Bezalel - say it three times, fast. Before you're done your palate will be juicing up and you'll wonder "what's that all about?" Well, I'm here to tell you it is about Chef David Robinson's exquisite food, decor and service. You'll never want to eat anywhere else but...here's the catch..., you can't. Bezalel Gables is not a restaurant - it's a catering service. It's the place where Chef Robinson creates his unusual and thoroughly appetizing dishes for the special occasion.
You should absolutely keep him in mind for your next affair: your wedding, your happy divorce dinner, the kid's bar mitzvah, the fund-raiser dinner for the big, big, bigshots, or even...your next personal affair.
We were lucky enough to attend a tastemaker's dinner last weekend at Bezalel Gables, the 19th century mini-mansion that houses this incredible man and his kitchen. Here are a few of the sensational dishes he served during the twelve course meal, not counting the amuse bouche (listed first here, below) and the eight or nine fabulous hors d'oeuvres.
Paté of Duck Breast Stuffed in Dried Plums Soaked in Armanac Sprinkled with Red Pistachio
Pheasant Pot Pies, with Local Chanterelles, Morels, Vegetables and Corn
Served in Miniature Casserole Dishes
Sea Foam: Conch, Orange and Lime Mousse Garnished with Trout Roe and Beet and Saffron Caviarwith Shrimp Chip and Poached Shrimp in Ice Orange-Juice Shot Glass on a Round of Blood Orange
Roasted Pork Tenderloin Encrusted with Hazelnut Paste and Unsweetened Cocoa
“Beets Wellington” Beets in Filo with Old Chatham Sheepherding Company Ricotta
Mouth watering yet? Mine is just looking at these described items, but then I have the advantage of having eaten them. Sense memory is a terrible, wonderful thing.
You can, and should, contact Bezalel Gables at 518-392-0474 or go to their website at ww.bezalelgables.com soon. Rumor has it they are already booking up dates for this year well in advance.