Tuesday, November 12, 2013

Part 2 of an amazing home-cooked 11-course dinner in Ayala Alabang


Last night, I was in Ayala Alabang for the second time in 48 hours, for a dinner at another beautiful house.

This time it was an elaborate party organized by Ambassador and Madame Menash Bar-on of Israel in honor of visiting Israeli pianist Yossi Reshef, who will perform in a concert in Manila on Thursday night.

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AMAZING CREATIVE TALENT

The dinner for 40 people was hosted by Manila-based Israeli businessman Lior Liechtenstein and his talented Filipina wife Maymay at their pretty amazing home, full of moving artworks and just like a gallery inspired by Spanish master Salvador Dali.

Dinner was a fantastic gastronomic affair of 11 courses.

No kidding.



It was quite amazing, really, considering Maymay is not a professional cook.

Yet she created a dinner worthy of a gastronomic restaurant in Europe, and then she plated everything so fabulously as well.

EVERYTHING'S DELICIOUS



Usually, when a professional restaurant is not involved, something has to give. The plating may be nice and the efforts extensive, but the taste is going to lack something.

But in this case, everything was terribly elaborate and absolutely delicious.

I was very impressed.



Maymay actually cooked everything for the 40 guests, and oversaw the plating as well.

This was what floored me the most, as I get terribly busy as it is just overseeing a three-course dinner for seven guests at home.

I can't imagine making dinner for 40 people.


HINTS OF EL CELLER DE CAN ROCA

And last night, it was 11 perfectly plated courses, including a first course reminiscent of El Celler de Can Roca's olive tree dish, for 40 seated guests.



At the end of the evening, the Leichtenstein's lovely daughter sang a few opera songs -- thus putting a nice touch to just another wonderful dinner in my never-ending, and never-endingly eventful Travelife.    


Dinner of Ambassador and Madame Menash Bar-on of Israel
in honor of Yossi Reshef

Dates on a Tree
Medjool dates with Joselito chorizo,
Amedei Blanco de Criollo #10,793,
and home-cured bacon


Vegetarian
Cherry tomatoes
with The Meadow chocolate salt and thyme

Soup
Fragrant pear soup
with Blue Caraco and sugar beets


Salad
Old Kano organic flower salad
with Laura Santini wild flower salt,
and lavender pepper, gelled beets, capsicum,
blue berries, watermelon, sweet corn, orange
and pomegranate dressing



Figs
Calamyra figs with foie gras de oie
and Benedictine liqueur, Jacobson salt pinot noir,
tarragon and Shkedia sugared pecan


Citrus
Sorbet of Clementina, ponkan and agave



Entrees

Alaskan salmon and Chilean sea bass napoleon
&
Checkered beef and chicken in Sriracha




*   *   *

with Sauterne sauce, king mushrooms,
Israeli couscous and sigarilyas  

Dessert

Medley of "sorbet"
served with Turkish coffee or Fauchon tea


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