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Cooking Workshops with a Meal
Bread with butter and dips
Baladi eggplant with olive oil and sumac – to be made in the workshop
Baked beets in balsamic and anise
Berry and honey tea
Stuffed mushrooms with almonds, herbs and parmesan cheese – To be made
in the workshop
Risotto with red rice and chicken liver in red wine, plums and chestnuts
Swiss chard and sorrel with semolina and ricotta dumplings – To be made in the workshop
Main Dish:
Spring chicken patties with sweet potato in peanut sauce – To be made in the workshop
Pieces of entrecote with mushrooms
2 Hot side dishes
Dessert:
Chocolate Truffles
Meringue with ice cream and chocolate sauce
Mosaic Workshop:
Mosaic workship with artist Avi Dolev
During the workshop Avi will perform a short review of the history of mosaics. Thereafter, participants will make a actual piece of ceramic mosaic.
The workshop lasts 2 and a half hours.
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