vino wrote this on May 9, 2011
Saffron in Chapel Hill and Hope Valley Bottle Shop are teaming up for their first wine dinner on Wednesday, June 1 at 7pm. The cost is $45 per person (plus tax and tip), please call Saffron of Chapel Hill for reservations at (919) 240-7490.
From the HVBS e-newsletter: Our first dinner with Saffron of Chapel Hill is coming together quickly. We are working hard on pairing wines to the great menu we received, and we should have those for you soon. We received a number of questions about this dinner after posting last week -the most common question was if this was associated with the Saffron restaurant in Morrisville. These are the same talented people behind that great restaurant, but they have now opened a second location in the East 54 complex in Chapel Hill, and that is where this collaborative dinner will be held. The dinner will be served family style, so it will be a great chance to meet new people at the same time that you delve into fantastic Indian cuisine. There is no meat being used on any course, and throughout the meal there will be options to remain fully vegetarian if one doesn’t eat fish. Weather permitting this dinner will be held on Saffron of Chapel Hill’s beautiful patio!
- Paneer Saslic (cubes of Indian cheese cooked in the tandoori clay oven, grilled and served with red and green bell peppers)
- Subz Galouti Kebab (patties made from pureed fresh vegetables and mushrooms)
- Potli Samosa (deep fried turnovers filled with potatoes and peas)
- Aloo Tikki Chana Chaat (chickpeas, onions, tomatoes, spiced yogurt, tamarind and coriander chutneys atop a spicy potato patty)
- Rajasthani Kurkuri Bhindi (julienned okra lightly breaded with Rajasthani spices and sea salt, deep fried and topped with lentil battered onion rings)
- Tamatar Shorba (smooth puree of fresh tomatoes and cream spiced with cumin and ginger)
- Saffron Salad (their house salad with sprouted lentils, mixed greens, fresh tomatoes, cucumbers, and house lemon vinaigrette)
Entrees – served with a variety of styles of Naan (traditional clay oven baked bread)
- Pangaseous (filled fish grilled and served over a tomato and onion sauce with mustard seeds and curry leaf)
- Daal Bukhara (black lentils, chickpeas and kidney beans cooked slowly with a garlic, ginger and cream sauce)
- Began Pesanda (sliced eggplant marinated in a garlic-ginger paste and smoked in the clay oven served atop pureed eggplant, onion and tomato)