Chef Mourad Lahlou and his team in the Beard House kitchen
Rice Crackers with Corn, Vadouvan, Espresso, and Blossoms
Asparagus with English Peas, Lemon Verbena, and Chilies
Amberjack with Bamboo, Kinome, and Preserved Lemon
Foie Gras Gâteau with Allium, Pistachios, and Balsamic
Bigfin Squid with Citrus, Basil, and Bonito
Risotto with Truffles and Legumes
Duck with Zhoug, Cherries, and Scallions
Lamb with Ras el Hanout, Sesame, and Brassica
Chocolate with Olive Oil and Sumac
Dinner

Hot New Moroccan

Mourad Lahlou

Aziza, San Francisco

Marrakesh born chef Mourad Lahlou’s modern approach to Moroccan cooking has gained a loyal Bay Area following, while his restaurant, Aziza, has earned the first Michelin star ever awarded to a Moroccan restaurant. Now the author of a new cookbook, Mourad: New Moroccan, Lahlou continues to spread his passion for his native cuisine.

Event photos by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Asparagus with English Peas, Lemon Verbena, and Chilies
    • Uni with Seaweed
    • Shirako with Harissa Powder
    • Rice Crackers with Corn, Vadouvan, Espresso, and Blossoms
    • Amberjack with Bamboo, Kinome, and Preserved Lemon
    • Vergano White Vermouth with Orange Twist
  • Dinner

    • Foie Gras Gâteau with Allium, Pistachios, and Balsamic
    • Champagne Jacques Lassaigne Montgueux Millésimé 2004
    • Bigfin Squid with Citrus, Basil, and Bonito
    • Domaine de la Pépière Muscadet Sèvre et Maine Sur Lie 2010
    • Risotto with Truffles and Legumes
    • Roagna Dolcetto d’Alba 2010
    • Duck with Zhoug, Cherries, and Scallions
    • Los Bermejos Tinto Maceración Carbónica Listán Negra 2009
    • Lamb with Ras el Hanout, Sesame, and Brassica
    • Hermann J. Wiemer Cabernet Franc 2008
    • Chocolate with Olive Oil and Sumac
    • Quinta do Infantado Colheita Porto 2001
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

August 2013

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