Cook the Book Workshop, Ripe Figs, Class 1, October 22, 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 #1:
Cardamom Egg Toast
Afghan Spiced Pumpkin
Halloumi Saganaki (Fried Halloumi cheese with arugula, honey, figs, and pomegranates)
Zucchini and Feta Fritters
Sea Bream with Pistachios and Herb Smash
Adana Kebabs with Orzo Rice, Yogurt with Cucumber and Mint
Grilled Onion Salad with Pomegranate and Sumac
Citrus Cake
Pear, Apricot, and Rose Water Pudding
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 #1:
Cardamom Egg Toast
Afghan Spiced Pumpkin
Halloumi Saganaki (Fried Halloumi cheese with arugula, honey, figs, and pomegranates)
Zucchini and Feta Fritters
Sea Bream with Pistachios and Herb Smash
Adana Kebabs with Orzo Rice, Yogurt with Cucumber and Mint
Grilled Onion Salad with Pomegranate and Sumac
Citrus Cake
Pear, Apricot, and Rose Water Pudding
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 #1:
Cardamom Egg Toast
Afghan Spiced Pumpkin
Halloumi Saganaki (Fried Halloumi cheese with arugula, honey, figs, and pomegranates)
Zucchini and Feta Fritters
Sea Bream with Pistachios and Herb Smash
Adana Kebabs with Orzo Rice, Yogurt with Cucumber and Mint
Grilled Onion Salad with Pomegranate and Sumac
Citrus Cake
Pear, Apricot, and Rose Water Pudding
Hands-on, $165
Instructor: Chef Heather Escobar