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A Culinary Journey through the Caucasus

Oda House Restaurant
New York, NY

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A Culinary Journey through the Caucasus

Nestled between the Caucasus Mountains and the Black Sea, Georgia is a stunning but little-known country. The food is colorful, subtly spiced and always served in abundance!
Georgia is one of the worlds oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Dishes are often blended with walnuts (which can even be used in place of butter!) and a subtle blend of marigold leaves, blue fenugreek and coriander, all served with irresistible stuffed breads.
At this lunch, native Georgian, Maia Acquaviva, chef-owner of Oda House restaurant, has created a traditional menu that well enjoy family-style with generous selections of white, rosé and red Georgian wines.
Carla Capalbo will share stories gathered over years of research for her award-winning cookbook that is also part photo journal and travelogue.
Bring a hearty appetite for good food & wine and curiosity!