Joon Eats
Joon Eats is a chef, culinary producer, and food stylist in BK. I'm taking you on my day creating the first Joon Dinner of Season II, the intimate supper club series I produce during the colder months in my apartment. This dinner highlights my background, Iranian Muslim and German Jewish, bringing together guests who may or may not know each other but are excited to connect over seemingly endless food and wine. This dinner is “a reminder that people have the capacity to live together, from all origins, when given the opportunity to learn from each other. An opportunity like tonight.”
Breaking Down With Joon Eats
“Car honks hit my ears. My loud corner is a blessing and a curse. I make coffee and breakfast and take it to my community garden where I let my dog Salt have her morning walk. I religiously eat yogurt with chia seeds, fruit, and Purely Elizabeth granola every day. Name dropping since her granola is truly unreal. I bask in the morning sun while writing my lists for the farmers market and dinner prep.”
“Head to the Union Square Greenmarket to snatch my haul. Puntarelle is in season and I’m SCREAMING. Rare and delicious claw looking chicory that brings me back to my early SF memories where I first tasted a Puntarelle salad in line up at Delfina Restaurant.”
“Carry my haul back on the train with my hairy balloon florals. I take a minimal approach to the floral decor–try to pick the one most wow flower that Luna Family Farm has that day.”
“Start prep by laying out the cutest Aji Dulce chilis from Eckerton Hill Farm. These sweet peppers are scotch bonnet look-a-likes–but only 1 out of 100 are hot (like a shishito). These will be charred, smothered in slow roast garlic, and Lebanese olive oil.”
“Roll out the table and linens. Day is moving quick! I check on my pup Salt since, on days like this, she doesn’t get the attention she wants. She is not supposed to be on the pillow but I let it slide this time.”
“Lamb check. Prep continues. Joon Dinner features a blend of traditional Persian/Iranian dishes and farm-to-table ingredients. It begins with simple peppers and house bread, followed by a puntarelle-inspired twist on classic Shirazi Salad. Next are blanched romano beans with fennel mustard butter, champagne-pickled jalapeños, and walnut maple brittle. The climax is braised lamb shanks served with golden raisin rice and tahdig. This dish, khoresht karafs, is a celery-forward herb braise that the lamb shanks simmer in until the meat falls off the bone. (Not so pretty but delish!) It’s the perfect time for celery, and stew season has officially arrived.”
“My sous Marcello Flutie takes over the kitchen, I head into the dining room to set the scene.”
“Guests arrive, greeted with a glass of wine (or non-alc bev), and directed to the living room to get acquainted with the 14 other diners that night.”
“Mezze begins. Olive oil is poured onto the dinner party dish display for drama, Joon Persian Pickles piled high, peppers hit, shortly followed by fresh baked flatbread. I send an extra dish if inspiration strikes. I discovered blowfish tails at the Fort Greene market the other week and became obsessed. Chicken wings of the sea with yuzu aioli and lemon.”
“
Guests are asked to move into the dining room for dinner. Salad course, veg course, mains, and dessert, all plated family style. This is a dinner where you leave.. too full and tipsy. I join the table near the end for my own family meal and hang.”
“After the honey poached quince & young ginger whipped cream dessert, I take lingering guests into the living room for lounge time. The party continues, and I unwind with whatever wine they’ve left me. It’s a sweet time to chat with friends new and old.”
“After the last guest leaves, I like to take a moment alone at the table. View the scene of full enjoyment, connection, and the happy mess that I will wake up to in the morning.”