Brooklyn, New York

Mid-Summer Feast

with Marina B.

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Marina B.

An intimate, outdoor feast in a Brooklyn backyard. The menu highlights a variety of Persian and Georgian grilled meats, including classic marinated shish kebab, and a pair of Georgian sauces. Fear not! There will be plenty of vegetables to accompany the smoky skewers. And chilled sweets to end the night!
Assorted Pickles
Sabzi Khordan (Fresh Herb Platter & Marinated Feta, Persian)
Badridzhanie Mtsvanilit (Herbed Eggplant Salad, Georgian)
Cucumber and Watermelon Salad
Chkmeruli (Garlic Fried Chicken with Walnut Sauce, Georgian)
Shish Kebab (Lamb Shoulder, Persian)
Basturma of Lamb (Marinated in pomegranate juice, Georgian)
Nan-e Barbari (Persian Flatbread with Nigella Seeds)
Albalu Polo (Persian Rice with Sour Cherries and Almonds)
Adzhika (Georgian Pepper Sauce)
Tkemali (Georgian Plum Sauce)
Bastani-e gol-o bolbol (Saffron Ice Cream, Persian)
Faludeh (Rice Stick Sorbet with Sour Cherries)
Sharbat-e Sekanjebin (Watermelon, Mint, & Cider Vinegar Tonic)
Assorted Georgian Sodas

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per person
for 3 hours

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Marina B.

I was born to a family of great home cooks, in a household that loved to entertain. Our family sat down to a home-cooked-from-scratch meal every night, and we didn’t even have a microwave until I was nearly out of high school. My mom, my first culinary instructor, taught me to butcher and roast a chicken when I was fourteen, and I’ve always loved cooking shows and experimenting in the kitchen. After taking a detour through the art world (I have a BA in Art History and worked in a contemporary art gallery for several years), I decided to take the plunge and go to culinary school. I graduated from The Natural Gourmet Institute in 2009, and have been working as Personal Chef in New York City ever since. My approach to cooking is simple: the best ingredients, handled with respect and properly cooked. My cooking style covers a wide range of flavors, but in recent years I’ve been honing in on the cuisines of the Caucasus Region and the Middle East. The bright, complex flavors intrigue and entice me, and I’ve created my supper club, called Salt & Pomegranates, as a way to further explore the surprising and delightful flavors and techniques that these regions’ cuisines have to offer. Full profile Leave a Review

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