An intimate group of Olim & Israelis, mulled wine, roast beef, and lots of laughs. On January 20th, Chaim Seligman paired up with Maayan Mirchin for a Shalom al Lechem meal in Rehavia.


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Maayan Mirchin

Tell us a bit about yourself!

I made aliyah when I was 12 from Boston! I was in the army for 5 years as an Officer in Intelligence. I am currently in my fourth year of studies in electrical engineering at the Hebrew University, and I also work at Intel. I am active in Shabbat Baboker, a pluralistic minyan here in Jerusalem.

Why Jerusalem?

Most of my friends are here. I think it is a really fun city with a lot of culture, there is a lot going on. Givat Ram is also a great campus

Why Shalom al Lechem?

Shabbat is my social time during the week! I love hosting and cooking, and it seemed like a great opportunity.

What are your hobbies?

Volleyball, skiing, and Shabbat Baboker!

Chaim Seligman

Tell us a bit about yourself!

I am originally from South Florida. I moved to Israel after high school, went to Yeshiva, participated in Magen David Adom, and joined the army. After my service, I studied law at Bar- Ilan, and am now doing my residency.

Why Jerusalem?

Jerusalem is our capital, our roots are here. The Jewish people came from this place. I feel that I can have influence here, and that Jerusalem is a great mix between the old market and high text, orthodox and secular Jews, Jews and non-Jews… it has a great culture.

Why Shalom al Lechem?

I love meeting new people, the whole concept of bringing together Israelis and olim is lacking for me– I have some Israeli friends from the army and school, but most of my friends are olim.

What are your hobbies?

Being with friends ,playing guitar, and cooking.


Hosting tip #1:

Instead of just serving wine as is during these cold nights, pre-plan to serve some hot sangria or cider! Just add some cut-up fruit and liquor.

Hosting tip #2:

Accept help– only if you want! If you are comfortable, allow guests to help wash dishes, clear the table, or take the trash out on their way out!


Chaim’s Roast Beef Shoulder with Mushroom & Wine Sauce

We used to call this “magic meat!” We would have it at least once a month in my house growing up.

Caramelize 3 onions, adding two small containers of fresh mushrooms and fry.

Add salt, pepper, cumin (optional), 3/4 a bottle of red wine & cook together for 10 minutes.

Cut up 2 kg of meat (roast beef shoulder #6) into pieces about 1cm thick.

Add the meat to the mixture on a low flame for 2-3 hours


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Programs are sponsored for young adults ages 22-35.
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