Getting ready for summer, we’ll look at the great vegetarian traditions from across the Mediterranean. The traditional diet uses meat sparingly, and lots of dishes are pure and simple vegetarian. Hearty combinations of beans and grains with sweet spring greens and herbs, prove that vegetarian can be every bit as exciting as roast chicken or grilled steak.
Falafel, crispy fried fava bean fritters from Lebanon with a garlic-tahini sauce; chickpeas (garbanzos) braised with tomatoes and toasted almonds from Catalonia; oven-roasted carrots with orange flower water, cilantro & black olives; farinata di cavolo nero: a robust main-course soup from Tuscany, with beans and winter greens, thickened with a handful of cornmeal.
$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot