Join Chef Ben Willis-Becker for a hands on class followed by dinner on the farm. Buy tickets here.

For the class, we will be making and learning about Makdous/fermented eggplant & lemon dill carrots. Students will take both of these ferments home. We will provide pen and small notebook to take notes!

The menu for dinner is as follows:

Snacks

• Whipped feta with lemon dill fermented carrots

• Pita & Vegetable/Baba Ghanouj/Muhamarra

• Falafel/Tahina

Dinner

• Crispy Okra Garbanzo Bean Batter

• Kale Salad/ Preserved Lemon Vinaigrette/Smoky Beets

• Freekah (Smoked Bulgur)/ Fennel/Herbs

• Smoked Lamb/Poblano (can do steak instead)

• Chermoula

Dessert

• Rugulech/Pastry

• Gluten Free Maamoul/ Dates/ Pistachios (Filled cookie)