THE CLOSEST I can probably understand the complex and riveting state that is Israel is through its contemporary cuisine. Because of its strong biblical roots and turbulent history, getting to know Israel can be very daunting. The saga of the Jewish people never seems to end.
Celebrating a milestone through its cuisine—this is exactly what the Embassy of Israel did on its 63rd Independence Day commemoration. No less than HE Ambassador of Israel Zvi A. Vapni and his wife Limor, together with Honorary Consul of Israel Emilie Chioson and Marco Polo Plaza Cebu’s General Manager Hans Hauri hosted an intimate dinner in celebration of Jewish history and culture at a private room in Café Marco. Visiting Executive Chef Michael Katz of Jerusalem, an internationally renowned Cordon Bleu chef and currently Executive Chef of Group Adom whose restaurants are reviewed as among the best in Israel prepared and gave us an exquisite taste of contemporary flavors of Israel. Chef Michael happily interacted with us as he served all the dishes he prepared. More than cooking, he loves to share his knowledge in the culinary arts and plans to open a culinary school in Jerusalem.
Chef Michael revealed that he took interest in cooking only after establishing a career in the military. His Belgian father who was a physics professor, loves to cook and cooked for his family everyday. With his father’s assistance, Michael landed a five-year culinary apprenticeship in Belgium. As an apprentice, he worked in two-star Michelin restaurants, which exposed him to an extensive culinary knowledge and skills.
Contemporary Israeli cuisine is Mediterranean-based and has influences from the Arabs and the Middle East. Israel has one of the highest life expectancy in the world since its cuisine is very healthy. The impressive menu created by Chef Michael Katz reflected the diversity of its cuisine using the classic French style of cookery. For openers, we had the Israel Feast—Part 1: Liver Pate Crème Brulee, Tomato Mousse, Goat Cheese and Black Olives Croquette. I generously spread the liver pate on the foccacia—crusty but soft and warm inside. The creamy liver with a torched sugar topping had contrasting but matching flavors. The second set of the Israel Feast: Chilled Tomato Consomme, Marinated Sardines and Carpaccio in Sumac were just as good. The Tomato Consomme with bits of avocado and cucumber was topped with avocado foam. Carpaccio or thinly sliced fish was dusted with sumac (ground pepper skin). The first entrée or main course was Roasted Grouper, Eggplant Ravioli with Black Olive Sauce. The grouper was quickly pan fried sealing its fresh flavor and finished under a broiler. A refreshing Watermelon, Romaine Hearts and Feta Cheese Salad with Shallot vinaigrette refreshed and prepared our palates for the second course—classic Lamb Shawarma with Tomato Butter and Sumac-marinated Onions.
The meticulously prepared dinner was sealed with exquisite desserts: Minute Made Orange Marmalade with Tahini Ice Cream Topped with Rose Water Sabayon served with Baklava. Tahini is sesame seed paste and is widely used in Middle Eastern cooking. Chef Michael went around the table to top our Tahini ice cream with the creamy Sabayon (beaten egg yolks with rose water). Orange Chocolate Delice was an absolute delight. More than the taste and flavors of the exquisite dinner, all the dishes were stunning works of art. And in the words of HE Ambassador Zvi A.Vapni, the dinner, indeed, gave us a taste of the soul of Israel.
Endive, Watermelon and Feta Greek Style Salad
(courtesy of Chef Michael Katz)
INGREDIENTS
2 Belgian endives (if endive is not available, use arugula or Romaine lettuce)
250 grams watermelon
Feta Cheese
Salt and pepper
METHOD
Cut endive into two lengthwise. Remove the bottom part which is bitter and cut into julienne strips. Cut watermelon into 2 cm cubes. Cut Feta cheese into 2 cm cubes.
Shallot Vinaigrette:
50 grams shallot
50 ml balsamic vinegar
50 ml sherry vinegar (or red wine vinegar)
50 ml water
Pinch of salt and pepper
Pinch of sugar
100 ml corn oil
100 ml olive oil
METHOD:
In a blender, place the shallot, water, balsamic and red wine vinegar. Blend to a smooth paste and season with salt, pepper and sugar. Transfer into a bowl and whisk in the oils gently.