We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Roasted eggplant moussaka with spiced lamb and tomato sauce and rich bechamel
Winter kale Greek salad with oregano vinaigrette

Shopping List:

Produce:
eggplant
kale, lacinato is preferred
radicchio
garlic
red onions
oregano
flat leaf parsley
shallot
lemon

Dairy:
crumbled feta
unsalted butter
whole milk
pecorino cheese

Dry Goods / Pantry:
canned whole tomatoes
tomato paste
kalamata olives, pitted or pits removed
honey
red wine vinegar
extra virgin olive oil
red wine
all-purpose flour
neutral oil, such as safflower

Proteins:
ground lamb
eggs

Spices:
paprika
cinnamon stick
chili flakes
Kosher salt, as needed
Freshly ground black pepper, as needed
Freshly ground nutmeg, as needed


Equipment List:

9×9 or similar sized baking dish for moussaka
1 brush, for buttering the moussaka pan
1 large, heavy bottomed pot (like a Dutch oven) for cooking the lamb and tomato sauce
1 medium pot for bechamel
2 parchment-lined baking sheets
1 large mixing bowl for salad
A couple small mixing bowls
Chef’s knife and cutting board
Whisk
Wooden spoon or other stirring utensil
Blender or immersion blender for salad dressing