BWW Preview: TABOON NYC Hummus Festival

To showcase the versatility of hummus, to demonstrate the chick pea and tahini based dish so emblematic of the Middle East is far more than a dip, Taboon will present its First Annual Hummus Festival from Aug. 27 to Sept. 5 with a special menu of 12 different hummus inspired dishes, including two desserts. The Taboon Hummus Festival Menu, created by the restaurant's executive chef / partner, Efi Nahon, resonates with his personal passion for hummus which he maintains should be a part of "every meal - breakfast, lunch and dinner - because it goes with everything." For the festival, Nahon backs up that assertion by combining his signature rich and creamy hummus with a broad spectrum of ingredients not commonly associated with the dish to extraordinary mouthwatering effect as appetizers, entrees and even desserts. The likes of: Braised Short Ribs, chick pea, pearl onions, shaved celery; Mashed Lamb Kebab, pine nuts, charred onion; and Chicken Liver, port, caramelized onion, cumin.

For those who relish hummus as a high protein and fiber vegetarian correctness, Nahon will offer Falafel, chick pea, tahini, amba (a mango chutney); Crispy avocado, spicy tomato salsa, black beans and Wild Mushrooms, red wine, poached egg. And sweet tooths will be satisfied by Chocolate "Hummus Bowl," moist strawberry cinnamon croutons, olive oil, Maldon sea salt, as well as by Tahini Root Beer Gelato, candied kumquats, caramelized chick peas, bittersweet black tahini. All available in addition to the regular menu's hummus offering that does play the dip role for Taboon's house baked foccacia.

In addition to his hummus mastery, which has been chronicled by the likes of the Wall Street Journal and Men's Journal, Nahon is known is known for rather flamboyant, decidedly daring blends of Middle Eastern and Mediterranean ingredients and techniques to fashion "Middleterranean" cuisine. While this is his first celebration of hummus for Taboon, which he opened as executive chef in 2002 and to which he returned earlier this year, Nahon has produced successful hummus festivals at the two New York City restaurants where he took star turns in the interim - Barbounia and Bustan.

Hummus, once considered an exotic Middle Eastern food has carved out an ever-higher profile place on the culinary landscape in the U.S. Pundits pin hummus's staggering popularity growth in this country on Americans being increasingly health conscious with their food choices. Nahon agrees that is a contributing factor, but ultimately he attributes the growth of America's hummus consumption to the fact " It's inherently, naturally good and because it is adaptable to so many different ingredients and fills many different purposes in a meal, as an appetizer, a side, an entrée and even a dessert."

Taboon's 1st Annual Hummus Festival Menu priced at $12 to $30 - with half portions available to encourage maximum hummus exploration - will be available for dinner in addition to the restaurant's regular menu nightly Thursday, Aug. 27 through Saturday, Sept. 5. Taboon is located at 773 10th Avenue at 52nd St., Taboon is open for dinner from 5 p.m. to 11 p.m. on weekdays, until 11:30 p.m. on Saturday and 10:00 p.m. on Sunday. For reservations or more information, please call (212) 713-0271 or visit www.taboononline.com.

TABOON HUMMUS FESTIVAL MENU

Wild Mushrooms, red wine, poached egg
Braised Short Ribs, chickpea, pearl onions, shaved celery.
Mashed Lamb Kebab, pine nuts, charred onion
Crispy Avocado, spicy tomato salsa, black beans
Falafel, chickpea, tahini, amba
Fish Kebab, green garbonzo masabacha, warm chickpeas, tahini

Cauliflower Hummus, shrimp, garlic, spicy lemon vinaigrette
Chicken Liver, on white hot steel skewer, Port, caramelized onion and cumin
Red Fava Bean Hummus, charred octopus, shaved red onion, red wine vinegar, oregano
Braised Lamb Neck "Shawarma" harissa, slivered almonds, preserved lemon

Desserts

Tahini Root Beer Gelato, candied kumquats, caramelized chickpeas, bittersweet black tahini

Chocolate "Hummus Bowl," moist strawberry cinnamon croutons, olive oil, Maldon sea salt

Taboon is located at 773 10th Avenue (at 52nd Street), New York, NY 10019-5027. Call (212) 713-0271 or visit their web site at http://www.taboononline.com/.

To learn more about Executive Chef Efraim Nahon, read our Broadwayworld.com's article: /bwwfood-wine/article/BWW-Previews-EFI-NAHON-Returns-to-Taboon-in-NYC-with-an-Exciting-Menu-20150416 and read our review on Taboon at: /bwwfood-wine/article/BWW-Reviews-TABOON-in-Hells-Kitchen-for-Outstanding-Dining-20150518.

Photo Credit: Courtesy of Taboon