Let's Shawarma!; Moraga's Shish Kebab Show Almost Ready To Go

Opening the Shish Kebab Show - a little corner of the Mediterranean in Moraga’s Rheem Valley Shopping Center - has been a little like preparing for battle, its owners said.

“It has been work, hard work,” admitted Vivian Erez, who, with her husband Miki and the rest of the Erez family, is getting the Shisk Kebab Show ready for its debut. 

“But we’re not afraid of hard work,” she said, throwing open the front doors of the old Fudge Alley shop to allow a writer — hungry for a sneak peek at the latest entrant in Moraga's foodie fight — to enter their gleaming new restaurant.

An open kitchen, new appliances, hand-painted walls - mute evidence of months of planning and preparation. The Erez’ 17-year-old son Roy pointed out the brand new plumbing and electrical work.

“We dug it all up and redid all of that,” he and his mother said, almost in unison.

The Erez's finish each others' sentences. From top to bottom, the Shish Kebab Show is a family enterprise with deep roots stretching back twelve years, when the family first arrived in California.

Leaving behind a successful recording studio in Israel — Miki was the creator and manager of Star Born, an Israeli production preceding and similar to American Idol — the family sold everything and came to America.

“We had a successful business, but it was a tough time in Israel," Vivian said. "We had two children and there were bombs on buses: it was war there. When you come from a place where you are scared to go on the bus, California is paradise."

Perhaps, but the restaurant business is tough, and the challenges facing the Rheem center well documented. Still, Vivian Erez's determination comes through.

“Israel is all about community and we were always hosting parties..." she said, Roy finishing her thought.

“Now," he said, "this is bringing it all together: the construction we did when we first came here, the food we love at home, the parties we held, and, with the open mike nights and guest musicians — we’ll have the music.”

That's right, the family has top-end sound equipment set up in front of family friend Paul Cohen’s wall mural, and they have plans to showcase local musicians and wannabe idols. But the star of the establishment is going to be the food, according to Roy and Mike.

“Mediterranean food has a lot of spices; a lot of power," Roy said. "Other places have nothing on food like the shawarma we will have here."

Shawarma, the equivalent of gyros, but served in a pita bread and mixed with hummus, will be grilled by one of the two chefs the Erez’ have hired.

“He’s an expert on the grill,” Vivian enthused, “and the spices will come from a small spice maker in Tel Aviv. It is the best for chicken.”

When mom mentions the schnitzel, Mike, age 9, couldn't contain himself.

“Oh! That’s so good!” he exclaimed “It’s crispy fried chicken and inside it’s chewy and juicy. After you eat it, you still have the smell in your mouth!”

He corrected himself, “taste in your mouth," he said with a smile.

The Erez's still have three final inspections to complete: the hood system, the last electrical approval, and the town inspection any new business must receive before they can open.

Erez said they are using the time to finalize the wine list. They're hoping to include more local purveyors as they become established. Amidst the flurry of final preparations, the family moved from Orinda to Moraga to be closer to the restaurant and become even more a part of the community.

“We knew from the beginning there would be some hardships," Vivian said with candor, "but we also knew Moraga is missing a new place for everyone to come and have fun."

The family has mounted a large bulletin board on one wall so patrons can post messages. Miki hopes it will be like a vertical, low-tech Facebook; allowing people to converse or advertise while watching his beloved soccer on the nearby flat screen television.

Erez sat next to her sons and looked across the boxes of new dishes, bar stools and light fixtures, and once again Roy picked up on his mother's thoughts.

“We built this restaurant from what our family knows and likes: good food and good fun," he said. "And we made it reliable because we want it to run without problems and run for a long time.”

Two one-dollar bills, taped to a front window when construction began months ago, will go into the till on opening day.  The Erez family is working hard to ensure more will follow.