An ancient myth posits that while creating the world, God took a break for supper, but became so involved with the meal that God tripped over the high peaks of the Caucasus mountains, spilling a little of everything from the plate onto the land below. So it was that Georgia came to be blessed with such riches, the table scraps from Heaven.
The foods of Georgia have roots in the many countries and cultures that have intersected with the land historically, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers), as well as developing some of the most fascinating (and, frankly, fun) rituals of the table. With toasts, poetry and elation at the forefront of the dining experience, Georgians simply know how to live and they know how to eat.
The cuisine is as creatively delightful as it is balanced, with a wide swath of vegetables transformed into soups and stews, spreads and medleys sitting next to baseball-sized dumplings, boat-shaped cheese breads and some of the finest barbecue in the world. Simplicity and freshness are priorities, the spices are simple but distinct. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes.
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Pkhali Duo
Traditional Georgian vegetable spreads made from a base of garlic, walnuts and spices – one featuring spinach and the other with beetroot, contrasting bright green and pink, respectively. Balancing the salt/sugar/vinegar ratio by hand is essential to creating these delights and they should taste sharp and bright but never vinegary.
Nigvziani Badrijani
Tender strips of eggplant rolled around a blend of creamed walnuts and traditional spices. Often garnished with a Persian influence, such as pomegranate seeds.
Mchadi
Georgian-style cornbread – crisp on the outside and meltingly tender within. Traditionally this flatbread would have been made from native Georgian millet, however with the introduction of corn from the New World – a cheap, hearty and nutritious foodstuff – many countries from Eastern Europe and The Caucasus to the Mediterranean took to implementing the crop into everyday cuisine, where it continues to shine today.
Chakhokhbili
One of the most iconic dishes the Georgian table is this tender, homestyle chicken dish (once more commonly made from pheasant), cooked slowly with tomato, onions, garlic and herbs with no liquid added. As scholar Darra Goldstein notes, “Just as Georgian boys were once judged by their skill in cutting mtsvadi sticks (bbq skewers), so Georgian girls were deemed marriageable according to their ability to cut up chicken for chakhokhbili. The most traditional recipes call for seventeen precise pieces, although today a mere ten will suffice.”
Lobio
Red kidney beans slow cooked with Georgian spices, fresh herbs and aromatics. Often served with tkemali, a Georgian plum sauce that lends a deep and sweet richness.
Tonis Puri-Inspired Bread
A freshly baked, puffed bread designed for sharing, scooping and absorbing the juices from the accompanying dishes. Traditionally baked in a tone, similar to a tandoor oven, it is a staple at celebrations such as Easter, Christmas and New Year’s Day.
Sweet Rice with Dried Fruits
The sweetness of white rice is brought out and infused with honey, cinnamon, clove and a traditional accompaniment of dried fruits, lending a soft and aromatic end to the evening!
NOTE: Georgia is among the oldest (many say the oldest) wine culture in the world, with over 500 native varietals represented across a relatively small landmass. Georgian food and wine are nearly inseparable to locals who will insist that the two must go together. In the spirit of BYOB you can source rich and complex Georgian (red) wines such as Saperavi and Mkuzani at select LCBOs or at the newly opened Georgian House, just down the street from The Dep!
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BOOK NOW! -
https://thedepanneur.ca/event/supper-club-the-georgian-feast-with-chef-zura/
Chef Zura grew up in Georgia’s capital, Tbilisi, where food was and is a celebration of life, story and community. Immersed in generations of Georgian cooking from a young age, Zura worked as an architect for many years before the calling of the kitchen drew him towards study at a culinary academy where he honed his skills and desire to bring Georgian traditional foodways to life. Today he runs a personal chef service – Zurbistro – specializing in Georgian dishes as well as Romanian hand-crafted grill and barbecue delicacies. @zurbistro
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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
@thedepanneur
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