Spices Along the Silk Road
December Junzi Chef's Table
For Chef’s Table this month, we partner with MOFAD Chef John Hutt and Burlap & Barrel co-founder Ethan Frisch, on a journey through the Silk Road from China to Venice, tracing how Chinese foodways evolved on the journey from Chang’an into Xinjiang, the oasis cities of Central Asia, the Middle East, and finally Europe. Where silk was the transport, food was the connection that opened up the doors of cultural translation.
Our third course featured three types of dumplings, inspired by spices and flavors along the silk road.
- Menu, December 2018 -
SICHUAN PEPPERCORN
chilled dan dan noodles, sesame, ginger, scallion
AFGHAN CUMIN, SAFFRON
lamb kebob, cilantro, parsley, yogurt
DUMPLINGS, SPICES
mongolian buuz, uzbek manti, afghan mantu, vareniki, khinkali
TURMERIC, BAY, CORIANDER
fish curry, coriander bao, plov
LONG PEPPER, CARDAMOM
rose water ice cream
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