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The foods of the Middle East all tell unique stories from the past. Recipes and traditions tend to be similar, yet taste very different according to regions and the particular history within each land. Cooking instructor and herb expert Nissa Pierson’s journeys have taken her all over the world; tonight, she shares some delicious ideas gathered along her travels through the kitchens of Middle Eastern farmers. Fragrant spices are common threads throughout the Middle Eastern culinary journey, and many countries highlight herbs—mint, cilantro, dill, parsley, with a bit of thyme—in their regional cuisines. Fresh off her latest adventure in Tunisia, Nissa returns to share a new batch of recipes and her usual love for life, good ingredients, and unique flavors.
On the Menu: Frozen Herbal Lemonade; Herbal Potato Salad with Harissa and Yogurt; Yemini Zhug with Grilled Halumi, Pita, and Fresh Za’atar; Arabic Salad; Fresh Dates with Ricotta and Infused Honey; Fresh Mint Tea with Pine Nuts.
Instructor: Nissa Pierson, Culinary Instructor and Managing Director, Ger-Nis International