Rye on Market teamed with the Jewish Community Center this Sunday for Farm to Table: Israel to Louisville, a seven-course brunch. Chefs Uri Yirmias (from Uri Buri in Acre, Israel, which is north of Haifa near the border with Lebanon) and Tyler Morris (from Rye on Market in NuLu, Louisville, which is east of Downtown, but west of that no-man's land with the orphanage and farm-supply store), collaborated on a meal that was inspired by dishes Yirmias serves at his restaurant.
"Uri and four others were visiting from Israel—which I believe was set up through the Jewish Community [Center] of Louisville," said Rye's General Manager, Erin MacDonald. "We have a relationship with them because we have done other events for them, so they reached out to see if we would be interested in hosting a brunch that Tyler and Uri could collaborate on."
"It was heavily influenced by seafood (obviously) and set up as a tasting menu (1 or 2-bite dishes), in order to give the guests the best experience possible," MacDonald said. "Each dish was meant to be eaten in one or two bites because they were all complete dishes, with the ingredients meant to be experienced together."
"It was a very natural and unplanned set up, to be honest," MacDonald said. "They [Morris and Yirmias] had spoken via email a few times to get the general menu down and talk about important ingredients to order. And then Uri came for the day on Saturday and they worked out the final menu and started prep."
[Photos: Whitney Harrod Morris]