Contacts:
Barb:
--- 4Drink Bottles for bar
--- Heavy Glass Dish with Red dots for Almonds at bar **
--- Lanterns for tables with Candles** for dinning tables
Green & Gold Sofreh for dessert Table **
Green Napkins **
4 long Sofreh cloths for each table **
-Prayer Rug
plain white tablecloths:
-- 1 - 70" round. (All polyester
-- 2 - 52 x 126
-- 4 - 48 x 90"
White Serving Dishes
- 15" Long Tray/Platter
- 2 New Long Tray/Platter **
- 2 Square bowls **
- 8' White square Plates **
- 18" Long Tray/Platter-round corners **
- White Bowls -5 1/2 -inches **
- 10" White Square Dinner Plates **
- 3" Square White Plate **
Food Items
- Dates (dried fruit)
- Sugar for Tea
- Dates
- cherries
- dried oranges
- Candied Ginger
- pistachios
- pomegranate Seeds
- Sunflower Seeds
- Pumpkin Seeds
- Cardamom
- Turkish Delight
- Cranberries
Rental:
-- Small Marti Glasses
-- Large Brass Trays
-- White service ware
GROCS
Oranges - Bar
Cherry Tomotes - Salad
Nathan:
Name Cards
Menu - Print
Serving Cards - Print
Guest List - Print
Name Cards - Design & Print
Drink Cards - Print
Dessert Name - Print
Food Tags
- Label Cards (need to make)
Paper & Printer - Haal
Book Holder ??
Need someone to light candles
Green Depression Glass Dish *
Cast Iron Pots with lids *
Stock Pot - Barb Has *
Big Gold Mirror *
Tea pots
Samovar *
Glass Cups *
Spoons
40 White cotton napkins *
4 plain white tablecloths - long *
Boxes for table risers
8 Water Carafes *
White ramikins *
16" Long Patter *
2 Soup Tureens *
2 12" serving bowls *
2 12"&10" serving Bowls *
Royals white Plater *
2 6" tables *
Bar Riser & Buckets *
Wine Glasses *
Paper Napkins *
- Two small brass candelabras *
- One large brass candelabra *
- 10 Green Candles *
- Sugar Cone (with pedestal dish and rock Sugar) *
- Honey (with small picture and saucer)
- Figs (dried fruit) *
- Dried Apricots (dried fruit) *
Paper Cups for Baklava *
Sound System - MIC? Music -- Get CD's from Barb. . . put on tumb drive . . hook up to sound system.
2 Grills (Jonathan & Royal) (Yes)
Ice
Pick up Rental
Table Servers
Bring out
- Chicken & Tomato Kabas
- Eggplant and Lamb Stew
- Green bean Stew
- Rice
- Bread
Scott Kemper - photographer (Yes)
Photographs
-- Tea Table (After it is setup, before we serve.)
-- Dessert Table (Sofreye Aghd)
--
kitchen workers
--
Grillers
--
Welcome Table
--
Tablescape (with food)
Notes for Menu Booklet
An Iranian hostess’ Sofreh is beautifully dressed both in decor and a great abundance of different dishes of food. Quite intimidating to the un-initiated. Guests are expected to fill there plates multiple times. A traditional Iranian hostess would truly be disappointed (if not insulted,) if her guests didn’t go back for thirds. To survive without either making your stomach hurt or offending your hostess - guests take small amounts of everything. After sampling a bit of a Khoresht or Kabab, a small taste of Torshi is used to cleanse the palate between different dishes. Eating this way allows you to go back and get a little more of your favorite foods saving you from being stuffed while making your hostess smile.
Persian Dinner
Saturday, February 7, 2015 at 6pm
First Unitarian Church Culinary Group will be presenting a Persian Cuisine dinner Saturday, February 7, 2015 at 6:00 p.m., in the Common Room. Barb Herring, will serve as Chef de cuisine and will be assisted by a group of volunteers.
The dinner will begin with a social time, then guests will be seated for a meal of traditionally Middle Eastern (Iranian) foods, including vegan options. A complete menu is available on the event website (see link below.)
The event is limited to 40 guests. There is a reservation fee of $5 per person, the remainder of expenses are being shared with the help of Event Sponsors, and free-will offering the night of the event. Reservations can be transferred, but it is important that the reservation is used. If you would like reservations or to become an Event Sponsor, please see website for more information. http://tinyurl.com/omc9rnh
This event follows the Oktoberfest dinner from last September and is the second church event planned by the newly formed Culinary Group.
For more information, contact Barb Herring at bherring623@gmail.com or (402)-551-9610
[Saturday, Feb. 7 at 6pm in the Common Room. The event is limited to 40 guests. There is a reservation fee of $5 per person. The remainder of expenses are being shared with the help of Event Sponsors, and free-will offering the night of the event. Reservations can be transferred, but it is important that the reservation is used. To make reservations or to become an Event Sponsor, please see website for more information: http://tinyurl.com/omc9rnh]
Working
There is a very elaborate floor spread set up for Aghd, including several kinds of food and decorations, this is called Sofre-ye-Aghd. Items in the Sofreh include:
A scarf or shawl made out of silk or any other fine fabric is held over the bride and bridegroom's head (who are sitting by the Sofreh) by a few unmarried female relatives (bridesmaids). Two sugar cones made out of hardened sugar are used during the ceremony. These sugar cones are softly ground together above the bride and bridegroom's head by a happily married female relative (and/or maid of honor) throughout the ceremony to shower them in sweetness. The sugar drops in the held fabric, not on their heads.
In spirit of humor, sometimes a few stitches are sewn on the cloth which is held over the bride and the groom's head. The needle will have seven threads of seven colors and will symbolize sewing the mother-in-law's tongue against saying anything rude or unholy to the bride in her future life.