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Pvo^Rarw Follows Diviner. Dinner Ke^Rvatlovw Appalachian Mountain Club's International Dinner & Adventure Series 2014 Join us for Our 24th Year of Classic International Cuisine & Presentations Jan 8: Delhi to Katmandu with Nancy Zahornasky March 5: Discovering Sri Lanka—The Pearl of the Cuisine of India Feb 5: Explore Greece with Bob Holdsworth Indian Ocean with Jeff Gaskin Carrot and Beet Shorba Cuisine of Greece Cuisine of Sri Lanka Roti, and Naan Avgolemono Mulligatawny Soup Sundal Psomi Pol Roti, Paratha Coconut and Kale Salad Chicken Vindaloo Spinach Salad Vegetarian: Tofu and Mushroom Vindaloo Souvlaki Chicken Curry Basmati Rice Vegetarian: Tempeh Souvlaki Beetroot and Garlic Curry Palak Paneer Pilafi Me Throumbi Egg Fried Rice Dessert: Kheer Infused with Cardamom Briami Spiced Carrots Dessert: Coconut Custard Dessert: Chocolate-Ouzo Baklava Tart Jan 15: Beautiful Bolivia: Hiking the Rugged Central Andes with Mouna Tohme & Matt Goyette March 12: Canal Boating in England with Feb 12 Six Passes and 100 Miles of the Via Theo & Melanie Stihhons Cuisine of Bolivia Alpina in Switzerland Cuisine of England Sopa de Mani with Bill and Barbara Keller Shropshire Pea Soup Cunape Cuisine of Switzerland Savory Scones and Crumpets Ensalada de Quinoa Bundner Gerstensuppe Cucumber Salad Silpancho Rosemary Zopf, Gugelhopf Beef, Ale, and Mushroom Pie Vegetarian: Vegetable Silpancho Wurstsalat Vegetarian: Seitan, Ale and Mushroom Pie Humintas Emmentaler Schnitzel Bubble and Squeak Escabeche de Verduras Vegetarian: Tempeh Schnitzel Brussel Sprouts with Apples and Juniper Dessert: Cocadas Spatzli Dessert: Bakewell Tart Braised Red Cabbage Dinner ifrberveAdfarnily style; Jan 22: The Falkland Islands with Dessert: Apfelkiichlein March 19: Adventure Travel in Slovenia & Croatia Jason Roth & Cheryl Steadman-Roth with Steve & Sally Swenson promptly at6:00 pwv, Cuisine of Falkland Islands Feb 26: Bhutan with Sue Rose Cuisine of Croatia the/ pvo^rarw follows diviner. Fish Chowder Istarsku Jota Cuisine of Bhutan Sage and Onion Bread Pogacha, Potivica Dinner Ke^rvatlovw are/ Ema Datshi Garden Salad Green Salad with Candied Walnuts and Pomegranate Apai Hantue re&ovnm&nd&d Lamb Stew with Dumplings Dressing Cucumbers with Onions and Cheese Vegetarian: Vegetable Stew with Dumplings PaSticada pUate; call (603) 466 -2 72 7 Kewa Phagsha Duchess Potatoes Vegetarian: Tofu Pa§ticada Vegetarian: Kewa Datshi Monday - Saturday 9-5 Cauliflower Gratin Gnocchi Red Rice Dessert: Vinegar Cake Kupus na Zagorski Cabbage Momos Dessert: KremSnita Dessert: Banana-Coconut Rice Pudding After V inner Vrofyvarvw are/ Jan 29: Turkey-Land of the Crescent Moon free/£r opervtothe/public. with Sue Rose March 26: France; A French Vacation on the Atlantic Coast with Jack Holmes Cuisine of Turkey Cuisine of France Fasolada Vichyssoise Bazlama Baguettes Baba Gannouhj, Tabbouleh, and Hummus Apple, Walnut, and Arugula Salad Moussaka Pot au Feu Vegetarian: Vegetable Moussaka Vegetarian: Tempeh Pot au Feu Bulgur Pilaf Pommes De Terre a la Boulangere Zucchini in Yogurt Sauce Asparagus Gratin Dessert: Zerde Dessert: Profiteroles with Lemon Cream .
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