Cooking with Chef Gersh
Passsover cooking demonstration
Remembering Mica on her Sloshim. We were happy to donate the Seudah in the zechut that all our Chyal'im should be protected from physical and emotional dangets.
Mazel Tov Ben and Isabella
So happy to have the merit to cater the Wedding.
Love food and wine...
Let us make a pairing dinner.
Here's what I served for the 4 course, 5 wine dinner for Flam Wines.
Appetizer:
Taste of Israel (homemade humus. baba ganouj, matbucha, Israeli pickled vegetables. Served with a Flam Blanc.
The entree:
Roasted garlic and caramelized onion smashed potatoes, sauteed vegetables topped by a bourbon injected Rib Eye. That was Sous Vide for 14 hours and then smoked for 3 more hours, paired with a Mediterranean style grilled chicken breast.
That was served with a Flam Reserve Cabernet Sauvignon and Flam Noble.
Dessert:
Judean Hills Apple Trifle with Apple Mousse, Roman Apple Cake and Apple Whipped Cream topped with an Oatmeal Cinnamon Struesal. That was served with a Sauterne.
I graduated from the Culinary Institute of America in 1994. Thank you Royal Wines, Jay Buchsbaum, Gabriel Lasry. I have waited a lifetime to make this dinner.
Things are Smok'in in the kitchen.
#ttb3on3
We're Smokin' Baby!
#BackInTheSaddle
Good morning breakfast
Y.U. Yarchei Kallah
What an end to 2018 ... We went big.
Remodeled the commissary, added a dedicated Dairy Oven. New meat convection oven, new stove. New China and glassware.
As we evolve in bringing affordable elegance to the table; we invested in new china. Here are some pictures from last night's event.