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!):
Fried Tomatoes with Whitefish Ravigote
Corn Maque Choux with Pepper Jelly BBQ Chicken
Cane Syrup Glazed Salmon Salad
Stewed Chicken Creole
Okra and Tomatoes
Seabass Etoufee with Creole Boiled Potatoes
Olive Oil Almond Cake with Dates and Figs