This Thursday April 9 I’m cooking a dinner, A Persian Meal to Celebrate Spring. I’m doing it through Meal Sharing, a platform for people to experience homemade meals around the world at very affordable prices. The goal is to bring people together around food, rather than make a profit, so the ticket price for the meal on Thursday is only $30.
Come join us for the dinner, it’s happening at Pure House, a communal creative space in Williamsburg, Brooklyn, that supports innovative thinkers, designers, and entrepreneurs. Below is the menu. We look forward to seeing you! When you sign up for the dinner, enter code FIRSTMEAL to get $10 off.
A Persian Meal to Celebrate Spring, Thursday April 9, Pure House, Williamsburg
Gondi, Persian “matzo ball” soup
Sabzi khordan, fresh herb platter with radishes, feta cheese, and flatbread
Khoresh-e karafs, lamb and celery stew with parsley and mint
Zereshk polo, barberry rice
Mast-o musir, shallot yogurt
Torshi, mixed pickled vegetables with nigella seeds and angelica
Saffron frozen yogurt with crushed pistachios
Photo credit: Sara Remington
Two New York food writers of whom I’m a big fan – Cathy Erway and Leah Koenig – just released new cookbooks. This Tuesday March 31, I’ll be on a panel with them talking about what it’s like to take on your own heritage in a cookbook. The panel/book launch party will be hosted by the brilliant Beth Kracklauer, Food and Drinks Editor at The Wall St Journal. The conversation promises to be raucous and surprising – taking on the interpretation of an ancient cuisine for a modern audience has its challenges as well as its joys. So come join us for a fun evening. Here’s a little info about each book…
Cathy Erway‘s first book The Art of Eating In dramatically affected how I think about dining. Her latest, The Food of Taiwan: Recipes from the Beautiful Island, is a loving look at her own heritage and a cuisine that’s still mostly unknown in the US.
Leah Koenig is a talented writer on a slew food topics, but also widely recognized as a young voice at the vanguard of Jewish diaspora cooking. Her new book, Modern Jewish Cooking: Recipes and Customs for Today’s Kitchen, reinterprets traditional Jewish cooking from the perspective of a Brooklynite who is just as passionate about her Jewish heritage as she is about shopping at the greenmarket and cooking locally.