North African Tasting Menu

Introducing or being introduced as a "chef" usually leads to a fair amount of questions, with the number one being "What is your favorite thing to cook?"  And while this seems like a simple question, and it is, it litcherally renders me speechless half the time.  Trying to convey in a few sentences, what the feeling is like to make another person happy through food and wine ends up being a mumbled rant on whatever I just read.   My go to recipe, depends on the company and context of which I am currently with or employed by.  Any region, any cuisine, any time (with advance notice).

An example.  I am currently creating a seven course North African tasting menu to be held on Thursday June 9th on the shore of Bayou St.  John   Drumbeats, spit roasted lamb, wines, and amazing conversation seems to be my answer dujour (of the day) for the next few weeks.  Here is the menu, and we have six spaces available, chat me up for a space.

North Africa On The New Orleans Bayou

Amuse Bouche

First

Manti

(Turkey)

Spiced Dumpling, Lamb, Bulgur, Herbs, Yogurt

Second

Hlelem

(Tunisia)

Summer Vegetable, Red Bean Soup

Third

Msoura

(Morocco)

Beta Carrots, Cucumber, Herbs

Fourth

“Ghaliyeh Maygoo” Tagine 

(New Orleans/N. Africa)

Local Seafood, Local Vegetables, Cous Cous

Fifth

Mechoui Lamb, Cous Cous

(N. Africa)

Spit Roasted Leg of Lamb, Raisins, Pine Nuts Herbs

Dessert
TBD