Cooking Class: Authentic Greek Mezé Platter with Amaryllis Tsegou - Context Travel

Cooking Class: Authentic Greek Mezé Platter with Amaryllis Tsegou


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In this interactive cooking class, we’ll explore the charm of Greek sharing plates, mezédes. We'll first learn how to make a few popular small dishes (and a lovely dessert, too) and then discuss what we can include in a proper mezé platter, the alcohol we can pair it with as well as variations and ideas for using our mezédes as components for other meals.

The custom of serving food in small dishes, all to be shared, is not found exclusively in Greece; rather, it is practiced and enjoyed all over the Mediterranean. Mild weather most of the year inspires relaxed, outdoor gatherings. Greeks enjoy mezédes (plural of mezés, meaning middle or “in-between”) always in the company of alcohol, wine, beer, or tsipouro and ouzo.

Mezédes can be as simple and elaborate as the circumstance, budget, area, and season permit and inspire: from a single plate of olives or cheese, pickled vegetables, and all kinds of dips. We'll make two savory dips: classic Tzatziki made with yogurt and cucumbers, Parsley Sauce from the island of Syros, made with fresh parsley and garlic. We will learn to make some simple flatbreads to serve with our dips, and we will make some quick-pickled vegetables. We will also bake a lovely dessert, Portokalopita, an orange and filo cake, for dessert.

Led by an expert on Greek food, Amaryllis Tsegou, this interactive seminar will explore Greek mezé. Designed to inform curiosity and future travels, participants will come away with increased knowledge in mezédes, the culture around them, different dishes, and how to incorporate them into everyday meals.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining.

Fresh: 

  • large cucumber, 1
  • Fresh dill, a small bunch
  • celery stalks, thoroughly washed, 4
  • bell peppers of various colors (not green ones), washed, 6
  • medium carrots washed and peeled, 4
  • garlic cloves, 8
  • oranges, 4 (2 of them boiled in water until very soft, about 30’)

Fridge:

  • Greek yogurt, at least 5% fat, 500g/ 1 & 3/4 cups
  • feta cheese, 200g/ about 1 cup
  • filo pastry, 450g (left out of the fridge overnight to dry out)
  • milk of your choice, 250ml/ 1 cup
  • eggs, 4

Cupboard:

  • extra virgin olive oil, about a cup
  • Red or white wine vinegar
  • Kosher salt & ground black pepper
  • Chilli flakes (preferably Aleppo)
  • self-raising flour, 250g (1 cup)
  • Optional: coriander & fennel seeds, dried oregano, 1 tsp each
  • granulated sugar, 750g/ 3 1/2 cups
  • cinnamon stick, 1
  • honey, 1 tbsp
  • vegetable oil, 250g/ 1 cup
  • vanilla extract, 1 heaping tsp
  • baking powder, 1 tbsp

    Special Equipment:

    We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible. 

    • Paring knife
    • Colander
    • Box cheese grater
    • Food processor
    • Large, sterilized jar (1,5 to 2 Lt)
    • Blender
    • Large round baking dish
    • rolling pin

    Amaryllis Tsegou is from Athens, Greece, but has been based in London since 2006. After completing a Ph.D. in Dance Anthropology, she started her personal blog The Tasty Other, exploring her love of food, fascination with tradition and gatherings, and passion for storytelling through photography. Soon after, she started collaborating with other creatives and brands as a photographer, stylist, and recipe developer. Using her background in education, she also organizes food and photography workshops for children & adults both in London and abroad. She also regularly hosts supper clubs in Greece and London, preparing food that is inspired by childhood dishes and foods tasted and learned during her travels in Greece and abroad.

    This conversation is not suitable for children under age 16

    90 minutes, including a 30 minute Q&A.

    Customer Reviews

    Based on 3 reviews
    100%
    (3)
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    C
    C.Z.
    Greek Meze

    Great class and delicious recipes.

    A
    A.
    Delightful cooking course, bringing summer flavors of Greece to our winter table.

    Super cooking course today with Amaryllis. Fresh and tasty and easy to follow. Wonderful healthy mezethes, super flavors with a beautiful orange cake to top it all off!

    C
    C.W.

    Guest did not leave comment

    Customer Reviews

    Based on 3 reviews
    100%
    (3)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    C
    C.Z.
    Greek Meze

    Great class and delicious recipes.

    A
    A.
    Delightful cooking course, bringing summer flavors of Greece to our winter table.

    Super cooking course today with Amaryllis. Fresh and tasty and easy to follow. Wonderful healthy mezethes, super flavors with a beautiful orange cake to top it all off!

    C
    C.W.

    Guest did not leave comment