4/18 Lebanese Cooking

Lebanese Cooking 

Saturday April 18th, 6:30 to 10:00PM

Chef Jeanine Kelly

Chef Jeanine will transport us to the Eastern Mediterranean in this hands-on Lebanese Cooking Class, where bold spices, fresh herbs, and centuries-old traditions come together in dishes meant for sharing.

Lebanese cuisine is rooted in generosity — colorful mezze spreads, bright salads, fragrant grains, and perfectly spiced meats. In this class, you’ll learn how to build those signature flavors from the ground up and recreate a beautiful feast at home.

Along the way, we’ll talk about spice blending, knife skills for herbs and vegetables, balancing acidity and richness, and how to create a mezze-style spread that feels abundant yet approachable.

Expect bold flavors, practical techniques, and plenty of tasting. You’ll leave with recipes, new skills, and the confidence to bring Lebanese warmth and hospitality to your own table.

Menu

• Falafel – Crisp on the outside, tender and herb-packed inside. You’ll learn how to balance fresh parsley, cilantro, garlic, and warm spices for authentic flavor and ideal texture.

• Chicken Shawarma – Inspired by the street food stalls of Beirut, we’ll marinate chicken with garlic, lemon, and warm spices before roasting to juicy perfection.

• Mujadra (Lentils & Rice) – A comforting, deeply savory dish of lentils, rice, and caramelized onions that’s simple, nourishing, and surprisingly luxurious

• Tabouli Salad – Bright, herb-forward, and refreshing, with finely chopped parsley, mint, tomatoes, lemon, and bulgur

• Baklava – Flaky layers of phyllo, nuts, and honey syrup — we’ll demystify this classic dessert so you can make it confidently at home.

• BYOB