The Long & Winding Road

Good afternoon Quality People! Welcome to the weekend & the Quality Wines newsletter. From Bam to Beijing, Kabul to Kathmandu, Fergana to Farringdon. On Sunday the 26th of April we will adventure down the the well trodden paths of the Silk Road. Our guide, and the first of our amigos to cook in this year’s edition of Quality Wines & friends, is Anna Ansari. Reservations are now open and a menu ready for your delectation.

Snacks will come in the form of: Ziran Dourfu, cumin-fired tofu, quail Scotch eggs of spiced lamb mince, Sabzi of watermelon radish, pickles, herbs & accoutrement and, crispy-bottomed, hot-pocket-rockets of lamb, onion & cumin, or Kao Baozi.

A couple of salads for Spring follow for exploration, for excitement, for health. Asparagus, romano beans, hazelnuts & sour cherry vinegar in the Georgian style and, a Ughyur glass noodle dish punctuated with tofu & mushroom.

Slow roasted lamb shoulders imbued with cumin, Szechuan pepper & star anise the centrepiece. Fat, salt, acid, heat… or something. Alongside, an Azeri tomato salad & Uzbek plov. No better pair since Baresi & Maldini, Torvill & Dean, Dalziel & Pascoe.

To finish, cardamom & walnut blondies, with clotted cream ice cream & a butterscotch sauce. More Detroit than Damascus and a nod to Anna’s American upbringing.

I’m excited just writing about it…

Looking forward to seeing you all soon!

COYQ!

Marcos, Nick & The Team.