Wednesday August 21

Summer Mediterranean Feast Part 1

Summer Mediterranean Feast Part 1

Fried stuffed squash blossoms and handmade phyllo

Chef Instructor Bridget Charters has been busy looking through her collection of Mediterranean cookbooks to create the menu for this class (the first of a two part series), especially one of her favorite books, Mediterranean Vegetarian Feasts by Agliaia Kremezi.  After Bridget demos some fabulously delicious fried & stuffed squash blossoms, you’ll get to roll up your sleeves for plenty of hands-on fun. You’ll even get to make and roll your own phyllo dough for the hortopita pie!  You’ll make three items hands-on: the rustic savory pie (inspired by Agliaia's Lazy Woman's Pie), swiss chard dolmata, and a fig pistachio frangipane galette. You can eat them in class, or we’ll pack up what you don’t eat so you can enjoy it at home.

A glass of wine or beer is included, and you’ll take home a bag of Prosser Farm veggies!

What You’ll Learn and Eat:

Welcome taste (no demo):

  • Grilled bread topped with sautéed greens and pistachio & garlic pesto

Demo and tastes:

  • Fried stuffed squash blossoms with garlicky skordalia spread and urfa biber (a dried Turkish chile pepper)

Demo and hands-on:

  • Hortopita pie with greens from the Farm, onions, mint, & basil
  • Swiss chard dolmata with rice, pine nuts, and currants
  • Fig and pistachio frangipane galette from Ottolenghi’s dessert book, Sweet

If you have a question about this class, contact

Summer Mediterranean Feast Part 1

Hotel Andra
Wednesday August 21
6:00 - 8:00 PM
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