Chance Bear and Peyman Pourpezeshk with members of their team in the Beard House kitchen
Koofteh > Persian-Spiced Lamb, Beef, and Rice Meatballs with Turmeric–Tomato Sauce
Roasted Scallops with Onions and Pomegranate
Ras el Hanout–Marinated Shrimp with Grilled Tomatoes
Roasted Scallops with Onions and Pomegranate
Behind the scenes in the Beard House kitchen
Traditional New Year’s Eve Soup with Noodles, Vegetables, and Beans
Dish of Seven > Seared Snapper with Lotus Root and Apple Marmalade
Seared Mahi-Mahi with Herbed Rice and Grilled-and-Smoked Tomato Jam
Lattice Omelet with Duck Confit and Early Spring Vegetables
Lamb and Fire > Roasted Lamb Loin with Barberries, Apricots, and Red Curry Sauce
Chef Chance Bear presenting Lamb and Fire
Study in Almonds and Pistachios
Dinner

Norouz: Persian New Year

Host Peyman Pourpezeshk

Chance Bear
Parisa, Syracuse, NY

In Persian culture, the new year is ushered in with Norouz, a 13-day holiday during which the people of Iran celebrate the vernal equinox by exchanging gifts and feasting on symbolic foods. Join host Peyman Pourpezeshk and returning chef Chance Bear as they honor the 3,000-year-old tradition with a delectable festive spread.

Event photographs taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Koofteh > Persian-Spiced Lamb, Beef, and Rice Meatballs with Turmeric–Tomato Sauce
    • Ras el Hanout–Marinated Shrimp with Grilled Tomatoes
    • Roasted Scallops with Onions and Pomegranate
    • Saffron-Marinated Chicken with Honey and Soy–Glazed Anti-Fried Rice
    • Persian Sangria Cocktails
    • Pomegranate Juleps
  • Dinner

    • Ash-e Reshteh
    • Traditional New Year’s Eve Soup with Noodles, Vegetables, and Beans
    • Hermann J. Wiemer Cuvée Brut NV
    • Dish of Seven > Seared Snapper with Lotus Root and Apple Marmalade
    • Standing Stone Vineyards Riesling 2011
    • Sabzi Polo va Mahi
    • Seared Mahi-Mahi with Herbed Rice and Grilled-and-Smoked Tomato Jam
    • Shaw Vineyard Sauvignon Blanc 2010
    • Kuku Sabzi
    • Lattice Omelet with Duck Confit and Early Spring Vegetables
    • Ommegang Brewery Three Philosophers Quadrupel Ale
    • Lamb and Fire > Roasted Lamb Loin with Barberries, Apricots, and Red Curry Sauce
    • Wagner Vineyards Meritage 2010
    • Study in Almonds and Pistachios
    • Finger Lakes Distilling Cherry Liqueur
    • Persian Coffee

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 03.19.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2014

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