Guest Chef Sonia El-Nawal Brings Multi-Continental Culinary Experience to Honey Salt with ‘Journey to the Mediterranean’ Farm Table Dinner
Honey Salt welcomes guest chef Sonia El-Nawal for the next iteration of its Farm Table Dinner series, taking guests on a trip for the taste buds with “Journey to the Mediterranean”. Inspired by the time-honored ingredients found throughout the Mediterranean, the dinner will take place at the popular Vegas restaurant on Monday, May 24 at 6 p.m. featuring a selection of robust dishes and unique culinary traditions from across the Middle East and beyond.
Continuing with the new format that looks a little different, the community spirit of the Farm Table series remains. Due to safety protocols, all dishes will be served individually instead of family-style as in dinners past. Due to social distancing protocols and reduced capacity, there is a limited number of tickets available for this dinner. Tickets to the Honey Salt Farm Table dinner are required and are available for $54 per person with an optional wine pairing for an additional $25. Tickets are available online at www.honeysalt.com.
JOURNEY TO THE MEDITERRANEAN FARM TABLE DINNER MENU:
Welcome
Sparkling Southside
Meyer lemon-infused gin, Pomp & Whimsy gin liqueur, elderflower, mint, champagne
To Start
Mezze
Hummus, baba ganoush, marinated olives, stuffed grape leaves, grilled pita bread
Crispy Whitebait
Parsley, tahini, lemon
Mid-Course
Falafel & Tabouleh
Bulgur wheat, fresh herbs, tomato, romaine leaves
Main Course
Moroccan Chicken Tajine
Saffron, preserved lemon, olives
Israeli Couscous
Toasted pine nuts, chickpeas, mint
To Finish
Tahini and Halva Brownies
Cinnamon Rice Pudding
Cherry compote, toasted pistachios
Chef Sonia El-Nawal, of Armenian and Lebanese descent, has been climbing the restaurant industry’s ladder and working with its top chefs for nearly 35 years. Nobu, Bond St, Lafayette, Masa’s, Jojo’s, APT, Theo… the list of beloved and globally recognized hotspot eateries that Chef Sonia has worked with goes on and on. Food is innate in her, a natural instinct. Since the early 80s, Chef Sonia’s career has led her from San Francisco to New York City, Belgium, Mexico City and Las Vegas. Through the years, she has not only worked under some of the most iconic chefs in the world, but also launched many of her own projects including Spoonful Diner in Belgium, her catering company Lapin Plus in New York, and her latest and greatest projects Rooster Boy Granola, Rooster Boy Café and Bodega Bagel in Las Vegas. With menus that reflect Chef’s travels and experiences, Chef Sonia’s cuisine wows taste buds with heartfelt dishes and exceptional flavors.
Featuring a changing menu of seasonally-inspired comfort food, Farm Table dinners are served individually and showcase unique wine and beverage pairings, as well as occasional special guests. Tickets to the Farm Table series must be purchased in advance by going online to www.HoneySalt.com. Gift certificates to the ‘Farm Table’ dinners are also available.
ABOUT HONEY SALT:
Honey Salt is located in at 1031 S. Rampart Blvd, Las Vegas, Nevada. Honey Salt is open seven days a week: Monday through Friday 11:30 a.m. – 9 p.m., 10 a.m. – 10 p.m. Saturday, and 10 a.m. – 9 p.m. Sunday. Brunch is served from 10 a.m. until 3:30 p.m. every Saturday and Sunday. Honey Salt also features a daily happy hour from 3 – 6 p.m. in the lounge and patio. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702-445-6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Instagram @HoneySaltLV.
