Certain dishes stand out for their unique flavors and the stories they tell about the cultures from which they originate. Continuing in our Epicurean Evenings series, we journey through the regions of Alsace, Marseille, and Morocco to discover three iconic dishes. These dishes exemplify using locally sourced ingredients, a testament to the geographical and cultural richness of each region. Additionally, the traditional cooking methods employed highlight a culinary wisdom that values patience and the gradual layering of flavors. These are not everyday meals. Each is often a focal point around which families and communities gather.

Complex flavor profiles result from a thoughtful balance of spices, herbs, and main ingredients. Each showcases culinary ingenuity common across different cultures. We mirror these complexities with thoughtfully paired desserts that provide counterpoints to the rich main courses that precede them.

This exploration is an appreciation of how distinct cultures harness their geographical bounty, culinary techniques, and communal practices. Each menu celebrates culinary threads that unite diverse cultures, proving that food is, indeed a universal form of expression and connection.

We’d like to thank our dear friend and collaborative cooking companion, celebrity chef Chris Maryan, for once again helping us curate these delicious menus!

Coq au Riesling with Lemon Pudding Cake

Overview of Coq au Riesling

Coq au Riesling is a traditional dish from Alsace, France that uses simple techniques to yield rich, complex flavors by cooking local ingredients with care. We braise chicken thighs with aromatic vegetables like onion, carrot, and celery, laying a flavorful foundation. Shallots add a subtle sharpness, while thyme contributes earthy and slightly floral notes. We added an earthy and meaty twist with wild porcini mushrooms purchased from Forbes Wild Foods.

Riesling, used to deglaze the stew, is a dry and fruity white wine that infuses the dish with a bright acidity and subtle sweetness. This also lifts the flavors, marrying them together in a delicious sauce.

As the dish slowly simmers, the flavors meld together, allowing the chicken to become tender and the vegetables to imbue the sauce with a robust character. We stir in crème fraîche near the end of cooking to introduce a creamy richness that balances the wine’s acidity. Finally, tarragon and a splash of lemon juice add a final layer of freshness. The hint of citrus brings forward the natural flavors of the other ingredients.

Pairing with Lemon Pudding Cake

We recommend complementing the Coq au Riesling with a Lemon Pudding Cake (page 39). This dessert starts with granulated sugar, which forms the base of the cake. Eggs yolks are mixed with the sugar to create a rich, creamy texture. The egg whites are whipped to stiff peaks and gently folded back into the batter to introduce a fluffy lightness that’s as delicate as it’s divine.

Buttermilk brings a subtle tanginess, enhancing the lemon’s bright flavors and adding to the tender texture of the cake. The real stars, however, are the lemon juice and lemon zest. These infuse the batter with vibrant citrus notes, their zesty flavor cutting through the richness of the main dish.

As the cake bakes, it separates slightly into two layers. A light, airy top and a creamy, soft bottom, create a dual-textured dessert that is both refreshing and indulgent. 

This lemon pudding cake, with its lively citrus notes, contrasts the creamy and aromatic Coq au Riesling. The lemon’s acidity and fragrance cleanse the palate.

Seafood Bouillabaisse with Berry Pavlova

Overview of Seafood Bouillabaisse

Seafood Bouillabaisse originates from the port city of Marseille in the Provence region of France. It tells the story of maritime culture and a tradition of fishermen cooking up a stew with the day’s catch. This rustic yet refined dish showcases a variety of seafood like rockfish, shellfish, and other sea creatures local to the Mediterranean. Each type of seafood contributes a unique texture and flavor, creating a complex and hearty stew.

The broth of Bouillabaisse is another critical component, enriched with tomatoes, saffron, fennel, and garlic. These ingredients are gently simmered to develop a deep, aromatic base that complements the freshness of the seafood. A liberal addition of olive oil melds the flavors and adds a silky richness to the broth.

Rouille, a spicy garlic sauce typically served with Bouillabaisse, adds an additional layer of flavor, bringing a little heat and a garlicky punch that ties all the elements together.

Paring with Berry Pavlova

Following the rich and flavorful Seafood Bouillabaisse, we recommend a delicate Berry Pavlova. The meringue base is crisp on the outside and marshmallow-soft inside. Whipped cream (coconut cream in this case) and a generous helping of fresh berries tops the dessert.

The berries, often a mix of strawberries, raspberries, and blueberries, bring a bright, acidic contrast to the savory, umami-laden seafood stew. Their freshness and slight tartness cut through the richness of the dish, cleansing the palate and providing a refreshing note. The light, airy texture of the meringue is a perfect follow-up to the more substantial main course. This way the meal concludes on a light and satisfying note.

Together, Seafood Bouillabaisse and Berry Pavlova celebrate the use of local, fresh ingredients, crafted with thoughtful techniques that enhance their inherent flavors. This pairing bridges maritime traditions with the light, elegant notes of a beloved terrestrial dessert.

Lamb Tagine with Berry Cobbler

Overview of Lamb Tagine

Lamb Tagine is a quintessential Moroccan dish, rich in cultural heritage and culinary traditions of North Africa. The tagine, both the name of the dish and the conical clay pot it is cooked in, is central to Moroccan home cooking and is celebrated for its unique ability to enhance flavors and retain moisture. The slow-cooking process typical of a tagine allows the spices and ingredients to meld beautifully, creating layers of complex flavors and tender meat.

Key ingredients include lamb shoulder or shank which are rich in flavor and have an ideal texture when slow-cooked. These are combined with a variety of spices such as cumin, coriander, cinnamon, and saffron, introducing warmth, depth, and a slight sweetness to the dish. Fruits such as dried apricots or prunes are commonly added, lending a subtle, fruity sweetness that complements the savory spices. Almonds and a garnish of fresh cilantro or parsley add texture and freshness, rounding out the dish. Add pomegranate seeds for a burst of colour and fresh flavor for that extra twist!

Paring with Berry Cobbler

Pair the rich and aromatic Lamb Tagine with a traditional American Berry Cobbler for a delightful contrast and continuation of the theme of using fruits in cooking. Cobbler features a deep dish filled with berries such as blueberries, raspberries, and blackberries. This is topped with a biscuit or dumpling crust that is baked until golden and bubbly.

The natural acidity and sweetness of the berries in the cobbler complement the deep, spiced flavors of the tagine. The berries echo the fruity elements used in the tagine. While their tartness helps to cut through the richness of the lamb, cleansing the palate. The soft, slightly sweet biscuit topping offers a comforting texture that contrasts with the tender, stewed consistency of the tagine, providing a satisfying end to the meal.

Combining Lamb Tagine and Berry Cobbler celebrates the use of fruits and spices in both savory and sweet contexts. The pairing highlights the cultural richness of Moroccan cuisine with its intricate spice blends and slow-cooking methods and introduces a touch of American culinary simplicity with the rustic, comforting cobbler. These dishes make for a memorable experience that respects traditional flavors while inviting a delightful culinary contrast.

Global Traditions, Universal Connections

Our menus take us through Alsace, Marseille, and Morocco, and highlight main dishes loyal to local traditions. They illustrate how time-honored cooking techniques can deepen flavors and transform simple ingredients into complex and satisfying dishes.

Moreover, each of these dishes offers a unique window into the ways communities gather around food. Vibrant gatherings in Moroccan courtyards, festive feasts in French homes, and communal tables of Alsace all underscore the role of culinary traditions in cultural identity and communal life. And each of our dessert pairings have mirrored their main course’s complexity.

Food is a universal language spoken fluently across the world’s kitchens and tables. Each of our dishes invites us to appreciate both the diversity and the commonality of our global culinary heritage.

We are reminded that, despite geographical distances, cooking and dining is a universal bond that connects us all.