Date/Time
Date(s) - 10/04/2025
6:00 pm - 8:30 pm

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Location
Vera’s Kitchen

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Cost:
$71.21 USD
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Five Course Gourmet Moroccan Wine Pairing Dinner

Join Us for an Unforgettable Evening of Moroccan Flavors and Fine Wine Savor the magic of Moroccan cuisine at Vera’s Restaurant, paired perfectly with award-winning wines and guided by one of Virginia’s top international wine experts. This deliciously fun and educational evening features a curated menu where each dish is thoughtfully matched with a 2–3 oz tasting pour of hand-selected wine.

Our WSET-certified wine expert will take you on a journey through the vineyards—sharing the stories behind each bottle and revealing why every pairing enhances the flavors on your plate. Whether you’re a wine enthusiast or just love a great meal, this is a night you won’t want to miss.

🍽️ A Moroccan Wine & Culinary Journey at Vera’s Restaurant

Welcome to the Table Shared Mezze Starter

Khobz with Moroccan Hummus: Traditional Moroccan flatbread served with creamy hummus infused with cumin, garlic, and lemon.

🍷 Welcome Glass: Pinot Grigio (Italy) Crisp, light-bodied white wine with citrus, pear, and mineral notes; refreshing and easy-drinking.

🥣 First Course

Harira Soup

• A beloved Moroccan staple, this hearty tomato-based soup is brimming with chickpeas, lentils, celery, and warming spices like cinnamon, turmeric, and ginger.

🍷 Wine Pairing: Pinot Nero (Italy) – Elegant, fruity, and smooth; Sicilian Pinot Nero blends ripe red berries with Mediterranean warmth.

🍗 Second Course

Option 1: Chicken with Apricots

• Tender chicken braised with sweet dried apricots, onions, and Moroccan spices like saffron and cinnamon..

Option 2: Tofu with Apricots (Vegetarian)

• Pan-seared tofu simmered in a fragrant apricot glaze with ginger, cumin, and coriander.

🍷 Wine Pairing: Sauvignon Blanc (New Zealand) – Zesty, aromatic white wine bursting with lime, passionfruit, gooseberry, and fresh-cut grass; intensely refreshing.

🍖 Main Course

Option 1: Spiced Beef with Mixed Vegetables

• Slow-cooked beef seasoned with ras el hanout, served alongside roasted zucchini, carrots, and bell peppers.

Option 2: Vegetable Tagine (Vegan)

• A colorful medley of zucchini, carrots, potatoes, and sweet potatoes simmered in a saffron and cinnamon-spiced broth.

🍷 Wine Pairing: Gnarley Head Cabernet Sauvignon (California) – Bold, jammy red with black cherry, blackberry, pepper, and oak; rich tannins and a robust finishesty.

Side for the Table

• Couscous: Fluffy semolina grains steamed to perfection, served as a base for both main dishes. Wine Note: The couscous acts as a neutral canvas, allowing the wine pairings to shine.

Dessert

🍋 Lemon Cake with Citrus Glaze

Moist lemon sponge with zesty glaze—bright, buttery, and delicately sweet with a hint of vanilla.

🍷 Wine Pairing: Moscato d’AstiLightly sparkling and semi-sweet, with floral, peach, and citrus notes that lift the cake’s tang.

Questions? Please call Vera’s Kitchen at +1 (703) 479-7655