Greek cooking is perhaps one of the oldest cuisines in Western culture. Known for it’s deep, hearty, soul satisfying flavors and rustic taverna style presentation, Greek cuisine has universal appeal. Unfortunately most Greek restaurants in this country and even many in Greece feature generic concoctions prepared with cheap ingredients that garner mass-market audiences without doing justice to authentic Greek cooking. This class will focus on taking Greek classics, done properly, but with a lighter touch and more contemporary presentation. We will take the classic Avgolemono soup and turn it into a light refreshing first course foam. Crispy fried salt cod will be paired with garlicky skordalia puree and citrus pickled beets. We will make Individual Moussakas with wild greens. For dessert we will prepare spiced rice pudding with apricots, cherries and sheep’s milk yoghurt.
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Wednesday November 12th 6:00 to 9:00 $85.00