My brilliant friend Tamar Ben-Yosef and I are making dinner this month using recipes from our well loved cookbooks by the Israeli-British chef Yotam Ottolenghi  in the lovely, intimate back room at South. (Readers of my blog might remember this awesome shakshuka recipe from Tamar and her husband Noam, who are both from Israel.)

We’re still refining the menu, but’s here a peek at our draft:

(Large challah for the table)

First course, starters, served family-style:

Pureed beets with yogurt & za’atar

Eggplant croquettes

Olives & pickle spread

Labane

Spicy carrots

Veggie course:

Green salad: arugula, fennel, tomatoes and dill, olive oil & lemon

Beluga lentil salad with leek fritter and yogurt sauce

Fried cauliflower drizzled with pomegranate molasses

Main Course:

Chraime with Alaska salmon

Kofta B’Sinya

Baked rice

Dessert:

TO BE DECIDED once Amazon delivers his newest dessert cookbook, “Sweet.” <Checks mailbox.>

Dinner is October 24 at 6:30 p.m. The cost for four large courses with paired wines is $75.  Seating is limited. Reserve your tickets here.