Here are some pictures from Chris Windus of bluezoo in Orlando. He recently accompanied Todd English to compete in the Israeli version of Iron Chef called Krav Sakinim (scroll to the bottom under Spin Offs). The episode will not air for another 3 months, so he could not reveal the winner. However, he did share much of his experience through photos.
The competition is mainly structured in the Iron Chef tradition (view a sample episode here... note: the narration from the commentators is a far cry from Alton Brown and his arsenal of internet connected computers). A secret ingredient is revealed and two chefs (each with 2 accompanying sous chefs) have 30 minutes to plate an appetizer, at 50 minutes the entrées must be plated, and the dessert before the end of the hour. There is no pre-prep allowed, and each team must make 13 plates of each course. A table of judges sits in another room where they cannot see the action, and waiters present each dish to them for tasting.
Michael Ginor from Hudson Valley Foie accompanied them when touring the city. Chris mentioned the incredible street food including some interesting dishes including cow udder, spinal cord, sweetbreads, duck liver, spleen, and turkey balls (which he advised to stay away from... no problem). The fruit and pastries were great, and there was hummus everywhere in every way.
the Mediterranean in Israel
olives in a market (note all of the cans of Starkist)
saj... the Israeli burrito
sipping pomegranate juice in a market
grilled ground beef mixed with lamb fat
the wailing wall
great food spread with beer (and the best couscous ever according to Chris)
refrigerated meat market
Dr. Shakshuka (what I like to refer to as Israeli sofrito with eggs)
Dr. Shakshuka himself on stage with Todd English and Michael Ginor
pomelos
Food is always better in its original environment. I can only imagine this incredible experience. We have a bit of Iraeli food here in the Miami area, and it's a cuisine that remains very new to me (fairly new in a world perspective as well). Israeli cuisine borrows a lot of elements from neighboring countries and regions. It has a high emphasis on vegetables and freshness and lots of lemon and parsley.