The Summer Garden: Middle East Mezze Recipes, Harry P. Leu Gardens, Saturday, 10. August 2019

The Summer Garden: Middle Eastern Mezze Recipes
Saturday, August 10, 2019
11:00  a.m. - 1:30 p.m.
Instructor: Jennifer Hosetter
 Much like tapas in Spain, mezze are small snacks or appetizers that are enjoyed throughout the Middle East. The selection of dishes can be quite extensive and elaborate, often including classics like hummus, tabbouleh and baba ganoush. In some cultures, mezze can be served as part of a multi-course meal, especially when paired with freshly made bread. During this class, we will celebrate this exquisite and ancient cuisine by preparing together an assortment of delicious mezze recipes featuring seasonal produce and herbs. What’s more, these dishes are perfect for summer dining, as they can be prepared using little or no heat, and are typically served at room temperature. But just to ensure we stay cool, we’ll have something refreshing to sip on while we cook.
 Adults of drinking age are welcome to bring their own alcoholic beverages to enjoy during the class, if desired. Suggested pairings: Any dry white wines, sparkling wines, or light- to medium-bodied reds will be delicious with our mezze. But for a special treat, sip on some chilled raki, arak or ouzo while you eat. These distilled anise-flavored liquors are traditional accompaniments to mezze in cultures that drink alcohol. And they can be stirred into quick cocktails with some sparkling water and fresh mint that we’ll have on hand.  
 Jennifer Hosetter is a classically-trained chef with 20 years of experience in the food industry. She received a Culinary Arts degree from Johnson and Wales, and a Master's degree in Food Culture & Communications from the University of Gastronomic Sciences in Italy.  Early in her career, she honed her skills working in restaurants and for caterers. More recently, Jennifer has worked as a recipe developer, food editor, and writer. Currently, she runs her own catering and personal chef business, where she enjoys cooking and teaching about foods from around the world. Jennifer also serves as a Chef Instructor at the UCF Rosen School of Hospitality.
Continuing Education Units (CEUs) are available to FNGLA Certified Professionals upon request. 
Participants must withdraw from classes at least five days prior to the start of class in order to receive a full refund or credit. If we must cancel a class, we will make every effort to inform you prior to the class time, and you will receive a full refund or credit. Only those registered for the class will be permitted in the classroom. Childcare services are not provided.

 
 

Saturday, 10. August 2019, Harry P. Leu Gardens, The Summer Garden: Middle East Mezze Recipes

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