Join Chef Zach for an Epicurean Odyssey!
Embark on a luxurious journey through the vibrant flavors of the Mediterranean, Levant, and North Africa with Chef Zach’s Table: Epicurean Odyssey, a culinary event unlike any other. From the first bite to the last sip, immerse yourself in an elegant, 5-course dining experience meticulously curated to celebrate diverse traditions and bold, unforgettable flavors.
What Awaits You
A unique culinary experience that bridges tradition with modern artistry.
An intimate, sophisticated setting perfect for food enthusiasts and cultural explorers.
The chance to explore centuries-old flavors presented with a high-end, innovative twist.
Appetizers (Mezze Sampler)A vibrant selection of small plates:
- Smoked Eggplant and Red Pepper Muhammara (Turkey): A richly flavored dip with roasted red peppers, walnuts, and pomegranate molasses, served with za'atar-dusted pita crisps.
- Spiced Beef and Lamb, Pine Nut Kibbeh (Lebanon): Golden-brown bulgur shells filled with a fragrant blend of lamb, onions, and pine nuts, paired with a silky garlic-yogurt sauce.
- Dolmas with Herbed Tzatziki (Greece): Grape leaves stuffed with lemony rice and herbs, served with a refreshing tzatziki infused with dill and parsley.
Salad Course:
Shanklish and Arugula Salad (Syria): A bold and vibrant salad with tangy aged cheese crumbled over arugula, cherry tomatoes, roaster beets, charred fennel and cucumbers, topped with pomegranate seeds and drizzled with a lemon-sumac vinaigrette.
Intermezzo:
Orange Blossom and Mint Granita (Levant Region): A refreshing and delicate palate cleanser featuring bright floral notes of orange blossom water paired with the cooling freshness of mint.
Entrée
- Braised Lamb Shank with Preserved Lemons and Olives (Morocco): Fall-off-the-bone lamb shank braised in a spiced saffron-turmeric sauce, garnished with green olives and thinly sliced preserved lemons, served over herb, almond and raisin couscous.
- Vegetarian Option: Stuffed Squash with Freekeh and Harissa Yogurt (Lebanon): Roasted baby squash stuffed with nutty freekeh, dried cranberries, and herbs, accompanied by a harissa-spiced yogurt sauce.
Dessert:
Mastic Panna Cotta with Orange Blossom Syrup and Pistachio Praline (Greece and Levant Inspired)
Accompaniment: Arabic Coffee with Cardamom (Arabian Peninsula): A traditional, aromatic coffee with a hint of cardamom to complete the meal.
Also check out other Food & Drink events in Saint Petersburg, Workshops in Saint Petersburg.
