FICC hosts Persian Cuisine Community Dinner

Our first Fall Community Dinner and we are going Persian! Guest chef Lily Starbuck is teaming up with Lighthouse Works Fellow Armen Davoudian to create a wonderful dinner for us!


Max of 40 places. RSVP & Pay onLine

Mark your calendars, Wednesday, Oct 2nd, 6:00 PM.
Here is the menu:

Fesenjan – Chicken, butternut squash & pomegranate stew (DF, GF)
Kuku Sabzi – Heavily herbed frittata (GF)
Mirza Ghasemi – Smokey eggplant dip (GF, DF)
Rice with Tahdig – Persian crispy rice with saffron (GF)
Salad-e Shirazi – Cucumber, tomato & onion salad (GF, DF, Vegan)
Mast-o Khiar – Persian cucumber & herbed yogurt (GF)
Dessert – Apple cardamom crisp (can be GF, DF if necessary)

Lily Starbuck is a chef and cheesemaker from Brooklyn, NY, currently residing in Ireland. She is a graduate of the Ballymaloe Cookery School in County Cork, where she discovered her passion for dairy farming and sustainable food practices. Lily will soon be moving to Wales to work on the Holden Dairy Farm, making their world-renowned Hafod cheddar from a gorgeous herd of Ayrshire cows.

Armen Davoudian grew up in Isfahan, Iran and lives in the Bay Area, where he’s pursuing a PhD in English at Stanford University. His poems and translations from Persian have appeared or are forthcoming in AGNI, The Sewanee Review, The Yale Review and elsewhere. His work has been supported by scholarships from Bread Loaf, the Sewanee Writers’ Conference, the Community of Writers at Squaw Valley, and the Millay Colony. At Lighthouse Works, he will be working on two projects: a first book of poems, and selected translations of Rumi.

Check Also

Missing: Used 17′ Green-Blue Canoe

Missing is a thoroughly used 17’ green/blue canoe from Beach Pond. No photo – it …