Local Event Premier Host
Dry January.... until 21st. Statistically, most people who do the dry January thing give it up by the 21st. So, instead of shaming, we will celebrate your stamina for the previous three weeks.
Since you will be a health kick for the month, we are going to keep this dinner healthy as well (except the 'mud of heaven' desert....see the menu below). Oh also, a random under current for the dinner. All items will include a Turkish (and Middle Eastern) spice, called sumac. It is a sweet and sour spice, burgundy in color. It plays well with savory AND sweet.
This 6-course dinner, each paired with a Locus wine, retails at $150 plus tax per person. The wine club discounts apply at checkout. Vegetarian option is always available, as long as you let us know at the time of purchase. We cannot accommodate the-day-of requests since most items take a few days to prep.
Cancellation policy: Full refunds 4 days prior to the dinner. 50% refund afterwards, since we would have already purchased the fancy ingredients. If we can resell your seat, you would get the remainder of your funds too.
acacia honey, olive oil, toasted pita
Lentil & Bulgur 'Meatballs'
red onion and sumac salad
(vegetarian, dairy-free, nut-free)
piyaz, sumac sour, Aleppo pepper butter
house chorizo, carrots, lentils, mushrooms, parmesan
(gluten-free, nut-free, can be finished dairy-free)
Sumac Seared Tuna Steak
Heaven's Mud (Cennet Çamuru)
halva, pistachio, mastic vanilla ice cream
Çerkez is a group of people that originate what would be Armenia, Georgia in the former Soviet Union. There are approximately 4 million in diaspora in the vicinity of the region; Russia, Turkey, etc.
Piyaz is a Middle Eastern salad, originating from the Kurdish, Iranian and Turkish kitchens. At its foundation, it is an onion salad. Depending on which culture adapted it, it can be just onions or onions and beans. This version is an acidic concoiction with onions and beans.
Cennet Çamuru is a Turkish desert that looks like crap (hence the mud reference in name) but taste like a million bucks (hence the heaven reference in name). I promise to make it look decent too, don't
Saffron Risotto does not need any explanation. The Milanese style risotto that I make with house shrimp broth just tastes like heaven and I thought I'd call it out.