Chef Meir Barel Brings Israel's Famous Pitmaster Experience to the Catskills for the First Time.

YOU CAN SEE THE SHORT [cheering] RIBS OVER HERE AND IT'S SO tender that we take the bones out very very very easy because those asado short rib was in the smoker MORE THAN BON APPETIT. YOU HAD ON THE TABLE ALREADY NEW York salad with peach with pecan. You have date carpaccio. You taste the date carpaccio? >> Unbelievable. >> And you have this is the pulled beef on risotto course. Bon appetit betavon. >> [music] >> I want to show you the perfect present the perfect result of the steak. Are you ready for that? OH, YEAH. >> [screaming] >> SMOKING FIRE EXPERIENCE IS OPEN ON Saturday nights of the week. Call 845-513-8999. >> Oh my God. It's here. It's Bourbon Court. It's Moshe Court. FIRST OF ALL, THANK YOU. TO MY SOUS CHEF LERON. >> [screaming] [cheering] >> OKAY. >> EXACTLY WHAT YOU need after that crazy meal. Six course meal. Six seven. Seven. Seven. >> Moshe Moshe Moshe. They're doing the food the the Bourbon Court. The Bourbon Court I'm about to sell but yes do is the Smoke House and Bourbon Court of the event. Besides Smoke and Fire Chef My Barrel a corner from the pitmaster in Jerusalem. >> Ooh, wow. MY >> WE'RE DOING HERE THE LOVELY EVENING OF SMOKE AND FIRE. >> [cheering] >> OH, YEAH. >> [music] >> SO, WHAT SMOKE & FIRE means to me, the meaning is to control the fire. Fire is one of the power of the nature that people can almost cannot control. But if you know how to control the fire, you can do amazing things. >> Okay. Chef, what's happening over here? >> Fresh New York salad with pecan, peach, pickled onion, olive oil, balsamic. Bon appetit. >> Thank you. >> Same dude. Date carpaccio, yoy. >> Wow, chef. Talk to me. >> Date carpaccio, it's a lovely dish. Every people think that dates are sweet. And now I bring that a new language, culinary language of the whole flavors of the tongue. We have the bitterness of the olive oil, spicy, salty, and also lemony because there's lemon zest inside. And the sweetness of the dates, the perfect dish to open. >> Thank you. Motions going to come for them? >> [music] >> You lost the motion. >> After the starters, I want to present you the next starter. This is that's just a starter. We have here the war between Trump to Mexico. Oh, yeah. You know, Trump and next Trump and Iran. So, we have Mexican taco, fried taco from corn. And on the top of that, we have the smoked salmon we smoked here on a butcher's over wood. It's smoked. We add special sauce that called Trump sauce. Yeah, yeah, yeah. From Zahav, Zahav Madan and never call it Trump sauce. And pinch of lime and guacamole mousse. Bon appetit. This course, it's fishy. This is why you get a glove and you eat that with a glove. BON APPETIT. BETAYAVON. >> [screaming] >> COME ON. COME ON. COME ON. COME ON. >> [music] >> GLOVE. GLOVE. GLOVE. >> [music] [singing] [music] >> What's your office? >> [music] [music] >> You feel the Trump? What do you feel? You feel the Mexican world, eh? >> [music] >> I'm hungry. >> Try we speaking about smoke and flame. Come to me and see the biggest smoker in New York. Go to the smoker. >> Wow. It's huge. >> to show you we have a six smokers over here. And the charcoal in this smoker we make the all crazy food. You going to see tonight. Keep watching. >> [music] >> Here we have the short ribs. You [cheering] can see THE SHORT RIBS OVER HERE. AND IT'S SO tender that we take the bones out very, very, very easy because those asado short rib was in the smoker more than 7 hours. 7 hours of smoking with a little bit of rub. Rub is a spice they put on the asado. And I want to show you if you want to see you can come closer. I want to show you how tender is that asado. We cut it to the half and then I want to present to you the amazing oh wow see the color. You can see it's very red because this is called the lipstick of the smoker. The lipstick of the smoker. We cut the beef put that on the bone. We have asparagus and chimichurri. Bon appetit BON APPETIT BON APPETIT WHO'S GETTING THIS? >> [music] >> OKAY. >> [music] >> ONE SECOND ONE second one second Bring it bring it one more time tell us how we are Oh my god here we have the asado short ribs chimichurri and ASPARAGUS BON APPETIT NO YOUR PLATE. >> YOUR PLATE. >> GUYS HERE I HAVE the skita sitting next to aski garfinkle my partner in liquid. He's actually the manager from the >> Bison >> Bison Bison and Bourbon which is down on block. This is like a sister company. >> It's all one family. >> All one family. >> family. >> All right. Let me see what's going on over here. All right, go ahead. Soon we're going to serve the next course. Risotto truffle and of course pulled beef. >> beef. >> Yeah, yeah. Long smoked pulled pulled beef. Ready for THE NEXT COURSE? >> [music] >> ENJOYED THE [screaming] ASADO? YOU LOVED THE ASADO? HOW WAS THE ASADO THE THE SHORT RIB? IT WAS GOOD. SO NOW we're going to pass to the next course. Here we have the risotto. Risotto is Italian style rice. It's slow slow cooking 25-30 minutes. Very very low heat. And we add to this risotto truffle and truffle oil and a lot of flavors, but we came to smoke and flame evening. We have here the pulled beef. We smoked in the smoker for almost 12 hours of smoking and then we chop it and here is the final course. As you can see this is the pulled beef on risotto course. Bon appetit. BET YA BONE. >> [applause and cheering] >> CHOPSI. CHOPSI WITH THE KILLER VOICE. MUSIC. MUSIC. I have it on. Look at me spade but never too late. What? >> [music] >> Wow. Going on in the smoker? >> [music] >> Why? What's this ribeye? >> This ribeye, smoked ribeye. >> [music] >> Wow. On the smoker. >> It's fast. It's a low temperature smoking just for the flavors. And now we take it out at the half of the way to be ready. And then we wrap it and then we let it cool. And now we bring it back just for grilling. And it's going to be perfect in the temperature and THE FLAVORS. MAMMA MIA! >> AH, SIZZLING. >> No move. No move anymore. JUST OKAY! LET'S pass to the next course! [screaming] SMELL! SMELL! ARE YOU HUNGRY, SMELL? ARE YOU HUNGRY? I see you're hungry. I see you're hungry. For the steak we have THE RIBEYE STEAK! OH, YEAH! SO, OUR RIBEYE steak is not a regular ribeye. We took the steak as a huge steak. Thank you very much. We took the steak and we smoke it in the right smoker. It's a low temperature smoker. The temperature there not more than half of the way we need. 40 Celsius degrees and it's bring the meat just the flavors of the smoke. We took it out, we chill it, we cut it and put that we wrap it in a very special sous vide nylon. And then now before the event we took it out and we put that on a hell charcoal smoker here over there grill. You can see. And this is the final product we get. We have here the special half smoked, half grilled ribeye. I want to show you the perfect present the perfect result of the steak. Are you ready FOR THAT? OH, YEAH. >> [screaming] >> OH, YEAH. WOW. LIDO. >> [applause and cheering] >> SO. With special snow pea a little bit fried and mashed potato not mashed but a small smashed potatoes that we fry them halfway and halfway we smoke them with flaky salt and ground black pepper classic much less is more, you know. Shaye Betavon. BETAVON. BETAVON. >> [music] [music] >> I'M LISTENING AND I KNOW IT. NOTHING NEW. ARE YOU HUNGRY? OKAY, NOW IT'S THE TURN OF THE BRISKET. BRISKET CUT HERE, SMELL. STRAIGHT FROM THE SMOKER. We have the American brisket. Look at the color. OH MY GOD. And see how it smiles so nice. Smell. Smile with him. Smile the life. So, I must tell you something. In New York have the deli. Unfortunately, non-kosher. It's called Katz's Deli. SOMEBODY KNOW KATZ'S DELI? NO. NOT KOSHER. We don't know. So, I want to show you my version of the Katz's Deli sandwich. We put a lot. A lot of brisket in the sandwich. A little bit of mustard. And on the top of that on the top of that, we have the special cheese sauce. And caramelized onions. That is my version to Katz's Deli sandwich. Oh my god. SMELL. I DIDN'T HEAR YOU SHOUTING HI. OOH. OH MY GOD. REB SHAYALE, REB MOSHE, IT'S HERE. It's here. It's all bourbon kosher. It's Reb Shayale, REB MOSHE KOSHER. OH. SMELL. BON APPETIT. >> [laughter] >> Well done. >> [music] [music] >> All right. Finally, we are up to the dessert. Finally. >> Finally, we we have the DESSERT NOW. OUR DESSERT TO HAVE CHOCOLATE mousse based on water. Water. With flaky salt, olive oil, and berries. This dessert IS EXACTLY WHAT YOU NEED AFTER THAT MEAL. I see you also have the blueberry inside. Exactly what you need after that crazy meal. Six course meal. >> Six, seven. >> Seven. >> seventh. >> With four main dishes. >> Two starters. >> Appetizers. The date carpaccio and the salmon smoked salmon tartare. And then four main courses. >> We had the asado, short rib, and then we got the full beef, and of course the steak. >> And the cut there is brisket, and finally chocolate mousse, olive oil, berries, and flaky salt. >> How many desserts are you doing? One? Only one? >> You for you two. >> [laughter] >> Wow, chef, thank you so much. What a meal. What a meal. >> Are you hungry? >> I can't move. >> And can you book [laughter] it for the guy? >> Oh, one month no food. A prime. You saw what it went on here today. Guys, everyone could also enjoy this. The Bourbon Court is at 42 Kids Road in Monticello. It's open every single night for the [music] smokehouse and all the other restaurants in the Bourbon Court. >> Smoke and fire experience. >> and fire experience is open on certain nights of the week. Call 845-513-8999 and check in which nights it's available for men, which nights it's available for women, private events, the smoke and fire show. >> doing this so every you can you can book this show? >> Every night. Every night. But you must sign up. You got a ticket? Without ticket, unfortunately >> 845 >> croissant. >> 845-513-8999. I got to go call to reserve for next week. >> Moshe, Moshe, can I ask you a question? How much does it cost tonight? >> When is this? >> I paid a lot because I wanted to eat a lot. I think regular ticket is only $200. >> So you have this full meal? >> Include, yeah, include everything. $200. Guys, coming. I'm waiting for you. I going to be here. My team going to be here until 10:30 for THE SUMMER. LOVE YOU. >> LISTEN, MOSHE, I PAY for a restaurant just a starter and a main. I pay almost $200. >> You see the vibe here, the entertainment here. This is not only a chef, this is entertainer. You come here, spend the night, you go home happy for 2 weeks. >> Oh, YEAH. THANK YOU. >> [applause] >> NAOMI! I WANT TO SAY THANK [screaming] YOU ALL! >> [applause and cheering] >> OH, YEAH. FIRST OF ALL, THANK YOU, ASAF! AND LET'S SAY THANK YOU FOR A FEW PEOPLE. First of all, THANK YOU TO MY SOUS CHEF, LERON! >> [screaming] [cheering] >> OH, YEAH. >> [music] >> OKAY. NEXT, THANK YOU TO ALL OUR WAITERS, BETZALEL! >> [cheering] >> CARLOS! EVERYONE, THANK YOU VERY MUCH FOR COMING. I HOPE YOU ENJOYED. WE'VE BEEN here in a smoke and fire evening here in Bourbon Quartz. If you want to sign up to the the next night, please take your tickets from our guests. THANK YOU VERY MUCH. LOVE YOU. BYE-BYE. >> [cheering] [applause] >> SORRY.