On the Menu: Middle Eastern Magic
JBF Award winner Ana Sortun and Maura Kilpatrick of Boston’s Oleana and Sofra are bringing their inventive take on Eastern Mediterranean cuisine to the Beard House on Thursday with a mezze-inspired menu. Former Oleana sommelier Theresa Paopao will select the wine pairings, and Siena Farms will provide the locally grown produce. Here's what's on the menu:
Hors d’Oeuvre
Cheese Puffs with Persian Carrot Jam
Kumquats with Goat Cheese and Halvah
Brussels Sprout Dolmades with Sesame Seeds, Walnuts, and Pomegranate
Kingfish Nayeh with Pickled Red Onions and Herb Salad
Monkfish with Black Garlic–Tahini Sauce and Fried Pita Bread
Pairing: Prosecco Cocktails with Winter Citrus and Persian Spices
Dinner
Assorted Mezze > Braised Gigante Beans with Whipped Feta and Wild Greek Herbs; Winter Green Vegetable Tzatziki on Za’atar Bread; and Fattoush with Escarole, Apple,
On the Menu: January 16 through January 22
Here’s what’s happening at the Beard House and around the country next week:
Wednesday, January 19, 12:00 noon
Beard on Books: Dana Cowin and Kate Heddings
In Food & Wine Reinventing the Classics, the stylish and popular magazine's editors present reimagined classic dishes like cheddar B.L.T. burgers with Russian dressing, Thai green curry chicken wings, and butterscotch sticky buns. It's the perfect cookbook for cooks who want to breathe new life into their repertoire.
Wednesday, January 19, 7:00 P.M.
Colorado Ranch and Farm
Boulder chef Eric Skokan of the Black Cat returns to the Beard House with his French-inflected yet utterly American cuisine. For this dinner, he has designed a
Recipe: Nougat Glacé
This fragrant white nougat has firmly remained on Oleana's dessert menu for nearly a decade. When pastry chef Maura Kilpatrick served the signature dish at a spiced-themed Beard House dinner, she added mish mish, a blend of lemon, crystallized honey, and saffron. You can order it from La Boîte à Epice.
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@beardfoundation
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
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