On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.
Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.
This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.
Every dish meal will be served in threes to the center of the table and will accompany three different wines:
• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir
• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.
• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.
• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.
• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche
The meal will begin at 19:30 and the price of NIS 270 per person, including wine.
Participation ordering in advance through the restaurant beam '04-9574477
http://www.alumabistro.co.il/
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Celebration Norwegian Bctit - snack bar
Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.
Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.
On the menu:
• appetizer - Meir Adoni - in the spirit of the work that evening
• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.
• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.
• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.
• refreshing palate - Meir Adoni - in the spirit of the work that evening
• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.
• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.
Price: ₪ 475 per person.
snack bar
At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.
Norwegian menu eatery Special dishes will be served 9:
• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.
• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.
• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.
• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.
• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.
• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.
• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.
• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.
• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.
57 Nahalat Binyamin Street, Tel Aviv.
Virgin - 03-5107001. Snack bar - 03-5665505
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Rama's Kitchen restaurant is celebrating 20
Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)
Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.
Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.
Herb garden (Photo: Natalie Schorr)
In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.
What is fraught with far festivities:
• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.
Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.
• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.
• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel
• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.
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Rustico Restaurant celebrates 10 years
Shrimp risotto and green Marostica (Photo - gift Neiburg)
Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.
Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)
In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.
The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.
In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.
During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.
Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039
Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969
Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654
Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv
Opening hours: Www.rustico.co.il
Lots of recipes and treats - Now Get our food!
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