# 37 Handmade Pita Bread + The Best of the Middle East
hands-on
Pita is the original "hold everything" bread which splits open horizontally to form a pocket. Join Myra and learn how to prepare these whole-grain and wholly nutritious breads from scratch. Then, when they emerge from the oven puffed and fragrant, you'll partner them with quintessential Middle Eastern dishes ---spreads, sauces, salads, sides and sandwich fillings. Our mouthwatering Middle Eastern menu includes exciting new versions of well-known recipes, plus some lesser-known dishes that are sure to become favorites: Handmade Light and Airy Whole Wheat Pita Bread; Dukka (Nut, Seed, and Spice Dipping Sauce); Israeli-Style Hummus with Ful Medames; Braised Chickpeas with Spinach and Preserved Lemons; Pita Fattoush Salad with Dates, Hazelnuts, and Optional Feta; Quinoa Tabouli; Smoky Baba Ghanoush; and Pan-Fried Falafel with Tarator Sauce. (Optional dairy will be used in one dish.)
a) Monday, May 11, 6:30 - 10:00 p.m. - or -
b) Wednesday, September 30, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190
# 40 Traditional Indian Breads and Their Soul Mates
hands-on
They can be rich and flaky, puffed and steamy, herbed and crisp, or so delicate they shatter at a touch. But in all their incarnations, hot Indian breads are the perfect accompaniment to Indian food. From the first sip of soup to the last bite of curry, chapati, naan, paratha, andpoori are there, a calming presence in the whirl of colors, textures, and tastes. We'll make these traditional breads using authentic ingredients and time-honored techniques. And, because opposites attract, we'll also make the spicy, fruity and herbed chutneys that are their soul mates ---plus a cooling raita for further contrast. Enjoy these wonderful breads at home, too, paired with just about anything! The Breads: Chapati, Naan, Paratha, and Poori. The Chutneys: Mint; Tamarind; Rhubarb; and Cucumber Raita.
a) Tuesday, June 16, 6:30 - 10:00 p.m. - or -
b) Tuesday, September 22, 6:30 - 10:00 p.m.
Instructor: Richard LaMarita
Fee: $100; Two People: $190
# 42 Authentic Moroccan
hands-on
Myra shares her passion for this North African cuisine famous for its aromatic spices, piquant condiments, healthful grains, herbs and greens. You will make couscous the traditional way (from scratch in a couscousier); prepare an authentic charmoula herb and spice blend; and create a fiery red pepper harissa sauce. Savor a banquet of fresh flavors that will transport you to Marrakesh! 7-Vegetable Stew with Traditional Moroccan- Style Steamed Couscous (Vegetarian and Chicken versions) with Harissa (Spicy Moroccan Paste); Fish in Charmoula (Baked on a Bed of Onions, Sun-Dried Tomatoes, and Olives); Chickpeas in Charmoula Vinaigrette; Orange and Grated Carrot Salad with Rose Water; Tri-Colored Roasted Pepper Salad with Preserved Lemons; and Citrus Semolina Cookies with Drizzled Chocolate. (Some fish and optional organic chicken will be used and organic butter and eggs will be used in the dessert.)
a) Friday, June 19, 6:00 - 9:30 p.m. - or -
b) Thursday, September 10, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $105; Two People: $200
# 47 Vegetarian Sushi --- Roll Your Own
hands-on
Aside from its pleasing balance of flavors, textures and fresh ingredients, good sushi impresses us as a marvel of construction and presentation. Here's your opportunity to learn to make it at home. With Mamie's guidance, you will make thin rolls, inside-out rolls, Inari-zushi and hand rolls using fresh vegetables and other authentic Japanese ingredients such as gourd (Japanese dried winter melon), shiso leaf, pickled plums, and dried shiitake mushrooms. As a special bonus, Mamie will divulge her knowledge of the private language or code sushi restaurant chefs and wait staff share to communicate and calculate the price of your meal. (Some sake and optional organic eggs will be used.)
Monday, August 31, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide
Fee: $100; Two People: $190
# 48 Exotic Spices and Dhals of Southern India
demonstration
At the heart of Indian cooking are its fabled spices, and at the heart of this enchanting class are the spices and dhals (legumes) of Southern India. As Geetha prepares favorite homestyle dishes from her native state of Tamil Nadu, you will learn the art of combining spices with different dhals to achieve complex tapestries of flavors, aromas, and textures and discover how to vary the taste of a single spice using different preparation techniques. Geetha will also discuss the medicinal benefits of some of the spices used this class. These dishes are not offered in restaurants, but are family recipes passed down through generations. Zesty Tomato-Tamarind Rasam with Dry- Roasted Turmeric, Poppy Seeds, Coriander Seeds, Red Chile and Cooked Toor Dhal; Parupu Podi (Dry-Roasted and Ground Toor & Channa Dhals, Black Pepper and Red Chile); Vadai (Fritters of Ground Urad Dhal, Ginger, Green Chile & Curry Leaves); Okra Podutuval (Sauté of Ajwain, Asafetida, and Chickpea Flour); Eggplant Thayir Pachadi (Oil-Roasted Mustard Seeds, Urad Dhal, & Curry Leaves in Yogurt); Homemade Ghee; Basmati Rice; and Cumin- Scented Papaya with Mint. (Some organic dairy will be used.)
Tuesday, September 1, 6:30 - 10:00 p.m.
Instructor: Geetha Ghai
Fee: $100; Two People: $190
# 49 Bold Southwest Vegetarian Entrées
hands-on
As the change of weather looms ahead, this is a great time for these Southwestern just-spicy-enough, somewhat heartier vegetarian main dishes. Guided by Myra's sure hand, you will stuff chiles, make tamales, roast vegetables, layer tortillas, stir polenta, season chili, bake muffins, then prepare a cool, crisp salad for contrast and, last but hardly least, make a wonderful chocolate-and-coffee dessert. These recipes will serve you tirelessly from summer's end right through to spring. Chile Rellenos with Red Ancho Sauce; Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce; Fresh Corn Tamales with Avocado Salsa; Southwest-Style Roasted Ratatouille over Green Chile-and Corn-Studded Polenta; Eggplant Chili with Corn Muffins; Green Salad with Spiced Pecans and Yellow Pepper Vinaigrette; and Spiced Chocolate Espresso Pudding. (Organic dairy and eggs will be used in some recipes and beer will be served.)
Monday, September 21, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190
# 34 Southeast Asian Vegan Banquet
hands-on
In this class, Myra demystifies the complexities of this exotic cuisine. Become familiar with signature Thai ingredients such as lemongrass, green mango, galangal, kaffir lime leaves and Thai basil to make an authentic, healthy and deeply flavorful vegan dinner. Hot and Sweet Sesame Nori Fins; Watercress Salad with Cucumber & Green Mango in Lime-Peanut Vinaigrette; Galangal, Lemongrass and Kaffir Lime Leaf-Baked Tofu Medallions; Spinach-Thai Basil and Yellow Pepper Coconut Milk Sauces; Red Bhutanese Rice with Roasted Vegetables; Indonesian Sambal; Crispy Rice Noodles; and Mango-Lemongrass Ice Cream Parfait with Lemon Tuiles. (Wine will be served.)
a) Friday, October 2, 6:00 – 9:30 p.m. - or -
b) Saturday, December 19, 9:30 a.m. – 1:00 p.m.
Instructor: Myra Kornfeld
Fee: $110
# 35 Flavors of the Blue Nile: An Ethiopian Gathering
hands-on
Traditional dining in Ethiopia is a friendly, social experience. All dinner courses are laid atop bread called injera, and everyone eats with their fingers. In this class, you will make injera as well as the accompanying dishes and spice mixtures served with it, culminating in a sit-down dinner in the Ethiopian tradition. Injera Crepes (Ethiopian Sponge Bread); Berbere (Chile and Spice Paste); Niter Kibbeh (Spiced Clarified Butter); Yemiser W’et (Spicy Lentil Stew); Collard Greens with Niter Kibbeh; Doro Wat (Spiced Chicken Stew); Red Lentils with Chiles, Ginger and Garlic; Pumpkin with Berbere; Potatoes, Cauliflower, Cabbage and Green Beans with Ajowan; and Tomato, Red Onion and Mint Salad. (Organic butter and optional organic chicken will be used; wine will be served.)
Monday, October 5, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110
# 36 The Delectable Dosa: The Art of Making Indian Crepes (NEW RECIPES)
hands-on
Long before the advent of American fast food, there was the dosa – a crispy crepe made of rice and lentils. This crunchy, tangy wrapper perfectly complements an array of light yet savory fillings that are perfect for a quick meal. These crepes are satisfying in a way that no burrito or wrap ever could be. Traditional Dosa Batter; Dosa Fillings: Spiced Potatoes with Turmeric, Black Mustard Seeds and Cumin; Curried Cauliflower and Spinach; Roasted Curried Butternut Squash with Mustard Greens & Tomatoes; and Avocado, Watercress, Goat Cheese and Olives; Chutneys: Coconut, Tamarind, and Mint Chutney; Sambar of Yellow Lentils and Seasonal Vegetables; and Mango-Banana Lassi. (Organic dairy will be used.)
a) Wednesday, October 7, 6:30 – 10:00 p.m. - or -
b) Wednesday, January 6, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $110
# 37 Thai Street Food (NEW CLASS)
partial participation
Thai cuisine brilliantly uses the law of opposites: pairing hot foods with cool raw vegetables, savory specialties with sweet/spicy chile sauces, and rich, smooth coconut milk with tangy broths. Tonight we’ll make four curry pastes from scratch and, building on this foundation, prepare an array of popular Thai street food that’s in every way comparable to what is sold in the markets of Bangkok and Chiang Mai. Vegetable Pad Thai; Seitan Satays with Thai Peanut Sauce; Spicy Fish Cakes with Honey-Chile Sauce; Galangal Coconut Chicken Soup; Savory Bites in Wild Pepper Leaves (subject to market availability); Pickled Cucumbers; Yellow Curry Shrimp; Vegetables with Green Curry; Mango- Coconut Sorbet; and Durian (Southeast Asia’s beloved yet feared tropical fruit ---subject to market availability). (Some fish, organic chicken & eggs will be used; Thai beer will be served.)
a) Friday, October 16, 6:00 – 9:30 p.m. - or -
b) Saturday, March 27, 1:00 – 4:30 p.m.
Instructor: Jay Weinstein
Fee: $115
# 38 Spanish Tapas Party
hands-on
Traditionally these tempting, nutritious morsels were arrayed by the dozens on the bar tops of Spain as patrons sipped their drinks. Well, tapas are also great party food and they can be combined to make an entire tapas meal. Gambas Pil-Pil (Garlicky Prawns with Hot Peppers); Spanish Tortillas (Spanish Potato Omelet); Oyster Mushrooms a la Plancha; Buenuelos de Bacalao (Salt Cod Fritters); Braised Chickpeas with Fresh Greens; Boquerones en Vinagre; (White Anchovies in Vinegar); Escalibada (Roasted Red Pepper and Eggplant Salad); Atun y Aceitunas con Pan (Tuna and Olive Tapenade on Crostini); Patatas Bravas (Spicy Smothered Potatoes); Cubed Hake with Chunky Romesco Sauce; and Pan y Chocolate. (Fish, organic eggs & optional organic dairy will be used; Sangría will be served.)
Friday, October 30, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $115
# 39 Homemade Ricotta: From Appetizer to Dessert (NEW CLASS)
hands-on
Homemade ricotta screams “fresh” and is so superior to what you buy in a container. You’ll make it using an incredibly easy method, and you might just be tempted to stop right there and enjoy the results. Instead, you’ll prepare seven mouthwatering Italian dishes. Learn all about the endless possibilities of this versatile cheese. Bruschetta with Tuscan Kale, Roasted Red Onions & Ricotta; Baked Acorn Squash-and-Escarole-Filled Cannelloni with Fresh Tomato Sauce; Roasted Beet & Arugula Salad with Thyme- Scented Ricotta Cream Dressing; Braised Eggplant or Chicken Breast Rollatini stuffed with Roasted Red Peppers, Ricotta, Pine Nuts & Herbs; Coffee Ricotta Mousse; and Homemade Cannoli with Ricotta Chocolate Chip Filling. (Organic dairy will be used; organic chicken & eggs are optional; wine will be served.)
Friday, November 6, 6:00 – 9:30 p.m.
Instructor: Richard LaMarita
Fee: $110
# 40 Authentic Indian Curries (NEW CLASS)
hands-on
Curry is a traditional Indian style of cooking in which food is braised with seasonings over low heat and not – as most of us think - a yellow spice that comes in a jar. We’ll make four classic curries, along with exotically spiced side dishes, griddle-baked traditional bread, and the welcome coolness of gingered ice cream. Chicken Curry; Goan Green Coconut Curry with Shrimp; Gujarat-Influenced Sprouted Mung Bean Curry; Northern Style Halibut Spinach Curry; Coconut Green Beans with Mustard Seeds; Cardamom Basmati Rice; Walnut and Yogurt Chutney; Aloo Paratha (Potato-Stuffed Griddle Bread); and Ginger Ice Cream. (Some fish, organic chicken, dairy & eggs will be used; beer will be served.)
a) Wednesday, December 9, 6:30 – 10:00 p.m. - or -
b) Thursday, March 4, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115
# 41 A Traditional South Indian Supper (NEW CLASS)
hands-on
Discover the pleasures of South Indian cuisine with this sumptuous yet easy-to-prepare feast. You’ll begin by making fresh ghee and then assemble a feast fit to wow the most discriminating dinner crowd. Here you will learn cooking techniques for every dish, season them authentically with signature herbs and spices like curry leaves, black salt, and tamarind, and be initiated into the mysteries of Indian fermented batters. Once you’ve assembled the ingredients, this meal comes together quickly and easily with spectacular results. Organic Ghee; Lemon Rasam; Fresh Coconut- Braised Mixed Vegetable Kootu; Idlis; Uttapams; Green Chutney; Red Onion & Tomato Chutney; Tamarind Date Chutney; Rainbow Raita Salad; and Semolina Laddu. (Some organic dairy will be used and beer will be served.)
Friday, January 8, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $110
# 42 The Essentials of Korean Cuisine (NEW CLASS)
partial participation
Looking to ride the next Asian culinary wave? Think Korean! Korean food owes its lively flavors to complex ferments and vegetables vibrant with touches of spice. Using authentic ingredients and methods, Jay will share secrets for making classic (and a few modern) Korean dishes including the famous bibimbap, boochu and kimchi. Then we’ll sit down to a full Korean dinner as Jay discusses the progression of the meal. Korean Rice with Vegetables (Bibimbap); Mushroom-Scallion Pancakes (Boochu); Homemade Kimchi and Vegetable Dumplings (Mondoo); Herbal Ginseng Chicken Soup (Samgyetang); Korean Pear Salad; and Chestnut-Maple Cake. (Some organic chicken, eggs and dairy will be used.)
Friday, January 15, 6:00 – 9:30 p.m.
Instructor: Jay Weinstein
Fee: $110
# 43 Destination: Morocco
hands-on
The traditional cuisine of North Africa is rich with aromatics, piquant condiments and healthful grains and greens. This is the land of colorful dishes and exotic herb and spice combinations. In this class, you’ll learn to prepare a variety of intensely flavored and healthy dishes that represent the best of Moroccan cuisine. Roasted Red Pepper-Sesame Pesto on Toasted Pita Triangles; Green Leaf Salad with Shallots and Pomegranate Molasses Vinaigrette; Chickpea Charmoula Strudel; Stuffed Chicken Breasts with Onions, Cinnamon, Almonds and Cherries; Quinoa-Carrot Pilaf with Saffron, Mint and Harissa Greens; and Olive Oil Semolina-Walnut Cake. (Organic chicken and eggs will be used; wine will be served.)
Monday, January 18, 2:30 – 6:00 p.m.
Instructor: Myra Kornfeld
Fee: $110
# 44 Opa! Classic Greek Cypriot Meze (NEW CLASS)
hands-on
“Opa” is a Greek word expressing joy and celebration. In Greece, Cyprus, and throughout the Eastern Mediterranean, you’ll hear it often as family and friends enjoy meze – small savory dishes nibbled with a glass of spirits at local tavernas. More than just a snack, mezethes are a key element of this joyful bonding. Our bonding begins with grilled Halloumi, whole grain pita toasts, and a shot of ouzo as Rea explains how the Mediterranean diet contributes to health and wellbeing. Tahini Dip (Ground Sesame Seeds with Lemon Juice & Garlic); Talattouri (Yogurt-Cucumber-Garlic Dip); Elliniki Salada (Greek Salad); Dolmadhes Yalantzi (Brown Rice-Stuffed Grape Leaves with Pine Nuts); Garithes Sti Shara (Grilled Shrimp with Lemon, Garlic and Olive Oil); Spanakotyropitakia (Individual Spinach/Cheese Triangles); Eliopita (Olive Pie); and Lokmadhes (Honey Balls). (Some organic eggs, dairy, optional fish and alcohol will be used; ouzo will be served.)
Thursday, January 21, 6:30 – 10:00 p.m.
Instructor: Rea Varveris
Fee: $110
# 45 Moroccan Bastilla Party (NEW CLASS)
hands-on
In this much-loved Moroccan dish (say “basteeya”), a mélange of scrumptious ingredients is baked in multi-layered phyllo dough to a wonderful crispness – the classic combination features chicken, ground almonds, onions, eggs and signature seasonings. Whether our Moroccan feast is your introduction to the exotic dishes of North Africa or you’re already a devoted fan, get ready to party as we prepare Chicken Bastilla; Vegetarian Bastilla; Seafood Bastilla with Cilantro Purée; Minty Cucumber Salad; Roasted Moroccan Ratatouille with Dates; Blanched Spinach Salad with Preserved Lemons and Olives; Carrot and Radish Salad with Toasted Cumin Dressing; Fava Bean Hummus; Oranges with Pomegranate Molasses and Pistachios; and Moroccan Mint Tea. (Organic chicken, eggs, butter & fish will be used; wine will be served.)
Friday, January 22, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $115
# 46 Vegetarian Dim Sum (NEW CLASS)
partial participation
Walk into any Chinese dim sum parlor and you’ll be enticed by the multitude of small, exquisitely prepared dishes piled high atop steaming pushcarts. In this culinary exploration into this classic meal from Southern China, you’ll learn how to prepare authentic dim sum as Wai demonstrates how to make rice dough for dumplings, savory daikon cakes, and gel a fruit dessert with agar. Then, using traditional techniques and ingredients you’ll make Translucent Shiitake Mushroom and Cabbage Dumplings; Sticky Rice Bundles Wrapped in Lotus Leaves; Savory Daikon Cakes with Caramelized Shallots and Wood Ear Mushrooms; Bean Curd Rolls Stuffed with Wild Mushrooms and Bamboo Shoots; Seitan “Meatballs” with Watercress; and Almond Jelly with Fresh Fruit.
Wednesday, January 27, 6:30 – 10:00 p.m.
Instructor: Wai Chu
Fee: $105
# 47 A Festive Italian Menu
hands-on
From one of the world’s most beloved cuisines comes a class that is perfect for the most elegant holiday dinner or just about any time. This meal has something special for both vegetarians and seafood lovers. You’ll learn many techniques for making famous classic dishes with new and interesting twists. Bruschetta with Peperonata; Watercress, Apple and Endive Salad with Gorgonzola; Ribolita Soup (Hearty Tuscan White Bean and Vegetable Soup); Baked Flounder-Pistachio Pesto Roll-Ups; Pumpkin-Portobello Lasagna; Broccoli Rabe with Balsamic-and Rosemary-Roasted Cherry Tomatoes; Braised Cipollini Onions and Grapes in Agrodolce Glaze; and Browned Butter Chocolate Nut Sandwich Cookies. (Organic eggs, dairy and fish will be used; wine will be served.)
Thursday, February 4, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110
# 48 Spices: The Heart and Soul of Indian Cuisine
partial participation
Spices, spices, spices...they are the heartbeat of Indian cooking. A single dish may contain ten or more, exquisitely blended to excite the senses. Explore the many roles spices play in this delicious cuisine with its complex flavors. Richard will discuss the major spices found in the Indian pantry, their supporting cast of aromatics, and other ingredients like coconut and tamarind. As we taste each delicious dish, we’ll experience the brilliant interplay of India’s signature spices. Chole Masala with Green Chile and Cilantro; Tempeh (or Salmon) Baked in Spiced Coconut Milk; Roasted Cauliflower with Ginger, Cumin, Turmeric & Tamarind; Stir-Fried Greens Bangladesh Style (with Black Mustard Seeds, Cumin, Fennel, Fenugreek & Onion Seed); Basmati Rice Pilaf with Cinnamon and Clove; Baked Saffron Custard with Candied Pistachios; and Chai. (Organic dairy & fish will be used; beer will be served.)
Friday, February 12, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $110
# 49 Traditional Indian Breads
hands-on
They can be rich and flaky, puffed and steamy, herbed and crisp, or so delicate they shatter at a touch. But in all their incarnations, hot Indian breads are the perfect accompaniment to Indian food. From the first sip of soup to the last bite of curry, chapati, naan, paratha, and poori are there, a calming presence in the whirl of colors, textures and tastes. We’ll make these traditional breads using authentic ingredients and time-honored techniques. And, because opposites attract, we’ll also make a spicy dhal, herbed and fruit chutneys and a cooling raita. Chapati, Naan, Aloo Paratha; Dahi Poori; Dhal Makhani with Ginger, Green & Black Cardamom and Cinnamon; Mint Chutney; Pear Chutney; and Cucumber Raita. (Organic dairy will be used.)
Saturday, February 20, 1:00 – 4:30 p.m.
Instructor: Richard LaMarita
Fee: $105
# 50 Vegetarian Sushi – Roll Your Own
hands-on
Aside from its pleasing balance of flavors, textures and fresh ingredients, good sushi impresses us as a marvel of construction and presentation. Here’s your opportunity to learn to make it at home. With Mamie’s guidance, you will make thin rolls, inside-out rolls, Inari-zushi and hand rolls using fresh vegetables and other authentic Japanese ingredients such as gourd, shiso leaf, pickled plums and dried shiitake mushrooms. As a special bonus, Mamie will divulge her knowledge of the private language or code sushi restaurant chefs and wait staff share to communicate and calculate the price of your meal. (Sake & optional organic eggs will be used.)
Wednesday, March 10, 6:30 – 10:00 p.m.
Instructor: Mamie Nishide
Fee: $105
# 51 Handmade Pasta – Now That’s Italian
hands-on
Learn the closely guarded secrets of making homemade pasta the way Italian nonnas have for generations. Pasta expert Stefania Patinella will teach you the easy way to make your own pasta dough from various flours to achieve a variety of textures and how to form traditional shapes such as roll-offthe- fork cavatelli, stuffed ravioli, fettuccine, and agnolotti. You’ll also learn useful techniques for mixing and rolling pasta – by hand and by machine. Finally, as a finishing touch you’ll prepare a salad and traditional sauces to accompany your pasta. Cavatelli with Vegetarian Bolognese; Winter Squash- Stuffed Ravioli with Butter-Sage Sauce; Fettuccine with Porcini Mushrooms, Garlic, Olive Oil and Peppers; Agnolotti with Ricotta and Spinach; and Arugula, Fennel and Orange Salad with Balsamic Vinaigrette. (Organic eggs and dairy will be used and wine will be served.)
Thursday, March 11, 6:30 – 10:00 p.m.
Instructor: Stefania Patinella
Fee: $105
# 52 Hand Stretched Strudel From Around the World
hands-on
Hungarian native, chef, and author of the upcoming book Sensual Strudel, Vera Eisenberg will teach students the art of hand-pulled strudel dough as she discusses not only Hungarian strudel, but strudel from other parts of the world. So, from a four-inch piece of dough, with amazement and lots of laughter, students will stretch and pull this remarkable strudel dough to paper thinness to cover a 36” x 36” table and prepare the following world-class strudels: Hungarian Poppy Seed Strudel; Moroccan Apple-Cardamom Strudel; German Custard-Cheese Strudel with Rum Raisins; Greek Wild Greens and Feta Cheese Strudel; and Israeli Ashkenazi Potato Strudel. (Some organic eggs and dairy will be used and wine will be served.)
Tuesday, March 23, 6:30 – 10:00 p.m.
Instructor: Vera Eisenberg
Fee: $110
