Cooking Class: Greek-Midwestern Fusion Cooking
The flavors of the Greek isles meets the convenience of Midwestern cooking in this joyous interactive cooking class from Chef Mary Jane. She'll demonstrate the methods for assembling an authentically Mediterranean meal with decidedly domestic sensibilities! Your lesson begins with dolmas, delicious beef and rice wrapped in grape leaves, served with a traditional lemon- and egg-based sauce. Then, create your own crisp and tender falafel with a cooling tzatziki sauce, plus freshly baked pita bread to enjoy with it. You'll also prepare a refreshing salad topped with plump olives and garden veggies before baking layers of phyllo dough and golden honey into a delightful baklava for dessert.
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Dolmas and Avgolemono Sauce
With grape leaves, rice, beef, lemon and eggs
Falafels, Tzatziki Sauce and Fresh Pita Bread
With chickpeas, cucumbers, yogurt, garlic, parsley, yeast and flour
Greek Salad in Creamy Tahini Dressing
With greens, cucumber, tomatoes, olives, pickled peppers and lemon
Baklava
With phyllo dough, honey, walnuts and lemon
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Beginner, Mediterranean, Baking
Outside Reviews for Chef Mary Jane
Mira I.
07 Aug 2023
Chef Mary Jane’s expertise in pasta-making shone through, as she patiently guided us through each step of the process. From mixing and kneading the dough to rolling it out and creating beautiful pasta shapes. I not only learned the art of making fettuccini, ravioli, and tortellini but also discover the magic of the roasted butternut squash filling. After the class I feel more confident in my pasta making skills.
Chef Mary Jane's journey into the culinary realm has been nothing short of distinctive. She's traversed various avenues within the food industry – from wielding her pen as a culinary writer and weaving her artistic touch as a food stylist to innovating as a product developer and contributing her expertise to the Iowa Egg Council. Notably, she has even graced the kitchens of James Beard award-winning chefs with her culinary prowess. Through her roles as a food consultant and specialized chef, she has nurtured a truly unparalleled sense of creativity. With a treasure trove of experiences to draw from, Chef Mary Jane finds great joy in mentoring aspiring culinary talents, aiding them in mastering their craft.
