Class descriptions coming soon!
November 14 2015
Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey, the Middle East, Egypt and Morocco, where people are passionate about the food they produce and eat. There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, spices, seafood and meat. Savour the sunny flavours of Spain with Andalusian gazpacho; enjoy the French romance of Provencal prawns and the exotic spices of Morocco in spiced lentil, chick peas and pumpkin tagine.
At the height of its power in 500 BCE, the Persian Empire was so great, it had spanned the continents of Asia, Africa, and Europe. As a result of its historical and far-reaching contact with the world, the food of Iran today reflects an incredibly diverse cuisine. Persian cooking utilizes saffron, rosewater, cardamom, mint, rice, and a bounty of healthful greens and colorful vegetables—the best of Asia, the Middle East, and the Mediterranean. Join the chef from Kabobs on Fourth, Middle Eastern food expert and learn how to prepare a Persian feast fit for the king (or queen) of any empire!
DWC Mediterranean Holiday private event*
DWC Persian Cuisine
DWC Persian Holiday private event*