The empty house presents an interesting culinary opportunity. Not only is the space itself inspiring, the context out of which it arises exemplifies the will and the direction of creative people to expand borders and ask unasked questions. A house, once full and since empty, made full again. The kitchen is appropriate. Reminding us all at once that good food is not necessarily glamorous nor is it well plated. Not necessarily aesthetic but illiciting in us an appeal which is altogether corporeal and transcendent. Where do we go when we think about good food? What mental gymnastic do we flex when creating and image in our mind to remind ourselves of a taste? Or an experience associated therewith?
The house lends itself to creativity and the food is in good order. The first night saw two exacting cooks prepare food which seemed to be on the go. A comment on a recent trend in Israel to utilize a personalized favorite. Something familiar which is made new by the innovation of the cook. A potato salad which was surprising, exact. Perfectly cooked and well seasoned, with a well ground crunch to give the dish texture. Not heavy and not watery, these are qualities which I as a person that doesn't like potato salad give this one approval. The quinoa I didn't manage to taste, so I don't know how it was. The beets with potato chips and sour cream was lovely. A very well executed lesson in texture. The beets themselves, somewhat soft and sweet, with a crunch of thick potato chip balanced out by the thick sour cream. The taste was a fortunate circumstance, and the dish itself worthwhile.
The second night, during which I am writing now, is quieter. Familiarity has come to join us and demonstrate to us just how quickly we become attached to places and the ideas that generate them. The food is developing. Tonight sees two stews, one beef, one tofu, and rice as well as a generous portion of salad on the side. The salads are the star. Well executed, clean cut but retaining the home feel of a salad that your mother or grandmother would make. Lettuce with leeks, orange slices, almonds, lemon and oil. A root vegetable salad with a hint of something creamy, as well as very well chosen dried cranberries. Satisfying and not heavy. The stews themselves are standard. An efficient use of material made to suit the taster. 25 shekels a plate is worth it. And the kitchen keeps developing. I just now put in the jars of preserved vegetables I'm going to open tomorrow. The menu is looking good and today we broke the cherry on the gas that the crew installed. Tomorrow will see us into the next step, the execution of portable home feel, letting a kitchen you've never seen in a house you've never been in be all too inviting an comforting to resist, to fill the empty house and the people inside. yeah....
Jamie
אין תגובות:
הוסף רשומת תגובה