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 fall The Pantry is thrilled to host a Palestinian-style azoumeh, led by our talented chef Nadia Tommalieh.

Azoumeh is a traditional Arab communal feast filled with shared dishes, vibrant flavors, and warm hospitality. They are typically served family-style, encouraging friends and family to share and savor each dish. Azoumeh dinners often include a variety of mokabelat (small appetizer plates) made with fresh ingredients, seasoned with spices and herbs that reflect the culinary traditions of the Arab region. Pricing includes a wine pairing with each savory course, and tea or coffee with dessert.

Sparkling Mint Lemonade Infused with Orange Blossom Water

Handmade Seedy Crackers
Zaiytoon (Marinated Green Olives) in Lemon, Olive Oil and Aleppo pepper
Mutabal Betingan (Smokey Roasted Eggplant and Parsley Spread)
Avocado Labneh with Za’atar
Mutabal Shamandar (Roasted Beet Spread with Lemon and Walnuts)

Shisbarak (Lamb Dumplings) in Yogurt Sauce with Pine Nuts and Mint oil
Bandora bi A’shab (Heirloom Tomatoes) with Herbs, Toum, and Jalapeno Lemon Dressing
Hindbeh bi Zeit (Sauteed Dandelion Greens) with Pomegranate Molasses and Crispy Fried Onions

Dajaj Mashwi bi Salset el Teen (Roasted Whole Cornish Hens) in Sumac and Fig Balsamic Vinaigrette
Freekeh (Green Durum Wheat) with Dried Apricot and Fried Almonds, Cashews, and Pine Nuts
Salset laban w A’shab (Yogurt Garlic and Herb Sauce)

Molten Tahini Cake
Roasted Plums, Powdered Olive Oil, and Buttery Pistachios

The vegetarian version will include:
- Kosa bil Laban (Roasted Zucchini) in Yogurt Sauce with Pine Nuts and Mint to replace the Lamb Dumpling.
- Zahra Mashwieh bi Bandora Harra (Roasted Cauliflower Steak) with spicy tomatoes, pomegranate molasses, and herb sauce to replace the Cornish hen.

The pescatarian version will include:
- Kosa bil Laban ( Roasted Zucchini) in Yogurt Sauce with Pine Nuts and Mint to replace the Lamb Dumpling.
- Samak Mashwi bi Bandora Harra (Roasted Halibut) with Spicy Tomatoes, Pomegranate Molasses, and Herb Sauce to replace the Cornish Hen.

The gluten-free version will include:
- Kosa bil Laban ( Roasted Zucchini) in Yogurt Sauce with Pine Nuts and Mint to replace the Lamb Dumpling.
- Gluten-free Handmade Seedy Crackers.
- Basmati Rice to replace the Freekeh.
- Gluten-free Molten Tahini Cake.

Pricing includes a wine pairing with each savory course, and tea or coffee with dessert.