Photos

Habibi Casablanca - April 28th, 2012.  For more pictures from the evening visit us on SmugMug.

ROASTED | rabbit saddle, harissa, organic cracked wheat

CANNED | cured lemon, squid, chickpea, parsley, olive dust 

POTTED | 'milk & honey', pistachio streusel, baklava, lavender creme 

Milk & Honey green grocer

Milk & Honey green grocer 

house made lavash 

DIPPED | organic hummus, smoked eggplant, house made lavash

cured lemon, squid, chickpea, parsley

GRILLED | quail, date chutney, lentil dressing

SMOKED | golden raisin, goat & almond 'cigar', ash

Vicente, Certified Specialist in Wine

chefs at work

chefs at work

chefs at work

POACHED | local lobster, african curry, saffron, apricot, confit fennel 

TOSSED | tomato, pita, feta, cucumber, organic leaves

Habibi Casablanca dinner guests

Habibi Casablanca dinner guests

Habibi Casablanca dinner guests

'Cochon' - A Journey from Head-to-Tail - March 24th, 2012.  For more pictures from the evening visit us on SmugMug.

Hand Chopped Terrine - '12 Gauge' Parfait - Pickled Vegetables - Thyme Toast

Crispy 'Salt' Pig - Leek Puree (before adding White Asparagus Volute)

'Tonnato' Pork Loin - Organic Potatoes - Green&Yellow Beans - Frizzled Capers

Confit Heirloom Beet Salad - Marinated Feta - Cara Cara - Watercress - Hazelnut

The Global Deeds Foundation Artrololy

Heavenly harp sounds by Elizabeth

Dining in Artropoly

Caramelized Scallops - Apple&Thyme Puree - Crackling - 'Angry' Radish - Razor Clam Vinaigrette

Pork; 48 Hour Belly, Ham Ravioli & 'Karl's' Blood Sausage - Local Turnips - Organic Spinach - Cider Reduction

Selection of Artisanal Cheeses - Quince Paste - Olive Oil Cracker

Chef Tim making Hot Chocolate Milkshake

Espresso Creme Brule - Cinnamon Sugar Pigtail

Espresso Creme Brule - Cinnamon Sugar Pigtail

'Bibendum' - A Night in Paris - February 19th, 2012.  For more pictures from the evening visit us on SmugMug.

Roasted Striped Bass 

Truffle Potato Veloute - Smoked Salmon

Salad Paysanne 

A Beautiful Corset

Guests arriving, enjoying a Parisian Pineapple Martini and browsing the shop

Wine by Vicente, Certified Specialist in Wine

A few words from the team...

Introducing the next course.

Creating 'Canned' Tuna

Nitrogen Sorbet

'Smoked' Braised Short Ribs

Cheese and Port! Mmmm