Passover in­ter­pre­ta­tion of ho­tel menus

The Jewish Chronicle - - PASSOVER SPECIAL - BY STEVE K. WALZ

IS­RAELI HO­TEL chefs have been trav­el­ling the world, col­lect­ing in­spi­ra­tion and set­ting a chal­lenge for col­leagues in Europe, Asia and South Amer­ica. The Is­raeli chefs in­vited their peers (some of them Miche­lin-starred for their non-kosher cui­sine) to cre­ate kosher ver­sions of their finest dishes. The re­sults were im­pres­sive and sev­eral of the dishes will be trans­lated by the Is­raeli ho­tel chefs for their Passover (and rest-of-year) menus.

“For me, cook­ing at Passover can be very chal­leng­ing but it also poses a great op­por­tu­nity for gourmet food cre­ations,” says Niki Razvo­zov, ex­ec­u­tive chef at the Ritz-Carl­ton Her­zliya.

“Due to the kosher-for-Passover lim­i­ta­tions, we are able to use only veg­eta­bles and pro­teins and can­not use any beans or car­bo­hy­drates.

“Even salad dress­ings and sauces are lim­ited, as most sauces are made us­ing beans — corn or soy. To achieve rich tastes, we use fresh veg­eta­bles and we ex­tract more flavours from these veg­eta­bles.”

The Ritz-Carl­ton hosts many re­peat vis­i­tors. “From my ex­pe­ri­ence, our re­turn­ing guests dur­ing Passover like tra­di­tional dishes, the kind that are fa­mil­iar from home. How­ever they pre­fer stronger tastes and a more elab­o­rate pre­sen­ta­tion.

“This year, we will con­tinue to blend the tra­di­tional tastes of the Ashke­nazi and Sephardi kitchens. For ex­am­ple, we will serve both gefilte fish and chraimeh (fish in a spicy sauce), so each fam­ily stay­ing with us for the hol­i­day, re­gard­less of ori­gin, can find their au­then­tic tastes and spices at our Seder ta­ble.”

In Jerusalem, the David Ci­tadel Ho­tel also caters for a wide range of English­s­peak­ing guests.

Avi Turge­man, the ho­tel’s ex­ec­u­tive chef, has his own culi­nary vi­sion for Pe­sach.

“Avi’s culi­nary team fea­tures ex­perts in dif­fer­ent types of cuisines, such as Jewish east­ern European and Mediter­ranean,” says a spokesper­son.

“All of them spe­cialise in com­bin­ing the mod­ern and tra­di­tional cuisines in a unique fash­ion that makes the beloved gefilte fish, kre­plach and Jerusalem’s tra­di­tional kugel into an ex­cit­ing new ex­pe­ri­ence.”

The Dan Ho­tel chain also plays host to thou­sands of English-speak­ing guests dur­ing Pe­sach, with the Dan Ei­lat, Dan Ac­ca­dia (Her­zliya), Dan Panorama (Tel Aviv) and the King David in Jerusalem be­ing the most pop­u­lar.

Even if you do not have the time or bud­get to board a flight to Is­rael for the hol­i­day, you can en­joy mak­ing one of the dishes guests will be eat­ing there dur­ing Passover.

Be­low, the Ritz-Carl­ton’s Razvo­zov, and David Bit­ton, ex­ec­u­tive chef at the King David, pro­vide JC read­ers with an ex­clu­sive taste of Passover, in the form of their own fes­tive recipes.

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