ISRAEL EXPORT INSTITUTE

Food and Beverages - Press

Lab grown steak, grasshoppers salad, sugar-reducing proteins, a hydroponically grown, entirely proprietary vegetable called Mankai, and a restaurant that's also an accelerator for promising chefs ---a group of celebrity chefs saw and ate it all on a recent culinary tour of Israel.

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Nancy Silverton, one of America’s top chefs, hadn’t given Israeli cuisine much thought until four years ago when her friend Steven Rothfeld asked her to write the introduction to “Israel Eats,” the cookbook he was planning to write and photograph.

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As the clock struck 9, Eilat Lieber swept into the Crusader Hall, a cavernous 900-year-old chamber, and strode briskly toward the head of a long table set for a feast.

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