Large (15-20 Guests)
north african, greek, middle eastern
I didn't know I'd have this weekend free, and I thought 'whatever shall I do with this free time?' Some people told me to just have fun, and honestly, while it can be laborious, I do in fact love to cook. I thought it would be fun to explore new flavors and dishes, and this dinner explores the middle ground that Greek and Moroccan food share. There is in fact a lot of crossover! This dinner utilizes fantastic summer produce, and will feature many new inspired dishes. See you then!
Cantaloupe, Cucumber, and Fennel Salad
I love ripe melons, and they'll be especially tasty with several different preparations of cucumber and fennel! We'll serve it with rich green olive oil, fresh mint, and a dusting of chile snow.
Vegan Egg and Asparagus, with Saffron Hollandaise, and Fried Capers
Last of the season asparagus! We recently made a vegan 'hard boiled' egg for our molecular gastronomy themed dinner, and it was so damn tasty, I'd love to do it again. Is this French? Is it a little Greek? Is it breakfast for dinner? You can taste and decide.
Date Leather Tacos, Market Greens, Preserved Lemon Vinaigrette, Barberries
Moroccan food often has a wonderful interplay between sweet and savory, and dates often play a big role. What better way to sweeten a salad than to wrap it all in dates? We'll toss the greens with our preserved lemon vinaigrette and some barberries for a fruity and slightly sour kick.
The name more or less says it all... but we'll make a classic spanakopita filling with spinach, leeks, and our almond feta and use it to make fresh ravioli. We'll then top it with whipped feta, parsley, dill, and mint, and our shaved almond parmesan.
Almond Milk Panna Cotta, Hibiscus Soup, Rosewater Gelee, Strawberry Meringue
A classic dish from the restaurant Aziza in San Francisco, but we'll veganize it all for you.
(Exact Address will be shared upon purchase.)