Turkish Mezze; Fri, June 16; 6:30-9:30pm; Chef Olive (Shattuck Ave)
- 天數: 3 小時 (左右)
- 产品编号: PDLS0H
Baba Ganoush with Pomegranate
Feta and Roasted Chile Dip
Zucchini Fritters, served with Tzatziki Sauce
Turkish Gözleme with minced lamb
Turkish pastry dish, made of hand-rolled leaves of yufka dough that are brushed with butter and eggs, filled with lamb, sealed, and cooked over a griddle.
Chocolate Pistachio Mini Baklava
For many living in the Mediterranean region, entertaining friends & families with food & drink is an almost daily affair. These times are filled with laughter, stories, dancing, and always tasty treats of all sorts. The dishes they make, steeped in a rich culinary tradition, are second to none! Recreating these meals for your own guests doesn't have to be a labor of love, it can be simpler than you've ever imagined. Let our resident Mediterranean Master, Chef Olive, teach you how to entertain with ease! Join him for all the tips, tricks, & techniques of the pros as you make a delicious meal, exploring delightful small bites from Greece.
The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Start your class with a snack and a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. After you've finished cooking, sit down to a dinner party with your classmates and feast on the spread that you have just learned how to prepare. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (email@example.com).
Kitchen on Fire