According to the organizers:
Feel transported to Israel with Devra Ferst, Senior Editor at Tasting Table, for a A TASTE OF TEL AVIV. The rich, vegetable-centric food culture of this Mediterranean metropolis is fast becoming the new standard on our breakfast and dinner tables. Learn how to make them proper with a passionate and accomplished cook.
On the docket:
- Shakshuka with merguez
- Feta spread with zaatar, sumac and olive oil
- Fresh hummus
- Moroccan carrot salad
- Chocolate tahini truffles
All of our classes are intimate and immersive, meaning you will be chopping, slicing and tasting as you go. For the sated finale, students shall break bread and leave with a souvenir.