Instructor: Chef Olan Cox, Journey away to a distant land with some modern twists on a classic cuisine. Our menu for the evening showcases traditional Hummus (and a modern variation,) Classic Tabbouleh Salad (and another made with quinoa,) Pomegranate Baba Ghanoush, Grape Leaves Stuffed with Lamb and Rice (plus a vegetarian version,) Falafel with Yogurt, Baklava and Pistachio Ice Cream. Chef Cox brings with him over ten years experience in the culinary field, including a four year tenure with the Twin Cities Natural Foods Cooperatives in Minnesota. He is currently Executive Chef at Whittaker Woods and O'Briens in New Buffalo, Michigan. Class level: Beginner. Class style: demonstration.

Product Code: cc1202