San Francisco Spring

I’m spending the spring in San Francisco for a few reasons. First of all, it’s warmer than Brooklyn. Second, I’ve always thought of SF as my spiritual home since living here a decade ago. And third, for the book release on April 16, I wanted to be close to Tehrangeles, aka Los Angeles, home to the largest community of Iranian expats in the world.

Photo by Linnea Covington, courtesy of Gentle Kitchen.

I’m happy to say that San Francisco has welcomed me with open arms. Heidi Swanson, the supernatural goddess of healthy cooking and my new temporary neighbor, asked me to write about my favorite cookbooks on her renowned blog, 101 Cookbooks. Two of the city’s coolest bookstores, Omnivore Books and Book Passage, offered to hold book signings for The New Persian Kitchen, one of which will include tastings and wine. And two of the creative and utterly unique restaurants that make me love this city’s food scene — Bar Tartine and Fly Trap — will be holding New Persian Kitchen-inspired dinners in May.

Chef Hoss Zaré

First, on Saturday May 4, Zaré at Fly Trap will be serving a three-course tasting menu from the book. The menu will reflect the cooking of different regions of Iran. If you’ve tasted Iranian-born chef Hoss Zaré’s food, then you know that he weaves the flavors and ingredients of Persian cooking into beautiful creations that borrow from French and Californian influences. Below is the menu that Chef Hoss and his staff will be preparing.

Appetizer: Kurdestan

Radish, Rhubarb, and Strawberry Salad

Entrée: Azerbaijan

Lamb Kebabs in Pomegranate-Walnut Marinade kebab-e torsh, Jeweled Rice made with Freekeh morassa polo, Yogurt with Onions and Sumac mast, with Sour Spring Pickles shur

Dessert: Gilan Province, Caspian Sea

Date and Walnut-Filled Pastries koloocheh with Saffron Frozen Yogurt, Shaved Walnuts, and Cardamom Coffee

Chef Cortney Burns, in her element at Bar Tartine. Photo courtesy of Serious Eats.

The second dinner is at Bar Tartine on Monday May 6. The many ingredients shared in common by Eastern European and Persian cuisine are what brought me together with Bar Tartine, as well as Chef Cortney Burns’ love of Persian food. There’s no menu yet, but you can be sure the meal will rock. To get a sense of what our dinner will be like, check out the dinner that Bar Tartine did with Yotam Ottolenghi and Sammy Tamimi, for the release of their brilliant new cookbook, Jerusalem.

If you’re in SF, please join me at one or both events. Both restaurants will be selling copies of the book, and I’ll be on hand to sign them! See my full local event schedule here. Thanks to this beautiful city and the kind people here for making me feel so welcome once again.

Saturday May 4, Fly Trap: New Persian Kitchen tasting menu. Reservations: 415-243-0580

Monday May 6, Bar Tartine: A dinner inspired by The New Persian Kitchen. Reservations: 415-487-1600

4 thoughts on “San Francisco Spring

  1. Hi Louisa,

    I only recently discovered both you and your blog, but I’m really looking forward to your book release! I’ve already tried a few recipes that have been featured on various blogs and they’ve all been great. I especially love Majoon.

    The event isn’t listed here (perhaps because it’s sold out), but I’m excited to be attending your class at 18 Reasons in mid-May! I look forward to meeting you then. In the meantime, congratulations on the book!

    1. Hi Katy,

      How fun that you’re coming to the class at 18 Reasons! Yeah, I just couldn’t fit all of my events into this post, but they’re all there on the Events page. See you soon, I look fwd to comparing notes on Istanbul!

  2. Hi Louisa

    We met each other at the Edible Schoolyard tour in Berkeley. How exciting to come across your site as I follow Heidi Swanson’s blog site and read about you and your cookbook. What a small world it is. Congratulations again and I can’t wait your read more about you and your endeavors!

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