With summer finally upon us, enjoy a tropical feast prepared by Chef Skiz Fernando, a Sri Lankan native, and author of the New York Times notable cookbook, Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books). Chef Skiz has introduced foodies all over the country to the incredible cuisine of Sri Lanka via his frequent supper clubs and pop-ups, and this night he brings it back to the hometown crowd.
Menu
Appetizers:
Fish cutlets – spicy salmon croquettes, breaded and deep-fried
masala vade -- ground yellow split pea fritters laced with spices.
Main Dishes:
Steamed, fragrant Basmathi rice
Chicken curry
Fish Ambul Thiyal (sour fish curry)
Dal – red lentils simmered in coconut milk, lemon grass & spices
Eggplant Curry
French Bean curry
Sri Lankan Salad – cucumber, tomato & red onion in a lime/chili vinegarette
Coconut sambol – a spicy condiment made with shredded coconut, chili, lime
Papadum – crispy, thin wafers made of lentil flour
Mango Chutney
Dessert:
tropical fruit salad with custard
This dinner is BYOB, but Brewmeister Bob will be brewing a Kolsch especially for this event.
