Wednesday, April 04, 2012

The New Orthodoxy, rev. ed.

bon appétit!  fig. a: what he said!

Easter is almost upon us, and, let's be honest--there's a lot more to the paschal season than bunnies and eggs.  To prove this point, Michelle and Seth and the rest of the FoodLab team have put together a Russian Orthodox Easter menu to celebrate this most conflicted of holidays.  Highlights include a battle of the Russian salads (west vs. east, Moscow vs. Siberia), coulibiac (a.k.a., kulebyáka), the classic dish of salmon baked in a puff pastry shell, and paskha, the sweet cheese dessert that's the centrepiece of a Russian Orthodox Easter table (hence the name).

Michelle was so thrilled with the results of her paskha tests that she could barely contain herself. "OMG, the paskha is so beautiful I don't even know what to do!," she found herself Tweeting. Apparently, it tastes divine, too.

The menu lasts for two weeks, April 4-7 and April 11-14.

You can find the FoodLab on the 3rd floor of the Société des arts technologiques (1201 boul. St-Laurent), and you can find the full Russian Orthodox Easter menu here.

Bon appétit!


p.s.  For all those who want to fully get in the mood before checking out the final two days of Michelle and Seth's sensational Russian Orthodox Easter, check out Julia Ioffe's article on "rediscovering Russia's lost culinary heritage" in this week's The New Yorker.  Perfect timing!

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