Kino Vino | The Jewelled Kitchen: Flavours of the Levant

3rd July

We’re thrilled to be continuing our long-standing relationship with film-and-supper club specialists, Kino Vino, as we enter the warmer climes of July.

This time we’ll be welcoming the wonderful Bethany Kehdy, Lebanese chef extraordinaire & cookbook author, who’ll be creating a mesmerising menu featuring dishes from her numerous best-selling shelf fillers.

Her food, which is nothing short of spectacular (you can take Yotam Ottolenghi’s word for it on that one) is as evocative as it is delicious, featuring decidedly modern interpretations of her childhood memories of Middle Eastern cuisine.

Born in Texas to an American mother and Lebanese father, Bethany grew up in Lebanon during the country’s tumultuous civil war. To shelter from the violence, her family retreated to the mountains where her father set up a farm on ancestral land.

Whilst there, she learnt the art of Middle Eastern cuisine from her grandmother, aunties, and her father. The past 5 years has seen her establish herself as perhaps the most respected Middle Eastern culinary expert online, making regular appearances in top food shows in the UK and across the Atlantic in America.

Her amazing menu can be found below for your delectation. And, as no supper club at ours is complete without some bespoke liquid accompaniments, we’ll be mixing up some perfectly-matched cocktail pairings for you to sip on as you go.

You’ll also get the chance to lose yourself pre-banquet with a screening of some award-winning Lebanese drama from actor/director Nadine Labaki, titled ‘Where Do We Go Now?’.

Menu

A Welcome:

Sprio’s Spritzer: Arak, honey, pomegranate, sparkling water.

Lavender dukkah popcorn.

Chilled labneh, spinach, and pickled grapes w/ a flatbread crostini.

On The Table:

Khobz meshwee, salt mutayab & aged samneh.

Carrot & caraway mutabal w/ dates, coconut & toasted almonds.

Season’s fattoush with spinach, gooseberry, baby shankleesh, tail-fat bread & crackling.

Whole globe artichoke w/ green kishk mutabai.

Pea & bacon basturma manti w/ shaved radish and preserved lemon and za’atar pesto.

Share The Feast:

Seabass seeyadeeya w/ freekotto & tempura onions.

OR

Lentils & freekeh mess of porridge w/ tempura onions & quick-pickled cabbage.

Something Sweet:

The Way the Kebbeh Crumbles: rhubarb, pistachio & burghul crumble w/ Levantine clotted cream.