Wednesday, March 28
6:30 pm - 9:30 pm
If you’ve ever wondered how to build the perfect platter for parties, events or an alternative to the everyday weeknight supper, Mezze is what you are looking for. Traditionally, it is a selection of small dishes served before a meal. We’ve kept with its traditional roots and vamped up the style to show you how to create your own tasty Mezze platter for any occasion. This class will give you a healthful modern approach to the classic Mezze plate. Serve it before the main dish as a pre-course, on its own or simply make it the star of your next cocktail party.
Tofu ‘Feta’ & Spinach ‘Spanokopita’ Phyllo Pastries
Freshly Baked Whole Wheat Pita with Warm Eggplant Caponata
Baked Chickpea Falafel with Tahini Drizzle and Chopped Herbs
Lemon Scented Tabouli with Fresh Mint
Zucchini Dill Fritters with Zaatar Laced Cashew ‘Crema’
Garlic Marinated Grape Leaves with Cinnamon Rice and Currants
House Made Assorted Dips: Hummus, Babaganoush, Olive Tapenade
Rose Water Dark Chocolate Truffles
*This is a sample menu. Recipes are subject to change.
Olivia Roszkowski is a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, completed her undergraduate studies in Neuroscience and Behavior at Columbia University, and is currently enrolled in New York University’s Masters Program in Food Studies. Olivia has cooked in well-known New York kitchens including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. In addition to being a full-time chef instructor and creative content developer at NGI, Olivia is also the culinary editor of the eco-forward publication Naturally, Danny Seo. A few of Olivia’s culinary interests include developing umami flavors using plant-based ingredients, plating techniques, and plant-based raw cuisine, and she enjoys posting her creations on Instagram under @oliviathechef.
Oops! We could not locate your form.