BOC’s Going Away Party

Brian is moving to North Carolina…and no better reason to have a party!  He requested a Moroccan-BBQ theme and helped choose a delicious menu.

David Finger and Tony Oliver were fabulous hosts and did a great job of setting up the tables and bar area.  David Sofer made an amazing Signature Cocktail called the Maimoun which consisted of Vodka infused with Figs, Mint Simple Syrup, Amaretto and topped with Cava.  YUM!!!!!!

To start, we served homemade Hummus & Pita, Rose Water Candid Almonds and Spiced Olives.

1st Course was Pesto-Preserved Lemon Marinated Chicken Skewers:

2nd Course: Arugula and Mint Salad with Oil-Cured Black Olives, Oranges and Ricotta Salata:

Mussels in Leek & Shallot Sauce:

3rd Course: Sauteed Fennel with Currants & Saffron:

Israeli Couscous with Preserved Lemon, Diced Carrots & Parsley:

Grilled Leg of Lamb:

For dessert Brian made a delicious Carrot Cake – it was perfect and for good reason since it took 8 hours for him to make 😉

Special THANKS to David Sofer for grilling and James Shimek for his photos.