Cooking Class: Crafting a Traditional Mediterranean Spread

Explore bright and bold flavors in this hands-on Mediterranean cooking class. Chef Regina will help you learn how to craft authentic dishes with fresh ingredients and traditional spices. 


Begin by preparing fresh homemade hummus to serve with warm garlic and herb pita bread. Cook up delicious kebabs for your entree with ground lamb, onions, zesty seasonings and a touch of mint. End by whipping up an addictive warm olive oil cake for dessert infused with blood orange zest and showered with pistachios.


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Garlic Herb Pita Bread With Hummus

With tahini, yeast, garlic, olive oil and chickpeas


Ground Lamb Kofta Kebabs

With ground lamb, parsley, onion, mint and garlic


Warm Olive Oil Cake With Blood Orange

With flour, olive oil, sugar and pistachios

  • Minimum Guests 2
  • Maximum Guests 3
  • Event Duration 3 hours
  • Activity Level
  • LabelsCouples, Date Night, Mediterranean, Beginner, Baking
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Guest reviews for Chef Regina

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Nicole W.

31 Oct 2022

Chef Regina is a seasoned culinary professional. She loves menu development and creating seasonal dishes with what is specifically in season. She taught me how to make one of the mother sauces, bechamel. Mac n cheese is one of my favorite dishes. I was very excited about learning this.

$ 75 Per person

all-inclusive: 3-hour class, meal and taxes.


Looking for another date or time or need to book for a larger group? Message us

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Event location: Colorado Springs

Chef’s Place

Exact location is provided after booking.

Meet your chef

Chef Regina
Chef Regina Verified chef

New chef


Across a decade in the culinary world, Chef Regina has worked with unconventional proteins, developed innovative seasonal menus and run the kitchen of a James Beard-nominated restaurant resulting in a broad and unique set of skills. Drawing from Filipino roots and a heavy influence from vibrant Creole and Cajun cuisines, the chef infuses classes and menus with fun and unexpected flavors paired with classic cooking techniques.

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