09/02/2026
Inspired by the season’s vegetables, local grains, and the flavors of the Eastern Mediterranean, this demonstration class on September 17th explores a collection of our favorite savory doughs. Maura will demonstrate a flaky rye buttermilk pie dough filled with roasted delicata squash, tahini, and pumpkin seeds; Armenian matnakash topped with za’atar and transformed into shakshuka buns; halloumi and olive focaccia; and our beloved spinach pide with golden raisins and feta.
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Honey 🍯 may be one of the most fascinating foods on the planet—far more nuanced than sweetness alone. In this demonstration-style class on September 24th, we’ll explore honey’s diversity through a guided tasting with honey expert Nikki of portoula | Greek Honey & Gifts who imports pine and tree honeys from her home region near Kalamata, Greece. Chef Ana will demonstrate black-eyed pea ezme with honey lemon vinaigrette, roasted carrots with pine honey, brown butter and sage, and chicken cutlets with tomato sesame jam and Executive Pastry Chef Nik will make his show-stopping honey custard dessert.
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