RCC Israel Tamuz 5779 marked the first time we moved out of our comfort zone and experimented with using a new chef (Bracha is traveling this summer and Uri had a baby boy last week). The chef in question – Avi Katz. Avi works as a chef professionally most recently at the David Citadel Hotel. After 3+ years of running this RCC, I have to say trying something new made me nervous. But – to my great relief and everyone’s delight the food was excellent. Avi did an around the world theme; from South America – a Peruvian Sea Bass ceviche over avocado with orange miso (incredible) and lime. We moved to Africa for a Moroccan Roasted Cauliflower Soup with basil, mint. crispy lamb bacon & fried leeks – beautiful depth of flavor. For the main course we moved to North America with a Mexican Asado Barbacoa which is a short rib cooked in banana leaf, served with ratatouille confit biyaldi (basically it is prepared ornately in slices rather than as a standard stew) – I have had this preparation before and enjoyed it, but here Avi really extracted a great flavor and texture out of the meat. Really exceeded my expectations. For dessert, we moved to Australia for a Pavlova with fresh figs, an espresso cream and white chocolate. This was seriously like crack. Everyone got an and individual portion and then 2 large plates were brought out for seconds (and thirds) . Usually pavlova has berries and perhaps a citrus curd. Here the profile really lent itself to the wonderful newly released Netofa 2012 LBV. TO wrap it up, the food was well prepared, beautifully presented and super tasty. Avi can be reached at Avikatz15@gmail.com – and is available for booking private events and the like. And now on to the wines….