Chef Paul putting the finishing touches on a platter.
While on our trip to Texas this past couple weeks I made a slightly vague post on twit-book (twitter + facebook) that I had eaten a meal to brag about. It was last Friday evening’s meal leading into the Sabbath. Being a holy day we always suit up in our nice garb and feast on a nice meal. This is always a treat being that we are at a feast with like minded people whom we have grown very fond of over the years. Having a professional chef as part of the church also has its perks. 
At the feasts he goes by “Chef Paul”. He is a superb chef and restaurant consultant/developer. He’s been trained by some big cahonies over-seas, apparently some of the best chefs around as I understand… I don’t care if he was taught by Ronald McDonald. The man can cook. Keep reading and you’ll see what I mean…
This Sabbath meal was prepared in large part by the kids who assisted Paul with cooking, serving, and doing announcements for each of 7 courses. It was to be a meal something like what the Israelites may have eaten in biblical times, of the Mediterranean variety. Here is the “playlist”, if you will.
A list of the 7 courses.
It all started with a cup of red wine sitting at each spot on the table. We had the blessing over the meal and then took our seats. The tables were dressed up for the meal too. White table cloths with blue ribbons weaving back and forth about the middle of the tables. The kitchen crew and kids did a wonderful job making things look good! In the Bible the colors blue and white represent truth and purity respectively, hence the blue and white. These colors remain consistent among the church’s flag, website, and literature.
The first course was the appetizer composed of flat-bread and hummus with garlic goat cheese filled dates. As a youngster I never would have touched these much less tasted them, but thankfully I’ve grown up, and so have my taste buds. In recent months I have gained an affinity for hummus with pita chips. Having it with the homemade flat-bread made my taste buds dance around. The sweet dates filled with goat cheese I cannot say enough about. If you have never tried this you may find it odd, but I say to you now, it is a magnificent combination. I could have eaten a dozen of them, but I stopped at about half that.
Course two introduced other flavors that I never would have thought belonged together; lemon and soup.
A platter of the goat cheese-filled dates and Taboule with garnish.
I honestly have no idea what all was in the soup. I didn’t ask, but I’m bankin on a chicken stock base, rice, lemon juice, and herbs. It was simple and it was pretty tasty. Not among my favorites varieties of soups, but I enjoyed it.
Course three: Couscous/Taboule. I know what Couscous is as I have eaten it several times before, but not like this. Taboule refers to the way it was prepared here.
According to Wikipedia Taboule is
“a Levantine salad traditionally made of bulgur, tomato, cucumber, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.”
I think that pretty much covers it. I liked this dish, but it was a bit cold. Not “been in the fridge all night” cold, but more “been sittin on the counter a while” cold. I think I would have liked it more if it had been a touch warm.
My bowl of lemon soup.
Course four brought out a smallish bird that I have always wanted to taste, but not yet had the opportunity, grilled quail. To say that these tiny birds are delicious cooked on a grill would be holding back. I absolutely loved this stuff! I could just sit all day and eat an entire platter of grilled quail. Not because I was that hungry, but because it would actually take all day to eat around the little bones. You know how bony some fish can be? Yeah it was like that. Bony like a fish, but it’s a bird. Similar to a cornish hen, but smaller. The meat was ultra tender and quite delectable. Why do restaurants not offer quail on a stick? Chef Paul?
Course five was cucumbers soaked in somethin or another; some sort of watery juice or something. Maybe vinegar. I am not sure. I don’t care for cucumbers. I ate one and let it go at that. Had to at least try it…
Grilled Quail and Couscous
What was good got even better with course numero six. I didn’t get a pic of them, but if you have seen a salmon cake (patty) then you know what it looked like. Crumpled up fish smashed into a patty and fried in oil with salt and herbs. I believe Paul said they used Tilapia for these. It was scrumptious. I love fish. I always have. When I was a kid fried catfish was my favorite food. I don’t eat it anymore as biblical law does not permit it, but there are lots of other fish to choose from. Tilapia is not my favorite, but cooked like this it was great.
To finish off the 7 course meal Baklava was served. Most people have probably ate Baklava at one point in their lives. If you haven’t you have got to try it. Filo pastry filled with chopped nuts and the sweet goodness of syrup or honey. Paul glazed over the top of it with something, but I am not sure what. I love it though!
The platter of Baklava.
So that polished it off and in the midst of a wonderful feast (Feast of Ingathering – or Tabernacles as we commonly refer to it) we had one of the best meals I have ever partaken of. For us eating is a part of worship as we pray over the meals and enjoy great food and fellowship with one another. Eating with family and friends is one of the finer things in life that I love to do. It really is a “lost art” in todays society. So many families have lost touch with what it means to be a family. Eating together is one of the most important parts. Sitting by yourself on the couch in front of a tv or alone in a fast food restaurant just isn’t the same as sitting around a table of loved ones enjoying one another’s company.
A tremendous thank you to Chef Paul and the kids for this meal to be remembered! It was a great time for everyone and I can’t wait to get together again come next Passover.
