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 [email protected] 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.
