Peruvian Cuisine Showcased at the Sheraton Tel Aviv

 

The Sheraton Tel Aviv Hotel, in collaboration with the Embassy of Peru in Israel, is hosting a celebration of Peruvian cuisine from now through August 24. The culinary festival was launched at an inaugural dinner on August 15, in the presence of Peru’s ambassador to Israel, H.E. Gustavo Otero. The dinner, held at the Sheraton Tel Aviv’s signature restaurant, the Olive Leaf, was prepared by visiting Peruvian Chefs Pietro Luis Ricse Campos and Hans Balvin Sierra of the Sheraton Lima Hotel.

 

 

At a cocktail reception prior to the dinner, Ambassador Otero welcomed distinguished guests, which included Brazilian Ambassador Henrique Da Silveira, Uruguayan Ambassador Nestor Rosa Navarro and Paraguayan Ambassador Max Haber; Mr. Modi Ephraim, head of the Latin American desk at Israel’s Ministry of Foreign Affairs; and leaders of the business community, including food importers. Also in attendance were members of the Peruvian community residing in Israel.

 

 

 

 

In his remarks, Ambassador Otero thanked the Sheraton for its initiative in organizing the festival and expressed his gratification that it is kosher. Noting that Peruvian cuisine is gaining in popularity worldwide, with Peruvian restaurants opening worldwide, he expressed the hope that some entrepreneur would open one in Israel as well.  

 

 

For the festival, the guest chefs have created authentic Peruvian dishes using local produce and ingredients, as well as imported herbs and spices. Featured dishes include fresh fish ceviche, anticucho, and quinoa prepared in a variety of ways. When the chefs were introduced following the opening dinner, they were greeted with a standing ovation.  

 

 

The Peruvian menus are being served weekdays at the Olive Leaf restaurant from 12.30–15.00 p.m. and from 19.00–22.30 p.m.

 

Reservations may be made by calling (03) 521-9300.

 

The adjacent Olive Leaf Terrace bar overlooking the Mediterranean is open Sunday –Thursday, 17.00–22.30.

 

 Photos  Silvia G Golan

 

 

 

 

 

 

 

 

 

 

 

 

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The future is good looking

 

Yarin Shahaf, school principal for makeup, styling and hair  academy is already prepared for in 2017-18 and produced a rich catalog specifying future beauty trends

 

 About 60 journalists and opinion leaders in the fields of fashion and beauty have gathered  recently at Yarin Shahaf Academy in Tel Aviv. The reason: Every year, Shahaf releases a prestigious magazine in which he reveals his vision of makeup and fashion for years to come.

 

 

 

 

 

 

 

Born with a makeup powder by hand

 

Shahaf (54) continues to maintain a youthful appearance. This week, it indicates 30 years of  teaching makeup. He has fostered generations of makeup artists, stylists and hairdressers.

 

The graduates of his academy are 78 percent in the local beauty industry.

 

The academy has recently moved to a spacious building, which spans up to four floors, including a gallery Of contemporary art for the benefit of young artists.

 

 

Trends & Colors

 

The three main beauty trends are black & white films at the early days of cinema, the State of Peru,  and the ocean waves, as follows. The dominant colors would be black, gray, purple, and orange.

 

 

 

Inspired by the black and white films at the early days of cinema

 

 

 

 

Inspired by the State of Peru

 

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 Yarin Shahaf Makeup Studio

 

  Telephone  1-700-50-60-80

 

 Facebook  Yarin Shahaf ירין שחף

 

 Instagram  Yarin Shahaf Makeup Studio

 

Yarin Shahaf website:http://yarin-shahaf.co.il/

 

Photography: Hila Elkayam

 

 

 

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Onza Food and Vibe

 

Onza was the first restaurant of celebrated chef Yossi Shitreet, who now reigns at two other acclaimed restaurants: Kitchen Market and Mashya. Onza has evolved since Shitreet left the restaurant in the capable hands of Chef Muli Magriso, who has taken the kitchen in the direction of a modern interpretation of Turkish cuisine. The restaurant’s slogan now is “food and vibe” -- and along with the revamped menu, there is Turkish music on Sundays and live music on Mondays and Fridays.

Most of Onza’s tables are al fresco, in a quaint side street of Jaffa’s flea market. It is the kind of place that calls for starting off with a drink, and the talented bar’s specialty cocktails make that idea especially appealing. The smoked margarita -- tequila reposado, Grand Marnier, citrus and orange bitters, served in a martini glass rimmed with sugar -- is complex yet mellow, imparting a sweet finish. The wheat mojito -- rum, St. Germain, lime and wheat beer, garnished with fresh mint -- is very refreshing, like a supercharged shandy. There is also an extensive wine list, with vintages from around the world.  


The meal itself is best commenced with the restaurant’s mezze. Onza’s long, sesame-crusted soft rolls are perfect for dipping in all of the unique and truly delicious appetizers: the warm eggplant dip made with yogurt, butter and chopped pistachio; the hummus-like fava bean cream, with a dollop of grape leaf skhoug that imparts just the right amount of heat; or the rich and creamy ivory-colored ikra, garnished with red onion and black olives.

 

 

 

 


The pachanga borek, which resembles a Moroccan cigar filled with succulent smoked sausage and leeks, goes well with the gigik -- Turkish tzaziki of sheep yogurt, cucumber and mint, with a splash of olive oil and a sprinkling of zaatar. And the tomato salad with walnuts and feta cheese in pomegranate syrup, garnished with green chili pepper, is a symphony of flavors.


There are also intermediate-sized dishes, such as drum fish carpaccio topped with tabouleh and garnished with mint, parsley, and green chili pepper. This unusual combination of the ultra-fresh fish with the delicate tabouleh salad, enhanced with dollops of labaneh, is as tasty as it is inventive.  


Another dish with labaneh as its base is the grilled artichoke salad, with arugula, radishes and onions in a distinctive burnt vinaigrette. The interplay of the warm and cold vegetables with the unusual dressing is startlingly successful.


Main courses run the gamut of fish, meat ,seafood and vegetarian  options​

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Our first entrée was the filet of sea bass stuffed with nuts and herbs on a bed of cauliflower cream. The fish was cooked perfectly, and the cauliflower cream was heavenly.


The second entrée was Gaziantep kebab: two skewers of herb-seasoned ground lamb on a bed of eggplant cooked in butter, under a drizzle of tehina sweetened with pomegranate syrup. A truly inspired combination.


A third main course is the seafood pan: shrimp, calamari, mussels, chickpeas and artichokes in a distinctive marinière sauce made with raki instead of wine. A nice touch was warm lafa with kashkaval to mop up every last drop of the juice.

 

 

 

 

 

The dessert menu, delivered orally, comprises two Western and two Mediterranean options. The knaffeh with yogurt mousse and white chocolate, which takes 15 minutes to prepare, is well worth the wait. The coconut cream malabi on raw tehina with caramelized fruit is another sweet delight, guaranteed to make you think of traditional malabi in a new light.


Naturally, there is a chocolate option as well: the chocolate mousse on chocolate crumble is slightly salty and particularly intense. There is also a delectable cheesecake mousse with dried fruit on lotus cookies.


From start to finish, Onza is a casual, informal place with the exacting culinary standards of many of Tel Aviv’s fancier establishments.


Onza

Not kosher

Rabbi Hanina Street 3, Tel Aviv-Yafo

Tel. (03) 648-6060

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

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Dixie Celebrates Second Annual Burger Festival

 

The cool, slightly dark interior of the Dixie Grill Bar is an inviting place, especially when entering from the heat of a summer’s day. It is also handsome, with beckoning booths and a gleaming, well-stocked bar.


The occasion of my visit was the restaurant’s summer hamburger festival, being held this year from July 25 through August 18. During the festival, seven special burgers are added to the usual Dixie menu of four burgers; additionally, two of the usual burgers are “supersized” during the festival.

 


Another feature of the festival is that each burger on the special menu is paired with a “chaser” of liquor (for a small additional charge). As an added bonus, milk shakes are discounted when ordered with a festival burger.

 

Along with the regular English menu, we were given the separate festival menu, the cover of which is entirely in English. Imagine our surprise, therefore, when we opened the menu pamphlet and found it was all in Hebrew. When we asked for the English festival menu, we were told there is none.

 


Our friendly waiter did his best to explain the festival burgers in English, but they are a bit complicated; if I were not able to read and understand the Hebrew menu, I would not have gotten the total picture. My advice, therefore, is that at least one of the members of your party be capable of fathoming a Hebrew menu if you want to get the most out of the remaining days of the festival.  

 
 
Knowledge of the local language will also come in handy when it comes to ordering one of Dixie’s special summer cocktails; the regular alcohol menu is in English, but not the card on the table listing the summer cocktails.  

 


The drink we chose from the summer cocktail list -- a watermelon daiquiri, garnished with a small wedge of the red fruit -- was sweet and refreshing; the caipirinha, from the regular cocktail menu, was a particularly lemony version of the Brazilian classic.  


With the drinks came an exceptionally well outfitted condiment tray: Heinz ketchup, barbecue sauce, mustard, horseradish sauce, and authentic Tabasco sauce.  

 


We elected to share three of the festival burgers: the mac and cheese, the entrecôte burger and the blue cheese burger.  


The first burger -- smothered in a melted blend of mozzarella and Parmesan cheese -- was perched atop macaroni and cheese that had been shaped into a pasta patty and fried, replacing the traditional bun. This is old-fashioned American comfort food at its best.

 


According to the menu, this burger comes with french fries, although you may substitute for all designated sides. We followed our waiter’s suggestion and chose the green salad, which was just arugula leaves, in an Asian-accented dressing.


The entrecôte burger was on half a bun under a portobello mushroom and grilled onion bathed in a rich stock beef fortified with bone marrow. The quality of the meat and the sophistication of the ingredients make this a gourmet burger. It comes with steak fries on bed of greens.

 


The blue cheese burger with pear poached in wine is also bunless, and on a salad of romaine lettuce hearts, bean sprouts and shredded cabbage with assorted nuts in a soy-based dressing. On the whole, this dish represents a nice interplay of flavors.

 


There is a special festival dessert, designed to mimic a hamburger order: a sandwich of  chocolate chip cookies and vanilla ice cream (the burger), with meringue chips (french fries), strawberry jam (ketchup) and passion fruit syrup (mustard). It is not bad, and should appeal to kids. After a substantial meal, however, we found that the thick vanilla milk shake -- in a glass decorated with swirls of chocolate syrup -- was enough of a sweet finale.

 

Clearly , Dixie Grill Bar , one of the restaurants of celebrity chef Haim Cohen,

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gives pride of place to its juicy and flavorful hamburgers, both during its summer festival and throughout the year.
 

Dixie Grill Bar

Not kosher

Yigal Alon 120, Tel Aviv

Tel. (03) 696-6123
 
 
 Photo  Asaf Razon
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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