Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu:
Hors d’Oeuvre
Artichoke Spanakopita with Za’atar
Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt
Lentil Sliders with Cumin, Coriander, and Pickled Eggplants
Berkshire Pork Belly au 9 Poivres with Muscovado Caramel
Butternut Squash Falafel with Black Garlic and Sesame
Dinner
Amuse Bouche Duo > Roasted Chicken Croquette with Mastic and Rosemary; and Bay Scallop with Pomegranate Spoon Salad, Rashad Seeds, and Pomegranate Granité
Wild Mushroom and Parsnip Soup with Chai-Whala Spice
Duck Brik with Steamed Vermicelli, Orange Blossom, and Smoked Cinnamon Almonds
Pumpkin Kibbeh with Lamb, Greens, Yemenite Spice, Apples, and Cashews
Grass-Fed Beef with Fenugreek Leaves, Aleppo Chilies, Sweet Potatoes, and Black Olives
Quince and Nougat Glacé Jelly Roll with Mish Mish
Cocoa Macaron with Date Terrine, Yogurt Chiboust, and Israeli Orange Blossoms
Scratching your head over these foreign ingredients? You can read more about Lior and his special blends here. (And click here to view chef Sortun's event page on our website.)
Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu:
Hors d’Oeuvre
Artichoke Spanakopita with Za’atar
Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt
Lentil Sliders with Cumin, Coriander, and Pickled Eggplants
Berkshire Pork Belly au 9 Poivres with Muscovado Caramel
Butternut Squash Falafel with Black Garlic and Sesame
Dinner
Amuse Bouche Duo > Roasted Chicken Croquette with Mastic and Rosemary; and Bay Scallop with Pomegranate Spoon Salad, Rashad Seeds, and Pomegranate Granité
Wild Mushroom and Parsnip Soup with Chai-Whala Spice
Duck Brik with Steamed Vermicelli, Orange Blossom, and Smoked Cinnamon Almonds
Pumpkin Kibbeh with Lamb, Greens, Yemenite Spice, Apples, and Cashews
Grass-Fed Beef with Fenugreek Leaves, Aleppo Chilies, Sweet Potatoes, and Black Olives
Quince and Nougat Glacé Jelly Roll with Mish Mish
Cocoa Macaron with Date Terrine, Yogurt Chiboust, and Israeli Orange Blossoms
Scratching your head over these foreign ingredients? You can read more about Lior and his special blends here. (And click here to view chef Sortun's event page on our website.)
