Description

Sharing Health through Heritage

In the Mediterranean, many meals start with an assortment of local dishes or what can be called small plates. Eating and sharing is part of the tradition, and lends itself to taking the time to reflect and experience flavors and surroundings.

We’ll feature vegetables, whole grains, legumes ... all inspired by the availability of seasonal produce. The emphasis will be on easy and healthy preparation.

Sample Menu (subject to change):

HUMMOS TRIO – Carrot, beet and traditional spreads with a twist

DECONSTRUCTED KUFTA – Armenian-spiced roasted eggplant over crackedwheat pilaf

HARICOTS VERTS – Prize-winning tender green beans simmered with sweet and savory spices.

STUFFED – Goat cheese stuffed with toasted nuts

—
Value $450 for a six-person class
(ask us about cost and options for larger groups)

—
YOUR SEASON-ING CHEFS:

TERI ADOLFO is a certified Ayurveda practitioner, an East Asian nutrition and cooking instructor, acupuncture and massage practitioner. She specializes in digestive disorders, herbal medicine and women’s issues.

KARA ADANALIAN is an accomplished contest cook, winning numerous regional and national cooking contests, holding the title of “America’s Best Home Cook” awarded by Fine Cooking magazine and Sur La Table.

https://www.seasoning-sonoma.com/

Additional Information