This unique, hands-on cooking class features Mediterranean-inspired dishes that are gluten-free, vegetarian and, if desired, vegan. You’ll begin by preparing a refreshing arugula salad, topped with beetroot and oranges. Chef Burcu will then demonstrate how to make zucchini boats, loaded with feta (or tofu) and fresh basil. For the entrée, you’ll stuff bell peppers with quinoa, cranberries and almonds — then roast them to perfection. To cap the meal, you’ll bake apples with walnuts, cinnamon and star anise.
Beetroot and Orange Salad
With olive oil, garlic, balsamic vinegar and arugula
With feta cheese or tofu, garlic and basil
Quinoa Stuffed Bell Peppers
With cranberries and almonds
With walnuts, brown sugar, cinnamon and star anise
Amazing experience, I highly recommend it! Chef Burcu is very welcoming and passionate about her specialty cuisines. She taught me how to make a savory creamy red lentil soup that is perfect for the upcoming fall season. I would definitely take one of her classes once again.
Chef Burcu has spent the better part of the last 10 years building a career in the food industry. Educated in the arts of chocolate confection and cake design, Chef Burcu has held positions as a food server, chef and executive chef in restaurants and hotels in Turkey and Canada — and has even owned a pasta-making company. Chef Burcu is excited to teach cooking classes that explore French and Mediterranean cuisines and more.