I’m teaming up with chef Marina Berger of Salt and Pomegranates supper club to host a family-style Georgian supra (feast meal) in the Carroll Gardens neighborhood of Brooklyn, NY on 7 pm on Saturday, Aug. 22. We’d love for you to join us and other lovers of Georgian food, wine, and culture!
We’ll be gathering at Court Tree Collective, a gallery and creative event space in Carroll Gardens, Brooklyn, NY (371 Court St., 2nd Floor). Tickets are $65 (including tax) and can be reserved through Feastly here.
We’ve got a mouth-watering menu planned to share with you:
Selection of Georgian Wines
Georgia boasts one of the world’s oldest wine-making traditions. We’ll offer a selection of Georgian wines fermented in the traditional style–with the grape skins and stems in clay vessels, called qvevri, that are buried underground where the temperature remains constant.
Pickled leeks, garlic, tomatoes, and cauliflower.
A pan-Soviet classic; tomatoes, cucumbers, red onions, garlic, opal basil, cilantro, sunflower oil, and red wine vinegar.
Pkhali Duo: Spinach and Beet
A duo of vegetable pâtés: spinach and beets (respectively), mixed with ground walnuts, garlic, cilantro, parsley, coriander, and vinegar. Served with authentic Georgian bread from Berikoni Bakery in Brighton Beach.
Roasted Chicken with Tkemali
Perfectly roasted chicken smothered in homemade tkemali plum sauce. Tkemali is prepared from tart green plums, garlic, mint, cilantro, coriander, and cayenne.
Somewhere between a sauceless lasagna and a savory noodle kugel, this dish is made from sheets of homemade egg noodles, layered with butter and a blend of Georgian sulguni cheese and crumbled Bulgarian feta. Baked to create a crispy golden crust, with a creamy, cheesy filling.
Tender slices of fried eggplant marinated in garlic, garnished with cilantro.
Kada is one of the few traditional Georgian desserts. It is a flaky, buttery strudel-like pastry whose filling derives its rich, nutty flavor from toasted flour mixed with butter and sugar.
Peach Sorbet/Walnut Ice Cream Duo
Inspired by the fabulous fruit of Georgia: a scoop of summer peach sorbet made with Georgian wine accompanied by a scoop of rich, homemade walnut ice cream.
About Marina: “As the daughter of Soviet immigrants, I grew up eating dishes from all the former republics without knowing anything about their origins. When I realized that some of my favorite “Russian” dishes were actually from Georgia, I decided to dig deep into this rich culinary tradition with my supper club, Salt & Pomegranates. I decided to take the plunge and go to culinary school. I graduated from The Natural Gourmet Institute in 2009, and have been working as Personal Chef in New York City ever since.”
We’d love your help getting the word out about the event, so please do share this post with others you know who might be interested in attending.
Hope to see you there!