The Food of Smyrna

For this class we’re heading to the historic city of Smyrna (modern day Izmir) to inspire a midday feast. Angela will inspire you with the recipes she learned in her mother’s and grandmother’s kitchens, including soutzoukakia (meatballs in a rich tomato and cumin sauce) with rice pilaf, onions gemista, the rich baked eggplant dish imam bayildi, and a crunchy, fresh coleslaw. We will finish with the decadent dessert, ekmek kadaifi. This wonderful meal you have created will be paired with a glass or two of good wine.
Sunday, May 10
(11am -  4pm)
$210