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 feast, featuring all the ingredients we’re excited about. And this October we’re hosting another very special dinner, with Nadia Tommalieh taking the lead. We’re excited to welcome local poet Lena Khalaf Tuffaha to celebrate her new book “Kaan and Her Sisters” with a menu inspired by her writing. This book of poems is about grief, survival, displacement, and intergenerational memory, following a teacher of Arabic from her origins in Palestine to the cities of the Arab world. It’s a perfect pairing for Nadia’s cooking, which is itself powerfully informed by memories of Palestine — we can’t wait to taste what comes from this conversation. Pricing includes tip, a wine pairing with each savory course, tea or coffee with dessert, and a signed copy of “Kaan and Her Sisters”.

Guava and Arak martini
Kubbet Qara’ (pumpkin kibbeh stuffed with chard and caramelized onions)
Fatayer sabankh (spinach pies with pomegranate molasses, walnuts, and spices)

Msabaha (hummus and chickpeas in citrus tahini) and tatbeeleh (jalapeno sauce)
Muhammara (roasted red peppers with pomegranate and walnuts)
Makdous el betinjan (olive oil preserved eggplant and walnuts)
Mkhalal left (pickled turnips)
Zaytoun (pickled green olives marinated in hot sauce, olive oil, and lemon)
Ka’ak al Quds (Jerusalem sesame bread)

Warak enab bil zeit (grape leaves stuffed with rice, onions, tomatoes, herbs, and lemon)

Mozat kharouf bi dips el romman (slow-cooked lamb shanks with pomegranate and herbs)
Ouzi rice (seasoned basmati rice with roasted vegetables and fried nuts)
Laban bil na’na (Yogurt and mint sauce)
Salatah fallahia (Palestinian farmer’s salad)

Halawet el jiben (semolina dough filled with sweet cheese) with orange blossom and pistachios
Halaweh bil chokolata w el fousteq (tahini chocolate halva with pistachio)

The vegetarian menu will include roasted cauliflower with pomegranate molasses and tahini to replace the lamb shanks.

The pescatarian menu will include pan-seared halibut with pomegranate molasses and tahini to replace the lamb shanks.

The gluten-free menu will include sauteed chard with caramelized onion on gluten-free crackers to replace the kibbeh, sauteed spinach, pomegranate molasses, and walnuts on gluten-free crackers to replace the fatayer, and fall fruits with sweet cheese, orange blossom syrup, and pistachios to replace the halawet el jiben.