Mezze Night With Giselle, April 2024
This class is a celebration of the magic of mezze and a chance to learn how to make a few mainstays of Lebanese mezze. Growing up in a half-Lebanese household meant every family gathering began with mezze and Giselle is thrilled to teach you how to make her versions of some of her family favorites. Giselle prioritizes fresh and in-season ingredients in her cooking and teaching and is deeply enthusiastic about conversations around food culture and history.
Each Mezze class will include a dip, a vegetable/salad, and a heartier bite.
April Menu:
hummus
beet pickled turnips
kefte — this is a meat dish
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, April 25th 5:30 - 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.
This class is a celebration of the magic of mezze and a chance to learn how to make a few mainstays of Lebanese mezze. Growing up in a half-Lebanese household meant every family gathering began with mezze and Giselle is thrilled to teach you how to make her versions of some of her family favorites. Giselle prioritizes fresh and in-season ingredients in her cooking and teaching and is deeply enthusiastic about conversations around food culture and history.
Each Mezze class will include a dip, a vegetable/salad, and a heartier bite.
April Menu:
hummus
beet pickled turnips
kefte — this is a meat dish
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, April 25th 5:30 - 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.
This class is a celebration of the magic of mezze and a chance to learn how to make a few mainstays of Lebanese mezze. Growing up in a half-Lebanese household meant every family gathering began with mezze and Giselle is thrilled to teach you how to make her versions of some of her family favorites. Giselle prioritizes fresh and in-season ingredients in her cooking and teaching and is deeply enthusiastic about conversations around food culture and history.
Each Mezze class will include a dip, a vegetable/salad, and a heartier bite.
April Menu:
hummus
beet pickled turnips
kefte — this is a meat dish
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, April 25th 5:30 - 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.