- April 16, 2019
6:00 pm - 9:30 pm
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This incredible vegetarian menu offers a festival of flavors: brightness of citrus, yogurt, fresh herbs, sweetness of dates and apricots, and aromatic Middle Eastern spices like toasted cumin seeds and sumac, to name a few. Skills and Techniques: Variety of knife chops and cuts, storing and working with fresh herbs, blooming spices, making garlic paste, vinaigrettes, tempering egg yolks, poaching dried fruit, preparing bulgur, toasting nuts.
Bulgur Salad with Edamame, Dates and Almonds
Turkish Yogurt Soup with Chickpeas, Rice and Spicy Garlic-Spice Topping
Poached Dried Apricot-Amaretto Sundaes with Pistachios