Join former Gourmet Magazine Food Editor and cookbook author Shelley Wiseman for a plant based Mediterranean menu at the Brick Farm Cooking School.
Menu:
Pita Bread
Falafel with Tzatziki
Celeriac and Lentils with Walnuts, Mint and Preserved Lemon
Roasted Butternut Squash & Red Onions with Tahini & Za’atar
Traditional Tabbouleh
Watermelon and Feta Salad
Mutabbaq (Ricotta and Goat Cheese Filled Phyllo with Lemon Syrup) with candied lemon zest
Guest Limit: 12