Chefs John Besh and Jacques Leonardi cooking in the magnificent home of Eran and Michal Katzir
Friday afternoon turned into an absolute food and fun festival. The task: seven chef from Israel and New Orleans (NOLA) should prepare a Kosher Shabbat Dinner for 60 guests using New Orleans-flavoring. Yes, it definitely feels like a good start to a reality cooking show.
The character of the group came out in full force as a few ingredients for the meal were missing, and as stores were already closing for Shabbat, the chefs were required to improvise. Their response was to "zorem" (losely translated as go with the flow, in Hebrew) and the similarities in the relaxed nature of the NOLA chefs and Israeli chefs was apparent. With music, a bit of wine, and a great vibe, the chefs set to work on their cajun-laden menu. The hosts, Eran and Michal Katzir of Rosh Ha'Ayin, brought in a team of young helpers (their kids and friends) to add even more genuine hospitality than was oozing out of every corner of the house.
As Chef Gilad Dolev, head chef from Rosh Ha'ayin, made clear, the most important aspect of the day was that everyone would have FUN and that the heat in the kitchen would be the only sparks flying.
Sneak peak of the Shabbat Dinner menu tonight (recipes to come later!):
Hors D'oeuvres
Fried Tomatoes with Whitefish Ravigote
First Course
Corn Maque Choux with Pepper Jelly BBQ Chicken
Cane Syrup Glazed Salmon Salad
Entrees
Stewed Chicken Creole
Okra and Tomatoes
Seabass Etoufee with Creole Boiled Potatoes
Dessert
Olive Oil Almond Cake with Dates and Figs
The character of the group came out in full force as a few ingredients for the meal were missing, and as stores were already closing for Shabbat, the chefs were required to improvise. Their response was to "zorem" (losely translated as go with the flow, in Hebrew) and the similarities in the relaxed nature of the NOLA chefs and Israeli chefs was apparent. With music, a bit of wine, and a great vibe, the chefs set to work on their cajun-laden menu. The hosts, Eran and Michal Katzir of Rosh Ha'Ayin, brought in a team of young helpers (their kids and friends) to add even more genuine hospitality than was oozing out of every corner of the house.
As Chef Gilad Dolev, head chef from Rosh Ha'ayin, made clear, the most important aspect of the day was that everyone would have FUN and that the heat in the kitchen would be the only sparks flying.
Sneak peak of the Shabbat Dinner menu tonight (recipes to come later!):
Hors D'oeuvres
Fried Tomatoes with Whitefish Ravigote
First Course
Corn Maque Choux with Pepper Jelly BBQ Chicken
Cane Syrup Glazed Salmon Salad
Entrees
Stewed Chicken Creole
Okra and Tomatoes
Seabass Etoufee with Creole Boiled Potatoes
Dessert
Olive Oil Almond Cake with Dates and Figs
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