Kitchen Wisdom: Mediterranean Breads & Foods That Go with Them   

Join Chef Molly Beverly in a Mediterranean adventure, learning how to make traditional yeast breads and a plethora of delicious accompaniments from Spain, France, Italy, and Greece.This hands-on course covers traditional preparation of yeast breads, including starters and retarded fermentation. Each class will also cover dips, spreads, soups, salads, vegetables and fresh cheeses. Includes recipes and tastings. Vegan & vegetarian options available.

Menus include Spanish Peasant Bread, Romesco Sauce, Gazpacho, Fresh Ricotta, Pesto, Minestrone, Focaccia, Aioli, Ratatouille, Tappenade, Olive Bread, Greek Lentil Soup, Yogurt Pomegranate Dip, Red Pepper and Walnut Spread.