4/11 Greek Easter: A Spring Celebration of Food & Tradition

Greek Easter: A Spring Celebration of Food & Tradition

Saturday April 11, 6:30 to 10:00PM

Nancy Kirkiles-Smith

Greek Easter is the most meaningful food holiday of the year in a Greek household — and this class is especially close to my heart because I’m Greek. The flavors, the rituals, the long tables filled with family and friends — this is the celebration I grew up with, and I’m excited to share it with you.

Rooted in the traditions of Greek Orthodox Easter, this holiday marks the arrival of spring and the end of the Lenten season. After weeks of simpler, plant-forward meals built around beans, vegetables, olive oil, and seafood, Easter Sunday bursts onto the table with abundance — bright herbs, lemon, slow-roasted lamb, fresh salads, and celebratory desserts.

In this hands-on class, we’ll explore the flavors and techniques that define a traditional Greek Easter table — with a plant-forward approach that reflects the beauty of Mediterranean cooking. You’ll learn how olive oil becomes a sauce, how lemon transforms a dish, how slow braising builds depth, and how simple ingredients create extraordinary flavor.

Along the way, I’ll share stories and traditions — from candlelit midnight services to red-dyed eggs and the joyful gathering of family around the table. Greek Easter isn’t just about recipes. It’s about hospitality, renewal, and cooking with generosity.

Whether you have Greek roots or simply love Mediterranean food, this class offers a delicious way to celebrate spring — with vibrant dishes, timeless techniques, and the warmth of a true Greek table.

Menu

• Greek Village Salad (Horiatiki) – Tomatoes, cucumber, olives, capers & feta
• Fasolada – Classic Greek white bean soup with olive oil and herbs
• Ladera Spring Vegetables – Artichokes, peas, and potatoes braised in olive oil and tomato
• Spanakopita – Spinach, fresh herbs, and feta baked in delicate phyllo
• Lemon-Oregano Roasted Lamb with Potatoes
• Mediterranean Baked Sea Bass with Tomatoes, Capers & Olives
• Greek Orange Olive Oil Cake
• BYOB