What Jason Learned in Israel Dinner at the Playground

Tuesday. November 19, 2019

Interesting themed dinner at the Playground tonight. www.playgrounddtsa.com. Jason, owner and chef went to Israel for a wedding. He brought back an array of ideas from that trip. I have been looking forward to this experience tonight. 12 courses and 2 desserts. I was not disappointed.

Our cocktail tonight consisted of Vodka, spiced apple, Suze, (French Bitters) and lemon. Wonderful flavors. The tartness of the lemon with with spices was addicting. 

We started out with a trio of "Salatim" (salads).

Shredded carrots with green chile, pickled lemon, amba (mango) and golden raisins.  Very slightly sweet with a tiny bite to it.

Shredded beets with tahini and dill. Beets are on the sweet side but this was exceptionally good. Shredding the beets gave it a whole new dimension in texture.

Kohlrabi , radish and green apple, all paper thinned sliced with Israeli sumac and parsley yogurt. Tangy and sweet at the same time.

Two types of fresh house made bread were served. Druze Mountain and pita. Both were some of the best bread I have eaten. These breads were served with two dipping sauces.  Hummus with crispy spiced oyster mushrooms, labne (yogurt cheese), dates and pine nuts. And a Tarama made with creme fraiche and smoked cod roe.  Both were excellent. I favored the Tarama .

Lentil masbacha made with chick peas and olive oil, green chile, tomatoes, red onion and 7 minute eggs. 

Slow baked Hawji ( wild carrot) marinated black cod, harissa yogurt, persimmon, arugula dressed with Sumac. Cod was exceeding tender and the persimmon was very thinly sliced. Perfect dish

Suckling lamb chops, (lamb never had anything but mothers milk) cooked to perfection, red just the way I prefer them and a pom molasses syrup.  

Roasted whole cauliflower with cumin tahini, zhoung (cilantro pesto) and almonds Again loaded with flavor.

Roasted whole baby sweet potatoes, served the the skins on. Open them up and eat with the creme fraiche and gray salt. These potatoes are roasted for hours at 200* and them crisped at a 425* temperature.

Braised Wagu beef skirt steak  with carrots and green tahini. Beef was moist and succulent.

Desserts were different. A Malbi (which means stew). It was cooked raspberries with peanuts and a cookie crumble. Not overly sweet but definitely heavy. The other was Knafeh made with buffalo mozzarella, pistachios and saffron syrup. More savory than sweet.  Both were good but not what I would order in a restaurant. Neither knocked by socks off. But that is my personal preference.

Wines tonight were:

Tyler, Santa Barbara, Rose
2017 Judean Kills, (Kosher) Tzora Vineyard, Chardonnay and Sauvignon Blanc blend
2017 Penville, Enz Vineyard, Lime Kiln Valley AVA, Monterey, Mouvedre
2018 Arnaud Lambert, Samur Champigny, Terres Rouges, Cabernet Franc
2008 Chateau Musar, Lebanon, Gaston Hochar, Red Wine
2014 Robert Sinsky Vineyard, Los Carneros, Late Harvest,  Pinot Gris