Persian New Year Dinner 2017
Saturday, March 25, 2017 from 6:00 PM to 9:00 PM (HST)
Join Chef Paris Nabavi as shares some of his family recipes at his home on Saturday, March 25th, to celebrate the arrival of spring and Persian New Year. Please bring a bottle of your favorite wine or sample some of Chef Nabavi's wines from his private collection.
Fresh Herb Soufflé with Barberries and Pine Nuts
Persian Cucumber, Tomato, Red Onion, Parsley, Lemon Juice, Extra Virgin Olive Oil
10 Years Old Vegetable Pickles
Persian Dill Pickles
Spicy Mixed Olives
and Roasted Garlic
Fresh Herbs, Goat Cheese, French Feta Cheese, Pita Bread
Rice and Herbs
Yogurt and Beet Dip
Sabzi Polo Ba Mahi
Basmati Rice with Fresh Herbs and Saffron served with two Styles of Fish
(Wild Salmon—Sour Orange, Saffron)
(Smoked White Fish stuffed with Herbs—Dry Omani Lemon, Sumac)
Fresh Tomato Kabob
Saffron Rice Pudding
with Rosewater, Cinnamon, Almond, Pistachio,
Your donation of $150 per person will benefit in full to The Nabavi Legacy Fund. Please make your donation checks payable to Grants Central Station — Memo to: The Nabavi Legacy Fund, remitted the evening of the event.
For more information about The Nabavi Legacy Fund, please visit www.mauirsvp.org
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When & Where
Recipient of the 2015 ‘Aipono Lifetime Achievement Award, Chef Paris Nabavi studied culinary arts in Europe. Travelling the world, he eventually worked his way up the corporate ladder with Fairmont Hotels, and arrived on Maui in 1989 to serve as Director of Food and Beverage for Kapalua Bay Hotel. In 1995 he opened the award-winning Pizza Paradiso Mediterranean Grill serving Maui with the freshest Italian, Greek and Middle Eastern comfort food. www.pizzaparadiso.com
A deep passion for fresh, nutritious food at reasonable prices drives all of Chef Nabavi’s business ventures. In 2014 Chef Nabavi opened the award-winning Sangrita Grill + Cantina, winner of 2015 and 2016 for “Best Mexican Restaurant”, Hawaii Magazine “Best New Restaurant” and MauiTime “Best New Bar”. www.sangritagrill.com
Chef Nabavi makes it a priority to give back to his community. Every few months, he and his wife, Donna, open their home to a group of 20 guests and cook a traditional Persian menu. In lieu of payment, every guest donates to Grow Some Good—a Maui-based nonprofit that establishes edible classrooms to support curriculum. Chef Nabavi also funds the purchase of organic seeds for 47 school gardens in Maui County.
Paris Nabavi is the Founder of Nabavi Legacy Fund—which promotes a yearly dine-around program called Maui RSVP.org (Restaurants Supporting Vital Programs). The collaborative effort recruits restaurants into Maui’s healthy kids and local food movements, benefiting eight nonprofit organizations including American Heart Association’s Kids/Teens Cook with Heart, Maui Culinary Academy, Maui Food Innovation Center, Imua Family Services, Grow Some Good, Maui School Garden Network, Book Trust and Maui Academy of Performing Arts.