Mediterranean Journey Series 2026: From Past To Plate (10 classes)

Mediterranean Journey 2026: From Past to Plate Series with Dave & Cortney - $1250 per person 

Food. We eat it every day and completely take it for granted. When was the last time you thought about the origins of what you’re eating or the journey it took through history to make it onto your plate? That’s what this Series is all about.  

The Mediterranean Journey is a hands-on adventure through 10 iconic dishes and ingredients born in the Mediterranean and woven into how we eat today. Over the course of the series, we’ll cook our way through old-world traditions and modern interpretations, using authentic techniques, tools, and vessels to make the real versions of foods you usually order off a menu. 

Expect a lively mix of demo, group cooking, and workshop-style classes, with plenty of hands-on time and lots of sharing at the table. Whenever possible, we’ll cook the way these dishes were originally meant to be cooked — no shortcuts, no canned fixes, just time-honored methods and deeply flavorful results. 

This series is designed to break from our usual class format and open the door to new cultures, cuisines, and ways of cooking. We’ll source the most authentic ingredients we can find (and import!) so you’re tasting these dishes as they were intended. 

You’ll leave with new skills, new perspectives, and a whole new appreciation for where your favorite foods come from — plus a very strong urge to keep learning, cooking, and eating your way around the Mediterranean. 

Class times will vary depending on season – as this will be a combination of inside and outside classes. March, April, May, September, October, November, and December classes will be from 12pm-4pm. June, July, and August, classes will be from 10am-2pm. Please check the schedule below for dates and times for each class.  

For this series we are happy to offer the opportunity to order the cookware and equipment that we will be using at wholesale prices! Cooking Sources/Vessels used in this series that will be available to purchase at wholesale prices if desired: 

11.5” Clay Tagine 

Majmar – Tagine Cooking Base 

Paellero – Paella Gas Ring Burner/Stand 

Paelleras – Paella Pan 

Couscoussier – Couscous Double Steaming Pan 

Why This Series Is Worth It: This isn’t a single cooking class — it’s a year-long culinary education. The Mediterranean Journey is designed for people who want to actually learn how food works, not just follow a recipe once. Over 10 immersive classes, you’ll cook with traditional methods, tools, and ingredients that rarely show up in standard cooking classes — or home kitchens.  

What You’re Really Getting: 40+ hours of instruction; Each class runs 4 hours (with extended hands-on time), giving you the depth that short classes simply can’t offer. Skills that transfer to everything you cook; You’re learning techniques, foundations, and methods — not one-off recipes. These are skills you’ll use for the rest of your cooking life. Authentic ingredients & equipment you won’t access elsewhere; We source and import specialty ingredients and use traditional cooking vessels so you experience these dishes the way they were meant to be made. Multiple class formats in one series; Demonstrations, guided group cooking, and true workshops — including make-and-take experiences — all in one cohesive program. A curated progression, not random classes; Each class builds on the last, creating a thoughtful journey through Mediterranean food history, culture, and technique. A table of like-minded cooks; This series attracts curious, committed students — people who want to learn deeply and cook well. It’s a shared experience, not a drop-in class. 

Broken down, this works out to about $125 per class for extended, hands-on instruction with premium ingredients, specialty equipment, and expert guidance — less than a single dinner out, and far more lasting. You’ll walk away with confidence, context, and skills — and a much deeper understanding of the foods you love to eat. This isn’t about cooking one great meal. It’s about becoming a better cook. 

Sunday, March 22nd 12pm-4pm 

Garbanzo Beans with Dave 

Our journey begins here…with Garbanzo Beans. Hailing from modern day Syria/Anatolian Turkey, these protein-packed beans are a great source of vitamins and fiber and have been eaten for over 10,000 years creating some of the staple recipes we know and love today. This class will be working with only dried/soaked beans and will include a taste/texture test against canned, store-bought Garbanzo beans. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu:  

Garbanzo Breakfast Dishes – Musabaha & Shakshuka – Lebanese Chickpeas in Lemon Tahini Sauce & Tunisian Poached Eggs in Spicy Tomato Garbanzo Bean Sauce 

Poichichade & Socca – French Provencal Garlic Garbanzo Bean Spread & Garbanzo Flour Flatbread 

Majorcan Potaje de Garbanzos – Potato and Garbanzo Stew with Sobrassada 

Revithokeftedes & Fattah – Greek Version of Falafel / Egyptian Toasted Pita with Yogurt Sauce and Spiced Garbanzos 

Sunday, April 26th 12pm-4pm 

Phyllo # 1 Pistachio Baklava and Turkish Coffee Workshop with Dave 

Phyllo. These thin, paper-y sheets are made from unleavened pastry dough and when stacked on each other create flaky, crackly, and crunchy layers that form several sweet and savory namesake dishes found throughout the Mediterranean region. This month’s class will focus on how to correctly use and layer phyllo dough sheets to make Traditional Turkish Pistachio Baklava. 

In this workshop style class, each person will make and bake their own half sheet tray of baklava to take home… That's a lot of Baklava!!! (Don’t worry, there’ll be plenty of Baklava and Turkish Coffee to enjoy while yours are in the oven.) This is a hands-on class where each person will make and leave with their own tray of baked Baklava. This class is vegetarian.  

On The Menu:  

Ingredients Discussion  

Making Honey Syrup  

Baklava Assembly Demo  

Making and Baking Pistachio Baklava  

Sunday, May 10th, 12pm-4pm 

Phyllo # 2 Scratch Made/Rolled with Dave 

Phyllo dough sheets. You’re now a Pro at using them. Time to take it to the next level! In this class we’ll be using Phyllo again, but this time each group will make their own dough, roll out round phyllo dough sheets and then use them to make 4 amazing recipes you’ll be bragging about for a long time to come. The recipes in this class are classics and feature different methods of assembly, making each unique to itself. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu:  

Spanikopita – Greece – Classic Stuffed and Rolled Spinach and Feta Pie 

Ouzi – Syria- Phyllo Pastries with Ground Lamb and Rice 

Burek – Balkans- Phyllo Rolls with Beef, Potato, and Fresh Cheese 

M’hanncha – Morocco - Almond and Orange Blossom “Snake Cake” 

Sunday, June 21st, 10am-2pm 

Pizza: History and Evolution with Dave 

Our first of 4 outside classes! Did you know that “Pizza” or rather its origins, can be traced back to Ancient Rome about 2000 years ago? Starting out more similar to focaccia bread, the original “pizza” was an unleavened flatbread street food with a spelt cereal grain dough flavored with garlic and salt, and sometimes drizzled with lard and/or topped with a hard sheep’s cheese.  

As time passed and yeast was discovered, the modern “pizza” started to “take shape”. Pinsa Romana was a yeasted dough in the shape of an oval with toppings to include fish scraps. Fast forward to 1535 and the word Pizza is here to stay. The 1700’s in Naples delivered the first tomato sauced pizza, then in the very late 1800’s, Naples gave us Pizza Margherita – the building block for the modern-day pizza! 

This class will be using our outdoor pizza ovens. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu:  

Panis Focacuis – Unyeasted Spelt Dough, Ancient Humble Beginnings 

Pinsa Romana – Yeasted Dough Blend of Soy/Rice/Wheat Flours, Moretum (Ancient Roman Version of Pesto) 

Naples Marinara & Margherita Pizza – Yeasted Wheat Flour Dough, Original Tomato Sauced Pizza (Marinara) & Original Margherita Version with Fresh Mozzarella and Basil. (neither of which were eaten hot). 

Pizza Today – Yeasted Wheat Flour Dough, Stuffed Crust Ultimate Topping Pizza.  

Sunday, July 5th, 10am-2pm 

Clay Tagine Cooking & A Traditional Moroccan Meal with Dave 

Our second of 4 outside classes! For years we’ve been holding all our Tagine classes inside using cast iron Tagine bases on induction burners. Now we’re taking the Tagines outside and using traditional clay tagines over wood burning Majmars. This is the ultimate MUST for any Tagine aficionado! Each group will be making and cooking their own Tagine. This is a hands-on class taught in our 2 x 2 format where each group of two makes a Tagine/Side and shares with their counterpart group.  

On The Menu:  

How to Setup and Use a Majmar (wood fired cooking base) for Traditional Slow Cooking Tagine 

Chicken, Preserved Lemon, and Olive Tagine 

Beef Tagine with Prunes, and Almonds 

Batata Mchermla – Boiled Potatoes tossed in Chermoula 

Taktouka – Tomato and Roasted Pepper Salad 

Sunday, August 23rd, 10am-2pm 

Paella Workshop, 2 Ways with Dave and Cortney 

The third of our 4 outside classes. Paella. Paella didn’t just happen. It evolved from Persian (Polow) and Indian (Pulao) rice dishes when rice was brought to Spain in the 8th Century by the Moors. As farmers began making lunches of simple rice dishes with easily accessible or foraged ingredients, the first Paella, Paella Valenciana, began taking form. Originally with rabbit, snails, green and white beans, regional variations were adapted to include different proteins/vegetables or even all seafood. And then there’s the rice and the pan. In this class you’ll learn all about Paella history, Saffron, the Paelleras pan, and how to cook on a round coil gas burner to get perfect Socarrat and Paella every time. Each group will be making and cooking their own Paella. This is a hands-on class taught in our Workshop 2 x 2 format where each group of two makes a different Paella recipe and shares it with their counterpart group. 

On The Menu:  

How to cook on a Paellero (Gas Ring burner) using a Paelleras (Paella pan) 

Developing Socarrat  

Paella Valenciana 

Paella de Marisco (Seafood Paella) 

Sunday, September 13th, 12pm-4pm 

The Kebab Umbrella with Dave 

The last of the 4 outside classes. Though the history of Kebab is disputed, (some say It was invented in Turkey in the 1300’s and there are even some that say the Persians pre-dated the Turkish Kebab) there is archaeological evidence dating all the back to the 17th century BC that the Minoan Civilization (the early settlers of Greece) carved “firedogs” (two rocks that were carved to look like long dog like animals) had slots for skewers to lay in and were set over open flames or a fire to cook.  Using this as a basis of the kebab – the first form of Kebab would be from Ancient Greek descent and would be the precursor to Souvlaki.   

Moving ahead a number of years, the word Kebab is thought to be derivative from the Persian word Kabap which means to burn or to fry and that soldiers would skewer their meats on a sword and place them over open flames to cook.  Another thought is that the Medieval Persians would skewer and grill small pieces of meat on a stick which would be eaten while drinking glasses of wine where grease could be wiped off the fingers easily, as to not dirty up the wine glass.  

Skewered Meat cooked over Open Flames. That’s what this class is all about. This class will teach you about different variations of Kebab found all over the Mediterranean and how each evolved to be uniquely different by region. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu:  

Pork Souvlaki with Pita & Tzaziki 

Chicken Shish Taouk & Salata Tahini 

Cevapi with Mujdei (Garlic Sauce) & French Fries 

Tunisian Brochettes & Mechouia (Roasted Pepper/Tomato Salad) 

Sunday, October 11th, 12pm-4pm 

Feta & Halloumi Cheese Workshop with Dave and Cortney 

In this 4-hour workshop we focus on two great cheeses from Greece and Cyprus. Cortney and Dave will teach you how to make your own fresh Feta and Halloumi cheeses at home! In this class we’ll be covering cheesemaking basics & equipment needed, why the milk you use is SO important, and then using 2 different cheese making techniques to make these unique cheeses. Leave with our tips and tricks for perfecting cheese at home in your very own kitchen. This is a hands-on class. Each group will make a batch of EACH cheese to split and take home and Cortney and Dave will make some cheeses ahead for you to snack on while we cook! This class is taught in our workshop format. This class uses animal rennet for both cheeses and is not vegetarian. Each group of 2 will make their own recipes of Feta and Halloumi to split and take home. The Feta cheese will need to mature in brine/whey for at least 4-5 days before it is ready to consume or cook with.  

On The Menu:  

Cheesemaking Equipment & Techniques Discussion 

Feta Cheese – Pressing, Salting, Aging Process in Brine 

Halloumi Cheese – Pressing/Poaching Curd, Seasoning/Folding 

Sunday, November 22nd, 12pm-4pm 

Puff Pastry with Dave 

Puff Pastry is the ultimate dough. Hailing from France in the 1600’s, Puff Pastry emerged from much earlier dough concepts (like Phyllo) in the Mediterranean that contained crispy, flaky layers. The difference is Puff Pastry is unique as it Laminates the butter into the dough creating hundreds of thin crispy layers that puff apart while baking. We’ve all encountered butter laminated dough hundreds of times in our lives with sweet French pastries, so this class is going to feature different uses of Puff Pastry dough from around the Mediterranean. Each group will make their own recipe of puff pastry to use for their recipe. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu:  

Making Puff Pastry – Laminated Dough Method 

Traditional Potato, Rosemary, Fontina Crostada 

Potato and Onion Bourekas 

Pastizzi – Maltese Street Pastry filled with Curried Mushy Peas and Ricotta 

Umm Ali – Egyptian “Bread Pudding” with Dried Fruits, Nuts, and Spices 

Saturday, December 19th, 12pm-4pm 

Durum Wheat/Semolina Flour: Handmade North African Couscous Workshop with Dave 

Ground Durum Wheat, more popularly known as Semolina Flour, is a staple wheat crop that thrives in the Mediterranean climate and is widely used across the region. Because of its yellow color, high protein content, and the way that it takes on other flavors, the use of Durum Wheat/Semolina Flour ranges from Pasta, to Breads, and even desserts! 

For the last class of the series, we are going to work with Semolina to make Couscous from scratch. You’ll learn how to hydrate and process Semolina to make the Couscous grains and then learn how to steam/cook the Couscous using 2 different methods: Using a Couscoussier and also using a Stovetop steamer setup. Each group will then use their own Couscous to make a recipe of Moroccan 7 Vegetable Couscous. What a great way to end the year!!! This is a hands-on class taught in our Workshop format where each group of 2 makes their own Couscous / recipe and then for the last time we all share a family style feast! 

On The Menu:  

Making Couscous from Scratch 

Using a Couscoussier / How to Steam Couscous 

Moroccan 7 Vegetable Couscous