The Spices Dinner

In-PersonHumboldt Park, Chicago


Large (15-20 Guests)
turkish, indian, african
Vegan, Vegetarian
My first joyful experience of cooking was when I was attempting (poorly) to make Indian food. I was enchanted by using half a dozen spices I'd never encountered before, and just smelling them made me feel like I was traveling someplace new. This dinner is an homage to great spices; whether they are from Turkey, Morocco, Ethiopia, Hungary, or India. In spite of the fact that we'll be covering so much ground, I'll make sure each course flows seamlessly into the next aromatic experience.

Menu detail

Housemade Sprouted Rye Bread, Berbere-spiced Mushroom Pate, Cashew
Berbere spice is a formidable seasoning. But with a light hand, it comes into balance with our Scandinavian-inspired sprouted rye bread, which uses 4 different seeds... all of which are essentially considered 'spices' on their own. We'll incorporate the berbere spice into our sauteed mushroom pate, and top it with some cultured cashew and fresh herbs. Bold flavors made subtle through a good balance of flavors.
Vadouvan-Seasoned Cauliflower Bisque
Small Plate
Vadouvan is a French version of curry, by way of India and Morocco. It pairs very nicely with bright, creamy cauliflower, which we'll top with a bit of fresh herbs and mustard seed.
Radicchio-Bulgur Salad with Almond Feta, Pomegranate, Sumac, and Urfa Chile
Small Plate
This is a fresh Turkish chopped salad. We'll have bitter radicchio, sweet tart apples, celery root, and lemony bulgur tossed with pomegranate seeds, our housemade almond feta, sumac, urfa chile, and pickled red onions. A great balance of salty, bitter, sour, sweet, and savory.
Mushroom Goulash with housemade Spaetzle, Paprika, and Country Bread
A classic goulash with several types of earthy mushrooms, our homemade spaetzle, potatoes, sauerkraut, paprika, caraway, and some of our wild-yeast housemade country bread for sopping up the rich sauce.
Thandai Cashew Cheesecake with Pistachio Crumble
'Thandai' is an Indian yogurt dish seasoned with saffron, cardamom, rosewater, black pepper, and pistachios. We'll make a cashew cheesecake using these flavors, with a almond-date crust, and top it with toasted pistachio crumble.

The Spices Dinner

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)