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Street Food: Classics of the Mediterranean

Thursday, April 9, 2020 @ 6:30 pm - 8:30 pm


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When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries.

In this workshop, you’ll learn to choose, balance & prepare an array of pickled, baked, fried, stuffed and sauced seafoods, meat and vegetables, and to pair them with wine & beer for warm weather gatherings.

Venetian Cicchetti: an array of polpette (fried meatballs), crostini (small open-faced sandwiches), panini (small bites on crusty rolls).

Marseille: Chickpea Panisse (French fry-like crisps with multiple aioli sauces) & Socca (a savory chickpea griddled like a flatbread with lots of toppings)

Bocas de Barcelona: buquerones (marinated small fish), garlic-poached baby shrimp, stuffed calamari, tortas (potato egg tartlettes)


Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

A minimum of 4 students is required for this class to occur.  Registrants will be informed if the minimum is not met.


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Thursday, April 9, 2020
6:30 pm - 8:30 pm
$65, includes beer or wine
Event Categories:
Chef Mark Haskell
Cooking Class Type:
Participation Class
Skill Level:
Advanced Beginner


Hill Center DC
921 Pennsylvania Avenue, SE
Washington, DC 20003 United States
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