Monday September 09

Summer Mediterranean Feast Part 2

Summer Mediterranean Feast Part 2

Ripe tomatoes, shiny eggplants, colorful peppers & more!

Here’s the second part of Chef Instructor Bridget Charters’ series on Mediterranean Feasts for you to enjoy during these last precious weeks of summer! (Each class in the series is stand-alone, so it’s perfectly fine if you missed Part 1.)

We know you’re looking for exciting ways to use up the abundant produce of late summer, so Bridget has pulled out some of her favorite recipes to create this menu.

For example, Bridget will show you how to cut eggplant into ½ inch slices that you bake off on a sheet pan. This method gives you a great component you can use to build all kinds of dishes, which Bridget will discuss. For this class, Bridget will demo how to build individual ‘stacks’ of eggplant, tomato and mozzarella. The stacks are baked, then served with a light tomato sauce.  This easy and delicious dish is going to be your late summer dinner staple.

There’s loads of zucchini in the market, and if you’re growing it in your own garden, you need to use it up.  Bridget will show you a couple different ways to stuff zucchini for dolmas, including both a vegetable dolma and a meat dolma. The individual galettes made with a short crust and an apricot pistachio filling is another versatile recipe that you can vary with the season- and it’s easier to make than your guests will think!

After you watch Bridget demo, you'll roll up your sleeves for plenty of hands-on fun!  You’ll get to make the zucchini dolmas, the chicken pargiyot skewers, and the apricot pistachio galette. You can eat the products of your labors 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:

  • Baked feta steaks with Prosser tomato, pepper, oregano, and olive oil

Demo and taste:

  • Eggplant, mozzarella, and tomato stacks- juicy ripe tomatoes and shiny purple eggplant layered with luscious mozzarella

Demo and hands-on:

  • Zucchini bulgur beef dolmas with spiced tomato sauce- learn a few versions
  • Chicken pargiyot skewers with a fresh herb marinade, served with fava-labneh puree (labneh is thick, strained yogurt)- grill the skewers hands-on
  • Apricot and pistachio galette

If you have a question about this class, contact

Summer Mediterranean Feast Part 2

Hotel Andra
Monday September 09
6:00 - 8:00 PM
Enroll $85.00