Back to Brooklyn!

After a delightful micro-feast in my home, I’m holding a bigger feast on March 1st — this time, in Brooklyn. I’ve once again partnered with the great people at 3B: The Downtown Brooklyn Bed & Breakfast to host a feast, highlighting the poetic dishes of the Republic of Georgia.

March’s installment is a three-course, family-style vegetarian feast. We start with a hearty tomato soup with vermicelli, thickened with ground walnuts and seasoned with coriander seed, garlic, parsley and cilantro. The main course centers around stuffed eggplants and a Georgian cross between lasagna and kugel, all accompanied by a fresh salad. We end the meal with fresh fruit, tea, and a Georgian take on baklava.

Georgia boasts one of the oldest wine-making cultures in the world, and you’ll have the opportunity to sample a few varietals.

You can purchase your tickets here.


First Course

Bostneulis Kharcho
A savory tomato soup with vermicelli, flavored with coriander seed, garlic, cilantro, and parsley, and thickened with finely ground walnuts.

Main Course

Badridzhani Bostneulis Satenit
Highlighting Turkish influences on Georgian cuisine, eggplants are stuffed with a medley of diced tomatoes, hot peppers, sweet bell peppers, garlic, onions, cilantro, parsley, and basil, gently braised until tender.

Somewhere between a sauceless lasagna and a savory noodle kugel, this dish is made from sheets of handmade egg noodles, layered with butter and a blend of stringy suluguni cheese and crumbled Bulgarian feta. Baked to create a crispy golden crust, with a creamy, cheesy filling.

Lobio (Kidney Bean Salad)
Tender red kidney and diced onions, dressed in walnut sauce with cinnamon, cloves, marigold, cilantro, parsley, and pomegranate.

Kutasaisuri Salati
“Georgian Salad,” made with tomatoes, cucumbers, red onions, garlic, opal basil, cilantro, olive oil, and red wine vinegar.


Similar to Middle Eastern baklava, but with a sour cream-based pastry dough, layered with a sweet ground-walnut filling.

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