'Tawla does  ________. ' Dinner Series

To celebrate the rich history of the intricate spice routes and their impact on the regional cuisines that make up Tawla’s menu, we are excited to debut our “Tawla does _________.” Dinner Series this August. We will explore the ingredients and preparation techniques whose history is rooted in the Eastern Mediterranean countries that inspire our menu - Greece, Turkey, the Levant, and Iran - but are now mainstays in cuisines across Europe, Africa, and beyond.

Tawla will highlight a specific region and dive into each region’s dishes and flavors through the Tawla lens. Known around the world as the symbol for community, dining, and coming together, the act of breaking bread will be key to each of these meals. As with Tawla’s house-made bread program, each dinner will revolve around a bread from that region in focus with Eastern Mediterranean roots.Every meal will be served in Tawla’s signature family-style format. 

Kicking off the series in August, the first stop will be Sicily, where much of Italy’s regional cuisine traces its roots. The first two dinners will start with Mafalda, a braided loaf made from semolina flour, an ingredient that traces its roots back to Arabia. Other highlights from the menu will include  an heirloom tomato panzanella with anchovy, capers, and fresh wild oregano, and pistachio arancini with pecorino, mozzarella, caciocavallo, and saffron.

Executive Chef Joseph Magidow is incredibly knowledgeable in the rich histories of our ingredients and is excited to explore these flavors with you! We will then move to Provence, France in September, and Southern Spain in October.

Tawla does Sicily Dinner I - Thursday 8/17 (sold out)

Tawla does Sicily Dinner II - Thursday 8/24 (sold out)

Tawla does Provence Dinner I - September Thursday 9/7 (sold out)

Tawla does Provence Dinner II - September Thursday 9/21 (few tickets left)

Tawla does Provence Dinner II - September Thursday 9/28 (NEW - by popular demand!)

Tawla does Andalucia Dinner I - October (date to be announced)

Tawla does Andalucia Dinner II - October (date to be announced)

 

All Hail, the California Tomato Dinner

In collaboration with The Peach Farm, and Mariquita, we invite you to join us in our intimate Cellar for a really special evening celebrating the California tomato and this amazing season we're having!

Chef Joseph Magidow has prepared a feast that shows off Eastern Mediterranean cuisine through the tomato lens:
 

HOUSE BREAD
with accompaniments

HEIRLOOM TOMATO FATTA
anchovy, capers, fresh za’atar

MUJADARA
lentils, rice, yogurt, cherry tomatoes

****

TOMATO KEFTA
bulgur, pine nuts, mint

MUSAKA
baby eggplant, cherry tomatoes

FRIED GREEN TOMATOES
peppers, dry lemon, labneh

****

FASULIYA
shelling beans, tomato, bread crumbs, kashkaval

LAMB SHOULDER
braised in fresh tomato

****

YERENA FARMS STRAWBERRIES
whipped labneh, rose water, almonds, long pepper, pomegranate molasses


The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!

Tickets are $96 per person (includes service and tax). Event starts at 6:30pm. Space is very limited.

Midsummer Night's Feast

In collaboration with The Peach Farm, Mariquita, Star Route Farm, Yerena Farm, Pacific Coast Meats, and Water2Table, we invite you to join us for a really special and intimate evening in our Cellar celebrating all things midsummer.

Chef Joseph Magidow has prepared a feast that shows off Eastern Mediterranean cuisine: 

HOUSE BREAD wheat bran crust

SEEDED BREAD sesame, nigella

CHEESE BOREK white squash, feta, kashkaval

LAMB BOREK sujuk, sumac onions

****

MUHAMMARA walnuts, sweet peppers, pomegranate molasses

THREE LABNEH maras pepper and dried mint, za’atar and olive oil, hazelnut dukkah

KOUSA SKORDALIA lemon, garlic

****

EARLY GIRL TOMATOES za’atar, marinated feta

SMOKED TROUT dill avgolemono, avocado, crispy shallots

MUJADARA lentils, rice, yogurt, cherry tomatoes

SUMMER FIGS fig leaf yogurt, honey, hazelnuts

****

MUSAKA blistered eggplant, cherry tomatoes

HALIBUT MOLOKHIA mallow leaves, fermented chile, coriander fumet

SMOKED LOUKANIKO peach moustarda

*****

CRISPY PORK SADDLE charred figs, escarole

HORTA greek amaranth, awarma

****

DESSERT

MUHULLABIA milk pudding, candied pistachio, orange blossom water, stonefruit

STRAWBERRIES whipped labneh, rose water. almonds, long pepper, pomegranate molasses

The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!

Tickets are $96 per person (includes service and tax). Event starts at 6:30pm. Space is very limited.

** The menu may have some slight changes because our farmer friends and California may bring us some different things the day of the event!

Braised Summer Peppers, Farmers Cheese and Pumpkin Seeds

Peppers, when in season, are absolutely amazing. They have a natural sweetness to them that you just want to savor by not overcooking and pairing with other ingredients that complement rather than overwhelm. We love this dish and so do our guests. And it's a really easy dish to make. 

The Peppers.

sweet peppers 4 quarts

garlic              6-8 cloves

ground coriander 2 table spoon

olive oil            1 cup

water                1/2 cup

chili flake          pinch

lemon juice       1 oz

picked cilantro   to taste

picked parsley  to taste

Cut peppers into rustic chunks about 3 by 3 inch cuts, remove insides and discard.

Chop garlic.

Start olive oil and chopped garlic in a cold pot, constantly stir until garlic gets a bit of color then add ground coriander and chili flake. Continue to stir and toast until the garlic becomes golden brown.

Then add water and peppers, salt to taste. You may add additional water and oil if needed, stir and top with a parchment lid.

The desired texture is for the pepper to be cooked but still maintaining some bite/crunch as the best things about peppers in season is that perfect texture.

Once peppers are cooked, take off the heat and add lemon juice, the herbs, folding them so that they wilt lightly.

The Pumpkin Seeds.

Pumpkin seeds 1 cup

Olive oil            1 cup

Start with the seeds and oil in a small sauce pan from cold. Place over medium heat and stir occasionally. Once the seeds start to gain a golden toasted color they are done. Strain the seeds from the oil and transfer to a small bowl and toss with salt to taste, then transfer to a flat surface to cool.

The Farmer's Cheese.

Labneh  (can be purchased at Middle Eastern specialty stores)    1 cup

Crumbled feta       1/2 cup

Shaved kashcaval cheese 1/2 cup

Water         1/4 cup

Zest of one lemon

Add all ingredients into a bowl and fold together.

Putting it all Together.

This is a warm and cold dish so make sure the peppers are warm. Pile nicely in a plate. Scoop a dollop of cold Farmer's Cheese on top of the peppers. Sprinkle the fried pumpkin seeds over the top and finish with a little black pepper and a drizzle of your best olive oil. Enjoy the summer's offering of sweet peppers!

SAHA!

We're Turning One and We're Throwing a Milad Feast

COME JOIN THE CELEBRATION. On June 8, we turn 1. So we're throwing a dinner party to celebrate this amazing year we've had. And we'd love it if you could join! We'll be serving a Milad Feast, celebrating a year of Eastern Mediterranean delights.  We promise you a spectacular night! Starting at 6:30, there’ll be cocktails and hors d'oeuvres created especially for this evening, and a 4-course peak-season feast. Dishes include early summer produce, seafood and meats expressed through our extensive bread service, cold and warm mezes, large format Ilnas, and dessert.  The Milad Feast menu is $68 per person. You can reserve your spot on Resy today!

COME JOIN THE CELEBRATION.

On June 8, we turn 1. So we're throwing a dinner party to celebrate this amazing year we've had. And we'd love it if you could join! We'll be serving a Milad Feast, celebrating a year of Eastern Mediterranean delights. 

We promise you a spectacular night! Starting at 6:30, there’ll be cocktails and hors d'oeuvres created especially for this evening, and a 4-course peak-season feast. Dishes include early summer produce, seafood and meats expressed through our extensive bread service, cold and warm mezes, large format Ilnas, and dessert. 

The Milad Feast menu is $68 per person. You can reserve your spot on Resy today!

The Perfect Sumac Spritz

On a warm day, a spritz just fits the bill.  This Eastern Mediterranean Sumac Spritz is our favorite. It can be had on its own or can be paired with a flavorful meal. We love it because the sumac is just so interesting: tart and earthy. Coupled with Cappalletti, a wine-based aperitif, that has a rich, full character alongside some gentle herbal flavors and a hint of citrus peel, it makes for a fantastic cocktail base.

For the sumac base.

1 bottle cappeletti, infused for 24 hours with the skin of one orange and one grapefruit.

After straining, infuse 50mg of high quality sumac and infuse for an additional 24 hours.

Strain through a fine chinois (if you have one) or sieve then again through chinois + cheesecloth. You're trying to get rid of all the sumac particles.

For the sumac spritz.

Prepare and serve in a wine glass.

2 oz of sumac spritz base

3.5 oz sparkling wine (we like to use Cava)

Add ice.

Garnish with an orange twist.

Note.  you don't have to infuse for 24 hours but you should at least do so overnight. Be careful when infusing the sumac though as doing so for more than 24 hours yields a very tannic base.

The Spirit of Châteauneuf-du-Pape: Old and New World

Join Tawla for a two-part wine dinner series showcasing the new and old world styles of the Châteauneuf-du-Pape. Highlighting the versatility of Tawla’s Eastern Mediterranean menu, Chef Joseph Magidow will be serving a peak season feast featuring spring lamb alongside early season favorites such as favas, peas, and green almonds. Winemakers from both Domaine de Beaurenard and Tablas Creek will be on hand to guide diners through these remarkable wines and how they pair with the Tawla menu. Both producers represent the spirit and flavors of Châteauneuf-du-Pape -- Domaine de Beaurenard highlights the old world terroir and winemaking style of Southern France, whereas Tablas Creek offers a new world approach from Paso Robles.

On Friday, April 14, Domaine de Beaurenard Winemaker Victor Coulon will be pouring the entire portfolio including:

  • 2015 Châteauneuf-du-Pape Blanc

  • 2013 Châteauneuf-du-Pape Rouge

  • 2012 Châteauneuf-du-Pape Boisrenard Rouge

  • 2006 Châteauneuf-du-Pape Boisrenard Rouge

  • 2014 Rasteau Vin Doux Natural

On Tuesday, April 18, Tablas Creek's Darren Delmore will be taking guests through a vertical of older and more rare vintages including:

  • 2015 Estate Grenache Blanc

  • 2014 Estate Roussanne

  • Esprit de Beaucastel Vertical including 2003, 2006, 2008, and 2010

  • 2016 Patelin de Tablas Rosé