We travel to Persia for the inspiration for this supper, prepared by Louisa Shafia. She is the author of the award-winning cookbook, The New Persian Kitchen. Her food has been featured in the New York Times, The Wall Street Journal, New York Magazine, and on NPR. Shafia travels the country creating Persian feasts as a guest chef at notable restaurants around the country, while she continues to develop new recipes and further explore the world of Iranian cuisine.
Hors d’oeuvre: Oysters with fresh mint mignonette
Starter: Mussels in tomato saffron sauce, parsley, with flatbread for dipping
Entrée : Chile saffron fish kabobs with grilled tomatoes and onions
Basmati rice cake with potato, turmeric, and cilantro
Beet yogurt with mint and garlic
Tangy chopped cucumbers, tomatoes, and scallions with toasted nigella seeds
Grilled corn with ricotta, dried lime, chili – a Persian twist on Mexican corn
Dessert: Saffron and rose water ricotta ice cream, toasted pistachios, cardamom shortbread cookie
Farmhouse Table Suppers at East Forty Farm are held under the grape arbor or in the 1774 Farmhouse, depending on the weather. We dine together at one long table, with many dishes served family style. We view these suppers as a way to make a connection with our food system by meeting the chefs, growers or producers. Each evening begins with a tour of the farm that begins at 5:30 and as we progress through the summer, you will see how we manage the livestock and land and be able to observe the transformation the changes of season brings.
Cost: $75 per person, BYOB. Limited to 20 guests. Please indicate food allergies at the time of reservation.
Time: tour and talk 5:30 pm. Supper: 6:00 – 8:00
Location: East Forty Farm and Dairy, 2361 Friendship Road (Route 220 South), Waldoboro ME 04572