IRAN HERITAGE FOUNDATION

Newsflash

FebruaryF 2011

Having trouble viewing this email?
Please click here to view it in a web browser

Organised by

Spoon PR & Marketing in association with Iran Heritage Foundation.

Introduction

SARABAN, meaning cameleer is the title of a book on Persian cuisine by Greg and Lucy Malouf; an unforgettable culinary journey through modern-day Persia. Following ancient spice trails, Greg and Lucy discover a land of generous hospitality, of tea-houses, mosques and caravanserais. They meet pistachio farmers and toffee makers, saffron growers and boat builders, eat in exotic restaurants, bustling bazaars and tiny soup kitchens and are invited time and again into the homes of people they meet along the way.

Lavishly illustrated throughout, SARABAN offers a unique and remarkable window into a world steeped in history and tradition, and a comprehensive introduction to the delights of Persian cuisine.

A number of events have been organised for Greg and Lucy Malouf at some of their favourite London venues to promote the book.

Dock Kitchen Dinner
Monday 7th February 2011 - from 7.00 pm

Greg Malouf will join head chef Stevie Parle and his team in the kitchen where they will prepare a Persian feast of dishes inspired by Saraban. The Dock Kitchen will then run the Persian menu for the remainder of the week.

£35 per head for 4 courses not including drinks.

Bookings - 020 8962 1610 or via the Dock Kitchen website
www.dockkitchen.co.uk

Books for Cooks Lunch
Tuesday 8th February 2011 – from 12 noon

Greg and Lucy will be hosting the Tuesday Vegetarian Lunch service at Notting Hill’s famous cookbook shop.

£5 per head for 2 courses not including drinks

No booking taken. Tables are allocated on a first come first served basis. Limited number of tables
www.booksforcooks.com

La Fromagerie Talk and Dinner
Tuesday 8th February – 7.00 pm

A seasonal Saraban-inspired menu at the stylish and unconventional La Fromagerie in London’s Marylebone. Greg and Lucy will host a feast-like dinner with a short talk on their journey through modern-day Persia.

£65 per head includes accompanying wines

Bookings – via La Fromagerie's website
www.lafromagerie.co.uk

Fortnum & Mason Talk and Evening Demonstration
Wednesday 9 February 6.30 – 7.30 pm

During an hour-long evening event at London’s centuries old, quintessentially English store Greg will show guests how to recreate his favourite Persian dishes using ingredients from the Food Hall at Fortnum & Mason.

£15 per head

Bookings - 020 7973 4136
www.fortnumandmason.com

The Saraban Reception
Thursday 10th February – 7.00 pm

An evening talk & reception at Made in Camden at the Roundhouse. Greg and co-author Lucy will re-live their journey through the kitchens and dining rooms of modern day Iran following which Made in Camden Head Chef, Josh Katz and team will prepare some Saraban inspired light bites.

£15 per head

Bookings – via Made in Camden’s website
www.roundhouse.org.uk

Petersham Nurseries Demonstration and Tasting
Saturday 12th February

Morning Demo SOLD OUT
Lunch – from 12.30 pm
Afternoon Demo – 3.30 pm

A talk, tasting and cooking demonstration by Greg and Lucy. Following the morning event, Petersham Nurseries’ Head Chef Skye Gyngell will cook a lunch menu based on recipes from Saraban.

Price : £35 for the demonstrations and tasting or £65 for lunch

Bookings - 020 8605 3627
www.petershamnurseries.com

About the Book

The book SARABAN is Published by Hardie Grant. Price £30, Hardback
View Inside here

Enquiries

For up to date details please check here.

Press contact: Sarah@spoon-pr.com
Tel: 020 7610 9821

Iran Heritage Foundation, 5 Stanhope Gate, London W1K 1AH
Tel: +44 (20) 7493 4766
Email: info@iranheritage.org

Please support the Iran Heritage Foundation by donating securely through the link below:

If you do not wish to receive any more emails from Iran Heritage Foundation, please unsubscribe here.