Flavors of the Silk Roads with Food Writer Anna Ansari

Take an intriguing journey along some of the world’s most famous trade routes with flavors that take you from Baku to Beijing, Tashkent to Tbilisi, and beyond. Guided by Iranian-American food writer and author of “Silk Roads,” Anna Ansari, you’ll gain rich historical insight as you taste recipes discovered along the routes that connected East Asia with Western Europe, like cumin-seasoned fried eggplant with a touch of sweetness; a romaine salad tossed in a tangy yogurt dressing and tossed with crispy flatbread; an herbed risotto with beef, and an almond cake inspired by the one her Michigan-raised mom brought to every party. Sit back, relax, and enjoy every bite along every stop of the Silk Road.
Guest chef demonstration. You will be served dinner, but you will not be cooking in this class. For ages 21 and up. You’ll enjoy a glass of wine perfectly paired with your meal.

Attendees will have the opportunity to purchase “Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing” and have it signed at the end of class.

About Anna Ansari:

London-based Iranian-American food writer Anna Ansari is a former international customs and trade attorney who was raised in Detroit. With a background in Asian studies, with a BA from Barnard College, Columbia University and an MA from Yale University, her writing focuses on the intersection of food, family, and history, with special attention to the immigrant experience and foods of the Asian continent. She is particularly interested in the ways food, flavors, and ingredients move across borders, carried in the memories and pockets of travelers and transplants.

Menu:

· Aubergine (Eggplant) Frites

· Qurutob (Tajik Bread Salad)

· Risotto alla Bukharese (Herbed Beef Risotto)

· Almond Bundt Cake

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