Glenbusry: Karambo pop-up at Hotel 65, Tel Aviv (Hotel 65)
It took some time, not to say a very long time, but you can say easily and naturally (and especially without being laughed at all around) that we are ready to accept winter.
That is, with some local adjustments, temperatures that don't really require heating and a calendar that is moving towards spring at all, but still, a bit of a cold season.
We deserve it too, don't we?
And so, after we agreed to soak up Christmases without snow, and seasonal soup menus in a clearly unseasonal heat, the next delicious and necessary step is the Karambo celebration.
and alcohol.
And pop-up of course.
We need a pop-up.
Karamboi summit meeting.
The Glenbusry (Photo: Afik Gabai)
The "Glenbusry" is the literal bread that may be a bit grating on the teeth, but one that is meant to warm the heart, and of course the stomach.
He brings together chef Avi Biton, pastry chef Tomer Umansky, and the excellent Adi Klinghoffer, a sweet connoisseur and owner of the equally excellent blog "Adikush", at Hotel 65 on Tel Aviv's Rothschild Boulevard, for one worthy purpose - devouring carambois.
This trio of peaks, the result of a collaboration with the Glenmorangie whiskey brand, will take place for ten days (January 12 to 22), and will offer no less than nine special-winter-Instagrammatic caramboas (at a price of NIS 30-32).
Klinghoffer concocted "Glenbow Pistachio Lemon" (crispy butter biscuit, pistachio mascarpone cream, lemon curd, crispy white chocolate coating and pistachio puree and cracked pistachio on top), "Glenbow Salted Caramel and Alcoholic Pretzel" (crispy butter biscuit, mascarpone cream, caramel, salted caramel heart with blondie chocolate coating and pretzel pieces) and "Glenbow White Chocolate Raspberry" (crispy butter dough, white chocolate cream, raspberry sauce heart covered with white chocolate and strawberry chip topping.
Bitton, on the other hand, went for "Glenbow Mont Blanc" (hazel decoy base, cream vanilla and white chocolate coating), "Glenbow winter strawberry brulee" (crème brûlée, hazelnut decoase biscuit base, vanilla-cremeschnit cream, strawberry insert, white chocolate coating and strawberry chips) and "Glenbow apple crumble" (crisp butter biscuit base, cheese cream- vanilla, apple slices soaked in whiskey, and blondies and bears chocolate coating).
And Umansky, the winner of the second season of "Bakeoff Israel", will close everything with "Glenbo Cinnabon Pecan" (Cinnabon base filled with salted caramel cream, salted caramel sauce topped with blondies-demerara golden chocolate and golden pecans), "Glenbo Double Chokoiski (chocolate brownie base, Chocolate creme, whiskey chocolate truffles, nougat coating and golden cocoa powder) and "Glenbo Exotic Raffaello" (crispy base, mango-passion cream, coconut white chocolate truffles, topped with mango chips).
No Tel Aviv and no hamburger
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Klinghoffer's baby (Photo: Afik Gabai)
All this goodness will be sold alongside cocktails specially brewed for the event, including "Tropical X" (Glanmorangie X, pineapple syrup, orange juice and lemon), Glenmorangie X and tonic, as well as "X & Apples" (Glamorangie X, apple juice, lime and cinnamon).
A bottle of the real thing will be sold, by the way, along with a choice of "Glenbo" six-packs for NIS 280.
"Glanbusry", Hotel 65, Rothschild 65, Tel Aviv, January 12-22
Food
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Tags
Crambo
Avi Beaton
Rothschild avenue
Whiskey
let me have a bite