Susan Spicer's style of cooking has always been hard to pin down exactly. But it has always involved a bit of Mediterranean flavor, ranging from Spanish rice to Greek olives to Italian sausages and more. Tomorrow (Tuesday, September 23), she and her restaurant Bayona cook another in her series of Mediterranean culinary excursions. This one is about the food of Morocco, for centuries a source of unusual cookery. Best way to illustrate is with the menu, I guess:
Trio of Vegetable Salads
Aubergine, carrot, peppers, argan oil
Wine: 2011 Solosole Vermentino, Tuscany, Italy
Chermoula-Marinated Fried Fish
Olives and preserved lemon
Wine: 2013 Soellner Grüner Veltliner, Donauland, Austria
Lamb Tagine
Merguez, apricots and shallots
Wine: 2012 Rubus, Prieto Picudo Rosado, Tiera de Leon, Spain
Khobz
Moroccan bread with anise and sesame Seeds
Halvah Dessert
Fresh Spearmint Tea Cocktail/Digestif
The dinner is available between 6 and 9:30 p.m. Tuesday, September 23 The menu will be paired with wines all the way through, but it's not clear as to whether these wines are included in the price of $75, plus tax and tip. Bayona has validated parking at the Hotel Dauphine. Reservations are essential; when you call, mention that you will want the wine dinner.
Bayona
French Quarter: 430 Dauphine. 504-525-4455. www.bayona.com.
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