Menu & Recipes

Cooking and Drinking Society

CADS Dinner #82

Tuesday, October 26, 2021

Host & chef, Glenn Carpenter

Mediterranean Fusion

Appetizer

Makdous Eggplant, stuffed with walnuts and peppers (The Levant, specifically, Jordan)

Dolmas, stuffed grape leaves (Greece & Turkey by way of Emirelli, San Francisco))

Pita (Israel, by way of Oren’s Hummus)

Bruschetta, red pepper and artichoke (Italy)

Jaffa Style Hummus, w/ garlic, pine nuts, olive oil and parsley (Israel by way of Hafla, Van Nuys, CA)

Wine #1 Daou Sauvignon Blanc 2019 (Paso Robles, CA) Winemakers Georges and Daniel Daou are of Lebanese descent.

Insalata

Fattoush Salad (Lebanon) w/ feta (Greece), pomegranate molasses (Turkey), and sumac (Persia)

Main

Ras El Hanout Chicken (Morocco) w/preserved lemon (Egypt) and green olives (Israel)

Egg Noodles (Israel)

Peas (Trader Joe’s)

Wine #2 Fattoria Montellori Chianti 2015 (Tuscany, Italy)

Dessert

Fresh Figs

Preserved Figs (Persia)

Toasted Flatbread Chips (Lebanon)

Manchego (España)

Turkish Delight (Turkey)

Wine #3 Graham’s “Six Grapes” Porto (O Porto, Portugal—close enough)