Tag: NYCDAT

Persian sorbet made with rosewater, rice noodles and pistachios. Quite a compelling dessert – quite tart at first with the rosewater behind and the pistachios finishing. This was a difficult pairing but I went back to the Reissdorf Kolsch – the floral fruitiness of the beer contrasts with the tartness and dances with the rose. This dinner was a treat to attend – thanks to chefs Louisa Shafia (author of Lucid Food) and Jessica Wilson (of Jimmy’s No 43), Jimmy Carbone & the staff of Jimmy’s No 43.

Mahi – stuffed fish with tamarind, parsley and coriander, served with Sabzi Polow (saffron rice) and Mast-o Musir (yogurt with shallots). The fish is delicious, quite delicate in flavor, and the stuffing is tangy & nutty. The Ithaca Ground Break Saison works well – the fruitiness contrasts with the stuffing, yogurt & rice. This is a lovely dish.

Ash-e Reshteh – noodle soup with beans, herbs, caramelized onion. Quite nice with the Barrier Barnacle Brown – the sweeteness of the beer marries with the caramelized onions while the dark malts emphasize the earthiness of the dish.

Herb Kuku – baked eggs with herbs, walnuts and dried rose petals. This is an interesting dish – I initially didn’t know what to think but am warming up to it. It pairs nicely with the Barrier Cycle Saison.

Nowruz is the Persian New Year dinner. We’re starting with Sabzi Lhordan – flatbread from Hot Kitchen Bakery served with feta, walnuts, mixed herbs & radishes. Delightful with the Reissdorf Kolsch.