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A unique culinary experience at Zeraim Gedera's Fruit Logistica booth

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Gedera, Israel
January 29, 2008

Zeraim Gedera, a leading vegetable breeding Company, launched last year its new campaign focusing on consumer needs.

To express the emotional and sensual experience of taste, the Company has chosen a unique way to convey its message at this year’s Fruit Logistica by through the services of one of Israel's leading chefs, Eyal Shani. Eyal will cook and serve his marvelously delicious dishes, providing topnotch culinary experience, using Zeraim Gedera's wide range of tomato and pepper varieties.

For further information, Zeraim Gedera invites you to visit our booth at Fruit Logistica Hall 21, Stand C- 05, where you can enjoy an outstanding cooking show and see our new products.


The elongated tomato– An inseparable part of the culinary experience by Zeraim Gedera

Zeraim Gedera, one of the world’s leading seed Companies, unfolds its Elongated Tomato Program, the exclusive development of a new type of tomato recognized by its distinctive shape.

These elongated varieties developed by Amit Shiftan, a dedicated breeder at Zeraim Gedera, adapt well to different climatic conditions and are ideal for cooking as well as for fresh consumption. Our elongated tomatoes have many attributes that play an important role in the cuisine of specific regions. Firmness, high dry matter and a deep red color, are just examples, making them particularly suitable for cooked dishes and filling sandwiches.

Shai Leviatov, the head of the tomato breeding team at Zeraim Gedera says: "This new, superb program began in response to significant consumer demand for a tomato that remains firm and does not crush after cooking or slicing. It represents the Company’s vision of contributing to the health, nutritional quality and joy of consumers".
 

Who is Chef Eyal Shani?
Almost 20 years ago, Eyal Shani established his Ocean restaurant in Jerusalem which quickly became the innovative Israeli kitchen.

There, for the first time, pita bread was replaced by focaccia bread served with sage and olive oil. There, he introduced baladi eggplant from Jericho seared on an open grill and tehini from Nablus. There, wild herbs growing naturally in the Jerusalem hills were stuffed into fresh sea grouper and
grilled over coals and vine leaf tendrils. There, tomato gazpacho was first introduced. Since then, these dishes and many others have been reproduced in hundreds of variations throughout Israel.

Ocean Jerusalem fell on hard times during the Intifada years and sometime during the 1990s Eyal Shani tried to reestablish his restaurant in the city of Herzlia. One of the pioneers in an area which was to become the most trendy restaurant locale, this move was somewhat premature.

Today, Eyal Shani is restaurant-less, but remains an experienced artist still devoted to reinventing vibrant cuisine with his deep commitment to the best local produce and his great love of humankind as well as tomatoes.

 

 

 

 

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