Local Event Premier Host
Twenty Dollar Dinners
Sat, January 20, 2018 (6:00 PM - 9:30 PM)
Cost: $20
Happy New Year to all of you! We are looking forward to another fun year at The Voluptuous Table, starting off our popular Twenty Dollar Dinner BYOB series for 2018 with an evening in Persia. Ali Baba and the 40 Thieves, Sinbad the Sailor and Aladdin (with his lamp, of course) have all been invited. Won't you gather with us on Saturday, January 20th at 6 p.m.? We always enjoy your company.
What is more Persian than mangoes and pomegranates? Enjoy them in a delicious Mango Pomegranate Sour, built with vodka and plenty of fresh lemon juice for twang. Sip away your cares and nosh on a Persian appetizer (with a very long name) made of feta cheese, fresh herbs and toasted walnuts on your choice of cucumber slices or pita crisps.
We're serving a buffet-style meal of Fatoush (a Persian salad full of crunchy greens, fresh herbs, tomatoes, red onion and cucumber tossed with a garlicky vinaigrette and shards of toasted pita bread, all drizzled with a rich yogurt and dill sauce) and Tahchin Joojeh, a layered chicken, caramelized onion and Basmati rice dish cooked with yogurt, egg yolks and saffron. Spiced with advieh, a Persian spice mixture that is much like the Indian garam marsala, the tahchin is cooked until a golden crust develops, then served inverted on a platter (so that all that gorgeous golden crust is on top) and garnished with barberries and rose petals. There is no describing the elegance and lusciousness of this dish--it must be experienced.
Let's take a moment here to talk about what wine you might choose for this dinner. Personally, I would opt for a fruity, off-dry rosé like McPherson Cellars' Les Copains and call it good. But there are other ways to go here. For the fatoush salad: a zippy, citrus-forward New Zealand Sauvignon Blanc would be a great choice. Suggestions for wine pairings for the chicken and rice dish from a 2015 entry in the Washington Wine Blog: "2013 Columbia Crest H3 Chardonnay; alternate pairing, 2013 Darioush Chardonnay. The 2013 Columbia Crest H3 Chardonnay is one of the world’s best value white wines. It easily could be price twice what it retails for. The wine has a wonderful creamy texture and minerality that makes it balance the Tahcheen nicely. The idea is you don’t want something that will overpower the saffron and yoghurt components of this dish (read: go easy on the oaky, buttery components of mass-produced Chardonnays). Some Chardonnays can be heavy and too extracted, or if their balance of oak is too much, then you will not be able to fully enjoy the saffron components of this dish. The H3 Chardonnay has nice fruit and oak, but not too much to overpower the saffron. Finally, Darioush, founded and currently owned by a Persian businessman, is known for making some of the best Chardonnay in Napa Valley. This is a style of Chard that is mineral driven, food friendly but still has richness to stand alone. The structure of this vibrant wine is superb, making it a lovely Persian compliment to the Tahchin. While the price point of the Darioush Chardonnay is considerably higher than the H3 Chardonnay, the Darioush is a perfect wine for a special occasion." I think you could also safely choose a French Sancerre, Chardonnay or Chablis and be on the money. Keep in mind that if you choose Columbia Crest H3 Chard, you will not likely locate the 2013 vintage, BUT this appellation is available at Total Wine & More for about $10 a bottle with a volume discount. And you can find the Darioush appellation there as well.
I have not forgotten about dessert! Our meal concludes with Candied Eggplant Ice Cream, with hints of cardamom and nutmeg, showered with crushed pistachios. This is a truly unusual and delicious dessert and we look forward to your in-person reaction as you savor it. You can have a cup of Persian kofe, sweet and thick like Turkish coffee, or your choice of Community Coffee or hot tea.
This is a BYOB dinner and seats sell out very quickly. Please RSVP by Thursday, January 18th. You may respond to this email, or call 512-55 EAT 44 to reserve your seats. We do look forward to seeing you this month!
Vindaloo Tiramisu
