Thursday, August 4
6:30 pm - 10:00 pm
Located at the crossroads of two worlds – the Far East and the Mediterranean – Turkey boasts a rich and varied cuisine influenced by both cultures. Expand your horizons as you learn the finer points of this vibrant culinary tradition. Join Chef Myra Kornfeld to create a vibrant, plant-based meal, fit for a sultan, with Turkish spices such as sumac, black cumin, and the legendary peppers: Marash, Urfa, and Aleppo. Turkey is also the country of yogurt dishes; legend has it that the poet and mystic Rumi feasted on garlicky yogurt (caçik) before performing the Sema for 40 days. This vegetarian menu is also gluten-free.
I-Sold-My-Birthright Lentil Soup
Turkish Cherry Tomato Salad with Pomegranate Molasses Dressing
Grilled Romano Beans with Grape Pekmez and Tahini
Turkish Zucchini Pancakes with Feta, Parsley and Mint
Duo of Caciks: Classic with Purslane; with Beets
Braised Herbed Rice-Stuffed Grape Leaves
Shaved Mystic Zucchini, Green Apple, and Dill Salad
Amaretti Cookies with Orange Blossom Water
Myra Kornfeld is a chef, author and educator. Her most recent cookbook is Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare, co-authored with Stephen Massimilla. Myra teaches in the graduate nutrition program of the Maryland University of Integrative Health. She also specializes in team-building events and cooking parties. Visit cookingwiththemuse.com and MyraKornfeld.com.
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