Travelling to guests in Los Angeles, Culver City, Hollywood Area, Mid-City Area, Pasadena, CA, San Fernando Valley, Santa Monica, South Bay Los Angeles, Thousand Oaks, West Los Angeles
At your place
Chef Rick
4.3(18)
COOKING CLASS$85/person
European Comfort Cooking
Thu, Sep 17 • 6:00 PM+More Dates
2 to 10 guests
5-course meal • Date night favorite
Travelling to guests in Los Angeles, Culver City, Hollywood Area, Mid-City Area, Pasadena, CA, San Fernando Valley, Santa Monica, South Bay Los Angeles, Thousand Oaks, West Los Angeles
At your place
Chef Rick
4.3(18)
COOKING CLASS$119/person
Classic Mediterranean Cooking
Thu, Sep 17 • 6:00 PM+More Dates
2 to 8 guests
4-course meal • Great for groups
Travelling to guests in Los Angeles, Culver City, Hollywood Area, Mid-City Area, Pasadena, CA, San Fernando Valley, Santa Monica, South Bay Los Angeles, Thousand Oaks, West Los Angeles
At your place
Chef Rick
4.3(18)
COOKING CLASS$119/person
Latin Cuisine Made Easy
Thu, Sep 17 • 6:00 PM+More Dates
2 to 8 guests
4-course meal • Great for groups
Travelling to guests in Los Angeles, Culver City, Hollywood Area, Mid-City Area, Pasadena, CA, San Fernando Valley, Santa Monica, South Bay Los Angeles, Thousand Oaks, West Los Angeles
Chef Mab is a Persian cooking instructor who is inspired by the “from-scratch” recipes and traditional cooking techniques of her family in Iran. She is also a mindfulness meditation teacher and an eco-feminist writer and storyteller based in Los Angeles. Chef Mab has been featured in Saveur Magazine and New York Magazine's Grubstreet, as well as KCRW's "Good Food" on National Public Radio.
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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Chef Mab will travel to guests in Los Angeles
WHAT YOU’LL DO
Learn how to make Persian kebabs and more in this culinary excursion with Chef Mab.
In this hands-on cooking class, Chef Mab will introduce you to some of the most well-loved recipes of Persian cooking.
Start with a Persian salad of herbs, radishes, walnuts and feta cheese, then, prepare classic beef kebabs peppered with fresh parsley, cilantro and chives and seasoned with saffron. Next, Chef Mab will teach you how to make a smoked eggplant dish with garlic, tomatoes and spices. End with a traditional Persian rice pudding flavored with saffron, pistachios, ghee and rosewater.
Guests are welcome to bring wine and beer to enjoy during the class.
Your Menu
Sabzi Khordan Salad
With herbs, radishes, feta cheese, walnuts and olive oil
Safran Beef Kebabs With Lemon and Herbs
With onions, chives, saffron, turmeric, parsley and cilantro
Mirza Ghasemi
With smoked eggplant, garlic, tomatoes, olive oil and spices
Shole Zard
With rice, ghee, saffron, sugar, pistachios and rosewater
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
ADDITIONAL DETAILS
No prior cooking experience needed
All ingredients and equipment are provided
Dietary accommodations available upon request
Private classes available for groups and special events
Chef Mab is a Persian cooking instructor who is inspired by the “from-scratch” recipes and traditional cooking techniques of her family in Iran. She is also a mindfulness meditation teacher and an eco-feminist writer and storyteller based in Los Angeles. Chef Mab has been featured in Saveur Magazine and New York Magazine's Grubstreet, as well as KCRW's "Good Food" on National Public Radio.
Really wonderful instructor and class, and the result was great. In particular, I thought Chef Mab did a great job of introducing herself and Persian cuisine; and showing us how she was cooking while also fielding individual questions; and helping people out w/ substitutions. Really well done, overall.
Sonya.D
I had such an amazing time! The experience was intimate and allowed for connections among the group but also super informative and of course...delicious!
James.B
LOVED the class, cooking in my own kitchen with my own pots, getting instruction from Chef Mab, hearing the questions, seeing the others cooking. What a wonderful experience!
Grace.A
We loved this class so much. It was such a great activity to do with my mom, who lives in a different state and here is for visiting . The food was delicious and time flew! It's great to be able to do an activity together AND have a prepared dinner at the end of it all. I appreciated how patient Chef Mab was. It was great to do it in our own kitchens with our own supplies, so that we can easily recreate everything we learned. I loved how Mab asked to see our pans, pots, and our progress on the rice and tahdig. Speaking of, we LOVED the tahdig! I haven't stopped thinking about it since Sunday."
Lily. N
I thought it was really lovely- I loved hearing Mab speak about her own story and experiences in conjunction with the cooking. I appreciated her emphasis on the structure of Persian food and flavor, as these elements and techniques were new to me and made all the difference in attempting to cook with her. It made me wish for an in person experience! But really well done, . thank you Chef Mab!!
Nikki. N
Chef Mab is fabulous, her food was delicious and she was intentional in her approach to have us involved
Gabrielle.C
Awesome experience! Loved the format, the depth of connection and, of course, the food.
Valerie.L
Chef Mab! You did a great job asking students to participate and making sure everyone was engaged and involved.You did a great job at getting everyone's attention at key cooking moments and bringing them over to the "action" to see.
Carol.D
Chef Mab is fabulous, her food was delicious and she was intentional in her approach to have us involved
Jennifer.B
"The cooking class was great! Chef Mab is incredible and I want to learn so much more from her. Let me say that the recipes were superb (and connected to family) and that they were even more superb the next day when the flavors enriched themselves. Thank you Mab for a recipe thaT I AM SURE that I will repeat frequently and with more pleasure each time. And I will honor your food culture and you each time I make it."
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