Cooking Class - Israeli Fish Feast
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Master Chef Terry’s secrets to exquisite Israeli cuisine
Let Chef Terry take you on a mouthwatering tour of Israeli cuisine fresh from Ottolenghi’s classic cookbook Jerusalem. Create an array of authentic spice blends and handcraft a stunning menu of vibrant Israeli food.
The four course feast begins with succulent grilled fish skewers seasoned with parsley and hawayej, a savory Yemeni spice blend. Then Sumac, toasted sesame seeds, and salts come together in a luscious za’atar rubbed flat bread. The final savory course is a whole roasted eggplant bursting with luscious homemade chermoula, followed by delicate sweet spice cookies.
If your class is under the minimum, Chef Terry is available to host for an upgrade fee equal to 30% of the per person rate.
- Minimum Guests 8
- Maximum Guests 12
- Meal Courses 4
- Event Duration 3 hours
- Labels Adult, Couples, Fun, Mediterranean
Reviews guests left for other experiences with Chef Terry
Victoriya
19 Dec 2015
Chef Terry is a great chef and instructor. We booked her cooking class for our team building event in Berkeley and really enjoyed the entire experience from the preparation of the dishes all the way until we sat down and enjoyed the meals we had made. I can definitely recommend her.
Mary Ann
07 Dec 2015
We booked this cooking class for a private birthday celebration and really enjoyed it. Good food, great company and, we learnt how to cook several delicious dishes.
Sydney
18 Aug 2015
Chef Terry knows so much about Bay Area food. I left her house with notes I had taken about new places to try and knowledge of the history behind some of Berkeley's most treasured markets. I loved her upside-down stone fruit cake, a perfectly sweetened and spectacular summer dessert!
Meet your chef
I have worked in the food world for almost 30 years and am definitely from the school of Northern California cooking. I get excited by the the first crops of the season and have befriended many local vendors! My global travels are a big influence on my cooking and through my experience as a caterer and a personal chef, I have cooked many different meals and cuisines. I really enjoy teaching others how easy it can be to make dishes that highlight the ingredients and satisfy the palette.
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