food  

Once but no longer an active part of my practice, I would cook homemeals for folks (artists, architects, high profile clients, your average joes) in their homes and also prepared gift baskets and drop-off meals. I created healthy Mediterranean and Middle Eastern food, with a focus on Armenian and Lebanese dishes. Food has always been an important element of my practice, as different smells and flavors can trigger different memories and sentiments. I saw cooking for myself and others as an active way to explore this phenomena. Below are just some samples of the events and menus I have curated.

Artwork by Tucker Phillips

Artwork by Tucker Phillips

Artwork by Tucker Phillips

 Artwork by Tucker Phillips

Artwork by Tucker Phillips

FREEMAN SPACE DINNER

Wednesday, February 19, 2014 marked a dinner experiment I hosted at design firm BRUNO's new storefront gallery called Freeman, located at 155 Freeman Street in Greenpoint, Brooklyn. Local winery Dandelion handled and described all the wine pairings. Dinner was served on eco-bamboo plates, inspired by the minimal resources of cooking in this pop-up space. Artist Tucker Phillips designed takeaway posters inspired by the menu, entitled "The Modern Armenian Woman," and  BRUNO provided unique menu-inspired design of the space. I plan and hope to be able to curate more of these meals not only at Freeman Space but elsewhere.

In addition to cooking, I curated a visual and musical playlist inspired by the menu.
VIEW THE MENU HERE 

Freeman Space, Photo by Isabella Bruno


OTHER MENUS

Market Favorites
American market favorites with Mediterranean and Argentine inspiration

SAMPLE MENU #1

Starters
Warm Brie cheese with apple chutney in filo dough // Olives & Nuts assortment

First Course
Fennel & Grapefruit Salad served on a bed of romaine with lemon-cilantro vinaigrette, parmesan, toasted almonds

Second Course
Portobello mushroom steak cutlets reduced in balsamic vinegar, with roasted baby apples, served with honey goat cheese and chimichurri

Dessert
Birds Nest Paklava
Shredded Filo with Pistachios and Rose Water Syrup

------------------------------------------------------------------------------------------------------------------------------

SAMPLE MENU #2

Starters (served with baguette slices and vegetables (red pepper, carrots)
Hummus
Spinach Kale Sun-dried Tomato Greek Yogurt/Ricotta Dip
Apple Chutney and Brie Cheese

First Course
Beet Leaf Salad with beets, kale, sunflower seeds, pomegranate, hearts of palm, avocado, fried haloumi cheese with tahini dressing

Third Course
Creamy tomato soup with fried polenta

Second Course
Pan-Fried cauliflower with garlic and pomegranate seeds, served with curried quinoa with golden raisins

Fourth Course
French-pressed or stove-top Espresso/coffee
Tea infused strawberries with shaved dark chocolate and pistachios
Pistachio Kataifi (bird's nest Paklava)

-----------------------------------------------------------------------------------------------------------------------------

SAMPLE MENU #3

Starters
Olive tapenade on baguette
Manchego and Iberico Cheesessaut

First course
Vegetarian Empanadas with olives, raisins, smoked green and red peppers, corn, sautéed onions 

Second course
Grilled portobello mushrooms topped with a cilantro chimmichurri sauce

Dessert
My take on a traditional alfajor cookie with homemade dulce de leche

-----------------------------------------------------------------------------------------------------------------

SAMPLE MENU #4

Starters
Babaganoush served with toasted zaatar on pita
Salted Cashews
Raw Unsalted Pistachios 

First Course
Sweet Lebanese Olive Pomegranate Salad

Second Course
Tomato Lentil Soup with Parmesan Cheese

Third Course
Armenian taco - refried garbanzo and fava beans, roasted peppers and onions, served with a tomato salsa, spicy tzatziki and pickled turnips

Dessert
coffee/tea
chocolate and Armenian braided string cheese wrapped in filo dough

----------------------------------------------------------------------------------------------------------------

Mediterranean Seabreeze
Seafood favorites with Mediterranean inspiration
 

SAMPLE MENU #1

Appetizers
Scallop Ceviche and corn with avocado and zaatar
Mango Salsa
Crudo

Main Courses
Buttered and Garlic Scallops
Bass with saffron creme fraiche
Fried Clam belly rolls with tartar and cole slaw
Beer-Steamed Mussells with basil leaves
Grilled Octopus
Fresh bowtie pasta with ricotta, lemon, and arugula

Sides
Herbed potatoes with chives and zaatar
Grilled market vegetables
Cole Slaw with mustard vinaigrette
Plates with Seasoned Vegetables - beets with goat cheese, artichoke hearts, hearts of palm, green beans

Dessert
Pistachio Birds Nest Paklava
Banana Pecan Nutella Crumble (serve with vanilla ice cream)
Strawberry and Rhubarb Pies
Fresh Watermelon

------------------------------------------------------------------------------------------------------------------------------

Simple Mexican Meal
 

SAMPLE MENU #1

Starter
Tomato Salsa and Green Verde Salsa with Tortilla Chips

First Course
Roasted corn with chili pepper and parmesan cheese

Second Course
Black Bean Soup

Third Course
Spicy Roasted Pepper and Onion Tacos with cotija cheese

Dessert
Mexican Hot Cocoa

--------------------------------------------------------------------------------------------------

BRUNCH

SAMPLE MENU #1

Beverages
Coffee
Iced green tea infused with honey and mandarin orange
Lavendar Mint Iced Tea
Lapsong Cinnamon Iced Tea served with cinnamon stick

First Course
Freshly baked Bakeri Ciabatta served with homemade Red Pepper Chili Relish
Sunny Side Up Eggs with Sundried Tomato, Rosemary, and Garlic

Second Course
Pumpkin Apple Cider Pancakes, served with an apple cider hot syrup

Third Course 
Seasonal Fruit Salad 

--------------------------------------------------------------------------------------------------

GIFT BASKETS

I can make a gift basket arrangement for holidays or any occasion. Popular items included in my baskets usually include mixed olives, pestos, fresh bread, and jams. 

Contact me directly for rates at caroline.partamian at gmail.com. You can find out more information about my cooking on my Kitchen Surfing and Eat Feastly hosted pages as well.