This weekend’s Secret Kitchen dinner was a real challenge for me but altogether very successful. I tried to bring modern and classic elements together to dishes with some Thai and French influences. I’m very happy with the results. A round of applause to my wonderful crew who did an awesome job and I couldn’t have done it without you: Rafi and Rafi, Hagar, Alon, Noa and Tal. The credit for the beautiful green scenario goes to Irit – big thanks!
So without further ado, the dishes:
The menu
Apple Martini Cocktail: vodka, dry vermouth, amaretto, freshly squeezed apple juice, lemon, egg white, nutmeg,
Goose confit and Rillette Macaron with rashad leaves
July’s guests
Sauvignon Blanc Kerem Shvo 2012
Disassembled Papaya Salad, Thai Green Beans, Peanuts, Poached Shrimp, Chili, Lemon and Naam Pla sauce.
Fresh Pasta, Homemade Ricotta, Sprouted Beans, Buttered Leeks, Walnut-Parmesan Jam, Dehydrated Venison
White Fish, Cabbage, Shimaji Mushrooms, Zabaglione, Green Tobico, Fresh Herbs, Roasted Buckwheat, Lemon Foam
Goose Breast, Marsala and Fresh Figs Sauce, Red Onions Jam, Baby Spinach and Almons Salad, Caramelized Endive and Granny Smith Flower, Creamy Gratin
Baked Cheese Cake, Lemon Curd, Lemongrass Jelly, Ginger Foam, Cilantro Sorbet, Strawberry Coulis
Chocolate-Lemon Mousse, Salted Caramel Sauce, Vanilla-Strawberry Financier, White-Brown Truffles, Black Pepper Ice Cream
With the coffee: Caramel-Fudge Candies, Ricotta-Pineapple Macaron
My Crew – Big Thanks! It was Awesome!
Very Important! If you took part in this dinner, I would truly appreciate it if you write your testimonial.
For more pictures see the Facebook albums:
July Dinner – Behind The Scenes
GREAAAAT EXPERIENCE
DELLLLICIOUS FOOD
FUN-TASTIC EVENING
Looks GREAT! sorry I missed it. could smell it all the way to CA… Alon did a great job with the photos – can almost taste it…