JUNE 30, 2014
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Hummus with Pita Chips
Spanikopita
Grilled Lamb Chops with Tzatiki Sauce
Greek Potatoes
Roasted Asparagus with Feta
Baklava
MENU
Hummus with Pita Chips
Spanikopita
Grilled Lamb Chops with Tzatiki Sauce
Greek Potatoes
Roasted Asparagus with Feta
Baklava
A hot summer day. Muggy. Would such a meal work under the circumstances? Well, let me assure you: it did! And to my surprise it was not a heavy meal at all.
The tables were decorated with sprigs of dried money plant stuck into holes drilled in dried bamboo sections cut in half. Quite lovely.
First the servers brought out small plates for each of the 65 attendees and then placed on each table a big bowl of hummus (the best I have ever tasted) and the wonderfully crunchy pita chips. Then came plates with two of the beautiful golden brown triangular spanakopita, warm and incredibly tasty. They didn't last long.
The three small lamb chops on each plate were beautiful to look at and probably the best lamb I have ever eaten. The roasted asparagus and potatoes complimented them wonderfully.
Ah, that tzatiki sauce! You find variations all over the Eastern Mediterranean region and as far afield as India. A variation of the sauce was ubiquitous on our summertime table when I was growing up, with lots of grated onion and cucumber but with sour cream instead of yogurt.
Baker Kelley's baklava was a wonderful way to finish up. So sweet, so nutty! So good!
And what other good meals do I look forward to at the Pie Lab this summer? July 14 will be the Spanish meal that had to be postponed from the last Monday in April because of tornado threat. July 28 it will be Indian. The last meal of the summer, August 25, will feature foods that might have appeared on Southern plantation tables in the middles 1800s: this will follow by a couple of weeks the talk by historian Sarah Wiggins on the life and journals of Sarah Haynsworth Gayle, who had lived in the town of Greensboro. http://www.amazon.com/Journal-Sarah-Haynsworth-Gayle-1827-1835/dp/0817313338/ref=sr_1_1?s=books&ie=UTF8&qid=1404221327&sr=1-1&keywords=wiggins+gayle
How fortunate we are to have chefs as capable and versatile as Seaborn and Kelley Whatley and their wonderful staff of helpers to keep us happy and well-fed!
The tables were decorated with sprigs of dried money plant stuck into holes drilled in dried bamboo sections cut in half. Quite lovely.
First the servers brought out small plates for each of the 65 attendees and then placed on each table a big bowl of hummus (the best I have ever tasted) and the wonderfully crunchy pita chips. Then came plates with two of the beautiful golden brown triangular spanakopita, warm and incredibly tasty. They didn't last long.
The three small lamb chops on each plate were beautiful to look at and probably the best lamb I have ever eaten. The roasted asparagus and potatoes complimented them wonderfully.
Ah, that tzatiki sauce! You find variations all over the Eastern Mediterranean region and as far afield as India. A variation of the sauce was ubiquitous on our summertime table when I was growing up, with lots of grated onion and cucumber but with sour cream instead of yogurt.
Baker Kelley's baklava was a wonderful way to finish up. So sweet, so nutty! So good!
And what other good meals do I look forward to at the Pie Lab this summer? July 14 will be the Spanish meal that had to be postponed from the last Monday in April because of tornado threat. July 28 it will be Indian. The last meal of the summer, August 25, will feature foods that might have appeared on Southern plantation tables in the middles 1800s: this will follow by a couple of weeks the talk by historian Sarah Wiggins on the life and journals of Sarah Haynsworth Gayle, who had lived in the town of Greensboro. http://www.amazon.com/Journal-Sarah-Haynsworth-Gayle-1827-1835/dp/0817313338/ref=sr_1_1?s=books&ie=UTF8&qid=1404221327&sr=1-1&keywords=wiggins+gayle
How fortunate we are to have chefs as capable and versatile as Seaborn and Kelley Whatley and their wonderful staff of helpers to keep us happy and well-fed!
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