Waldorf Astoria Jerusalem, the
best hotel in Israel and one of the ten best hotels in the Middle East,
showcased its event services with a concept dinner orchestrated by Chef Itzik
Mizrachi Barak in the biggest and fanciest ballroom in Jerusalem. Here is a
peek at the leading event services in Israel!
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| Waldorf Astoria Events - photo couresy of Hilton |
Reception
When we got to the event we
gathered at the large foyer. Dozens of candles illuminated the reception hall
with gentle light. An active bar served cocktails and sparkling wine and
starters were served. Two violins played in the background.
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| Reception hall |
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| Waldorf Astoria Events - photo couresy of Hilton |
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| Appatizers |
The Grand Ballroom
The guests were invited to enter
the grand ballroom. As the door opened and we walked into the dark ballroom
that was softly illuminated by candles the big table caught our eyes. A
breathtaking 22
meters long and 2.5 meters wide elegant table, decorated with thousands of
while and pastel flowers and plants, real green grass, old-fashioned lamps and candlesticks
in different elevations. The table was set with silver and white diningware and
immaculate white cloth napkins. This was like a table laid for knights. The
whispers of ‘wow’ were sounded from all around as the lights were turned on and
we excitedly sat by the table.
The ambience was magical with
artificial mist. An excellent Jazz band of Israeli Russian immigrants played
during dinner and local wines were served including a fine Cabernet Sauvignon
Reserve from the Judea Mountains.
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| Waldorf Astoria Events - photo couresy of Hilton |
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| Table |
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| Seating areas in the Grand Ballroom |
Dinner
Dinner was extravagant; Chef Itzik
Barak prepared six courses of colorful three-dimensional dishes. Each plate of
fish, beef or lamb was carefully composed into a scene, garnished with the
season’s best vegetables, mushrooms, nuts, and herbs and served with the most
beautiful and tasty sauces.
Red Tuna Sashimi – bulgur, herbs,
pomegranates and Tahini sauce
This plate is practically a
three-dimensional garden on the plate – red, yellow, orange, green and beige.
The fresh Tuna was fresh and aroma-less and included a touch of spicy Wasabi
sauce. The bulgur was excellent and all the extras around from the cucumber,
yellow cherry roma tomatoes, fennel and pomegranates fit in perfectly!
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| Tuna Sashimi |
Slow cooked Sea bass filet – Yuzu
cream, Shimeji mushrooms and caramelized carrots in edible sea ripple
This plate is a work of art! It includes
a scene of the sea with ripples – edible foam. The mushrooms and caramelized
carrots together with nuts and shallots makes it perfect settings. The only
problem I had with this dish was that I had to take the perfect shot with it
(including a close-up photo) which took a little while and got cold while I was
doing it. It was excellent anyway, each ingredient was so tasty! I practically
cleaned the plate!
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| Seabass |
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| Seabass - close up |
Beef Spareribs in Asian Marinade
– roasted peppers, marinated water melon and Japanese radish in Ponzu vinaigrette
This plate is a cold plate. The
menu started with the fish and moved to the beef so we switched between cold and
warm dishes. The ingredients here are especially surprising. Roasted red pepper,
on it decomposed sparerib, radish and crispy onion chips. Around this were
water melon squares. The combination is really crazy. I did not like the water marinated
water melon but loved the radish and onion with the beef. However, it seems
like the other diners loved the water melon.
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| Beef Spareribs |
Veal Rib eye Steak on Charcoal
Grill – roasted potato in mushroom crust, in beef broth
I love steaks. While my favorite
part is the filet, this rib eye was so yummy! A steak in a big even is always a
risk. But here it was so perfect and so good! Red inside and seared around and
very tender! I enjoyed every bite! The sauce was wonderful and the crunchy beet
and sweet potatoes were beautiful and tasty. I think the potato was done in
frying and baking technique that makes it crusty around and soft inside like
fries, which would explain why I couldn’t stop eating it! The decorations on it
were stunning! This plate was spectacular! Straight to the museum!
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| Ribeye Steak |
Seared lamb Ribs –
caramelized beet and Jerusalem artichoke in lamb broth
I admit that I was full when I
got to this course. But I had to eat some of it! First, it looks like a flower
with the roasted roots – Jerusalem artichoke, beet, etc. the ribs were coated
with pistachio and were so soft and yummy!
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| Lamb Ribs |
Chocolate Ball filled with Chocolate
Ganache – cocoa biscuit, strawberry and raspberry coulis
If at this point I thought I
cannot be surprised, it was Claude Ben Simon’s turn to surprise me. We got an
eye for dessert! In a open-top ball of chocolate filled with chocolate ganache
mousse sat an eyeball of strawberry and raspberry coulis. This made a lot of
excitement around the table and I can tell you it was so good. This is a
demonstration that a parve dessert can be wonderful if when the pastry chef is
good!
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| Chocolate eye |
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| Chocolate eye and fruits |
With desert we were served fresh
fruits and petit four tray – crisp macaroons, home-made marshmallows and other
goodies. However, the surprise was the tray itself, it was pure chocolate! I
tasted it!
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| Petit fours |
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| Chocolate Tray |
Waldorf Astoria Jerusalem –
Hotel and Events
Waldorf Astoria is considered
the best hotel in Israel, for years it has been rated best in Israel and among the
ten best hotels in the Middle East according to Conde Nast Traveller! The hotel
has 226 rooms and suites and private concierge service. It is perfectly located
near Mamila and Jaffa gate. You can read more about the hotel in the article:
Waldorf Astoria Jerusalem- Luxury at its best, and about the
Waldorf Astoriasummer Rooftop bar.
Waldorf Astoria Ballroom is the
biggest in Jerusalem, spans over a pillar-less 700 square meters with a six
meters high ceiling! The foyer for receptions is a 500 square meters pillarless
space and the rooftop terrace is especially suitable for weddings and
receptions. The ballroom can be divided into three sections and is equipped
with all the advanced audio-visual systems.
No doubt that this event was one
of the elegant events I have ever attended. The location of the hotel makes it
perfect for Bar Mizvas, weddings and special events! So if you can afford it –
that’s the place for a memorable celebration!
Disclosure: I was a guest of the
hotel
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