Vodka or Tequila with Georges bloody mary mix and a Tajin rim

Bloody Mary/ Maria

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Deep fried cauliflower tossed in pomegranate molasses, turmeric rice, fattoush salad, hummus, beet dip, pickles, pita.

In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually add water, whisking until smooth.

Prepare Batter

In a deep pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Dip the cauliflower florets into the batter and carefully drop them into the hot oil. Fry until golden brown, about 4-5 minutes. Remove and place on paper towels to drain excess oil.

Fry Cauliflower

Once fried, toss the cauliflower in pomegranate molasses until well coated.

Toss in Pomegranate Molasses

Rinse the basmati rice under cold water until the water runs clear.

Rinse Rice

In a pot, combine the rinsed rice, water, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes or until the rice is tender and the water is absorbed.

Cook Rice

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Fluff Rice

In a large bowl, combine mixed greens, diced tomato, cucumber, radishes, and broken pita.

Prepare Vegetables

In a small bowl, whisk together lemon juice, olive oil, and salt.

Make Dressing

Pour the dressing over the salad and toss to combine.

Combine Salad

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, and water.

Blend Ingredients

Blend until smooth and creamy. Adjust the consistency with more water if needed.

Process until Smooth

In a food processor, combine cooked beets, tahini, garlic, lemon juice, salt, and water.

Arrange mixed pickles in a small bowl for serving.

Serve Pickles

Warm the pita bread in an oven or on a skillet until soft and pliable.

Warm Pita

Cauliflower florets

All-purpose flour

Cornstarch

Baking powder

Salt

Water

Pomegranate molasses

Oil for frying

Basmati rice

Turmeric powder

Mixed greens (lettuce, parsley, mint)

Tomato, diced

Cucumber, diced

Radishes, sliced

Pita bread, toasted and broken into pieces

Lemon juice

Olive oil

Canned chickpeas, drained

Tahini

Garlic, minced

Beets, cooked and peeled

Mixed pickles

Pita bread