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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 for this class: pink sangria, watermelon salad, couscous with currants and pistachios, rosemary and oregano pork chops, and lemon olive oil poundcake.

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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