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Join Louisa Shafia, author of The New Persian Kitchen, in preparing a springtime meal bursting with seasonal produce, and flavored with delicate Silk Road spices including saffron, turmeric, dried limes, caraway seeds, dried mint, and sumac. Persian cooking has a history that stretches back over 2500 years, and many of the ingredients that were in use at the very beginning are still found in the modern Iranian pantry. Shaped by Iran's central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely unique. Taste Louisa's fresh and healthy Persian-inspired recipes while learning about this ancient cuisine.
The menu will include:
Fresh Herb Platter with feta, radishes, walnuts, lavash
Turmeric Chicken with Sumac and Lime
Roasted Stuffed Artichokes with Mint Oil
Rice with Fava Beans and Dill
Shallot Yogurt
Naturally Sweet Dried Lime Tea
About Louisa:
Louisa Shafia is the IACP award-nominated author of Lucid Food: Cooking for an Eco-Conscious Life, a collection of seasonal recipes. A graduate of New York's Natural Gourmet Institute, she has cooked at notable restaurants in San Francisco and New York, including Millennium, Aquavit and Pure Food and Wine, and her recipes have been featured in New York Magazine, Yoga Journal, and Food Network Magazine. She once cooked lunch for the staff of The Colbert Report, inspiring Stephen Colbert to do a "happy dance" when he tasted her food. Her latest book, The New Persian Kitchen, focuses on healthy, farm-to-table Persian cooking, and will be published in April 2013. For more info, check out Louisa's website, lucidfood.com
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Ubicación18 Reasons (Ver)
3674 18th Street
San Francisco, CA 94110
United States
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