Happy New Year!

After a bit of a hiatus, I’m relaunching the series with a sort of micro-feast on Sunday, January 25th. I have 4 seats available for a three-course Georgian dinner at my home. I’ll be offering samples of Georgian wine, and we’ll finish off with strong Russian tea.

You can purchase your tickets here.

I hope to see you there!



First Course

Homemade crusty bread stuffed with sulguni cheese and topped with a baked egg.

A spicy Georgian vegetable medley: eggplant, potatoes, onions, tomatoes, and bell peppers lightly stewed with garlic, dill, cilantro, parsley, basil and cayenne.

Main Course

This hearty beef stew is flavored with bay leaves and black pepper, and slow cooked with tomatoes, onions, cilantro, coriander seed, and clarified butter.

Similar to a Persian pelow, a basmati-rice pilaf with sautéed potatoes, onions, and caraway.


Walnut and honey brittle — typically served as a sweet treat to welcome the New Year.

A flaky, strudel-like pastry filled with butter and sugar. The filling derives its rich flavor from toasted flour mixed in with the butter and sugar.

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