Dahlia Lounge
Jewish Dinner Cookbook Series

As is often the case, a few of us were sitting around one day discussing food industry tidbits, cookbooks, our restaurants...you know...regular water cooler chit chat. That got us going on various cookbooks we wanted to feature as special dinners. Long story short, this time, we chose some of our favorite Jewish cookbooks and came up with the following dinners.

Quality Control Manager and Tom's co-author, Shelley Lance, has designed three enticing menus and told us a bit about each book and its author. R.E. Mason, Dahlia Wine Sommelier, will expertly match three wines with each dinner, making them all a real celebration. We hope you enjoy them as much as we look forward to hosting them.... I, for one, am IN. Mazel Tov!

**PLEASE NOTE THAT THESE DINNERS ARE NOT KOSHER**

March 18 2003
6:30 PM

Joyce Goldstein 
Saffron Shores, Jewish Cooking of the 
Southern Mediterranean
(Chronicle Books,2002)

Joyce Goldstein is a fantastic cook. Her restaurant, Square One, now closed, which used to be in the Embarcadero of San Francisco, was one of our favorite restaurants because of its terrific Mediterranean and Middle Eastern cooking. Goldstein has written many cookbooks and Saffron Shores is her latest featuring Sephardic Jewish cuisine.

The Menu

Mezze
          Assorted Bestels and Briks (Small Filled Pastries)
          Braised Olives with Anchovies
          Haouari’s Spicy Eggplant Puree

Roasted Pepper Salad all with Handmade Flatbread

 Poisson Chermoula (Grilled Fish Kebab) with Moroccan Orange Salad

Mechoui (Roast Rack of Lamb with Moroccan spices), Harrisa and
     Lemons with Almond and Raisin Couscous and Moroccan Carrots

Cigares aux Amandes (Almond Cigars) with Warm Orange 
     Blossom Honey

April 29 2003
6:30PM

Joan Nathan 
Jewish Cooking in America 
(Knopf, 1998)

"In America, you can have challah every day” 
--Yiddish lullaby (quoted from Jewish cooking in America) 

Nathan’s book contains hundreds of recipes from the Sephardic and Ashkenazic Jews who settled in America. This dinner features recipes that reflect the heritage of Jews from Eastern Europe, Russia, and Germany - the familiar food that most of us identify with “Jewish cooking” and New York deli food.

The Menu

Mezze
          Russ and Daughters' Pickled Lox, Sour Cream Sauce, and a Little
          Handmade Bagel
          Paprikas Weiss’ Hungarian Cucumber Salad
          Bookie’s Chopped Chicken Liver, Pumpernickel Toasts

Chicken Soup with Loads of Vegetables and Kreplach (Meat-Filled 
     Dumplings)

Challah

Joan Nathan’s Favorite Brisket

Sammy’s Famous Rumanian Mashed Potatoes with Sauteed Onions
     and Gribenes (cracklings)

Carrot and Parsnip Latkes

June Salander’s Paper-Thin “Dressed Up” Apple Strudel

May 13 2003
6:30 PM

Claudia Roden
The Book of Jewish Food 
(Knopf, 1996)

Claudia Roden is a Sephardic Jew who was born in Cairo. This scholarly, beautifully written history of Jewish cuisine is packed with over 800 recipes, both Ashkenazi and Sephardi. It has an emphasis on Sephardic recipes from just about everywhere in the world including Turkey, Egypt, North Africa, Italy, Spain, and even India and China.

The Menu

Mezze
          Muhammara (Walnut and Roast Pepper Paste from Syria)
          Yalandi Dolma (Cold Stuffed Vine Leaves from Turkey and Syria)
          Pipiruchkas Reyenadas de Keso (Peppers Stuffed with Cheese 
          from Spain)

Three Jewish Pies
     Lahma be Agine (Meat Pizza from the Aleppo Jews of Syria)
     La Pastilla (Chicken Pie from Morocco)
     Borekitas de Berengena (Eggplant and Cheese Pies from Istanbul)

The Bride's Pigeons (Little Birds Stuffed with Rice, Meat, Fruit, and
     Nuts from Morocco)

Gateau au Sirop d’Orange (Almond Cake in Orange Syrup from Spain)

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The cost of these dinners is $75 each, which includes three wine pairings. If you would like to attend all three cookbook dinners, we are offering a discounted price of $199. Taxes and gratuities are additional. To make reservations, please call the Dahlia Lounge at (206) 682-4142 or you may email privatedining@tomdouglas.com. Each book will be available for purchase, at the dinner, courtesy of Sur La Table. Wines paired with dinner can be purchased through Pike & Western Wine Shop. 
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