Saffron Soirée
Saffron Soirée, was a one-of-a-kind pop-up dinner event. It was orchestrated by Nima Amiri, Tara Omidvar, and Jordan Shore. This unique experience brought together culinary artistry and cultural inspiration. It promised an intimate and unforgettable evening for our guests.
The Vision:
Tara and I set out on this adventure together driven by a goal; to craft a dining experience that not only delights the palate but also honors our Persian roots. The outcome was a carefully curated 5-course tasting menu that showcased the depth of cuisine. We carefully selected predominantly local ingredients to say our farewells to Summer.
The Menu:
Our menu was a harmonious combination of flavours and was carefully crafted to take the guests on a food journey. From delectable desserts to bold main courses, every detail led to a lasting impression. The essence of Persian cuisine is captured in its warm and fragrant blend of saffron, rose water, and spices, resulting in a rich and satisfying taste sensation in every dish.
First Course: Saffron Brioche with Whipped Hot Honey Feta, Tarragon Oil & Toasted Walnuts
Our event kicked off with a delightful journey for the taste buds—a brioche that flawlessly combined the savoury notes of whipped hot honey feta with the aromatic touch of tarragon oil. The toasted walnuts added a satisfying crunch, making it a palate-awakening experience that set the tone for the evening.
Second Course: Smoked Labneh with Roasted Beets, Burnt Oranges, Toasted Hazelnuts & Sumac
As the event continued, we started the second course, a tantalizing blend of flavours and textures. The star of the show was the smoky labneh, accompanied by a colourful mix of roasted beets, tangy burnt oranges, crunchy toasted hazelnuts, and a touch of sumac. The combination was a refreshing explosion of taste that captivated our guests and left a lasting impression.
Third Course: Coffee Cured Black Cod with Barberry Sauce, Peaches, Pickled Fennel and Sunchoke Chips
The third course was nothing short of a culinary masterpiece—a coffee-cured black cod showcasing balance and innovation. The blend of barberry sauce, fresh peaches, and pickled fennel created a dish that stood out as a testament to creativity and culinary expertise.
Fourth Course: Saffron Risotto with Braised Pomegranate Short Ribs & Green Peas
Moving forward, the heart of Persian cuisine unfolded in a comforting yet luxurious dish. Saffron-infused risotto enveloped juicy short ribs and vibrant peas, resulting in a perfect fusion of comfort and extravagance. The flavours spoke of tradition with a modern twist, capturing the essence of Persian culinary artistry.
Fifth Course: Persian Dried Lime Pavlova with Summer Berries and Raspberry Sauce
Our culinary journey came to a sweet end with a dessert that combined Persian influences with a contemporary favourite. The Persian Dried Lime Pavlova was decorated with summer berries and raspberry sauce, providing an exquisite conclusion to our evening. Every bite was a celebration of flavors that lingered on the palate, ensuring that our guests were left with sweet memories.
Our event was more than just a dinner—it was a celebration of creativity, innovation, and the rich tapestry of Persian flavours. each course was a chapter in a story that unfolded on our plates, leaving a lasting impression on our taste buds and hearts. We hope the flavours linger in your memory, and the memories created at our table become a cherished part of your culinary journey.
Until next time, Bon Appétit! 🍽️