This month was the last tasting menu of My Secret Kitchen, before going to my next and unknown project. It was the 9th event in the series, completing 17 dinners and over 60 different new dishes. Combining the experience from the former 8 events and comprising a team of skillful, talented and fun-to-work-with people, made me feel proud and accomplished.
End Of Spring dinner menu revolved around the celebration of the spring, seconds before it’s gone for the hot weather. I used a lot of greens and herbs – sweet peas, asparagus, parsley, mint and coriander, rocket, cucumber, chives, basil and radish sprouts. I also used spring flowers, vegetables and fruits like fennel, carrot, celery, pineapple and strawberries. More ingredients I used and find connected to spring are fresh homemade cheeses: Ricotta Fresca, reduced goat yogurt and creme fraiche. Also proteins like lamb, veal sweetbreads, bass and shrimp.
The menu in Hebrew
Tarragon Martini with Candied Tarragon and an Amuse Bouche
Amuse Bouche of Radish, Cured Sardine, Green Tobico
Bread: Sourdough Rye Bread (not pictured) and Sweet Yogurt Sesame Buns served with Yellow Butter and Citrus Mousseline.
Plating of the first course
Sweet Peas, Sourdough Croutons, Chorizo, Capusin Leaf, Creme Fraiche
Cold Sweet Pea Creamy Soup poured over.
Coconut Sticky Rice Dice, Steamed Shrimp Marinated in Yuzu, Ginger, Lemon Grass and Chili, Green Papaya Seeds and Cereal Powder.
Veal Sweetbreads Glazed in Veal Jus, Red Grapefruit Gelee, Segments and Sauce, Rocket, Carrot, Fennel and Celery Glazed in Butter.
Veal Sweetbreads Glazed in Veal Jus, Red Grapefruit Gelee, Segments and Sauce, Rocket, Carrot, Fennel and Celery Glazed in Butter.
Sous-Vide Bass, Apple and Potato Cubes, Black Rice and Lentils Granola with Honey and Thyme, Sparkling Wine Cream, Pasley and Chives.
Plating of the Palate Cleanser
Cucumber Foam, Pineapple Gelee Cubes, Goats’ Milk Yogurt and Green Apple Powder.
Cucumber Foam, Pineapple Gelee Cubes, Goats’ Milk Yogurt and Green Apple Powder.
My guests posing for a picture
My guests and I
Lamb Shoulder Terrine, Bulgur Green Risotto with Mint, Coriander and Asparagus, Lamb Jus, Ricotta Fresca, Kalamate Tapenade, Raw Asparagus and Burned Lemon Marshmallow.
Strawberry Clafoutis, Almond Shortbread Crumble, White Chocolate Whipped Cream, Basil Ice-Cream and Radish Sprouts.
A team picture
Thanks to all my guests for this event who dinned, enjoyed and shared their thoughts and feedback with me. You are all welcomed to write a comment in the Testimonials Page. It will be highly appreciated by me.
A big THANK YOU to: Barak, Noa, Tova, Yael, Alon, Omer and Irit for all the help and such.
Check out some more pictures in our Facebook Page (don’t forget to LIKE !)
If you haven’t already, check out my new Workshops Page with several options for private workshops. There will be a very limited number of workshops so Hurry Up!
