Upcoming
Baklavalentine’s Day!
This is a hands on class, you will prepare your own baklava, and choose your own presentation, rolled or layered.
Your hosts will be:
Gayle Hurmuses
Tilman Hainle
Jasmine Hurmuses-Wishard
This class will include one recipe for baklava, but we will discuss different ways of preparing and presenting variations and similar confections. The baklava we will make will use walnuts, honey, butter, & lemon juice as principle ingredients. Blood oranges may be provided as an alternative, if they are available locally at the time.
There will be a maximum of 8 participants
Fee is $165 for the class, including material costs
The class will be held in the kitchen in the main house at Providence Farm.
When you arrive, your ingredients will be partially prepared and ready for you to work with.
Each participant will be provided with the tools, ingredients, and instructions to make their baklava.
Participants will work in teams of two, supporting each other in learning the process.
Our goal will be to end the class with a small shared meal and a sample of the baklava we’ve prepared.
Participants will leave with:
A package of baklava that they made
The printed recipes and preparation tips, with a brief history of baklava
We will begin the day with introductions over tea, coffee, and a treat, while Gayle explains regional variations on baklava and similar confections, like kaitifi and honey cakes, especially Karidopita, which is easily made with leftover baklava. YES! There is such a thing 😉 at least in our house.
There will be a small selection of dips and bread to share over introductions with coffee/tea before we begin cooking.
At this time, we will present a small array of filo brands, & discuss the strangths and weaknesses of various brands and what to do with disappointing filo that is impossible to work, or with excess filo.
While you snack and have your beverage, Gayle will demonstrate the methods of preparation of ingredients, and assembly of the baklava. As you work, Gayle, Tilman, and Jasmine will support you through the rolling / layering session.
While the baklava is cooking, we will work together to clear the work area to the dish pit and set up our table for the meal.
Through the cooking & cooling period, we will share a light meal of mezes, consisting of dips and pies. We will take a brief break in the meal to pour the syrup over the baklava.
While this is a dry event, as we will not be licensed, Tilman will speak about suitable wine & beverage pairings for the baklava and other Greek delicacies.
This is the second of a series of classes exploring Greek foods. Future classes will follow at least once a month.
Gayle Hurmuses is the owner and founder of Gayle’s Greek Gourmet. She has 10 years of teaching experience and decades of event planning & cooking experience.
Stay tuned for future classes for:
Pi Day
Mother’s Day
Father’s Day
Past
Dolmathes
Greek stuffed grape leaves are one of the classic recipes of Greek cuisine and made throughout the Mediterranean with regional variations. Within the Hellenic diaspora, they are also known as dolmathes, dolmades, dolma, dolmadakia, or yaprakia.
Similar and related dishes include Gemista, a catchall term meaning stuffed vegetables. These may include any in season vegetables, including peppers, tomatoes, hollowed-out eggplant or zucchini or zucchini slices. These are often cooked in tomato sauce, but could also be done with an avgolemono.
This class will cover three recipes for Dolmathes.
There will be a maximum of 8 participants.
Each participant will choose one of: Beef or Vegetarian Dolmathes to work with and have as their take home.
Unfortunately, this event has passed. If you’d like to know when the next one is happening, please contact us!
Testimonial from attendee:
Besides being extremely knowledgeable, creative and organized as previously mentioned, co-chefs Gayle and Tilman are a lot of fun. I highly recommend taking one of her classes. I hope to take another class on our next vacation to Vancouver. I heard there may be a baklava class …and who doesn’t love bakalava? – Maria
Read Maria’s full review on her blog