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
  • Call 212.627.2308 to reserve
 
 
 

June 2013

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Nantucket, MA Sun, 06.02.2013
 
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Spring Sake, Global Flavor Mon, 06.03.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sophisticate Tue, 06.04.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Lovely Provençal Lunch Fri, 06.07.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Southern Comfort Redux Sat, 06.08.2013
 
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San Francisco Sun, 06.09.2013
 
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Willamette Wine Country Mon, 06.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Eclectic Italian Tue, 06.11.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Heart and Soil Mon, 06.17.2013
 
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South Beach Sizzle Tue, 06.18.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Hip Italian Wed, 06.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chilies and Chocolate Thu, 06.20.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Modern Vintage Sat, 06.22.2013
 
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Vegetable Barbecue Mon, 06.24.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Modern Japanese Thu, 06.27.2013
 
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JBF Kitchen Cam