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On the Menu: Monday, March 21, 2016

Maggie Borden

March 21, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.
 

Norouz: Persian New Year Celebration, 7:00 P.M.
Ali Mesghali, Rumi’s Kitchen, Atlanta
 

In Persian culture, the start of the new year is marked by Norouz, a 13-day holiday where Iranians across the globe honor the vernal equinox by exchanging gifts and feasting on symbolic foods. For our annual Beard House celebration, we’ve tapped Ali Mesghali, the chef behind Persian hot spot Rumi’s Kitchen in Atlanta. Named for the famous 13th-century poet, Rumi’s Kitchen is lauded for its ambitious, modern cuisine, which Mesghali is ferrying up north exclusively for Beard House diners. Expect traditional ingredients given a seasonal spin, such as Apricot-Braised Koofteh with Shallots and Sour Grape Juice; Sabzi Polo ba Mahi > Black Bass with Herbed Rice and Potato Tahdig; and Makhlouf > Rice Noodles with Rose Water Sorbet, Saffron–Pistachio Ice Cream, Sour Cherries, and Lemon. With such a delectable spread on tap, the only potential disappointment is that Mesghali can’t feed us for the whole of Norouz’s fortnight.

Check out the event listing for the chef lineup, full menu, and to book your seat.
 
 
For all upcoming Beard House dinners, check out our events calendar