Sauces From Around the World


Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

Discover how cooks in the Mediterranean, Middle East, Africa, Asia, and right here in the U.S. bring exciting flavor to simple meals by adding bold, colorful sauces to everything from meats and seafood to eggs, stews, and breads. (These sauces also work well as condiments served on the side.) Join cookbook author and recipe developer Dana Jacobi for a night of culinary globetrotting, and prepare an international feast that blends traditional seasoning principles with contemporary techniques.

On the Menu: Israeli Za’atar with Grilled Pita; Tunisian Harissa with Scrambled Eggs and/or Scrambled Tofu; Italian Salsa Verde with Grilled Fish; Indian Pineapple Chutney with Pan-Roasted Chicken; Southwestern Mocha-Chili Rub with Pork Tenderloin.

Wednesday, October 10, 2012 - 18:00 to 21:00
Bowery Culinary Center, 2nd floor