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Early Inspirations and
Connections
Kruvi was a toddler in Tel Aviv when his
father opened his first restaurant, Mi-va-Mi,
and "became very famous for his hummus,"
he says. "It was 85 percent of the business,
made fresh with love and passion. This tiny,
little restaurant that only sat 25 had such
huge turnover it fed thousands." Kruvi's
father had in fact grown up in the business,
his mother running cafes and kiosks in the
region when it was frequented by British
soldiers in the 1940s.
Mi-va-Mi grew into a chain and Kruvi's
father began manufacturing hummus for
grocery stores in Israel. In the 1970s,
when Kruvi was nine, the family moved to
California for five years where his father
oversaw hummus and falafel shops up and
down the coast and in Nevada.
"I fell in love with the U.S. back
then," Kruvi says. "Everything was good in
Southern California, I loved my friends and
TV and didn't want to go back to Israel. It
was not open to the modern world then, and
we didn't even have color TV, just black-and-
white with limited hours. I always hoped I
would get back to the U.S. and remain there
one day."
It worked out in a way he didn't expect.
Kruvi attended the American International
School in Israel, which proved pivotal. After
high school graduation he had a four-year
stint in the Israeli Army. Following his dis-
charge, he joined the family business. While
"Hummus is one of
those items you want
to eat right when it's
made, when it comes
out of the mixer. It's so
creamy and delicious,
and when it settles, the
consistency changes."
SPRING 2017 59