by jbfauthor on January 18, 2011
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,
by jbfauthor on January 03, 2011
Eating healthy after the gluttony of the holidays doesn't have to be a drag.
Ana Sortun's delicious recipe for fattoush—an Arabic salad made with vegetables, pita, and sumac—is helping us stick to our resolutions...at least for another day or two.
by jbfauthor on November 16, 2009
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.
by jbfauthor on November 04, 2009
Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu:
Hors d’Oeuvre
Artichoke Spanakopita with Za’atar
Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt
Lentil Sliders with Cumin, Coriander, and Pickled Eggplants
Berkshire Pork Belly au 9 Poivres with Muscovado Caramel
Butternut Squash Falafel with Black Garlic and Sesame
Dinner
Amuse Bouche Duo > Roasted Chicken Croquette
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