1. The fall works better for me, as well. Not that I am averse to cholent in the summer. However, I will be in the States working for almost the entire summer, so after the chagim in Israel is better. 2. I drink red wine with cholent (as does my wife) - so that's at least two people! 3. As for cholent at night: it is a well established, unofficial tradition at many yeshivas for the young men to sneak (illegally) into the kitchen on Friday night and have a late night snack on the cholent meant for the Shabbat afternoon meal. So we have a precedent. If Rogov's recipe is as good as he says, I will "risk" it at an evening meal!
Though I have no idea what cholent is, if held in NY city and you are hosting, I will definitely be in attendance. By then, I will have a functional understanding of cholent and will bring an appropriate wine to match! Keep me posted.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
Hi, Rogov. While there's a good chance I would not be able to attend due to college bills, etc, I'd want to - I love the idea. I also love the idea of such a meal in NYC for the 'locals'. NYC is much more 'do-able'.
From reactions so far it seems that two such meetings are in order, one in Tel Aviv and one in New York. It also seems that autumn is the best time, so as the holidays approach I shall start making arrangements and will indeed post to keep all updated. Sounds to me like much fun!!!!
Sherry Ansky is indeed the queen of cholent. And she is one of the nicest, most open, most honest people writing about food in the country. Not to mention her husband, Alex who is one of the top news photographers not only in Israel but anywhere.