11 and older
Jeannette is a shining example of the hospitality that Lebanese culture is known for. When you spend the afternoon in her home, you will feel like both a student and an honored guest.
Jeannette puts incredible care and detail into her cooking, as you will see when you work with her.
Upon arrival, you will sit down to a cup of cinnamon tea and a beautiful array of Lebanese sweets and snacks, such as Middle Eastern flatbreads with za'atar, labneh with cucumber, and pistachio cookies.
In her workshops, you will discover new dishes that aren't served at restaurants, and experience familiar classics as you've never tasted them before. At the end of the day you'll go home newly inspired with all the recipes, and a shopping guide to Jeannette's favorite food markets.
Menu for Immersion Workshop #1 (Non-Vegetarian)
Hummus (Chickpea Spread)
Chickpea puree (made the slow way from dried chickpeas) with tahini, garlic, and lemon juice, dressed with olive oil and paprika.
"100% Lebanese" Tabbouleh (Parsley Salad)
Finely shaved parsley, romaine lettuce, and scallion, with diced tomato, a bit of bulgur, dried mint, clove and paprika, tossed with fresh squeezed lemon juice and olive oil.
Maldoum (Eggplant and Vegetable Casserole with Ground Beef)
Fried eggplant and potato layered with tomato, bell pepper, and seasoned ground beef braised in a savory red pepper sauce.
Roz Bil Shaghrieh (Rice with Vermicelli)
White Turkish rice cooked with pan-fried golden vermicelli.
Ka’ak Bi Tamer (Date Cookies)
Mild buttery cookies perfumed with mah’lab, filled with nutmeg seasoned date paste and topped with nigella and sesame seeds.
* Food Allergies: This menu includes dairy, eggs, and wheat.
All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.