Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style spread, featuring all the ingredients we’re excited about. This time we are hosting Pantry chef Omid Roustaei to celebrate the release of his new cookbook: Bitter & Sweet. Omid will join the Pantry team to cook some of his favorite Iranian dishes from the book. Pricing includes a wine pairing with each savory course, and tea or coffee with dessert. Copies of Bitter & Sweet will be available for purchase.

Sharbat sekanjebin (Iranian-inspired mint cordial with cucumber)
Iranian bruschetta with Feta pesto and herbs
Kuku gherdu (walnut and herb frittata) with labneh

Ash jo (barley soup with beans and herbs)
Garlic chips, crispy onions, mint oil, and kashk (strained yoghurt)

Zereshk polo ba morgh (saffron barberry rice with braised chicken)
Roasted carrots with feta and sumac

The Pantry's Iranian-American salad
Citrus and beet salad with leafy greens and fennel dressing

Saffron and lemon olive oil cake
Blood orange caramel and whipped cream
Cha-ee (black tea with a splash of orange blossom water)

The vegetarian & pescatarian version will substitute tofu for chicken in the main course.

The gluten-free version will include gluten-free crackers with the appetizer.