There is no such thing as a "casual dinner" with food tour guides. We are the embodiment of what it means to celebrate good food. While most people's years are counted by one revolution around the sun, our years are counted by the the 365 dinners that we enjoy per year. When coming together, we share out heritage through our food because it tells our personal story. This is what we ate:
Ahmet brought a Turkish style potato salad. This typical summertime dish is comprised of boiled and sliced Yukon gold potatoes, Early Girl tomatoes, Anaheim peppers and jalapeño peppers with Italian parley for garnish. He made his own garlic and dijon mustard vinaigrette for the potato salad, which he dressed right before serving.
Inspired by his roots to Chinese cuisine, Ahmet also made a chicken dish with skinless boneless chicken thighs marinated in olive oil, garlic, cumin, and chili powder, stir fried with sliced shiitake mushrooms and bok choi with soy sauce and Worcestershire sauce. He served this dish with rice.
This is some of the creamiest, most flavorful, hummus I've ever tried. It's simply sublime. Ahmet flavors his hummus with garlic, lime, and thai chilis. It paired well with everything, especially the potato salad.
Inspired by the summer vegetables growing in my garden, I prepared a summer slaw without the mayo. I used radishes, carrots, cabbage, and beets to get a rosey-pink colored bowl of vegetables.
Nicole dug into her Jewish roots by creating her famous matzah ball soup. While her recipe is a secret, passed down from her grandmother, she was kind enough to let us try it. The fluffy matzah ball soup sat in a heavenly bowl of broth with small beans, alphabet pasta, globular grains, and diced carrots.
We finished our meal off with some vanilla cream spice tea, vanilla coconut ice cream, and a compote of cherries and nectarines.