Turkish

MEZZE

 zeytinyağlılar

       those with olive oil and minced dill

midye dolmasi (served)

      mussels stuffed with allspiced rice, black currants, pinenuts and herbs, served cold with a squeeze of lemon

semizotu

       garlic yogurt with garlic and purslane

ezme

       roasted tomato and pepper salad tossed in pomegranate molasses and herbs

hummus

       fresh cooked chickpea puree, served with basturma

ANA YELKEN

 içli köfte (served)

      filled meatball, made with bulgur wheat and spiced beef

tavuk şiş

      chicken kebab marinated in lemon and yogurt

çoban salatası

      the salad of the people

bulgur pilavi

     bulgur pilaf made with fresh stock, saffron, and garbanzo beans

TATLI

 baklava tureng

      baklava inspired cake

Laurie’s Rehearsal Dinner

Vietnamese – Moroccan Inspired (nut conscious)

Canapés:

Grilled beef spiced with lemongrass and cilantro, wrapped in betel leaves

Sweet and spicy pepper harissa tossed in marinated lemon juice, served with sesame crackers

Crispy coconut and turmeric boats filled with shrimp, mung beans, and green onions

Entrée:

Tender lamb shoulder tagine with prunes, served with haricot vert, couscous, and topped with purple cauliflower and sesame seeds

Dessert:

Chilled vanilla lime posset with lavender buds

Paladares with Sylvia Fuller

 Tidbit:

Vietnamese sautéed jicama, carrot, Thai basil and charcuterie rolls, served with a nutty pomegranate tahini hoison sauce

            Fare:

North African spiced goat tamales, served with Peruvian aji sauce, AfroSpanish rice and a wild green salad

                        Dessert:

Layered coconut cake with salted caramel cream, accompanied by some tea

Simple Private Dinners: 

Tealeaf salad
Japanese sukiyaki inspired stew with sprouted tofu, goji berries, napa cabbage, and beech mushrooms
Warm black sesame cassava cake with coconut cream

Wild dandelion salad
Moroccan chicken and marinated lemon tagine with heirloom spinach
Couscous
Persimmon cheesecake

Chopped lemon poppy seed salad
Etiopian berbere chicken
Yellow lentils, baby carrots, and sautéed greens
Cherry claufotis

Janessa’s Birthday

Japanese-Peruvian Albondigas Soup

Applewood Smoked Bacon Wrapped Enoki Mushrooms (because Janessa LOVES bacon)

Fresh Atlantic Salmon baked in Red Miso, Scallions and Mustard Seeds,

served over Quinoa and Calrose rice, and a Carrot-Ginger-Sesame salad

English Lemon Posset and Cardamon Shortbread Cookies

Blackcurrant Berry Tea

Sandra’s 30th Birthday

Tidbit:

Mixed vegetable empanadas made with duck confit, served with Jamaican jerk sauce

Creamy roasted corn and butternut squash soup with wild thyme

Organic lemon arugula flowering salad

Fare:

Oxtail stew spiced with flavors of the Carribean, served over rice and pea tendrils,

topped with steamed Romanesco cauliflower

Dessert:

Blackcurrant tea and Hummingbird cake

Clara’s 50th Birthday

Canapes:

Applewood smoked bacon wrapped enoki mushrooms

Ribeye steak bites with blueberry balsamic glaze and a hint of rosemary

Appetizer: 

Lobster, Avocado and Papaya salad, with lime and cilantro dressing

 Entrée:

Seco de Pollo, Peruvian chicken stew made with aji amarillo, mixed peppers and IPA beer

served over cilantro rice with quinoa

 Dessert:

Salted caramel alfajores

Tres Leche