KEEPING a 2,500-year-old tradition alive resulted in an 18 course meal in July in Jerusalem, this was the culmination of decades of research by the dinner’s organizers Greenspan, a dentist, and Ari Zivotofsky, a rabbi, both 47.
“We have such a rich tradition but because of commercial food production, the only things slaughtered today are those that are financially feasible and grow quickly.”
Dishes included sparrows, doves, deer, roasted elk and grilled cow udders. Pheasants flown in from Rome were rolled into cinnamon pastille pastries. Greenspan and Zivotofsky found three kosher butchers, from Algeria, France and Israel, who remembered how to properly slaughter guinea fowl. A team of rabbis and academics explained each course to the guests. Read the full article