courses

with his new kitchen and location, chef erez stern now offers workshops in cooking & baking. Each course specify in one subject but many elements & knowledge are being put into it. This is done in order to transfer it in an interesting & balanced method so the complexibility of the product, it's taste, it's texture and the cook's skills

all workshops take four hours time.

deserts workshop is combined from 4 different courses

minimum participants per workshop: 8. maximum: 20

erez does not deal in gathering singles & couples into a group, but rather expect the client to come within a group made already.

Call 050-5852785 or 03-6020414 for availability

Method of learning is divided into three:

1. general presentation & introduction
2. frontal preparation by the chef with the participants
3. sit down & tasting the menu done

at all times flexibility is the name of the game. If a group want the chef to adupt their needs-chef erez is always open minded for ideas & changes

subjects on the list above are only suggestions, and they are easy to change or mix

from the italian kitchen

cold entrees

assorted anti pasti

different pastas & sauces

fish/chicken/beef main course

desert

from the french kitchen

amuse bouch

fish entree

lamb/beef main course

desert

from the spanish kitchen

gazpacho soup

cold fish cebiche

pailla made with fish, seafood & chicken

desert

asian menu

cold salads

sushi making

noodles

deep fried fish

asian element desert

chicken & beef menu

beef carpaccio

stew casserole

wiener schnitzel

sirloin steak done in the oven

beef fillet done a la plancha

pork menu

prosciutto

spareribs

pork fillet or osso bucco

desert

fish menu

ceviche

fish tartar

different fishes done in several ways

desert

deserts & sweets menu are devided into four

1. cheese cakes
2. tarts
3. chocolate
4. mousse & cream