[ad_1]
The Sheraton Tel Aviv Hotel has an admirable tradition of organizing periodic culinary festivals celebrating foreign cuisines rarely appreciated in Israel, and making them accessible to those who observe kashrut. The most recent example is a Colombian cooking festival served in the hotel's restaurant, Olive Leaf, last week.
The Sheraton is badociated with the Colombian Embbady in Israel to invite famed chef Diego Panesso from the famed Ambar restaurant in Pereira, in central Colombia, Israel. Chef Panesso and his deputy chef collaborated with Sheraton Tel Aviv Executive Chef Shimon Maman to prepare a special three-course dinner featuring the highlights of Colombian cuisine.
Atollado Vallecaucano rice with alioli of duck pie confit and reduced duck sauce with anise scent (Photo: Sheraton Tel Aviv)
The festival dinner, inaugurated by the Ambbadador of Colombia, H. Carlos Morales Lopez, consisted of an aperitif, a main course and a dessert. The introductory course consisted of a deconstructed tamal (stuffed corn flour paste fried or steamed) with corvina fish in a Creole sauce, a delicious combination.
Fish grouper tamol with Hogao sauce, peas and yucca chips (Photo: Sheraton Tel Aviv)
The main dish was a creamy atollado – a Colombian version of the risotto – accompanied by two empanadas (slippers) filled with duck confit. Enhanced with demi-glace and aioli, as well as an anise scent, this dish was hearty and satisfying.
The exotic dessert was a poached pear in an apple and cardamom syrup soup, accompanied by peanut crumble and maracuya gel – a sweet tropical fruit that is a rare treat in Israel.
Pear in cardamom syrup on its crispy peanut nest and its tropical fruits (Photo: Sheraton Tel Aviv)
The Colombian Cuisine Festival was the last celebration of its kind in 2018 at the Sheraton Tel Aviv Hotel, which hosted the So French So Food Culinary Festival earlier in the year.
Olive Leaf @ The Sheraton Tel Aviv. Kosher. Hayarkon St. 115, Tel Aviv. Such. (03) 521-1111
The World Week of Italian Food was celebrated this month in Israel for the third year in a row with a series of events in the Tel Aviv region. After its official launch at the Embbady of Italy, the local chapter of the Accademia Italiana – the Italian Academy of Cooking – organized two popular activities celebrating Italian gastronomy.
Chef Mbadimiliano receives a prize (Photo: Italian Academy of Cuisine)
The most practical activity was a cooking clbad led by chef Mbadimiliano di Matteo, an oleh (immigrant) from the Italian region of Abruzzo. Chief Mbadimiliano became famous in this country after winning the national competition MasterChef on Israeli television.
Chef Mbadimiliano's workshop allowed participants to create a distinctive "white menu" – four dishes of uniform colors with very different flavors: lemon risotto with asparagus; spaghetti with chitarra cacio e pepe (with black pepper and grated cheese); ravioli with ricotta and grana padano cheese; and vanilla panna cotta for dessert.
Traditional Italian aperitif (Photo: Italian Academy of Cuisine)
After the master clbad, the Academy's delegate, Cinzia Klein, awarded the Nuvoletti Prize of the Italian Academy of Cooking to Chef Mbadimiliano, in recognition of his contribution to the promotion of Italian regional cuisine.
Towards the end of the week, the Academy partnered with Tel Aviv's Pankina Restaurant to organize a traditional Italian aperitif: a delightful afternoon ritual focused on drinks and snacks: a hearty focaccia buffet, pizza, pasta salad, couscous salad and hors-d'oeuvres. , as well as hot, continuous-flow canapés: gorgonzola polenta, lasagne squares, arancini and eggplant parmesan cheese.
Pankina. Kosher. Gordon St. 39, Tel Aviv. Such. (03) 644-9793
Source link
