Plant-Based Mediterranean Cooking *In-Person* *NEW*
Plant-based dishes are the cornerstone of the Mediterranean. We will prepare a variety of delicious and nutritious recipes from around the Mediterranean, including fasolada, a Greek bean soup, Pilavuna loaf a Turkish-inspired quick bread with feta and olives, and several salads. Instructor: Sabrina Pashtan
Sections
VMED-WI25.01
Wednesday, 6-9pm. Jan. 22. The cost of tuition includes all food materials and fees.
This class will meet in-person at CCAE with a limited student capacity. Please view our In-Person Class Guidelines prior to enrolling
Instructors: Sabrina Pashtan
Instructor
Sabrina Pashtan
Sabrina is a chef; she trained at La Escuela de Cocina Luis Irizar in San Sebastian, Spain. She has worked in restaurants in the Basque Country and at Boston University as the sustainability coordinator of the dining services. She is passionate about using local produce to create delicious, wholesome food, with a focus on various Mediterranean and Middle Eastern cuisines. She has a deep respect for cultural tradition and tries to honor that when teaching and cooking. She is also very interested in the intersection between foodways, hospitality, family and community.