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Food by VICE

The Dinner Bell: A Summer Lunch for Saipua

Inspired by the Mediterranean meze platter, Julia prepares a lunch for the staff of Brooklyn's Saipua, with lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep's milk from the farm.

by Julia Ziegler-Haynes
Aug 13 2015, 12:00pm
Julia heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio. Sara and her partner Eric are hosting a retreat for the staff of Saipua, so Julia prepares a summer lunch for the team. Inspired by the Mediterranean meze platter, Julia makes lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep's milk from the farm.
Tagged:
Munchies
Food
sheep
watch
BBQ
Cheesecake
The Dinner Bell
JULIA ZIEGLER-HAYNES
farms
Kofta
flowers
chickpeas
Eric Famisan
flatbread
floral design
flower farm
ground lamb
Kale Salad
labneh
montgomery county
Ricotta Cheesecake
Saipua
Sarah Ryhanen
sheep milk
summer lunch