Kitchen Rodeo #55: Salatim Four Ways with Mike Solomonov & Camilla Marcus

Wednesday, 9/30 | 7:00pm ET | via Zoom


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Kitchen Rodeo #55: Salatim Four Ways with Mike Solomonov & Camilla Marcus

Wednesday from 7:00 PM - 8:30 PM EDT

Add to Calendar 2020-09-30 19:00:00 2020-09-30 20:30:00 America/New_York Kitchen Rodeo #55: Salatim Four Ways with Mike Solomonov & Camilla Marcus Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.


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Kitchen Rodeo





This is a powerhouse pairing not to be missed. Camilla and Mike—two of the restaurant industry’s most innovative and big hearted chefs—are teaming up to guide us through the making of four delicious salatim.

A five-time James Beard Award Winner, Mike Solomonov is the chef/owner of nationally acclaimed Zahav in Philadelphia. Born in G'nei Yehuda, Israel and raised in Pittsburgh, Mike’s culinary career began at 18-years-old when he returned to Israel and took the only job he could find, in a bakery. Now, Mike remains a beloved champion of Israel's extraordinarily diverse and vibrant culinary landscape. Along with Zahav, Solomonov is the owner of Federal Donuts, Dizengoff, Abe Fisher, Goldie, and K'Far.

Camilla Marcus is the founder of California-inspired west~bourne café in New York. An artist and cook at heart, Camilla has helped bring to life some of New York’s most beloved neighborhood restaurants, including dell’anima, Riverpark, and the reopened Union Square Café.  With west~bourne, she demonstrates that mission-driven, sustainable capitalism and enlightened employment practices can both survive and thrive hospitality. Now, a co-founder of ROAR and founding member of IRC, Camilla leads the fight to save independent restaurants affected by the pandemic.


This flavorful spread of salatim is perfect for snacking or a leisurely, long dinner. Directly translated from Hebrew as “salads,” salatim encompasses so much more and is the connective tissue for most Israeli meals.

Salatim Menu:

  • Summer greenmarket salad: cantaloupe, pickled cherries, feta, cucumbers and herbs
  • Charred broccoli with jalapeno tahini
  • Twice cooked eggplant
  • Kale, apple, walnut and sumac-onion tabbouleh



  • Cantaloupe
  • Persian cucumbers
  • Cherries
  • Feta
  • Red onion or shallot
  • Mint
  • Basil
  • Fennel fronds 
  • Olive oil
  • Honey
  • Lemon
  • Salt and pepper
  • Sumac or aleppo pepper
  • Broccoli 
  • Jalapeno
  • Cilantro
  • Tahini
  • Kale 
  • Walnuts 
  • Apple
  • Pomegranate seeds 
  • Red wine vinegar
  • Eggplants
  • Red bell pepper
  • Ground coriander
  • Sweet paprika
  • Sherry vinegar
  • Parsley


  • Blender
  • Steamer basket or strainer
  • Some additional standard equipment needed

Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.



A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.

Refunds & cancellations: 

There will be no refund for cancellations for registration. All donations and sales are final. 

Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.


Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.


Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet).  This consent includes, but is not limited to:

(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;

(b) Permission to use my name; and

     (c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.

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