Join this exploration of Middle Eastern small plate dishes with a flavorful four-course mezze menu.
The mezze recipes in this hands-on cooking class with Chef Daniel are a festival of flavors and textures in small-plate form. Learn about a unique culinary tradition while creating a selection of delicious foods.
You’ll create an assortment of creamy hummus dips and baba ganoush, prepare seasonal salads using charred green beans, feta, and couscous, and an entrée of grilled seasonal fish served with zucchini. For dessert, discover ice cream with a twist as you craft zalabia golden raisins, served with donuts and halva sauce.
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Assorted Dips
With hummus, baba ganoush and spiced pita
Seasonal Salads
With couscous, and charred green beans with red pepper-feta sauce
Grilled Seasonal Fish
With lemon, zucchini, olive oil and oregano
Zalabia With Sesame Praline
Middle Eastern donuts with golden raisins, cardamom and halva sauce
After graduating from culinary school, Chef Daniel completed an internship in Umbria, Italy and became a sous chef shortly afterward, partnering with Iron Chef Jose Garces. He's spent the last five years as the go-to chef for a selection of eateries within a restaurant group that has helped elevate a neighborhood in disrepair into a desirable upscale destination.
