Some 13 renowned chefs from around the world convened in Jerusalem to serve up a feast fit for a king – King David, that is.
The banquet, King David’s Feast, was held Monday night as part of the city’s Jerusalem 3000 festivities, commemorating the three millennia since David declared Jerusalem the Jewish capital.
Three hundred people enjoyed such culinary offerings as veal medallions with fresh herbs, prepared by Cajun legend Paul Prudhomme; truffled cream of white beans with smoked goose breast, by Paris chef Joel Robuchon; and gelee of acacia honey with strawberries, by Michel Trama of France.
The chefs, many of whom were already in Jerusalem for the World Association of Cooks Societies’ Congress, prepared the courses in two specially built kitchens at Jerusalem’s International Convention Center.
They were assisted by students from Israel’s cooking schools.
Speaking to reporters between chopping and checking under pot lids, Prudhomme said the theme of the banquet had definitely influenced his offering.
“I think of huge things going by on platters, whole birds, food all over,” he told Israel Television.
Prudhomme and his staff reportedly took lessons on kosher cooking before traveling to Israel.
All the chefs donated their time and culinary talents to the fund-raising event.
Proceeds from the $600-a-plate dinner went to the Ein-Yael Living Museum and to educational projects for Jewish and Arab youths.
JTA has documented Jewish history in real-time for over a century. Keep our journalism strong by joining us in supporting independent, award-winning reporting.
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
