Chefs Michael Solomonov, Ana Sortun, and their team in the Beard House kitchen
Chicken Pastels with Nigella Seeds
Sweetbread Schnitzel with Zhoug and Chickpeas
Fluke Crudo with Beets and Argan Oil
Molasses Wafers with Goat Cheese and Halva
Basturma and Kasseri Boregi > Cured Beef and Pastry-Wrapped Sheep’s Milk Cheese
Freekeh with Almonds and Dill; Baby Okra with Aleppo Peppers and Coriander; and Beets with Tahini and Mint
Lamb Shishlik with Asparagus Pilaf; and Beef–Morel Kebabs with Green Matbucha
Knefe > Sweet Cheese–Stuffed Sesame Doughnut with Rhubarb Syrup
Dinner

Sortun and Solomonov’s Spice-Trail Mezze

JBF Award Winner Michael Solomonov
Zahav, Percy Street Barbecue, and Federal Donuts, Philadelphia

JBF Award Winner Ana Sortun
Oleana, Cambridge, MA

Wine Director Lauren Friel
Oleana, Cambridge, MA

Friends and fellow JBF Award winners Michael Solomonov and Ana Sortun share a passion for Middle Eastern cuisine and its arsenal of spices. For this unique Beard House dinner, the duo will highlight these vibrant seasonings in a menu of mezze, the communal small plates of the region.

​Event photos by F. Martin Ramin.

MENU

  • Hors d’Oeuvre

    • Molasses Wafers with Goat Cheese and Halva
    • Basturma and Kasseri Boregi > Cured Beef and Pastry-Wrapped Sheep’s Milk Cheese
    • Warm Buttered Hummus with Walnuts
    • Sweetbread Schnitzel with Zhoug and Chickpeas
    • Fluke Crudo with Beets and Argan Oil
    • Chicken Pastels with Nigella Seeds
    • Dogfish Head Ta Henket Ale
  • Dinner

    • Pea and Walnut Salad; Spring Radish Fattoush; and Monks Salad
    • François Chidaine Brut Montlouis Sur Loire NV
    • Freekeh with Almonds and Dill; Baby Okra with Aleppo Peppers and Coriander; and Beets with Tahini and Mint
    • Gramona Gran Cuvée Cava 2008
    • Quail Kebab with Pistachios and Barberries; and Chicken Wings with Green Garlic Toum
    • Venturini Baldini Lambrusco 2009
    • Lamb Shishlik with Asparagus Pilaf; and Beef–Morel Kebabs with Green Matbucha
    • Quinta do Ameal Espumante 2002
    • Knefe > Sweet Cheese–Stuffed Sesame Doughnut with Rhubarb Syrup
    • Warm Sacchlab > Spiked Orchid Root Drink

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.02.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • 212.627.2308
 
 
 

January 2015

S M T W T F S
28
29
30
31
1
2
3
 
 
 
 
 
 
 
4
5
6
7
8
9
10
 
 
 
 
 
 
11
12
13
14
15
16
17
 
Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
18
19
20
21
22
23
24
 
 
NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
25
26
27
28
29
30
31
 
The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam