Meze: Small Plates, Big Flavors Featuring Chef Susan Barocas

From ancient Persia to the Ottoman Empire, Spain and all around the Mediterranean, for centuries people have been enjoying meze, an appealing array of hot and cold small dishes and dips, as party food, appetizers before a larger meal or as a meal itself. Together we’ll make and enjoy vegetarian meze served up with some culture and history.

Menu:

• Persian roasted pepper and walnut dip (muhamara)
• Roasted olives with lemon and herbs
• Turkish zucchini fritters (mücver) with yogurt-cucumber dip (çaçik/tzatziki)
• Spanish honeyed eggplant (berendjena kon miel)

Please bring your own apron and containers to take home delicious leftovers.

Complimentary beer and wine are included in the price of the course.

Susan Barocas is a writer, chef, cooking instructor and speaker with a passion for all kinds of food from the Mediterranean and Middle East, inspired by her family’s Sephardic heritage. She also writes and teaches about healthy, reduced-waste cooking. Susan served as the guest chef for three of President Obama’s White House Seders.