The award winning cookbook, Jerusalem, is as popular as ever. Personal Chef Alan Zox joins us in the Highfield kitchen to help make this exotic cuisine approachable for the home chef. The recipes focus on vegetables and are compatible with American’s growing interest in learning to eat less meat. Sign up for the series and learn how to make chicken with caramelized onions and cardamom rice, pureed beets with yogurt and za’atar, and prawns with tomato and feta, amongst other dishes. We will provide recipes and tastes, as well as ideas on where to purchase some of the more esoteric ingredients required for cooking “Jerusalem-style.” These classes include demonstrations, tastings and product information.
Classes are on April 2, 23, and May 14.
Call Jennifer to be added to our waiting list, 508-495-1878, ext. 2
Lisa Foley of The Spice Merchants in Mashpee will be on hand with sample spices and herbs used in the recipes. She will also offer hard-to-find specialty spices for purchase.