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On the Menu: Middle Eastern Magic



January 18, 2011


Ana Sortun 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, Parsley, and Sumac Pairing: Domaine Sigalas Assyrtiko–Athiri 2009 Quail Kabob with Pistachios and Barberries Pairing: Domaine Karydas Xinomavro 2006 Parsley Butter Kibbeh with Yogurt Broth and Turkish Chilies Pairing: Alpha Estate Axia 2006 Lamb with Pine Nut Hummus Pairing: Chateau Musar Musar Jeune Rouge 2008 Dessert Trio > Milk Chocolate–Tahini Bar; Chocolate–Nougat Profiterole with Tahini Crème; and Tahini Katmer Pairing: Seasonal Artisanal Beer