Nearly 70 years old, Avigdor Brueh, the executive chef at the Hilton Tel Aviv, orchestrates a gigantic kitchen, which serves hundreds, flawlessly, year-round. During Rosh Hashanah the Hilton, with its many regulars—some who have come for the last 30 years—and new guests alike, serves approximately 500 guests at table service.
In the last couple of months, I've been writing and photographing some articles and posts for a few online and hard copy magazines, newspapers and clients. Two of the articles are for the newly re-launched, Edible DC magazine. Edible DC is a part of Edible Communities, an "editorially rich, community based, local food publications in distinct culinary regions throughout the United States and Canada" as so eloquently written on Edible Communities website.
I am super excited about my new professional gig, contributing from time to time to the awesome KitchenAid blog, The Kitchenthusiast. My kitchen counter has been flooded with KitchenAid appliances for over two decades now so the new collaboration is a no brainer. I have written in the past about dehydrated apples but never got around to posting about fruit roll-ups. For developing this super simple recipe I used the KitchenAid diamond blender. I received the complimentary blender just in time, since I gave my old KitchenAid blender to my son, who is in college, to make his post work-out protein shakes and smoothies. Head over to The Kitchenthusiast to check out the recipe for this super healthy snack and my post. Just in time for apple fall harvest season and back to school snacks.