In his Jerusalem restaurant, chef Moshe Basson seeks to bring “a modern Israeli interpretation to the Land of Milk and Honey with food from the Bible.” This may be a lofty aim, but it is magnificently achieved.
Basson opened his first Eucalyptus restaurant in 1986, which he named for the tree he planted one Tu B’Shevat near his family home in Jerusalem. Today, the restaurant is located outside Jerusalem’s city walls, in the artists’ colony, and reservations are essential.
Basson is an internationally-renowned Master Chef specializing in Modern Israeli-Biblical cuisine. Utilizing his schooling in agriculture and passion for studying ancient script, Basson has incorporated into the restaurant’s kosher menu many dishes that are based on foods eaten for many centuries in this region.
Join us for an evening of Kosher Israeli food and a discussion of food, spirituality, and the Holy Land.
This is a Jewish Book Council Program.
Basson will be intereviewed by restauranteur and founder of Won’t Stop Hospitality, Martha Hoover.
Sponsored by Gadi Boukai Realtor and his team with FC Tucker Company, and Lauren Zoll and Andy Helmbock.
