Cooking Class: Mediterranean Mezze
When:
Sunday, Jun 14, 2026 4:30p -
7:30p
Sunday, Jun 14, 2026 4:30p -
7:30p
Where:
The Milk Street Cooking School
177 Milk Street
Boston, MA 02109
Admission:
$150
Hosted by:
Categories:
Classes, Date Idea, Food, Good for Groups
Event website:
https://www.eventbrite.com/e/in-person-class-mediterranean-mezze-with-laura-jarvis-tickets-1988341866046
At this hands-on class at The Milk Street Cooking School, you’ll work in pairs at fully equipped cooking stations with the guidance of your lead instructor. In addition to hands-on cooking, the class will include demonstrations and tastings. We conclude with a family-style meal with complimentary wine, beer and and dessert. Come with take-home containers: there are usually leftovers! Attendees receive copies of all the recipes you make and a copy of the most recent issue of Milk Street Magazine. Plus, in-person class attendees receive a 20% discount on their next purchase at the Milk Street Store.
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Forget big roasts and stressful showstoppers: we love a meal made up of many unique components, and we suspect that you do, too. Join us in-person at Milk Street for a class that features for of our favorite Mediterranean mezze dishes, each of which hides an unexpected ingredient or technique. We start with a variation of crowd-pleasing whipped feta that’s turned made more interesting—and turned gently green—by rich pistachios. Because we can’t have a mezze spread without hummus, you’ll learn the surefire strategies we use to ensure ours comes out perfectly creamy. Then, we’ll enjoy it the way it’s actually intended across so much of the Mediterranean and Middle East: not as a standalone dip, but as a foundation for creative and adaptable toppings. Next, our favorite white bean salad will teach you how acid, aromatics and time work together to coax enormous flavor from a pantry staple. Finally, you’ll prepare a batch of lahmajoun, a widely beloved flatbread topped with a bold mixture of roasted red pepper and spiced beef that char beautifully in a hot oven. You'll learn what makes lahmajoun distinct from other topped flatbreads in the region and why it deserves a permanent spot in your cooking rotation. Throughout the class, Laura will share the cultural context behind each dish and the techniques that make them work so you leave with more than just four new recipes. You leave with a whole new way of thinking about mezze.
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