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Have you purchased all the special spices and herbs you need to cook from Jerusalem, the Ottolenghi cookbook that was all the rage a few years ago?  Have you been using them?  This series offers you a chance to revisit the cardamom pods, Aleppo pepper, sumac, fenugreek, za’atar, allspice, pomegrantate molasses and sesame seeds that perhaps are languishing on a shelf in your kitchen.  We will look at a few of the newer books as well as the classics, and revisit some recipes that will have you preserving your own lemons in no time at all!

Planned menu: Lemonanna, quinoa, pea and mint tabbouleh, pomegranate glazed salmon, pilaf with kale, and chocolate almond situation.

Register on-line or call, 508-495-1878, ext. 2

Please contact us before registering if you have food allergies or concerns, email Jennifer or call, 508-495-1878, ext. 303. All culinary classes may have food allergens present depending on menus and availability of ingredients. All menus are subject to change.

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