Mediterranean Appetizers


Saturday, June 5th, 2021, 1-3 pm Open
Sunday, June 6th, 2021, 1-3 pm Open

Class details:

Our foodie trips to Europe each year inspire me to create dishes that reflect the bounty of fresh and exciting products we find at the local farmers markets. In this class, we will be creating appetizers from the Mediterranean region including: Baked Figs with Fresh Goat Cheese and Lavender Honey; Wheat Berry Salad with Grilled Squid; Sherried Mushrooms with Manchego Cheese and Jambon; and finally Serrano Stuffed Mussels.