Move beyond the obligatory spanakopita and Greek salad and explore the vibrant culinary traditions of the Greek isles! In this class, Abby Canfield will show you how to transform local ingredients into variations on the classics from the islets scattered across the Aegean and Ionian Seas. We’ll learn how to make halloumi saganaki with lemon, herbs, and honey; shrimp sagakani with tomato, feta, and crusty bread; grilled eggplant with olive, anchovy, and roasted pepper relish; Greek salad with pickled onion and oregano vinaigrette; and bitter orange and mastic cake with whipped greek yogurt and honeyed citrus.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.