Sun August 12, 2018
Awaken your Senses: Ancient Rhythms, Ancient Grains – McEvoy Ranch Social Club Chat with Nion McEvoy
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What: The second in our series of Social Club Chats, explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.
Our Chat begins in the Victorian with an in depth conversation between Nion McEvoy and Ken Albala – food historian and professor at the University of the Pacific, emphasizing on the sounds and cuisine of Near and Middle Eastern cultures.
Following the Chat Culinary Director, Jacquelyn Buchanan will demonstrate how to prepare a staple in the Egyptian diet: Dukkah. An intoxicatingly fragrant spice mix used for dipping meat, fish, or vegetables, this condiment is traditionally made with spices and nuts.
Our afternoon continues in the Courtyard where you’ll enjoy a sampling of McEvoy Ranch wines and beautifully prepared meze – a selection of small plates or bites traditionally served with drinks in the Middle East and the Mediterranean. For your listening pleasure, explore the sounds of The Qadim Ensemble whose music evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, and Turkey, to name a few.
Our Chat concludes in the Frantoio for one last bite and shopping. Delight your senses with this culturally diverse afternoon of informative conversation, food, wine, friends and ancient sounds.
Ken Albala knows food. He is a Food Historian, Professor of History at the University of the Pacific, and Founder and Director of the Food Studies MA program in San Francisco and has written or edited more than 23 books relating to food, the history of food, or cooking. Ken is the winner of Gourmand World Cookbook award for Three World Cuisines: Italian, Mexican and Chinese. His latest book is Noodle Soup and his current project “Walking with Wine,” involves his exploration of Northern California’s hiking trails with a sippy cup of wine.
The Qadim Ensemble includes the cross-cultural sounds of Eliyahu Sill who has studied music in Turkey, Morocco, and Israel and has performed his talents around the world for more than 20 years. Performing with such musical masters as Neyzen Omer Erdogdular and Neyzen Ahmet Kaya, Eliyahu tours the U.S. playing a myriad of ancient instruments such as the bansuri (the bamboo flute of India) the Turkish and Arabic reed flute, as well as the upright and electric bass.
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Our Chat begins in the Victorian with an in depth conversation between Nion McEvoy and Ken Albala – food historian and professor at the University of the Pacific, emphasizing on the sounds and cuisine of Near and Middle Eastern cultures.
Following the Chat Culinary Director, Jacquelyn Buchanan will demonstrate how to prepare a staple in the Egyptian diet: Dukkah. An intoxicatingly fragrant spice mix used for dipping meat, fish, or vegetables, this condiment is traditionally made with spices and nuts.
Our afternoon continues in the Courtyard where you’ll enjoy a sampling of McEvoy Ranch wines and beautifully prepared meze – a selection of small plates or bites traditionally served with drinks in the Middle East and the Mediterranean. For your listening pleasure, explore the sounds of The Qadim Ensemble whose music evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, and Turkey, to name a few.
Our Chat concludes in the Frantoio for one last bite and shopping. Delight your senses with this culturally diverse afternoon of informative conversation, food, wine, friends and ancient sounds.
Ken Albala knows food. He is a Food Historian, Professor of History at the University of the Pacific, and Founder and Director of the Food Studies MA program in San Francisco and has written or edited more than 23 books relating to food, the history of food, or cooking. Ken is the winner of Gourmand World Cookbook award for Three World Cuisines: Italian, Mexican and Chinese. His latest book is Noodle Soup and his current project “Walking with Wine,” involves his exploration of Northern California’s hiking trails with a sippy cup of wine.
The Qadim Ensemble includes the cross-cultural sounds of Eliyahu Sill who has studied music in Turkey, Morocco, and Israel and has performed his talents around the world for more than 20 years. Performing with such musical masters as Neyzen Omer Erdogdular and Neyzen Ahmet Kaya, Eliyahu tours the U.S. playing a myriad of ancient instruments such as the bansuri (the bamboo flute of India) the Turkish and Arabic reed flute, as well as the upright and electric bass.
What: The second in our series of Social Club Chats, explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.
Our Chat begins in the Victorian with an in depth conversation between Nion McEvoy and Ken Albala – food historian and professor at the University of the Pacific, emphasizing on the sounds and cuisine of Near and Middle Eastern cultures.
Following the Chat Culinary Director, Jacquelyn Buchanan will demonstrate how to prepare a staple in the Egyptian diet: Dukkah. An intoxicatingly fragrant spice mix used for dipping meat, fish, or vegetables, this condiment is traditionally made with spices and nuts.
Our afternoon continues in the Courtyard where you’ll enjoy a sampling of McEvoy Ranch wines and beautifully prepared meze – a selection of small plates or bites traditionally served with drinks in the Middle East and the Mediterranean. For your listening pleasure, explore the sounds of The Qadim Ensemble whose music evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, and Turkey, to name a few.
Our Chat concludes in the Frantoio for one last bite and shopping. Delight your senses with this culturally diverse afternoon of informative conversation, food, wine, friends and ancient sounds.
Ken Albala knows food. He is a Food Historian, Professor of History at the University of the Pacific, and Founder and Director of the Food Studies MA program in San Francisco and has written or edited more than 23 books relating to food, the history of food, or cooking. Ken is the winner of Gourmand World Cookbook award for Three World Cuisines: Italian, Mexican and Chinese. His latest book is Noodle Soup and his current project “Walking with Wine,” involves his exploration of Northern California’s hiking trails with a sippy cup of wine.
The Qadim Ensemble includes the cross-cultural sounds of Eliyahu Sill who has studied music in Turkey, Morocco, and Israel and has performed his talents around the world for more than 20 years. Performing with such musical masters as Neyzen Omer Erdogdular and Neyzen Ahmet Kaya, Eliyahu tours the U.S. playing a myriad of ancient instruments such as the bansuri (the bamboo flute of India) the Turkish and Arabic reed flute, as well as the upright and electric bass.
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Our Chat begins in the Victorian with an in depth conversation between Nion McEvoy and Ken Albala – food historian and professor at the University of the Pacific, emphasizing on the sounds and cuisine of Near and Middle Eastern cultures.
Following the Chat Culinary Director, Jacquelyn Buchanan will demonstrate how to prepare a staple in the Egyptian diet: Dukkah. An intoxicatingly fragrant spice mix used for dipping meat, fish, or vegetables, this condiment is traditionally made with spices and nuts.
Our afternoon continues in the Courtyard where you’ll enjoy a sampling of McEvoy Ranch wines and beautifully prepared meze – a selection of small plates or bites traditionally served with drinks in the Middle East and the Mediterranean. For your listening pleasure, explore the sounds of The Qadim Ensemble whose music evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, and Turkey, to name a few.
Our Chat concludes in the Frantoio for one last bite and shopping. Delight your senses with this culturally diverse afternoon of informative conversation, food, wine, friends and ancient sounds.
Ken Albala knows food. He is a Food Historian, Professor of History at the University of the Pacific, and Founder and Director of the Food Studies MA program in San Francisco and has written or edited more than 23 books relating to food, the history of food, or cooking. Ken is the winner of Gourmand World Cookbook award for Three World Cuisines: Italian, Mexican and Chinese. His latest book is Noodle Soup and his current project “Walking with Wine,” involves his exploration of Northern California’s hiking trails with a sippy cup of wine.
The Qadim Ensemble includes the cross-cultural sounds of Eliyahu Sill who has studied music in Turkey, Morocco, and Israel and has performed his talents around the world for more than 20 years. Performing with such musical masters as Neyzen Omer Erdogdular and Neyzen Ahmet Kaya, Eliyahu tours the U.S. playing a myriad of ancient instruments such as the bansuri (the bamboo flute of India) the Turkish and Arabic reed flute, as well as the upright and electric bass.
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5935 Red Hill Road, Petaluma, CA 94952
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