|Saffron Supper Club Dinner #1, Miami Beach Botanical Garden|
I've decided to go behind the line.
To go from someone who usually only consumes and observes to one who provides and executes.
To go in the kitchen.
And so far it's been exhausting. And exhilarating. Fun. And tough. Confusing. And clarifying.
Suffice to say: I'm learning a lot.
|Pots of Tahdig, the crispy inverted rice.|
It all starts with Saffron Supper Club. It's hard to categorize this endeavor because it's still developing. It's a roving pop-up dinner club exploring the food and culture of the Middle East. Which means we're flexible. We may show up at an idyllic garden and throw a banquet. Which is what we did for our first dinner. Or we'll materialize at a neo-Jewish diner and transform the space into a bohemian hideaway of dill-flecked rice. Which is what we're doing for our second dinner. We may focus on Persian, which we've been doing since our inception. Or we'll explore the food of Morocco. Tunisia. Lebanon. Maybe you'll catch us on a rooftop in the middle of the city. Or on the beach with Bedouin tables and cushions.
Won't you come on the adventure with us?
|Khoresht Bademjan - Eggplant and beef stew (dried limes, yellow split peas).|