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.

Menu: 
Crushed Olives with Preserved Lemons
Summer Vegetable Tagine
Lamb Couscous with Dried Fruits
Carrot Salad, Two Ways
Sliced Oranges with Dates, Cinnamon, and Rosewater  
Moroccan Mint Tea

Participants can sign up for individual sessions or for the entire course. More info and registration here.