Shavuot special: Blessed are the cheesemakers
On this episode of Tel Aviv Table, we visit Israel’s only buffalo farm, get blintzes tips from Chef Yair Yossefi, and give recommendations for where to eat out on the holiday.
Why do we eat cheese on Shavuot?
How did Shavuot become the dairy holiday? Rabbi Jeffrey Wolf of Bar Ilan University explains.
Shavuot: A big day for blintzes
Chef Yair Yosefi, owner of the former Elba restaurant and teacher at the Bulthaup Culinary Academy, tells us how to bling up our blini on Shavuot.
'Home on the Range' at Israel's only buffalo farm
We visit Irit Treyster on her farm - the country’s only farm making Italian-style buffalo mozzarella, along with yogurt, ricotta and ice cream.
Machleva dairy's modest beginnings
Zvi Meyer remembers the modest beginnings of the Machleva dairy farm, producers of delicious, creamy sheep yogurt.
Don't forget the wine on Shavuot!
What better to drink with Shavuot’s multitude of cheeses? Wine expert Tal Gal Cohen, founder of Israelwines.co.il, gives his recommendations.
Where to eat on Shavuot?
Walla! food writer Rita Goldstein tells us the best places to eat on Shavuot.
Food News: Tel Aviv's new meat joints
We discuss the Timberlake melon, a new kosher meat restaurant opening in Tel Aviv's Carlton Hotel, and a new gourmet hamburger restaurant in South Tel Aviv.
Producer: Liya Spiegel
Editor: Hadas Ribak/Amy Racs
Technical Producer: Tammy Goldenberg/Lior Peleg
Music Editor: Tomer Gershenman
Uzi Ramirez - Cheese in my pocket
Sasi Keshet & Yona Elian - Shavuot Medley
Aerosmith - Cheese cake
Home on the Range
Goapele - Milk and Honey
UB40 - Red red wine
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