Celebrating Marcella Hazan and Paula Wolfert: CHAA Dinner

This afternoon was the summer dinner for the Culinary Historians of Ann Arbor (CHAA). Everyone was asked to
bring a dish from a cookbook by Marcella Hazan or Paula Wolfert. Above: my two contributions --
orange salad flavored with cinnamon and rosewater (Paula Wolfert Moroccan recipe) and
peaches, blueberries, and raspberries in Prosecco (Marcella Hazan).

Preparing the dessert table. Some dishes were from other Mediterranean cookbooks.

Turkish pumpkin and walnut dessert: Kabak tatlısı.

Vitello Tonnato (Marcella Hazan)

Baked Pasta with Sardines (Marcella Hazan)

Pita bread with zatar. 

Early view of main-dish table.

More dishes: a cauliflower salad (Marcella Hazan), tagine of chicken smothered in olives (Paula Wolfert),
stuffed grape leaves, and mushroom tart (from other sources).

We enjoyed the potluck very much, both the food and the people. The presentations about each dish were short and very interesting. The flavors were super!