EIGHTH ANNUAL GOURMET GRANARY CANDLELIGHT DINNER,
SATURDAY, September 17, 6:30 p.m.
in the historic THOMPSON GRANARY.
The ten course NORTH AFRICAN dinner was created and catered by CHEF TOM EVERLY, the “LEMONT SOUP GUY”and PASTRY CHEF, JULIE MEISER RIOUX.
The meal that was served was chosen because the North African region is so much in the recent news. All of the recipes are from Algeria, Morocco, Libya, and Tunisia. This area was the center of the spice trade from Asia and Southern Africa to Europe. North African cuisine is generally simply treated and healthful.
- Appetizer: Lamb Meatballs with Apricots or Vegetarian – Grilled Vegetables with Balsamic Vinegar
- Soup Course: Lamb Yoghurt or Vegetarian Yoghurt Barley
- Fish Course: Casablanca Salad, with or without Fish
- Releve’ – Pork Loin with Moroccan Spices or Vegetarian – Olive Stuffed Peppers
- Entrée: Marrakech Style Chicken, Rice with Pistachios & Orange Water – Riz el Tammar or Pasta with Spiced Chick Pea Sauce and Rice with Pistachios and Orange Water
- Salad Course: Tossed Salad with Lemon Juice and Olive Oil Cheese and
- Fruit Course: Local Cheeses and Dates
- Dessert: Julie Meiser Rioux Speciality
- Served with Turkish Coffee from Bill’s Cheese Shoppe
The laws of hospitality are strictly observed in the Moslem world. Any stranger at the door or entrance of a tent, well dressed or poorly attired, will be met by the master of the house and bid to come in, and served whatever is ready to eat.
Peace be upon you.
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