Mouth of the Border's supper club, Midnight Brunch Edition #3 was the best one yet! We had an amazing celebration of the historic Spice Route, featuring dishes from Iran, Morocco, the West Indies and Sicily with cocktails to match. Guest Chef Raquel Pelzel and Resident Mixologist Brian Quinn collaborated with me to create a truly mystical event for the third edition of Midnight Brunch on 11/11/11, a very auspicious date.
Over 20 people joined us for a secret rendez-vous in an amazing private residence in the Williamsburg neighborhood of Brooklyn. The menu was a parade of small plates paying homage to key spices like cinnamon, cloves, cardamom, anise, cumin, coriander, black pepper, ginger, saffron, turmeric and chilis.
These spices influence cultural cuisine across the globe and have the power to evoke memories of holiday time despite race, place or religion. Raquel made some stunning Sicilian meatballs, as well as a red wine spiked riff on lamb "vin"daloo and orange blossom shortbread cookies.
She also contributed the recipe for savory and spicy sweet potatoes that I prepared. I also dished up a Moroccan take on a Tortilla Espagnola, Persian Jeweled Rice, West Indian Curry Chicken and cardamom panna cotta. Enjoy a few highlights from the evening. All photos by Clay Williams.
We had fantastic support of cash and product sponsorsincluding Fondu, Travel Hacking Cartel, SNAP Liquor, Bulldog Gin, Four Roses Bourbon, Primaterra Prosecco and the American Lamb Board.
Here's the full menu:
Cocktail Hour - 11 pm, November 11, 2011
~ Midnight Brunch Craft Cocktails ~Island Airmail Banks 5-Island Rum, Lime, Honey, Nutmeg, Primaterra ProseccoNehru Old Fashioned Saffron-infused Bulldog Gin, Lemon, Cardamom~ Cocktail Hour Appetizers ~* Sicilian Meatballs(Cloves, Basil, Black Pepper)
Midnight Brunch Small Plates - 12 am - 1:30 am, November 12Persian Rice(Saffron, Pistachio, Dried Apricots)West Indian Curried Chicken with Spinner Dumplings(Turmeric, Coriander, Cumin, Star , Anise, Clove, Black Pepper, Pimento)* Smoky Honey-Glazed Sweet Potatoes with Peanuts and Cilantro(Smoked Paprika, Cayenne, Cilantro)* Lamb Vindaloo(Cumin, Coriander, Dried Red Chiles, Cinnamon, Cloves, Cardamom, Black Pepper, Turmeric, Ginger)DessertsCardamom Pots de Creme with Almond and Orange Flower Cookies(Cardamom, Anise and Orange Flower Water)* Denotes a recipe created by Guest Chef Raquel Pelzel~ We also had some surprises, including pumpkin cake pops and Dark & Stormy spice cakes made with love by guest chef Raquel.
Stay tuned this week for the most popular recipes from this dinner! (Hint: Who doesn't love a good-a-meat-aball?)
- For the full photo album from Midnight Brunch 11/11/11, check out the album on our Facebook page.
- For more posts on Midnight Brunch, click here.
- For more photos from past Midnight Brunches, check out the photo collection on Flickr.
- The next full-scale Midnight Brunch will likely be in January. If you missed this Midnight Brunch and want to be on the invite list for the next one, sign up here: http://bit.ly/mbinvite
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