and
NAHA
500 North Clark
Booksigning/Dinner with Carrie and Susanna
August 6, 2004
Chef-Partner Carrie Nahabedian with
Partner-Sommelier Michael Nahabedian of
NAHA
and
Susanna Hoffman, Ph.D.
Author of The Olive and the Caper
The Olive and the Caper celebrates the Greek kitchen and Greek culture with cuisine, narrative and photographs everything from Chicken Neo-Avgolemeno to fall-off-the-bone Lamb Shanks and Baked White Fish Fillets with Blood Orange. Heed the call to siren-like sweets, world-renowned Baklava and uniquely Greek preserves. Susanna transports readers to Grecian shores with her energetic, intelligent prose and sumptuous, mouth-watering recipes. The Olive and the Caper is peppered with dozens of lively essays on the origins of Greek food, language and customs and contains an opulent sixteen-page full-color section.
Susanna Hoffman is an anthropologist and cook who has lived and worked in Greece on and off for more than thirty years. She appears frequently on television and radio shows, such as Good Morning America, Oprah, Discovery, The Food Network, and many more.
Chef Carrie Nahabedian's impressive resume spans more than 24 years and is peppered with names like the Ritz-Carlton, Le Perroquet, Le Français, Sinclair's and the Four Seasons Hotel (Santa Barbara and Beverly Hills).
Chef Carrie's cooking style is a combination of her Armenian roots and the California lifestyle.
Passed Dolmas and Spanakopita
At table, Toasted Pita and Lobster Roe Taramasalata
1ST COURSE
Marinated and Grilled Squid Mediterranean Salad
2003 Skouras Chardonnay
2ND COURSE
Red Mullet Roasted Whole
with Organic Olive Oil Braised Young Fennel
and Potatoes, Eggplant and Capers
2003 Skouras Moschofilero
3RD COURSE
Roast Quail with Black Mission Figs, Wood-Grilled Dandelion Greens
and Little Onions
2001 Skouras Grand Cuvée Nemea
4TH COURSE
Olive Oil Ice Cream, Poached Summer Peaches and Plums,
Greek Muscat Syrup, Toasted Pistachios
and Greek Kourambiades Cookies
2001 Muscat, Samos Winery
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