A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad will be served with wine and beer. Bring a sealable container to bring home leftover slices of the baked goods.
There is universal appeal in a meze spread: pick and choose, mix and match, vegetarians and omnivores, kids and adults! A spoon of hummus on a seeded cracker will keep you going between meetings, or you can go all out and invite friends for a party and linger over the bowls and breads. You'll learn three kinds of flatbreads: a stovetop Morocccan flatbread that will save you from waiting on the oven, a Lebanese man'oushe decked with za'atar that can wrap around whatever fillings you want for a sandwich on the go, and crackers that are easy to make! To be devoured with these flatbreads, you and your fellow teammates will make a variety of meze, which are flexible enough to work year-round.
Lebanese Man'oushe with Za'atar
Many Seeded Crackers
Falafel "Burgers" with Tahini Sauce
Marinated Feta with Kalamata Olives
Creamy Labneh with Roasted Root Vegetables
Canellini Bean Hummus with Preserved Lemon
This menu contain the following common allergens: dairy, eggs, sesame, and wheat. Let us know if you're allergic to anything by sending us a note at firstname.lastname@example.org before purchasing a ticket.
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.