Good food, fine alcohol and pleasant company. This is the beginning of a great tradition
Welcome to Klaptish Magazine, a new website entirely devoted to beautiful, tasty, interesting, and useful topics.
We've been very excited towards the first issue of the magazine and our favorite way to celebrate is with good food, fine alcohol and pleasant company. December 31st, 2014 signified the new Gregorian year and the start of a new era, so we had no doubt it would be the perfect day to mark the occasion.
We invited some close friends to celebrate with us. During the evening it was clear this is the beginning of a great tradition, with the hope that many good friends join us in the future.
Shaul Efrat - chef, artist, and owner of a hospitality complex in the south ("The 12th Point ") orchestrated the amazing kitchen at Butcher's Furniture and made us a surprise dinner. Neither the guests nor we had any idea what was going to be served during the evening. The guiding principle is simple:
We make sure to provide high quality raw materials, the chef decides what to make, and the guests embrace each and every dish with a huge bite.
Menu Please:
A fennel tarte tatin was placed on the table. It's a salty and wintry version of the famous apple tart: Roasted fennel on a pan with onions, cream, and truffle oil, placed on a crispy crust. All this good stuff goes into the oven covered by dough, and served up-side-down. The tarte tatin was served with a classic French baguette with yellow butter and black olives to munch on.
A fennel tarte tatin was placed on the table. It's a salty and wintry version of the famous apple tart: Roasted fennel on a pan with onions, cream, and truffle oil, placed on a crispy crust. All this good stuff goes into the oven covered by dough, and served up-side-down. The tarte tatin was served with a classic French baguette with yellow butter and black olives to munch on.
On the set table Shaul placed two bowls of fresh seasonal salads made of organic vegetables harvested the same day from the field of Farma Cultura in the community of Bnei Zion.
For dessert: Kanafeh filled with saffron cheese, Camembert, anise seeds, orange flower water syrup, and pistachios.
The saffron cheese is Circassian, made by Shaul on location, flavored with saffron and anise seeds.
The kanafeh is fried on a large pan, creating a layer of kadaif hairs and butter, topped by a layer of cheeses, and another layer of kadaif. When the bottom layer is ready, the kanafe is flipped and the other side is fried.
Once both sides changed color, it was graciously moved to the serving dish, on which Shaul poured some of the sweet syrup. For the final touch, he sprinkled pistachios on top.
The surprise dinner concept was quite an experience for us. No menu, no choice – all we could do was focus on every dish, surrender to the tastes, and enjoy every bite.
The Champagne and vodka bottles were opened, the glasses were raised, and from that moment on, 2015 seemed like a wonderful and promising year.
Bon Appetite!
Credits:
Concept & Production: KLAPTISH MAGAZINE
Host: The Butcher's Furniture
Cooking: Chef Shaul Efrat
Design: Dror Golan
Stills: Tali Dovrat
Video by: SOLANCE Creative Minds
Make up artist: Michal Lesman
Serving dishes: YAARA Nir Kachlon
Special Thanks:
Farma Cultura
Moet & Chandon
Belvedere Vodka
