Fresh and vibrant, Mediterranean ingredients easily intermingle with techniques from around the globe. Join Stefan Milne and learn how dishes can incorporate kelp or miso and still taste distinctly Mediterranean as you make Albacore tuna ceviche with olives, charred scallion oil, basil, and gem lettuce; marinated cucumber and summer melon with pistachio miso cream and dukkah; clams with homemade ‘nduja, kelp-tomato broth and grilled sourdough; and almond cake with burnt honey, orange blossom and stone fruit.

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.