<div id="readability-page-1"><div>         <div>                        <p><i>Moving beyond margarine: How a collaboration with Israel's culinary elite led to a plant-based fat structuring technique that outperforms dairy in texture and flavor release.</i></p><p>,  /PRNewswire/ -- For decades, the &#34;Parve&#34; (non-dairy) dessert was the apology at the end of a Kosher fine dining meal. Defined by what it lacked, the industry standard relied on hydrogenated vegetable fats and whip toppings—substitutes that left a waxy film on the palate and masked the nuances of high-quality chocolate.</p><p>Chef Eitan Eliraz, a culinary innovator and Executive Chef currently operating in the NY metro area, is declaring that era over.</p>             <p><span>                 Continue Reading                   <br/>                   <i></i>                                </span>             </p>             <div>               <div>                 <div>                                       <div>                                                               <figure>                        <p><img id="imageid_2" src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" original-src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null"/>                    </p>                       <figcaption>         Textural Study in 70%&#34; - Chef Eitan Eliraz's signature dairy-free dessert featuring Valrhona chocolate and a Picual Olive Oil Caramel, utilizing his &#34;Oleic Architecture&#34; protocol. (Photo: Asaf Karela, Karela Agency)       </figcaption>     </figure>                                   <figure>                        <p><img id="imageid_2" src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" original-src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null"/>                    </p>                       <figcaption>         Culinary R&amp;D Session: Chef Eitan Eliraz (left) collaborating with the late legendary Pastry Chef Miri Sternberg and photographer Asaf Karla to refine the structural integrity of plant-based fine dining. (Photo: Asaf Karela, Karela Agency)       </figcaption>     </figure>                                                                                  </div>                 </div>               </div>             </div>                            <p>Eliraz is introducing &#34;Oleic Architecture,&#34; a culinary methodology that rejects the concept of &#34;substitution&#34; in favor of molecular engineering. By utilizing single-origin olive oil varietals (specifically Picual and Arbequina) and advanced emulsification techniques, Eliraz creates textures that are scientifically superior to their dairy counterparts in flavor release and mouthfeel.</p>               <p>The Science: Why Olive Oil Beats Butter</p><p>&#34;Butter coats the tongue,&#34; explains Chef Eliraz. &#34;It has a high melting point. When you eat a traditional dairy ganache, there is a delay before you taste the chocolate. With Oleic Architecture, we use oils that are liquid at body temperature but structurally trapped in a semi-solid emulsion. The moment it hits the tongue, the flavor release is immediate. It's a velvet explosion.&#34;</p><p>Drawing on research into lipid rheology, Eliraz's technique manipulates the viscosity of plant lipids to mimic the &#34;snap&#34; of dairy fats without the heavy saturation.</p><p>The Dish: &#34;Textural Study in 70%&#34;</p><p>To demonstrate this protocol, Eliraz has released the specifications of his signature dessert, developed during R&amp;D sessions with top-tier culinary professionals. The dish, a deconstructed study of Valrhona 70% Chocolate, features:</p><p>The Structure: An aerated Chocolate Cremo replacing heavy cream with a stable emulsion of plant-lipids and dark chocolate.</p><p>The Innovation: A Picual Olive Oil Caramel. Unlike traditional caramel relying on butter, this component uses high-polyphenol Picual oil to create a &#34;glassy&#34; sauce adding a herbaceous counterpoint to the sugar.</p><p>The Crunch: A Cocoa-Olive Oil Tuile, engineered to shatter on contact without gluten-heavy binders.<br/>(Note: The exact thermal treatment and emulsification ratios remain proprietary.)</p><p>A Tribute to Collaboration</p><p>This precision was refined in collaboration with two giants of the Israeli culinary scene: Asaf Karla, the visionary food photographer for Michelin-starred chefs, and the late Miri Sternberg, legendary Pastry Chef of the King David Hotel.</p><p>&#34;Miri was a master of tradition, and Asaf is a master of the lens,&#34; says Eliraz. &#34;Working with them forced me to push the boundaries of what Kosher desserts could look and feel like. Miri's passing was a massive loss, but her insistence on zero-compromise excellence lives on in these techniques.&#34;</p><p>About Chef Eitan Eliraz<br/>Eitan Eliraz is an Executive Chef and Culinary Strategist specializing in high-end &amp; Kosher gastronomy. He is credited with modernizing the Kosher dining landscape in the NY metro area through avant-garde, &#34;No-Substitute&#34; methodologies.</p><p>Media Contact:<br/>Chanoch Eitan Eliraz<br/>7327831993<br/><span>[email protected]</span></p><p>SOURCE Eitan Eliraz</p><p><img src="https://imageproxy.pbkrs.com/https://rt.prnewswire.com/rt.gif/query-RGF0ZUlkPTIwMjYwMTE0Jk5ld3NJdGVtSWQ9UEg2MzI3NSZUcmFuc21pc3Npb25fSWQ9MjAyNjAxMTQwOTQ1UFJfTkVXU19VU1BSX19fX19QSDYzMjc1?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" original-src="https://imageproxy.pbkrs.com/https://rt.prnewswire.com/rt.gif/query-RGF0ZUlkPTIwMjYwMTE0Jk5ld3NJdGVtSWQ9UEg2MzI3NSZUcmFuc21pc3Npb25fSWQ9MjAyNjAxMTQwOTQ1UFJfTkVXU19VU1BSX19fX19QSDYzMjc1"/></p></div>       </div></div>

CHEF

<p>Chef Eitan Eliraz introduces the "Oleic Architecture" protocol, revolutionizing high-end Kosher dining in NYC by moving beyond traditional non-dairy desserts. This innovative methodology utilizes single-origin olive oils and advanced emulsification techniques to create textures and flavors that surpass dairy. Eliraz's signature dessert, featuring Valrhona chocolate and Picual Olive Oil Caramel, exemplifies this approach, offering immediate flavor release and a unique mouthfeel. Collaborating with culinary experts, Eliraz aims to redefine Kosher desserts, emphasizing quality and creativity in the dining experience.</p>

09:45 ET The End of the Substitute Era: Chef Eitan Eliraz Unveils "Oleic Architecture" Protocol to Redefine High-End Kosher Dining in NYC