For one night, we’re traveling to Lebanon.
A Lebanese meal doesn’t simply arrive at the table. It unfolds.
It begins with mezze. Small plates appear one after another, meant to be passed, tasted and shared. Arak accompanies the mezze, turning cloudy when water is added. The table fills. Conversation takes over. And the meal is only beginning.
The wines for the evening come from Massaya, founded by brothers Sami and Ramzi Ghosn. Their family left its Beqaa Valley property during the Lebanese Civil War in 1975. In the early 1990s, the brothers returned to the family land and began restoring the estate, first reviving the tradition of Arak and later producing wine.
Joining us is Meg Klosterman of Skurnik Wines & Spirits, who will pour the Massaya wines and share the stories behind them throughout the evening.
More dishes follow. Wine is poured. Plates are shared. The evening moves at the pace of the table rather than the clock.
MENU
Mezze
Creamy labneh, hummus, smoky muhammara, crisp kibbeh
Massaya Arak
Obeïdi grapes, aniseed, smooth, aromatic
Loubieh Bil Zeit + Batata Harra
Braised Romano beans, garlic, tomato, crispy spiced potatoes
Massaya Blanc
Sauvignon Blanc & Obeïdi, fresh fruit, white flowers, crisp acidity
Shish Barak
Spiced meat dumplings, warm yogurt, toasted pine nuts
Massaya Le Colombier
Fresh red fruit, subtle pepper, warm spice
Kefta Bil Sayniyeh
Spiced lamb, roasted tomato, onion, allspice & cinnamon
Massaya Terrasses de Baalbeck
Grenache, Syrah & Mourvèdre, fresh herbs, gentle tannins
Orange Blossom Milk Pudding
Orange blossom, pistachio, bright citrus
Lebanese Coffee + Mint Tea
$115 per guest (+ tax & gratuity)
Featured Massaya wines will be available for purchase following the dinner.