Lamb So Good You'll Plotz

Mention Jewish cuisine and people think of the basics — matzo balls, gefilte fish, maybe a blintz and definitely schmaltz. But this is only one type of Jewish cuisine. Sephardic Jews originated in Spain and Portugal, and their traditional foods are inspired by the Iberian peninsula's love of nuts and fruits, lamb and olive oil. Rachel Moeller, the executive sous chef at Remy's Kitchen and Wine Bar (222 South Bemiston Avenue, Clayton), celebrates this other Jewish cooking with March's Tuesday Tasting: Sephardic Cuisine — and just in time for Passover. For $34 a person (plus tax and tip), you enjoy three small-plate courses that include Masla and Sambousek (spicy tomato puree and a lamb and pine nut pastry), Pilav Kuzlu (Moroccan lamb and rice pilaf with peppers and dried fruit) and a trio of "chosen" wines. Not bad — and definitely not gefilte fish. The Tuesday Tasting takes place from 7 to 8:30 p.m.; call 314-726-5757 to reserve space.
Tue., March 31, 2009