This class is an introduction to true magic of mezze and how to make a few mainstays of a good Lebanese mezze. Growing up in a half-Lebanese household means every family gathering begins with mezze and Giselle is thrilled to teach you how to make my iterations of my family’s favorites. Giselle is a champion for using fresh and in-season ingredients in her cooking and teaching.
Each Mezze class will include a dip, a vegetable/salad, and a heartier bite.
May Menu:
simple tahini sauce
Spring tabbouleh
falafel (V)
What to expect:
Class will include all instruction, tools, recipes, and ingredients.
There will be some demo and plenty of hands-on cooking. Together we will cook and eat three dishes.
Beer and wine will be available for purchase.
Our dishes will include sesame, beef and wheat. Please let us know BEFORE registering if you have any dietary restrictions.
Class is suitable for all levels of experience.
CLASS DATE: Thursday, May 30th 5:30 pm - 7:30 pm
About our Instructor:
Giselle Kennedy Lord is the co-author of The Ark of Taste: Delicious and Distinctive Foods that Define the United States. She has worked as a video producer, photographer, writer, event coordinator, marketing professional, baker, cook, and pop-up restaurant manager. Giselle spent a decade working as a documentary videographer specializing in food and agriculture before earning a Master's degree in Gastronomy from Boston University in 2018, and was named James Beard National Scholar Northwest for my field and thesis work in Argentina.
Her cooking is the marriage of Lebanese heritage with the seasonal bounty of her environment and often inspired by her long-standing love affair with Latin America and its food.