Overview
MEDITERRANEAN MEZZE
Wednesday, June 17th - 6:00-9:00 pm
Come explore the foods and flavors of the Mediterranean in The Kitchen! Celebrate the flavors of early summer with a vibrant Greek-inspired mezze spread, showcasing the bounty of the harvest. In this hands-on class, we’ll prepare an array of small plates inspired by the sun-soaked Mediterranean—think creamy dips, crisp salads, and produce kissed with wood fire.
Using fresh, seasonal produce from the farm, you’ll learn to make traditional favorites like succulent lamb souvlaki (with Jean's famous whipped garlic) and learn how to use both fresh and preserved grape leaves for a great Greek "finger food". And you'll learn why you ALWAYS want to make your own flatbread. Come hungry and ready to gather around the table—this is Mediterranean hospitality at its best!
ON THE MENU
- Dolmathes (Stuffed Grape Leaves)
- Roasted Pepper and Feta Dip with Woodfired Flatbread
- Lamb Souvlaki with Toum and Herbs
- Kolokithokeftedes (Greek Zucchini Fritters)
- Pistachio Portokalopita (Baklava cake)
Highlights
YOU WILL LEARN
- Working with fresh and preserved grape leaves
- How to make the creamiest dips
- Flatbread techniques
- Layering flaky phyllo for dessert
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms
Instructors
Chef Katie
Chef Pauly