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Mediterranean Cooking with Eggplants

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Amy Riolo



Class Type


May 19 @ 6:30 pm - 9:30 pm



"Turkish Eggplant Rice Pilaf, Tender Lamb Morsels over Eggplant Béchamel Puree, Eggplant Salad, Amalfi Coast Cinnamon and Chocolate Covered Eggplant"

Who's Attending

7 people are attending Mediterranean Cooking with Eggplants

  • Jill Allbritton
  • Lisa Gomer
  • Irena Rucinskas
  • Cina Karodeh
  • Ronald Watkins
Tickets are not available as this event has passed.


Middle Eastern Cuisine Made Easy

Middle Eastern Cuisine Made Easy

From Marrakesh to Tel Aviv and Cairo to Abu Dhabi, the flavors and aromas of Middle Eastern cuisine have captivated the palettes of foodies for millennia. Learn the secrets to creating these complex culinary traditions on your own with the assistance of Chef Amy Riolo who has lived and worked in the Middle East. You’ll also learn the history and culture of each country’s cuisine and the easiest and most fun ways to implement the recipes into your repertoire. Class 1 –Moroccan Jan 11 Morocco’s multi-layered cuisine is a favorite of many. Many of its millennia old recipes, however, acan be intimidating to newcomers. In this class Chef Amy reveals the favorites from the culinary tours she leads in the country. Menu: Moroccan Country Bread, Saffron Couscous with Almonds, Lamb and Date Tajine, Carrot and Date Salad, Fruit and Nut Filled Phyllo “Snake” Class 2—Egyptian Jan 18 Chef Amy’s “Nile Style: Egyptian Cuisine and Culture” cookbook won the Gourmand Award for “Best Arab Cuisine” in Paris. In this class, she shares her favorites from the ancient land. Menu: Sambousik (Feta- Filled Phyllo Triangles), Egyptian Rice with Vermicelli, Beef and Okra Stew, Country Salad, Double Chocolate Baklava Class 3- Emirati Jan 25 Despite being home to many modern metropolis’ such as Dubai and Abu Dhabi, the heart of Emirati culture is based on Bedouin hospitality. Chef Amy has been the guest of the UAE’s Ministry of Culture on many occasions. In this class she shares some of their beloved culinary traditions.’ Menu: Bedouin Bread, Kibbet Aish (Cracked Wheat and Meat Croquettes) Kabsa (The grandfather of Paella), Machbous (Sweet and Sour Fish Stew), Louqueymat (Sweet Fritters with Date Honey) Class 4: Lebanese - Feb 1 Due to the large number of Lebanese expats living around the world, and their success in the restaurant industry, Lebanese food is probably one of the best known representatives of Arab cuisine. The cuisine of the Levant is healthful, fresh, and delicious. This class will focus on mezze, appetizers, that are delicious to prepare and entertain with. Menu: Falafel with Tahini Sauce, Baba Ghanouj, Hummus, Tabbouli, Ma’moul Cookies Class 5: Turkish Feb 8 Thanks to its Byzantine and Ottoman influences, Turkish cuisine is one of the most respected culinary patrimonies in the world today. In this class, Chef Amy reveals the history of Turkish cuisine along with highlights of a culinary tour she led there. Menu: Spinach & Cheese Pies/Sigara Borek, Cucumber & Yogurt Sauce/Cacik, Lamb Croquettes in Tomato Sauce/Izmir Koftesi, Shephard’s Salad/Coban Salatasi, Sweet Semolina Cake/Revani Class 6: – Israeli & Palestinian Feb 15 The cultural convergence in the holy land has been inspiring mouthwatering recipes like no others for centuries. In this class, Chef Amy reveals culinary history as well as modern dining styles and trendy new recipes. Menu: Shakshouka (Egg and Tomato/Pepper Skillet), Sabich (Eggplant, Tomato, Egg, Tahini Sandwiches), Falafel with Tahini Sauce, Palestinian Za’atar Bread Class 7: Middle Eastern Desserts Feb 22 Who doesn’t love Baklava and it’s honey drenched counterparts? This class demystifies the ubiquitous Middle Eastern desserts so that you can easily make them in your own home. Menu: Almond Baklava, Date Filled Ma’moul Cookies, Moroccan Shortbread Cookies, Custard-Filled Qunafa (Kataifi)

January 11 @ 6:30pm


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