “A Kitchen of One’s Own: Nechama Rivlin.”
The Rutenberg @ Asif dinner will start with an aperitif, appetizers, and a talk with Hila and Yizhar, who will speak about their restaurant’s foundation and its relation to Israeli food culture. They’ll also share how they recreate ancient recipes.
The evening’s course:
19:00 Opening cocktail and appetizers
19:30 Conversation with Hila and Yizhar
20:00 Serving dinner, consisting of five dishes with paired wine
About Rutenberg: Located in the Valley of Springs, Rutenberg restaurant is a destination for passionate diners from across the country. Hila and Yizhar use ancient preservation and agricultural techniques, along with ingredients from local small-scale producers, to explore a uniquely Galilean cuisine.
Vermouth Chateau Golan cocktail with soda and orange caviar
Sourdough cracker with parsley root and pomelo
Watermelon with finger lime and sea salt
Bread with dips: Hush-hush wine vinegar, fermented tangerine, honeycomb, lime, and cilantro
Citrus blossom ile flottante with cucumber consommé and pistachio powder
Sea fish charcuterie with pickled pumpkin, fermented daikon and celery root, and burnt lemon spread
Tomato and mango salad, lemon basil, lime vinaigrette and chili
Roasted fish with fried polenta and pickled lemon cream
Lamb roulade and zest of orange, chard stew, almonds, and kumquat
Celery cake, macaroon, lime powder, goat yogurt mousse, cognac, sugar-roasted almonds, grapefruit peels
Vermouth Chateau Golan
Chnenchik Kerem Shvo
Sauvignon Blanc Sphera
About the Chefs
Yizhar Sahar, chef of Rutenberg restaurant, returned to his childhood landscape after years of world travel and cooking. It’s hard to credit Yizhar’s childhood on Kibbutz Afikim with developing his basic culinary knowledge, but his biology teachers and the agriculture department left their mark, impacting his culinary research and work at Rutenberg today.
Hila Ronen-Sahar, Yizhar’s partner, grew up at kibbutz Tzora and wandered its vineyards from an early age under the supervision of Ronnie James, one of Israel’s pioneer winemakers. After graduating from Hebrew University, Hila returned to the wine world as the professional manager of Shaked and Derech Hayain.