Hi bento pals! Did you have a nice weekend? Ours was fun and tasty, with a visit to a cool wine bar-restaurant in Fairfax with our friends Adrianne and Kip on Saturday and a return to fabulous Yetka on Easter Sunday to share its wonderful food with pals and fellow Persian food fans Chris and Sharon.
Unfortunately photos from dinner at the Wine House did not turn out well, but our evening was delightful in this convivial spot with an excellent selection of wines and cheeses...a perfect place to get lost in great conversation!
Easter morning, stopped in to visit with Cheryl, our dear friend and frequent supplier of yummy baked items in my bentos! She was setting a festive Easter table for a family gathering...and I fell instantly in love with her spring-flower embroidered tablecloth:
Later, at Yetka for Easter lunch we were seated directly under the Easter-egg splendid chandelier...
Could any appetizer be more encouraging of spring appetites than fresh bright herbs with tangy cheese, radish and fresh bread?
We were excited that a wonderful eggplant dish was available this visit called Kashk-e Badenjan: Persian eggplants blended with "Kashk" (a creamy cheese sauce made from sun dried whey) garnished with hot mint sauce...amazing. (Thank you, Sahel!)
Cornish hen kabob, perfectly cooked and paired with sunshine yellow saffron rice:
A lovely sampler of three Persian stews and crispy rice
Afterwards, very happy with the delicious meal and elegant warmth of Yetka's welcome, we all walked down to European Gourmet, an emporium of exciting flavors: tasty Russian/Eastern European prepared foods, seasonings, sweets and more...
Layered salads and really prepared salads of all kinds are a huge temptation here. I had to try the mushroom salad with mayonnaise and the beet salad...they both appear in today's bento.
They go so beautifully with this shop's abundance of smoked fish, a flavor marriage made in heaven...
Today's bento is an amalgam of Yetka and European Gourmet treats, lent sparkle by gifts from a special bento pal:
Half of a spiced chicken piroshki sits close to a savory piece of Yetka Cornish hen; the little green bowl holds rich "mushroom salad": dried and fresh mushrooms blended with sour cream and mayo--yum! In the little sakura container, beet salad from the European Gourmet is blended with zippy chrain, beet-colored horseradish sauce.
Mint, dill, green grapes and a frisky green apple puppy also inside...
I had hoped to include these very cute and folkloric Russian cookies in this bento...next time!
Some sweets left by the Easter Bunny...what do you suppose these fancy-dress fellows are grinning about?
Have a super week and happy cooking, friends!