My first joyful experience of cooking was when I was attempting (poorly) to make Indian food. I was enchanted by using half a dozen spices I’d never encountered before, and just smelling them made me feel like I was traveling someplace new. This dinner is an homage to great spices; whether they are from Turkey, Morocco, Ethiopia, Hungary, or India. In spite of the fact that we’ll be covering so much ground, I’ll make sure each course flows seamlessly into the next aromatic experience.

This dinner is an all inclusive (no tax, no tip!) 5 courses for $42, and reservations can be made here.

That said, here’s the menu:

Housemade Sprouted Rye Bread, Berbere-spiced Mushroom Pate, Cashew
Berbere spice is a formidable seasoning. But with a light hand, it comes into balance with our Scandinavian-inspired sprouted rye bread, which uses 4 different seeds… all of which are essentially considered ‘spices’ on their own. We’ll incorporate the berbere spice into our sauteed mushroom pate, and top it with some cultured cashew and fresh herbs. Bold flavors made subtle through a good balance of flavors.