This four-session series is an introduction to an array of Mediterranean cuisines through their diverse flavor profiles, health benefits, culinary techniques and recipes. The series aims to explore the Mediterranean as a culinary region in itself, while emphasizing and appreciating the significant differences among the regional cuisines that come together to become what we call Mediterranean.
Learning to cook the Mediterranean way is easy in California, thanks to our similar climates and the availability of bountiful produce year-round.
Salmorejo (Creamy Cold Tomato Soup)
Escalivada (Roasted Mediterranean Vegetables) with Olives and Anchovies
Arroz a Banda (Valencian Seafood Rice) with Alioli
Catalan-Style Spinach with Pine Nuts and Raisins
More info and sign up here.