In Lebanon, Oregon, today it’s cold, high of 34 degrees. In Lebanon, in the Middle East region known as the Fertile Crescent, it’s a high of 64 and sunny.
So, just so you don’t get them confused: our three-course international dinner for this Wednesday is from Lebanon, the country. Not Lebanon-as-chilly-as-we-are-Oregon.
And from that warm place comes some mighty yummy food. Will we be serving pita and falafel and humus? Well, no. We hope, in our international series, to introduce you to dishes you may not have tasted before, or perhaps not tasted in their true-to-the-music form (not that we’re opposed to a little poetic license).
So here is our menu for Wednesday, January 23:
· Cauliflower and endive salad and avocado taratour, house-made zaatar bread
· Shurbat alkibbi: Lamb and bulgar kibbeh meat balls in chicken and rice soup
· Apricot delight with pistachio shortbread cookies
Did we mention the part about it being $15 per person? Yes, please: reservations are recommended.
And just because you keep asking (we love it!) what we’ll be serving NEXT week, here’s a schedule for upcoming Wednesday night dinners:
January 30: Brazil
February 6: Morocco
February 13: China
February 20: Ireland
February 27: India
Things coming up: put us on your calendar
Three more things to contemplate:
1. Valentine’s Day is right around the corner. Reserve now if you wish.
2. Phelps Creek wine dinner Sunday, March 10, with a star turn from Alexandrine Roy, Phelps’ French wine maker. How many chances do you get to have your food AND wine created by two passionate women?
3. Breakfast. On April 1, we go from 3 mornings a week to seven mornings a week. Seven mornings for breakfast, seven nights for dinner. Lunch? You’re on your own.