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In the JNF Kitchen: Stern Winery’s white fish ceviche with fruit
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
This recipe originally appeared in the summer 2016 issue of our Byachad Magazine. You can read the full issue here.
In 2004, Johnny Stern, a Brazilian born immigrant who moved to Israel with his family at the age of 17, made the bold decision to open his own winery, Stern Winery. He realized his true calling lay with the vines of his winery, located in Kibbutz Tuval, a picturesque community in the hills of the Western Galilee. Before realizing this dream, however, he lived a dual life for nearly six years: as a sales manager for a company manufacturing industrial adhesives, machinery oil, and metal treatments, and as an artisanal wine producer in Israel’s budding boutique wine industry.
Today, Stern Winery produces award-winning wines. Guests can take experiential tours of the vineyards and end their visit with a scrumptious and elaborate meal in the visitor’s center, where Stern exhibits his affinity for cooking and hospitality. Each person who walks through the doors immediately feels right at home in the intimate and comfortable atmosphere, and Stern often joins his guests at the table.
More on the Western Galilee:
U.S. ambassador to Israel swings by shiny new tourist center in Akko
In the JNF Kitchen: Stuffed zucchinis and vine leaves
“Everyone gets to know each other during the meals because they sit around a massive table together. We designed it this way on purpose,” said Stern. “There is a lot of energy and, of course, the wines bring everyone closer and open the guests’ hearts.” Stern curates all of the meals, which typically consist of 8-10 gourmet dishes, each paired with a different wine from his winery. A selection of wines are certified kosher. “By the end of the meal, they don’t want to go home.”
Stern brings a unique flavor and pizzazz to a traditional winery while including a true and delectable Galilean culinary experience. His love for food and wine is evident in every detail of the Stern Winery experience.
A favored appetizer that pairs beautifully with Stern’s Sauvignon Blanc is this refreshing ceviche. Check out the recipe below for how to recreate this tasty dish at home.
To plan a tour of Stern Winery, visit stern-winery.co.il/en
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Serves 6
Wine pairing: Sauvignon Blanc
Ingredients:
2/3 lb. of fresh semi-firm white fish, finely cubed (Red drum fish, Great Amberjack, or Mahi Mahi)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 scallion, finely diced
1 small red onion, finely diced
1 pear (or nectarine), finely diced
1 small hot green chili pepper, finely diced
1 kiwi, finely diced
For Garnish:
1 lemon, juiced
Olive oil, coarse salt, and black pepper
Balsamic vinegar
Directions
1. Mix ingredients together in a large bowl 20 minutes before serving.
2. Garnish each plate with a dash of coarse salt and black pepper, olive oil, lemon juice, and balsamic vinegar.
3. Place a heaping tablespoon of the ceviche mixture in the center of each plate, and serve immediately.
In 2004, Johnny Stern, a Brazilian born immigrant who moved to Israel with his family at the age of 17, made the bold decision to open his own winery, Stern Winery. He realized his true calling lay with the vines of his winery, located in Kibbutz Tuval, a picturesque community in the hills of the Western Galilee. Before realizing this dream, however, he lived a dual life for nearly six years: as a sales manager for a company manufacturing industrial adhesives, machinery oil, and metal treatments, and as an artisanal wine producer in Israel’s budding boutique wine industry.
Today, Stern Winery produces award-winning wines. Guests can take experiential tours of the vineyards and end their visit with a scrumptious and elaborate meal in the visitor’s center, where Stern exhibits his affinity for cooking and hospitality. Each person who walks through the doors immediately feels right at home in the intimate and comfortable atmosphere, and Stern often joins his guests at the table.
More on the Western Galilee:
U.S. ambassador to Israel swings by shiny new tourist center in Akko
In the JNF Kitchen: Stuffed zucchinis and vine leaves
 |
| Johnny Stern |
Stern brings a unique flavor and pizzazz to a traditional winery while including a true and delectable Galilean culinary experience. His love for food and wine is evident in every detail of the Stern Winery experience.
A favored appetizer that pairs beautifully with Stern’s Sauvignon Blanc is this refreshing ceviche. Check out the recipe below for how to recreate this tasty dish at home.
To plan a tour of Stern Winery, visit stern-winery.co.il/en
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Serves 6
Wine pairing: Sauvignon Blanc
Ingredients:
2/3 lb. of fresh semi-firm white fish, finely cubed (Red drum fish, Great Amberjack, or Mahi Mahi)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 scallion, finely diced
1 small red onion, finely diced
1 pear (or nectarine), finely diced
1 small hot green chili pepper, finely diced
1 kiwi, finely diced
For Garnish:
1 lemon, juiced
Olive oil, coarse salt, and black pepper
Balsamic vinegar
Directions
1. Mix ingredients together in a large bowl 20 minutes before serving.
2. Garnish each plate with a dash of coarse salt and black pepper, olive oil, lemon juice, and balsamic vinegar.
3. Place a heaping tablespoon of the ceviche mixture in the center of each plate, and serve immediately.
In the JNF Kitchen: Stern Winery’s white fish ceviche with fruit
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
This recipe originally appeared in the summer 2016 issue of our Byachad Magazine. You can read the full issue here.
In 2004, Johnny Stern, a Brazilian born immigrant who moved to Israel with his family at the age of 17, made the bold decision to open his own winery, Stern Winery. He realized his true calling lay with the vines of his winery, located in Kibbutz Tuval, a picturesque community in the hills of the Western Galilee. Before realizing this dream, however, he lived a dual life for nearly six years: as a sales manager for a company manufacturing industrial adhesives, machinery oil, and metal treatments, and as an artisanal wine producer in Israel’s budding boutique wine industry.
Today, Stern Winery produces award-winning wines. Guests can take experiential tours of the vineyards and end their visit with a scrumptious and elaborate meal in the visitor’s center, where Stern exhibits his affinity for cooking and hospitality. Each person who walks through the doors immediately feels right at home in the intimate and comfortable atmosphere, and Stern often joins his guests at the table.
More on the Western Galilee:
U.S. ambassador to Israel swings by shiny new tourist center in Akko
In the JNF Kitchen: Stuffed zucchinis and vine leaves
“Everyone gets to know each other during the meals because they sit around a massive table together. We designed it this way on purpose,” said Stern. “There is a lot of energy and, of course, the wines bring everyone closer and open the guests’ hearts.” Stern curates all of the meals, which typically consist of 8-10 gourmet dishes, each paired with a different wine from his winery. A selection of wines are certified kosher. “By the end of the meal, they don’t want to go home.”
Stern brings a unique flavor and pizzazz to a traditional winery while including a true and delectable Galilean culinary experience. His love for food and wine is evident in every detail of the Stern Winery experience.
A favored appetizer that pairs beautifully with Stern’s Sauvignon Blanc is this refreshing ceviche. Check out the recipe below for how to recreate this tasty dish at home.
To plan a tour of Stern Winery, visit stern-winery.co.il/en
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Serves 6
Wine pairing: Sauvignon Blanc
Ingredients:
2/3 lb. of fresh semi-firm white fish, finely cubed (Red drum fish, Great Amberjack, or Mahi Mahi)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 scallion, finely diced
1 small red onion, finely diced
1 pear (or nectarine), finely diced
1 small hot green chili pepper, finely diced
1 kiwi, finely diced
For Garnish:
1 lemon, juiced
Olive oil, coarse salt, and black pepper
Balsamic vinegar
Directions
1. Mix ingredients together in a large bowl 20 minutes before serving.
2. Garnish each plate with a dash of coarse salt and black pepper, olive oil, lemon juice, and balsamic vinegar.
3. Place a heaping tablespoon of the ceviche mixture in the center of each plate, and serve immediately.
In 2004, Johnny Stern, a Brazilian born immigrant who moved to Israel with his family at the age of 17, made the bold decision to open his own winery, Stern Winery. He realized his true calling lay with the vines of his winery, located in Kibbutz Tuval, a picturesque community in the hills of the Western Galilee. Before realizing this dream, however, he lived a dual life for nearly six years: as a sales manager for a company manufacturing industrial adhesives, machinery oil, and metal treatments, and as an artisanal wine producer in Israel’s budding boutique wine industry.
Today, Stern Winery produces award-winning wines. Guests can take experiential tours of the vineyards and end their visit with a scrumptious and elaborate meal in the visitor’s center, where Stern exhibits his affinity for cooking and hospitality. Each person who walks through the doors immediately feels right at home in the intimate and comfortable atmosphere, and Stern often joins his guests at the table.
More on the Western Galilee:
U.S. ambassador to Israel swings by shiny new tourist center in Akko
In the JNF Kitchen: Stuffed zucchinis and vine leaves
|
| Johnny Stern |
Stern brings a unique flavor and pizzazz to a traditional winery while including a true and delectable Galilean culinary experience. His love for food and wine is evident in every detail of the Stern Winery experience.
A favored appetizer that pairs beautifully with Stern’s Sauvignon Blanc is this refreshing ceviche. Check out the recipe below for how to recreate this tasty dish at home.
To plan a tour of Stern Winery, visit stern-winery.co.il/en
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Serves 6
Wine pairing: Sauvignon Blanc
Ingredients:
2/3 lb. of fresh semi-firm white fish, finely cubed (Red drum fish, Great Amberjack, or Mahi Mahi)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 scallion, finely diced
1 small red onion, finely diced
1 pear (or nectarine), finely diced
1 small hot green chili pepper, finely diced
1 kiwi, finely diced
For Garnish:
1 lemon, juiced
Olive oil, coarse salt, and black pepper
Balsamic vinegar
Directions
1. Mix ingredients together in a large bowl 20 minutes before serving.
2. Garnish each plate with a dash of coarse salt and black pepper, olive oil, lemon juice, and balsamic vinegar.
3. Place a heaping tablespoon of the ceviche mixture in the center of each plate, and serve immediately.
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