Moroccan Menu by Chef Lamour Workman with “Mahia” Spirits Tasting by Nahmias et Fils, a micro-distillery in Yonkers, New York
Sept 20, 2023
Mezze & Mahia Aperitifs
Muhammara (Middle Eastern walnut and roasted red pepper dip), Whipped Feta, Hummus, Olives, & Vegetables
Lamb Da’Fina – Braised Lamb with Seasonal Vegetables
Freekeh Pilaf with Pistachio and Olives
Marinated Fennel and Orange Salad with Merguez (Spicy Sausage)
“Sfenj” Moroccan Donuts with Mahia-spiked Cider
Spirits Tasting – Mahia, Courtesty of Nahmias et Fils, a micro-distillery in Yonkers, New York
At the dinner, we will introduce guests to the ancient flavors of Mahia, a distinctive spirit made from figs with hints of anis seed. It is the signature product of Nahmias et Fils, a micro-distillery in Yonkers, New York, created by David and Dorit Nahmais. The unique company has gained recognition for its exceptional craftsmanship and commitment to producing high-quality spirits. In addition to Mahia, the company distills organic rye and bourbon.
Mahia holds a cultural and religious significance as it reflects the culinary traditions of Moroccan Jews. The spirit has been passed down through generations, with families carefully preserving their unique recipes and distillation techniques. The production and consumption of Mahia are deeply ingrained in the cultural fabric of Moroccan Jewish heritage.
By producing Mahia, Nahmias et Fils aims to create a premium spirit and to share the rich cultural heritage and traditions of the Moroccan Jewish community with a broader audience. Their commitment to producing authentic Mahia serves as a bridge between cultures, promoting understanding and appreciation for the diverse traditions and flavors that exist in the world of spirits.
Nahmias et Fils is dedicated to the principles of organic and sustainable production. They prioritize sourcing organic ingredients, supporting local farmers, and minimizing environmental impact. By adhering to these practices, they ensure that their spirits are exceptional in taste and reflect their commitment to a more sustainable future.
Chef Bio: Lamour Workman has long had a passion for food, which she attributes to her parents, both avid cooks. After working advertising on Madison Avenue, she went on to Culinary School and further honed her skills in France. When she returned to New York, she worked at some of the city’s finest restaurants/hotels, including the Waldorf Astoria’s Peacock Alley and Four Season’s Hotel’s Fifty-Seven Fifty-Seven. She is an American Culinary Federation Certified Executive Chef, one of the Federation’s highest designations. Her love of flavors and eclectic cuisine results from years of study in various cooking styles, including Southern, Southwestern, French, Spanish, Italian, Indian, Asian, North African, Latin American, and Caribbean. She is a Master’s candidate at the Boston University School of Gastronomy.