A Night in Jerusalem at Hidden Kitchen

By Saffron Supper Club (other events)

Sunday, August 11 2013 6:00 PM 9:00 PM

"A Night in Jerusalem"
A Middle-Eastern Pop Up

Please join us for an engaging evening at a clandestine location in Miami Beach as we explore the exotic and seducing flavors of Jerusalem. For our third installment of Saffron Supper Club we'll be taking over Hidden Kitchen, located inside the Imperial House on Miami Beach. Helmed by Chef Michael Jacobs (the private chef of the Miami Heat), this will be an intimate dinner where we'll enjoy traditional Arabic, Israeli and Persian dishes. Get ready for a journey to the Middle East in Miami Beach!

"A Night in Jerusalem" is inspired by our love of the unique and beguiling cooking of this holy ancient city. “Jerusalem’s food is idiosyncratic yet has a clear voice,” says Yotam Ottolenghi, author of cult-hit cookbook Jerusalem. Using Mr. Ottolenghi’s cookbook as inspiration, we will jump off into a Jerusalem night, letting the scents of cardamom, fenugreek and sumac guide the way.

Drawing on our various experiences with the city–Sara has lived, studied and had a wedding there and Michael has cooked at the legendary King David Hotel–we  will attempt to capture some of the passion and energy Jerusalemites have for culinary creativity.

Sunday, August 11, 2013


The Hidden Kitchen
5255 Collins Ave
Miami Beach, Florida 33139

Here’s How it Will Progress:

Welcome cocktail in the courtyard courtesy of GREY GOOSE Vodka followed by dinner. Each course will be paired with a crafted cocktail courtesy of GREY GOOSE Vodka.

CANAPÉ by Chef Michael Jacobs
Goat Cheese Stuffed Phyllo, Pomegranate Molasses
"Lahmi Baiin" Turkish Flatbread topped with Lamb
Watermelon-Feta Kabobs
At the Table: Sabzi Paneer platter (watercress, dates, sheep’s milk feta, lavash bread, radish)

APPETIZER by Chef Michael Jacobs
Traditional Mezze – zesty lemon hummus, charred eggplant salad, roasted zucchini
Sumac b’Saffaron, a Tunisian seafood stew with paprika, preserved lemon, arak and saffron

DINNER "Persian Soul Food" Served Family Style by Maude Eaton and Sara Liss

Khoresh Sabzi
Lemony Persian stew made with herbs, dried lemons, beef, red kidney beans.
Pollo ba Tadig
Fluffy basmati rice with a golden crust

Salad Shirazi
Tomato, cucumber, red onion and parsley salad in fresh squeezed lemon juice and extra virgin olive oil

Mast Khiar
Cucumber with yogurt and crushed mint

Basil Pine Nut Ice Cream
Clementine and Almond Syrup Cake

Wine pairings:

*** You are welcome to bring your favorite wine or Champagne to enjoy with our feast.

We will be posting pairing suggestions to harmonize the palate.

$65.00 per person includes cocktails courtesy of GREY GOOSE Vodka.
Paid reservations will guarantee your spot