Both western and eastern mediterranean cultures have their own versions of small savory plates, called mezze in Turkey and Lebanon to the east, and tapas in Spain to the west. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of mezze and tapas at our Farm-to-KITCHEN hands-on cooking class!
Chef Cleo's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.
Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.
Farm-to-KITCHEN: Mediterranean Mezze & Tapas
Thursday, December 21
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston
In this combination demo and hands-on cooking class, Chef Cleo will demonstrate the tools and techniques of classic mezze and tapas recipes celebrating local summer ingredients. She will then lead the class through making a four-course seasonal meal.
Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.