Feast Formats
Opening Table
Raw & Strained Mezze
House-hung labneh topped with crushed wild sumac, charred green chilis, and cold-pressed olive oil, paired alongside raw market radishes, charred flatbreads, and pickled young fennel.
Hearth Service
Coal-Roasted Roots
Delicata squash and heirloom carrots roasted directly over fruitwood embers, dressed with fermented garlic paste, toasted coriander seed, and pomegranate molasses reduction.
Shared Center
Braised Pastured Lamb
Pasture-raised regional lamb shoulder slowly cooked over twelve hours with dried barberries, whole cardamom, and preserved lemons, served atop stone-milled cracked farro.
Pantry Standard
No shortcuts with the labneh. We hang whole milk curd over unbleached cheesecloth for forty-eight hours until the whey runs clear and the texture holds like cultured butter.
Commissary Kitchen Log, Week 41
Plan Your Gathering
We calibrate every multi-course table to current farm harvests and dietary requirements.