This month we had the opportunity to work with a chef whom I have been wanting to try for a long time – Amrom Pitterman. Each time I would try, he was busy or abroad, and so other arrangements were always made. But the stars aligned this month, and we were beneficiaries of five excellent and super-inventive courses. After last month’s slight wrong turn foodwise, we came back with a vengeance this month, and this meal is up there with the very best RCC’s I have been to. There were no misses, and really each course deserves to be on the highlight reel. Little touches here and there that really elevated each dish. The salmon ceviche had the most excellent thin and crispy salmon skin chips, which gave it a wonderful texture. The lamb dish with homemade laffa and dehydrated techina that burst with flavor when all of the components came together in your mouth. The wonderfully delicate oxtail ravioli with a mound of shaved truffle that just brought the flavor to new heights. The flatiron steaks cooked two ways for a contrast in texture and cooking style. And the desert – ten components all adding complexity while working harmoniously to bring depth to the whole that was completely unexpected. Simply a tour de force. Amram can be reached by email at amrompitterman@gmail.com. As you can guess – he is highly recommended!

I also had the pleasure of hosting David Cohen Aleta of Elvi – who is here for KFWE-Tel Aviv – as my guest for this RCC, and he brought with him two higher end current Elvi releases in addition to his RCC bottle (a 2010 Rioja Reserva) for us to enjoy. Here are the notes on the wines: