Tonight we do the cooking! On the menu: MICHELLE NGUYEN‘S Modern Morroccan Supper. Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6:00pm.
Red chermoula-roasted chicken with herbed chickpeas and winter greens
Roasted beets with mizuna, harissa vinaigrette, maple labneh, and spiced pumpkin seeds
Homemade flatbread with zhoug (cilantro dipping sauce)
Za’atar roasted radishes with feta
Cardamom baklava with orange blossom syrup
The meal can be made vegetarian by replacing the chicken with chermoula-roasted cauliflower with herbed chickpeas and winter greens. If you would like a vegetarian meal, please select that option when you register.
If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:
Red Wine: Fazio Gabal, Nero D’Avola
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Bubbles: Castell De La Comanda, Cava Brut, 40% Xarel.lo, 40% Macabeo, 20% Parellada