Cook the Book Workshop, Ripe Figs, Class 2, October 29, 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 #2:
Spiced Tomato Scramble
Sweet Potato, Chickpea, and Tahini Salad
Beet, Fennel, and Pomegranate Salad
Spicy Bulgar in Lettuce Cups
Lemon Chicken Soup
Prawn Saganaki
Greek Tomato Meatballs
Honey and Ricotta Cake
Chocolate, Orange, and Olive Oil Mousse
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 #2:
Spiced Tomato Scramble
Sweet Potato, Chickpea, and Tahini Salad
Beet, Fennel, and Pomegranate Salad
Spicy Bulgar in Lettuce Cups
Lemon Chicken Soup
Prawn Saganaki
Greek Tomato Meatballs
Honey and Ricotta Cake
Chocolate, Orange, and Olive Oil Mousse
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 #2:
Spiced Tomato Scramble
Sweet Potato, Chickpea, and Tahini Salad
Beet, Fennel, and Pomegranate Salad
Spicy Bulgar in Lettuce Cups
Lemon Chicken Soup
Prawn Saganaki
Greek Tomato Meatballs
Honey and Ricotta Cake
Chocolate, Orange, and Olive Oil Mousse
Hands-on, $165
Instructor: Chef Heather Escobar