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May 4, 2016

Spicing Up Spring

Kwarma, Kataifi, Shakshuka. Say what? During our briefing with Chef Sarah for this issue of Andaluca news, we were constantly checking our foodie dictionaries in hopes of understanding the exotic items on the new spring menu. She simply likes to giveĀ a nod to the origins of the dish; you’ll give her a nod for the delicious flavors she has brought together this spring. Here’s Chef Sarah’s take on spring:

Grilled Pork Tenderloin – Leave it to Chef Sarah to present pork tenderloin in an imaginative way, this time pomegranate-brined, grilled to perfection, served atop a sweet potato puree and garnished with a wedge of smoked savory cabbage and mango-kumquat relish.

Pork Tenderloin CloseUp (5) 455x280

Hummus Kawarma – Picture this: thick, creamy hummus made of vibrant green garbanzo beans, (actually blonde garbanzos harvested in their fresh, green state), tahini and pistachio nuts, topped with bite-size chunks of tender fried lamb (kawarma). Served with grilled pita with which to scoop up all its goodness. Hummus Kawarma OH (4) 455x280

Quinoa Tabbouleh – This is not your usual parsley-laden tabbouleh. Chef Sarah’s version features some rather unique ingredients including yellow Opal apples, a cross between a Golden Delicious and Topaz with notes of plum and coconut – and pickled cranberries! Never heard of them? One taste of their addictive sweet-and-sour flavor and you’ll wonder why.

Quinoa Tabbouleh CloseUp (2) 455x280

Coconut Kataifi Cheesecake – Is this dessert, or is this art? Both, actually. Sweet, threadlike kataifi forms a crust for melt-in-your-mouth coconut cheesecake topped with golden pineapple chunks. Kataifi Coconut Cheesecake CloseUp (4) 455x280

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