Around the World Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

About Jennifer:

Jennifer is a culinary arts instructor, private chef and recipe developer. She is a graduate of The Seattle Culinary Academy where she is also a part-time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them. You can follow her @chefjenskitchen.

Around the World – Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

About Jennifer:

Jennifer is a culinary arts instructor, private chef and recipe developer. She is a graduate of The Seattle Culinary Academy where she is also a part-time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them. You can follow her @chefjenskitchen.