Cook the Book Workshop, Ripe Figs, Class 3, November 6, 10:30-2:00
Finding time to read isn't always easy - but I do manage to carve out time to page through my recipe books! I've always been drawn to Mediterranean cuisine, and Ripe Figs did not dissapoint. With plenty of stories woven amongst the recipes, it was easy to get lost in the pages - but difficult to pick which recipes I wanted to make first! I love that the recipes are both different, but approachable: including familiar ingredients like squash, spices, pomegranate seeds, and eggplants, and some not-so-common ingredients such as Halloumi cheese, rose water, and bulgar.
For each workshop, we'll be cooking and eating throughout the class.
Class #3:
Fragrant Oats with Rose Water
Stuffed Roasted Eggplants
Cypriot Potato Salad
Tagliatelle with Herbed Lentils
Crunchy Winter Slaw
Fish Kebabs with Skordalia
Rakhine Chicken Curry
Raspberry and Pomegranate Roulade
Date and Walnut Brownies
Hands-on, $165
Instructor: Chef Heather Escobar
Finding time to read isn't always easy - but I do manage to carve out time to page through my recipe books! I've always been drawn to Mediterranean cuisine, and Ripe Figs did not dissapoint. With plenty of stories woven amongst the recipes, it was easy to get lost in the pages - but difficult to pick which recipes I wanted to make first! I love that the recipes are both different, but approachable: including familiar ingredients like squash, spices, pomegranate seeds, and eggplants, and some not-so-common ingredients such as Halloumi cheese, rose water, and bulgar.
For each workshop, we'll be cooking and eating throughout the class.
Class #3:
Fragrant Oats with Rose Water
Stuffed Roasted Eggplants
Cypriot Potato Salad
Tagliatelle with Herbed Lentils
Crunchy Winter Slaw
Fish Kebabs with Skordalia
Rakhine Chicken Curry
Raspberry and Pomegranate Roulade
Date and Walnut Brownies
Hands-on, $165
Instructor: Chef Heather Escobar
Finding time to read isn't always easy - but I do manage to carve out time to page through my recipe books! I've always been drawn to Mediterranean cuisine, and Ripe Figs did not dissapoint. With plenty of stories woven amongst the recipes, it was easy to get lost in the pages - but difficult to pick which recipes I wanted to make first! I love that the recipes are both different, but approachable: including familiar ingredients like squash, spices, pomegranate seeds, and eggplants, and some not-so-common ingredients such as Halloumi cheese, rose water, and bulgar.
For each workshop, we'll be cooking and eating throughout the class.
Class #3:
Fragrant Oats with Rose Water
Stuffed Roasted Eggplants
Cypriot Potato Salad
Tagliatelle with Herbed Lentils
Crunchy Winter Slaw
Fish Kebabs with Skordalia
Rakhine Chicken Curry
Raspberry and Pomegranate Roulade
Date and Walnut Brownies
Hands-on, $165
Instructor: Chef Heather Escobar