A Look Back at Satellite Republic's Georgian Feast
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A Look Back at Satellite Republic's Georgian Feast

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San Francisco's Boris Portnoy

Photo: Tatiana Arbogast

With his moped-attached tandoor oven, in Chinatown, Los Angeles.

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Adjika

Photo: Tatiana Arbogast

A sauce of chilies, garlic, herbs, and tomatoes that Georgians slateher on everything, including the puri he baked and the sturgeon shaslik to come. Portnoy's version may have been toned down for the western audience as it lacked the heat and dominant garlic taste found in a typical adjika of the Caucasus.

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Kefir

Photo: Tatiana Arbogast

The dinner party's kefir was a slightly fermented water-based drink, rather than the typical yogurt variety we're familiar with in the States. Portnoy's kefir used wild grape, elderberries, and blackberries from Northern California farms, with a taste somewhere between kvass and kombucha.

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Khinkali Dumplings

Photo: Tatiana Arbogast

These soft, thin shells were filled with lightly cooked lamb raised by Don Watrson in San Pablo, California, which feed on radish greens and marsh grasses.

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Satzivi

Photo: Tatiana Arbogast

Here the chef folded thin ribbons of squash in satzivi, a cream sauce made primarily of walnuts and coriander with vegetable stock, fenugreek, and roasted onion. Whatever satzivi is served with typically is used in the sauce's stock.

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Sturgeon Shashlik

Photo: Tatiana Arbogast

Satellite Republic sources from a NorCal farmer farm-raising sturgeon in an endless parade of tender, tandoor-fired kebab.

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Pickled Cabbage

Photo: Tatiana Arbogast

And green beans. Sort of a no-brainer at any Eastern European dinner.

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Tkemali

A staple sour plum sauce for meats and fish served at any Georgian meal. Portnoy's had grape, making it a little sweeter than what you may find in Georgia.

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Walnut Baklava

Came before a final serving of watermleons, which Portnoy used to allude to the Russian movie Brother. But when it comes to shooting watermelons, we much prefer this Ruski's work.

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