October 20: Flavours of Persia & the Middle East

October 20, 5pm – 7:30 pm @ Corner Peach kitchen

There’s something elegant about Persian flavours – the sweetness and tartness of pomegranates and barberries, the creaminess of eggplants and yogurt, the hints of saffron – that extends even into the region’s vegetarian dishes.  Tonight, we’ll take a vegetarian tour of Persia with some of the flavours and textures chef Tara has been bringing into her own kitchen. We’ll start the evening with an appetizer of lemon lentil soup, and then guests will head to the kitchen to prepare a Persian-inspired eggplant frittata (kuku) with barberries, which we’ll pair with a tomato-pistachio-pomegranate salad and our own flatbreads with garlic and sumac.  We’ll end with chef Tara’s sweet yogurt with saffron and cardamom, garnished with seasonal fruits. Dietary considerations: this vegetarian menu contains egg, gluten, nuts and dairy. The dessert contains dairy and nuts.