Based on Greg's recent interest in Persian cuisine through Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid, Greg will explore a 4 - 5 course smorgasbord of starters, entrees, salads and desserts. Paired with wine.
Cooling Salad Sampler:
Red and Green Ajika with Fresh Vegetables, Cucumber Salad with Sumac and Mint, and Onion Salad with Barberries
Starters served with Lavash Bread:
Roasted Beet Borani and Walnut and Bean Pate
Fesenjan Koresh (Chicken Pomegranate Walnut Stew) with Persian Rice
Persian Spiced Cookies and Caspian Tea
Limited to 24 people.