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