United Hatzolah of Israel Dinner

Awareness. Volunteer. Unity. 
On Wednesday May 9th, 2018 about 150 men and women gathered in the magnificent home of Mr. & Mrs. Yoel Fuld in Teaneck, NJ. The common goals of the evening were to bring awareness to the crowd about United Hatzalah of Israel and show their support. United Hatzalah is Israel’s largest independent, non-profit and fully volunteer EMS organization, with more than 4,000 emergency medical technicians, certified first responders, paramedics and doctors dispersed throughout the country. They are known to respond on a record time of 90 seconds to a call to save a life with their medically equipped motorcycles also referred to as an ambucycle (pictured). 

Chef Elior Balbul was another goal of the night. The well-known and remarkable Israeli chef of Alenbi located in Brooklyn, NY was cooking and officiating some of his famous cuisines. 

The enormous kitchen had an abundance of work space for Chef Elior and his crew to put his artistry on the dishes. 

Frenna Bread with Harissa, Tahini, crushed tomatoes and pickled vegetables was displayed on each table for the guests to start with. The Falafel Tartare, one of Elior’s originals got the crowd buzzing. 

The second course followed along with a genius combination of coffee cured king salmon. We saved ourselves on the carbs and dove into a Black Radish Ravioli. The Salmon Caviar was bursting with each bite. 
Carmel Winery out of Israel was the exclusive wine at the fundraiser  distributed by Royal Wine Corp. The beautiful flavors and aromas from the wines set the mood for the next course, Drunk Liver! Chicken Liver Mousse. What’s an Israeli event without some Jerusalem bagel and pistachio Silan syrup to dress the plate.  

I know you’re stuffed reading this, but wait there was more. The main coarse came out and the juices and flavors from the grilled Duck breast was out of this world! The soft and tender Duck was suited up with a beautiful array of vegetables. 

As the evening came to an end the last course made its way to the table and crowd couldn’t believe the pure art on the plate. The citrus Lime cream and the Hibiscus meringue topped a remarkable Financier cookie base. The Almond Ginger Crumble topped with fresh berries was plated perfectly next to a dollop of Mint jam. 
Chef Elior Balbul has not ceased to impress me with each opportunity I’ve had to experience his mastery of the culinary arts. 

It was a great opportunity to learn about and support the United Hatzalah of Israel in all their phenomenal work and to share the knowledge I got that evening with everyone.

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