Event

Diaspora Dinners Presents: The Middle East (Vegan)

After a series of meals that celebrated barbecue, brisket, and fried chicken, we're switching over to a vegan menu for a bit. We won't be cooking any fake meat, instead we'll be using midwestern produce to cook Middle Eastern food. This shabbat dinner draws inspiration from the Jewish communities of Israel and the Levant, with a menu that features everything from housemade hummus to handmade halva cups. The meal is hosted by Rachel Ellison (Bat Sarah Press) with food by Chris Reed (The Rice Table) and Dylan Maysick (formerly of Front Room Donuts). Join us for dinner on Sunday, August 19th.

*Exact location will be released via digital receipt upon ticket purchase.*

Menu:

Snacks
shawarma-spiced almonds, dried apricots, pickles

Motzi and Kiddush
Sephardic challah with olive oil, sumac, and za'atar
Manischewitz spritzer with lime
pomegranate lemonade (non-alcoholic)

Mezze
hummus with seasonal vegetables
beets with tehina and mint
cucumber and tomato salad
brussels sprouts with bamba and fried onions

Main
Maqluba with eggplant, tomatoes, and onions
Grilled mushrooms with zhug and pine nuts
Eggplant schnitzel with za'atar, pickled mango, and tehina

Dessert
rugelach with fig jam and cardamom
challah rolls with cinnamon and orange glaze
chocolate halva cups with sesame seeds
chocolate cookies with pistachio