CULS 145 - “Meze” Small Bites & Big Flavors of the Mediterranean

Credits 1
Chef Shannon Herman has been a chef, caterer, food and wine instructor, and a lover of all things culinary for more than 20 years. Chef Shannon graduated from the California Culinary Academy in San Francisco in 1991. She has taught classes all around the northwest. Her passion is to create and teach memorable dining experiences using flavors, colors, and imagination while exploring culture and cuisine using local and seasonal ingredients. Meze is eaten throughout the Eastern Mediterranean, and Greek mezethes (plural of meze, which means middle) share common flavors with the Turkish, Middle Eastern, and North African varieties. Mezethes generally have robust or spicy flavors to stand up to strong drinks. The hallmarks of Mediterranean cuisine since antiquity - olives, fresh vegetables, spit-roasted or grilled meats, dried and fresh fruit, oregano, mint, yogurt, and honey - figure prominently. Mezethes are little Mediterranean dishes designed to complement a beverage, tease the taste buds and encourage diners to linger around a table for good conversation. Examples of dishes to be made during class are: roasted eggplant salad, roasted red pepper hummus, and pumpkin and cheese phyllo triangles. Supply cost is included in the tuition fee.