This month’s dinner menu was inspired by a childhood book which came to my memories lately. The book speaks of a king who has a room for each color where he eat all the foods in this color and then moves to the next room to progress with this meal. I composed a menu where each dish focuses on a different color and this way we progress from one color to the next. Also, the focus this time was more on the colorful vegetables and fruits which were the stars of the meal, rather than the proteins. This is why it was the first meal I was able to host vegetarians as well. They had some substitutes but overall I believe that the meal experience remained as intended. I had the pleasure to host a special guests – Datia Ben Dor, the writer of this childhood book. Thank you Datia for joining us!
So here we go!
The dinning room overlooking the kitchen. (Photo by Tal Rosen)
The menu in Hebrew
Pink Drink: Frozen Margarita made with Tequila, Pink Grapefruit Juice, Pomegranate Juice and Lemon Juice with Pomegranates seeds
Sourdough Bread with Walnuts and raisins, Butter and Coriander-Parsley Condiment. (Photo by Tal Rosen)
Transparent Amuse (Vegetarian Version) of Tomato Liquid Gelee with Za’atar Leaf, Butter Glazed Radish, Lemon Whipped Cream and Fresh Radish.
Transparent Amuse of Tomato Liquid Gelee with Za’atar Leaf, Butter Glazed Radish, Lemon Whipped Cream and Fresh Radish.
The Green Dish – Disassembled Waldorf Salad. Variation of Celery, Granny Smith, Rocket, Walnuts, Yogurt, Broad Beans.
The White Dish – Cauliflower-Almond Cream, Baby Squid, White Shimaji, Roasted Almonds, Fresh Shreds of Cauliflower and Egg Whites.
The White Dish (Vegetarian Version) – Cauliflower-Almond Cream, White Miso and Plum Marinated Tofu, White Shimaji, Roasted Almonds, Fresh Shreds of Cauliflower and Egg Whites. (Photo by Tal Rosen)
The Yellow Dish – Caramelized Corn Puree, Sour Cream, Corn Muffin, Sous-Vide Creamy Yolk, Sweet Corn and Popcorn.
The Brown Dish – Butter Toast, Mushroom Foam, Wok Stir-Fry Mushroom Mix (Champignon, Shitaki, Portabello, Brown Shimaji and Oyster), Roasted Hazelnuts and Chestnuts, Caramelized Onions and Pickled Oyster Mushroom.
The Red Dish – Pine Nuts Risotto, Bell-Peppers and Chili Coulis, Dried Cherry Tomatoes, Carbonized Chevre, Sous-Vide Saddle of Lamb.
The Red Dish (Vegetarian Version) – Tomato Pulp and Parmesan, Bell-Peppers and Chili Coulis, Dried Cherry Tomatoes, Carbonized Chevre, Oven Roasted Beets with Olive Oil and Balsamic Reduction.
The Orange dish – Mini Pumpkin Pie on a Shortbread Cookie, Orange Filets, Fresh Turmeric and Cardamom Ice-Cream, Candied Pumpkin Seeds.
The Black & White Dish – Brownie and White Chocolate and Orange Zest Cheesecake “Bomb” Covered with Dark Chocolate, Crème Anglaise, Matcha Meringue. (Photo by Tal Rosen)
With the Coffee: White Fudge with Dark Chocolate Swirl. (Photo by Tal Rosen)
Big Thanks to:
My Photographers: Nachman Shelef, Tal Rosen.
The Crew: Tova, Noa, Sharon, Yael, Hagar, Tom.
Soon more pictures in the Facebook Page albums…
November Secret Kitchen – The dishes
November Secret Kitchen – Guests
November Secret Kitchen – Behind The Scenes
