Jazzfood's Garlic Pop Up Holiday Dinner @ Delish Diner 12/15

Please join me for the second installment of Garlic themed dinners on December 15 @ 6:30 pm. In the spirit of Jazzfood (solid technique coupled with tasteful improv) I will be cooking up and riffing on a few of my award winning garlic recipes. Also, if the Gods are with me I am hoping to debut (and make available) my decade long work THE GARLIC MANIFESTO. http://www.garlicmanifesto.com

Comments and pix of the first meal may be found here:
http://www.lthforum.com/bb/viewtopic.php?p=457591

For information on ticket purchases: https://www.eventbrite.com/event/9189152001


Thank you all for your support,

Alan

We will be coming. Robert & Catherine

Working on the menu. Taking a small liberty with this dish that normally doesn't contain garlic, but think this will work quite nicely:

Habibi’s Levantine Lamb Kibbe (made w/Mint Creek Farm lamb loin) Garlic Confit, Bulgar, Aleppo Pepper & Mint
Served with Za’atar Crisps, Homemade Labneh

For information on ticket purchases: https://www.eventbrite.com/event/9189152001

first look @ the working menu:

Frisse, Mâche, Arugula, Herbs
Pomegranate, Pistachio, Honey Goat Cheese
Aged Black Garlic-Dijon Vinaigrette

Umami Barleysotto
Roasted Portobello, Parsnip, Asparagus, Zucchini, Yellow Squash,
Tomato, Red Onion, Caramelized Cauliflower, Elephant Garlic

Habibi’s Levantine Lamb Kibbe Tartare
Bulgar, Aleppo Pepper, Mint, Garlic Confit
Za’atar Crisps, Homemade Labneh

Scampi
Roasted Potatoes, Porcini, Browned Garlic, Lemon,
Cavolo Nero, Butternut Squash, Toasted Almonds

Lobsang Souchong Tea Smoked Duck Breast
Japanese Eggplant-Roasted Garlic Mousse, Braised Fennel,
Charred Brussels Sprouts, Tangerine-Carrot-Cinnamon Oil, Verde Coulis

Warm Port Poached Pear
Dried Fruit Compote, Vanilla Bean Ice Cream
Stilton-Caramelized Garlic Tuille
Iced Homemade Lemoncello 2011

https://www.eventbrite.com/event/9189152001

An excellent sophomore (i.e., the second of its kind - not sophomoric!) garlic dinner. As I told Alan, the star course was Habibi's Lamb Tartare (Habibi’s Levantine Lamb Kibbe Tartare Bulgar, Aleppo Pepper, Mint, Garlic Confit Za’atar Crisps, Homemade Labneh: Thank you, Habibi). It wasn't just the meat alone but the combination of favors with a high quality tartare. The duck breast was also very interesting with the notes of tangerine and cinnamon. And, as at the last dinner (according to those present), the garlic, although present was never overpowering. Perhaps the greatest surprise was the stilton-garlic tuille, which startlingly matched the poached pear.

And thank you, Alan, for the Lemoncello with clove (no garlic here).

A delicious and well-priced evening.