Lebanese Food Festival
My two remaining reviews of Dining in NYC will have to wait a few days. I wanted to talk about yesterday -- First, I made a banana bread with my son. It has a hint of orange and vanilla, and partially crushed sweet cacao nibs. Turned out wonderfully. Slice it, toast it, pat-o-butter.
The sweet cacao nibs add the extra boost it needed from the previous recipe. and the hint of orange is a nice flavor note on the tongue -- it's not too powerful, but it is recognizable between the nibs and banana.
The main event for Saturday was the Lebanese Food Festival. We all had a good time. There were about 10 booths selling food. All the food was homemade, and much of it was cooked on site. they spend months preparing the food for the weekend festival. some of the dishes can be made months in advance and frozen, some are made on site. When you sell cookies for three days, you have to have a ton of them already prepared.
We got a large sampling from the booths and sat down in the grass for dinner. Our son ate just about everything we gave him. My favorite dishes were the tabouli and the spinach and feta cheese pie. After the hearty portions, I braved the lines to get us a sampling of the desserts. They were frying doughnuts on site, so I grabbed an order of them, then I got an assortment from the cookie table.
The doughnuts were nice and warm. The cookies were good, but they all had a similar flavor and texture.
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