Barak Daon, a soldier serving in the Israel Defense Forces, shares with us his culinary and personal experience with the New Orleans - Rosh Ha'ayin chef delegation.
IDF Soldier Barak Daon
I had the opportunity to join the New Orleans chefs at the highly acclaimed Darna restaurant in downtown Jerusalem last Sunday. This opportunity would be special for anyone, but was even more unique for me as I am currently serving as a lone soldier in the Israel Defense Forces. Let's just say over the past couple years I am more accustomed to eating a lot of canned tuna and hard boiled eggs. I was chosen along with three other lone soldiers to join the chefs for dinner at Darna.
The atmosphere at Darna is something that could only be accomplished in Jerusalem. Its Moroccan designs are beautiful; the colors, lighting, furniture and even the distinct dress of the waiters were all spectacular.
I sat with chefs David Slater and Jacques Leonardi. It was great to hear from the chefs how much they are enjoying their trip. Myself being a huge fan of spices, it was interesting to talk to the chefs about the different spices they had just found in the Jerusalem shuk. The chefs have been doing a lot of eating during their visit, and have been very impressed with Israel's cuisine. Our meal at Darna was impeccable, my personal favorite was the couscous; it was light and fluffy and served with perfectly cooked vegetables. The dessert was also incredible. We were served a platter of fresh fruit, a mixed appetizer plate, and the famous Sahlab; a fragrant dessert made with soy milk and rosewater.
The evening was delicious and being amongst the chefs and their family and friends provided me with a nice taste of America.
The atmosphere at Darna is something that could only be accomplished in Jerusalem. Its Moroccan designs are beautiful; the colors, lighting, furniture and even the distinct dress of the waiters were all spectacular.
I sat with chefs David Slater and Jacques Leonardi. It was great to hear from the chefs how much they are enjoying their trip. Myself being a huge fan of spices, it was interesting to talk to the chefs about the different spices they had just found in the Jerusalem shuk. The chefs have been doing a lot of eating during their visit, and have been very impressed with Israel's cuisine. Our meal at Darna was impeccable, my personal favorite was the couscous; it was light and fluffy and served with perfectly cooked vegetables. The dessert was also incredible. We were served a platter of fresh fruit, a mixed appetizer plate, and the famous Sahlab; a fragrant dessert made with soy milk and rosewater.
The evening was delicious and being amongst the chefs and their family and friends provided me with a nice taste of America.
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