Sunday, December 09, 2018

Exotic Ports of the Culinary Historians

"Exotic Ports" was the theme of the winter meal of the Culinary Historians of Ann Arbor. Above: Kulibiaka, made from
a recipe by Anya von Bremsen -- my favorite of all the foods. Kulibiaka contains salmon, cod, kasha, and mushrooms,
baked in a crust, as you can see.  The platter, according to the contributor, was actually purchased at a flea market
in St.Petersburg, Russia, adding to the authenticity of the dish!
Amusing decorations contributed to the fun of the dinner.
My contribution: Champignons Provençale, from Provence and thus from the exotic port of Nice, France.
Other contributions came from around the world. Desserts: fruit salad from Singapore, macadamia nut pie from Hawaii, Scandinavian apple cake, and two gingerbreads representing the historic spice route ports where ginger has been traded for millennia. Fish dishes from Oman and from Sweden, and jambalaya from New Orleans. Chicken biryani and potato cakes from Bangladesh. Bankok red beef curry. A shrimp dish from a historic hotel in the port of Chicago. Spicy salad from Casablanca. And more. A few images:

Another favorite of mine: chirashi sushi from one of Japan's 104 port cities! The red is ginger, the green is seaweed.
The CHAA dinners are always fun. The flavors this time were remarkable, as everyone used a variety of spices; maybe the cooks were inspired by the word "exotic." It's amazing how some elements of cuisine appear in so many of these dishes -- for example, rice and ginger, which show up in dishes from around the world.


Tandy | Lavender and Lime ( said...

What a feast! And the use of ginger across so many cuisines is very interesting :)

Jeanie said...

When we finally get together I want to talk about this -- how does all the food stay hot and where do you meet? Oven/stove access? It looks like quite the feast!

Bill said...

That is a lovely looking feast. Lots of good food and great photos. Thanks for visiting my blog and leaving a comment and have a wonderful day.

kwarkito said...

Do you know this recipe?
two avocados and three kiwis. Dice them. put the all in a bowl. Add very fine chopped chives, raspberry vinegar, salt and pepper and serve. Simple and effective.
or also
diced artichoke hearts, avocado, hazelnut oil, young spinach leaves, salt and pepper and some fantasies that each cook has the secret and hop-là the trick is done.
Another thing : do you know the "café de la tourrelle" a wonderful Parisian and cheap place rue d'Hautefeuille, with such a peaceful and retro decor

Beth F said...

Nice looking meal!

Claudia said...

What a fun, and very enthusiastic group. I'd like to get something like that going here. You all put together a terrific feast!

jama said...

Wow, looks like it was an enjoyable event. The dishes all look fabulous. *drooling*

rhapsodyinbooks said...

What amazing dishes! It must have been so fun to see!

Deb in Hawaii said...

It looks like a fabulous dinner--what a fun event! ;-)

Unknown said...

Wow! that looked like an awesome event! I envy you being there. Love the variety your photos showed that they had.

Thanks for joining Tummy Tuesday. I'm glad it worked for you to add your link this time. I just added a new one for this week. I hope to see you again. It's a pleasure seeing and reading your post.
Mary (

Irene said...

What a great theme for a community meal!