Reem Kassis: Virtual Author Talk: The Arabesque Table
2021-04-17 11:00 - 12:00 (America/Los_Angeles) | WA
REEM KASSIS:
VIRTUAL AUTHOR TALK: THE ARABESQUE TABLE

APRIL 17 2021: 11:00 – 12:00PM
at Live on Demio

Reem Kassis and David Lebovitz on “The Arabesque Table” presented by Book Larder, Bold Fork Books, Now Serving, Omnivore Books and Phaidon
Celebrate the publication of The Arabesque Table: Contemporary Recipes from the Arab World, with an exclusive, live virtual event featuring author Reem Kassis in conversation with pastry chef and author David Lebovitz. Join Kassis and Lebovitz for a conversation about Arabic cooking today and the making of Kassis’s new, one-of-a-kind collection of original contemporary recipes from across the Arab world. The program will include a live audience Q&A.

Palestinian Feast - Cooking Class with Nadia Tommalieh
2021-04-18 15:30 - 18:00 | WA
Maqlouba means “upside-down” in Arabic, and in this class NADIA TOMMALIEH will guide you as you construct this feat of culinary engineering- a meal in one pot, flipped over to make a savory feast! You’ll make chicken maqlouba with roasted eggplant, cauliflower, rice pilaf, and fried nuts, and salatet bil tahini (vegetable, herb, and tahini salad).
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ PAGE.

Anas Atassi: Virtual Author Talk: Sumac
2021-05-10 12:00 - 13:00 | WA
The Book Larder is thrilled to host Anas Atassi to discuss his new cookbook, Sumac. He will be joined in conversation by Wassef & Racha Haroun of Mamnoon.
How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.
This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!
About the Author
Anas Atassi was born in Homs in Syria and now lives in Amsterdam. He has a great love for cooking and cherishes the memories of Syria from his childhood. Every summer the whole family went back to Homs to be together and celebrate the season. Good food was an important part of that celebration and Anas has remained a lover of Syrian cuisine which started his great love for cooking. The personal stories in Sumac were the inspiration for the dishes and build a bridge between Syrian culture and the world, with good food as a common denominator. Sumac: Recipes and Stories from Syria is his first cookbook.

Open Public Lecture: Egyptian History and its Many Cuisines: An Exploration of Egyptian Food History
2021-05-29 10:00 - 11:00 | WA
Presented by: Dr. Mennat- Allah El Dorry; Food archaeologist and archaeobotanist

The Gaza Kitchen (3rd edition release) + live cooking demo and discussion
2021-06-20 10:00 - 11:30 | WA
Venture into The Gaza Kitchen with the Museum of the Palestinian PeopleOn June 20, venture into The Gaza Kitchen with the Museum of the Palestinian People and join Laila El-Haddad and Maggie Schmitt for a live cooking demonstration and conversation on Gaza, food, and culture.This event will take place on Zoom, and the featured recipe will be released to registrants in advance of the event.
At a somber time for Gaza’s people, the third edition of the award-winning cookbook The Gaza Kitchen is being published on June 15. The highly anticipated release contains new recipes, an all-new Authors’ Introduction, and updates from a trip back to Gaza that Laila El-Haddad made with the World Food Program in late 2019.
The Gaza Kitchen blazed a strong trail that many other Palestinian cookbooks followed, establishing Palestinian cuisine as a distinguished part of the world’s cultural heritage. The Gaza Kitchen has been lauded for the clarity and accuracy of its recipes—and also for the deep humanism of the authors’ approach, in which the joyous faces and families of Gaza’s cooks and food vendors share equal space with the recipes.“Laila El-Haddad and Maggie Schmitt truly are story-tellers sharing the stories of the women, men, and children of Gaza in a way that illuminates their humanity, their dignity, their strength.” -José Andrés, chef and founder of World Central Kitchen
About the Authors
Laila El-Haddad is an award-winning Palestinian author, social activist, policy analyst and journalist. She frequently speaks on the situation in Gaza, the intersection of food and politics, and her own personal journey as a Palestinian mother and journalist.She is the author of Gaza Mom: Palestine, Politics, Parenting, and Everything In Between, and co-author of the critically acclaimed The Gaza Kitchen: A Palestinian Culinary Journey, which was the recipient of ‘Best Arab Cuisine Book’ award from Gourmand magazine, and a finalist at the 2013 MEMO Palestine Book Awards. She is also the co-editor of the anthology Gaza Unsilenced.Maggie Schmitt is a writer, researcher, translator, educator, and social activist. She holds a B.A. from Harvard in Literature and has conducted advanced graduate studies in Social Anthropology and Mediterranean Studies at the Universidad Autónoma de Madrid. Schmitt works in various media—writing, production, photography, video—exploring the daily practices of ordinary people as a way of understanding political and social realities in the Mediterranean region.

PCC: Culinary World Tour: 5-Day Kids' Camp
2021-07-19 09:30 - 2021-07-23 11:00 | WA
Instructors: Lisa Crawford, Ami Karnosh, M.S., C.N.
Price: $150
AGES 8 TO 15
COOK-ALONG

DESCRIPTION
Embark on a virtual world tour! Junior chefs will cook along as we explore the cuisines of many lands while learning classic techniques and kitchen skills. They’ll learn to create different flavor profiles that define these diverse cuisines and try their hand at the unique preparations found around the world.

Day 1: Pakistan: Biryani; Apple Mint Chutney; Raita
Day 2: Morocco: Tagine with Yellow Rice
Day 3: France: Croque Monsieur
Day 4: Lebanon: Lebanese Lentils; Zaatar Spiced Flatbread; Hummus
Day 5: Thailand: Fresh Rolls with Soy Dipping Sauce; Coconut-Mango Pudding

CLASS NOTES
This is a kids hands-on cook-along camp offered live via Zoom. One spot in camp is good for one kitchen. A recording will be sent after class to all registered students. Class link, recipes and preparation instructions will be sent at least one week before camp starts. This camp is geared toward a wide age range, and parental assistance or supervision may be needed for younger students. Our emails can get caught in spam filters or blocked entirely, please contact us if you don’t receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a class credit or transfer if you cancel your spot at least a week prior to the camp start date.
COOKING CLASSES FAQ

Day 1: Monday, July 19, 9:30 – 11:00 am
Day 2: Tuesday, July 20, 9:30 – 11:00 am
Day 3: Wednesday, July 21, 9:30 – 11:00 am
Day 4: Thursday, July 22, 9:30 – 11:00 am
Day 5: Friday, July 23, 9:30 – 11:00 am

Mediterranean Journey: 5-Day Kids' Camp (includes one day of Tunesia and one of Lebanon!)
2021-08-09 09:30 - 2021-08-13 11:00 | WA
Instructor: Cam Zarcone
Price: $150
AGES 8 TO 15
COOK-ALONG

DESCRIPTION
The foods of the countries bordering the Mediterranean Sea are known for their fresh ingredients and bold spices. Junior chefs will cook along with Cam and learn how make some of the most well-known dishes of the region. They’ll chop, simmer, roll and bake as they learn fundamental skills for a lifetime of success in the kitchen.
With gluten, dairy and eggs; optional meat.

MENU

Day 1: Greece: Stuffed Tomatoes with Tzatziki; Pasteli (Honey-sesame Candy)
Day 2: Tunisia: Shakshuka (Fried Eggs with Tomatoes); Melon Salad
Day 3: Turkey: Turkish-Spiced Meatballs; Fig Cookies
Day 4: Lebanon: Mezze Platter and Homemade Flatbreads
Day 5: Israel: Burekas (Savory Cheese Pies); Tahini Cookies

Day 1: Monday, August 9, 9:30 – 11:00 am
Day 2: Tuesday, August 10, 9:30 – 11:00 am
Day 3: Wednesday, August 11, 9:30 – 11:00 am
Day 4: Thursday, August 12, 9:30 – 11:00 am
Day 5: Friday, August 13, 9:30 – 11:00 am

Falafel and Pita - PCC Cooking Class
2021-08-10 17:00 - 18:00 | WA
Make any night falafel night! Tiago will share his take on this popular Arabic takeout dish, one of his favorite foods. From dough to fluffy final product, he’ll demonstrate how to make fresh-grilled pita bread before blending, flavoring, forming and frying the falafel. To complete the meal, he’ll whip up a tangy tahini sauce to drizzle on top.
Vegan with gluten.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
This event will be live on Zoom!

From Bethlehem to Gaza: Palestinian Culinary Resilience & Liberation!
2021-08-16 15:00 - 17:00 | WA
Join Middle East Children’s Alliance & Just World Educational virtually for a summer meal prepared by Vivien Sansour and Laila El-Haddad, together in Laila’s garden. In this exclusive seasonal cooking demonstration, they will discuss resilience against both the physical and culinary partitions of the occupation – as well as its attempts to destroy diversity of food. In this moment of new imagining for Palestine, how can we create a plate that threads us together?
Sign up for this special webinar by making a donation below! Suggested donation of $10 per person.
Your tax-deductible gift will support MECA’s programs in Gaza.

Streetfoods of the World: Whisk Cooking Class
2021-08-27 18:00 - 20:30 | WA
Streetfoods of the World

Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!
Make, eat amd enjoy from
**Morocco – Chermoula Chicken**
Mexico – Alambres- Steak and Bacon Tacos with Salsa Verde
West Africa – Spicey Peanut-Dusted Beef Skewers
Japan – Okanomiyaki – Seafood Pancakes

Participants will have the option of enjoying a wine or beer as street food is always best with a beverage!

Virtual Book Launch - "A Taste of Gaza," A Cookbook by Lima Shawa
2021-09-12 09:00 - 10:30 | WA
Please click here to register for this event.
All times are based on US EDT – 12 Noon = 7:00 PM in Palestine.
The book is Available for Pre-Order here from Palestine Museum US Bookshop

Join us for a conversation with Palestinian Gazan author, Lima Shaw, talking about her newly published book. Lima will do a live cooking demonstration of the famous Gaza dish “Fatteh Ghazawyeh فته غزاوية.”
Food and Traditions from Home
Lima Shawa celebrates Gazan traditions and cuisine in her new book – A Taste of Gaza.

“Before starting to write about food and traditions of Gaza, my home, I had a mixture of feelings: happiness, nostalgia, and laughter; yet also deep sadness. As I began, memories flooded back: events, family, neighbors, friends, and the wonderful smell of home.“
The book opens with the celebrations, feasts and different seasons in Gaza. Lima Shawa shares Palestinian traditions and recipes full of fragrance, flavors and richness from her beloved Gaza.
*Shortlisted for the Palestine Book Awards 2021
Lima Shawa was born in Gaza and now lives in Amman. She has three children.

Streetfoods of the World: Whisk Cooking Class
2021-09-19 17:00 - 19:30 | WA
Streetfoods of the World

Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!

Make, eat amd enjoy from
Morocco – Chermoula Chicken
Mexico – Alambres- Steak and Bacon Tacos with Salsa Verde
West Africa – Spicey Peanut-Dusted Beef Skewers
Japan – Okanomiyaki – Seafood Pancakes

Participants will have the option of enjoying a wine or beer as street food is always best with a beverage!

The Moroccan Kitchen - Whisk Cooking Class
2021-09-23 18:00 - 20:30 | WA
In this class you’ll be swept off to another continent to experience the exotic spices and fresh herbs of classic North African cuisine. This authentic Moroccan menu highlights traditional ingredients that are easy to find here. In this hands-on class, you’ll learn about using preserved lemons, couscous, saffron and fenugreek in the savory dishes and ground almonds, honey and orange blossom water in dessert. Make a fork-tender chicken dish baked in traditional earthenware dish called a tagine. Chef Barbara Sowatsky will show you that spiced doesn’t have to mean spicy as she takes you step by step through this flavor-layered menu.
You will make:
Tagine-Baked Chicken with Meyer Lemons and Olives
Couscous with Saffron & Mint and Basil
Cucumber and Tomato Chopped Salad
Sweet Almond-Stuffed Dates

The Palestinian Table: Sayadieh
2021-10-10 18:00 - 21:00 | WA
Laden with spices and brimming with flavor, many Palestinian dishes are centered around tradition and community. Join NADIA TOMMALIEH as she shows you how to bring these concepts to your table as you create a beautiful, bountiful Middle Eastern feast. You’ll make classic smooth hummus; shamandar bil tahini (beet dip with walnuts and tahini); pita chips; sayadieh (shrimp and fish rice pilaf) with fried pine nuts and caramelized onions; and salatah fallahia (Palestinian farmer’s salad with tomatoes, cucumber, peppers, and sumac).

The Palestinian Table: Sayadieh (in person)
2021-10-17 18:00 - 21:00, 2021-10-25 18:00 - 21:00 | WA

Nadia Tommalieh: Cooking Class: Autumn Palestinian Dinner (in person)
2021-10-21 18:30 - 21:00 | Book Larder, 4252 Fremont Ave N, Seattler, WA, 98103, United States
Inspiration in the kitchen is always welcome with the turn of the seasons. In this hands-on class, greet autumn with Nadia Tommalieh as she teaches an array of traditional home-cooked Palestinian dishes. You will learn how to make Shorabet Freekeh bil Lahmeh (roasted green durum wheat and diced meat soup); Arayes (crispy baked pita pockets stuffed with minced meat and vegetable paste); Mutabal Betinjan (charred eggplant in creamy tahini sauce), and Salatet Bandora W Zaytoon (tomato and olive salad finished with citrus dressing).

Fall in Palestine: Fatayer
2021-10-31 11:00 - 14:00, 2021-11-06 11:00 - 14:00, 2021-11-28 11:00 - 14:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
The universal practicality of packing deliciousness into a portable dough package ranges from Cornish pasties to empanadas to fatayer, a type of savory pie eaten throughout the Middle East. In this class, NADIA TOMMALIEH will teach you how to make Palestinian-style pastries, as you learn how to knead, stuff, and fold fatayer in the traditional way to get perfectly soft and fluffy golden brown pies every time. You’ll make shorabet adas bil hamid (vegetable and lentil soup with lemon and pomegranate molasses); fatayer sabanekh (triangle-shaped spinach-stuffed pies); fatayer jebneh (boat-shaped savory cheese and herb pies); sfeeha (open-faced seasoned beef pies), and dagga gazawyieh (spicy Gaza-style sauce with tomatoes, garlic, jalapeno, dill, and lemon).

Fall in Palestine: Fatayer - online
2021-11-08 18:00 - 20:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117

Streetfoods of the World: Whisk Cooking Class
2021-11-12 17:30 - 20:00, 2021-11-28 17:00 - 19:30, 2021-12-29 18:00 - 20:30 | WA
Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!

Make, eat amd enjoy from
Morocco – Chermoula Chicken
Mexico – Alambres- Steak and Bacon Tacos with Salsa Verde
West Africa – Spicey Peanut-Dusted Beef Skewers
Japan – Okanomiyaki – Seafood Pancakes

Participants will have the option of enjoying a wine or beer as street food is always best with a beverage!

Palestinian Holiday Feast: Cooking Class at the Pantry
2021-12-18 11:00 - 12:00 | WA
Holiday tables around the globe are packed with soulful dishes, friends, family, and traditions. Come to class and let NADIA TOMMALIEH share the light and warmth of the holidays in Palestine around our table. On the menu: dajaj mahshi (whole Cornish hens stuffed with “Hashweh” seasoned rice and ground meat and garnished with an assortments of fried nuts); fattoush (vegetable and herb salad with toasted pita and pomegranate molasses dressing) khiar bil laban (cucumber, mint and yogurt sauce); and shamandar bil tahini (roasted beets with walnuts in Tahini sauce).

We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!

Cooking Class: Palestinian Winter Favorites
2022-01-11 18:30 - 21:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Nothing beats the cold winter season than gathering around the table for comfort food served family style. Join Nadia Tommalieh in this hands-on class as she teaches you how to create an array of traditional Palestinian winter favorites. You will learn how to make: Rummaniya (lentil, eggplant and pomegranate molasses stew); Salata bi T’heeniyeh (vegetable and tahini salad); homemade khobez (the perfect soft and puffy pocket pita bread) and Namoura (semolina and coconut cake with orange blossom water syrup).

Class is limited to 12 people and is hands-on. Includes dinner. Please note that event registration is non-refundable.

Cooking Class: Around the World - Small Plates with Big Tastes
2022-01-15 17:30 - 20:00 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will join Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed, just come hungry as you will cook, eat, cook, eat, etc.
From Spain – Spanish Espelette Clams with Grilled Tomato Bread
Clams steamed in a Spanish sherry broth with Dulce (sweet) paprika and Espelette pepper.
From Cuba – Beef Picadillo filled Pastries
Flaky puff pastry filled with a sweet and briny beef filling, baked to a golden brown and brushed with a honey glaze.
From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt
Briny prawns wrapped in shreds of phyllo dough, seasoned with a traditional Egyptian spice mixture.
From Greece – Fried Calamari, Oil Cured White Anchovies and Crispy Chickpeas
This is the Greek version of Italy’s Fritto Misto but instead of being served with a heavy tomato sauce we pair it with an acidic creamy compliment to the fried seafood.

Cooking Class: Palestinian Comfort Food
2022-01-18 18:00 - 21:00, 2022-01-23 18:00 - 21:00, 2022-01-26 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
When NADIA TOMMALIEH thinks back on the comforting dishes of her childhood, what comes to mind are hearty dishes that feed the whole family and keep them satisfied through the winter months. Join us in class to cook some of Nadia’s favorites along with her. On the menu: fattet hummus bil lahmeh (layered dish of brothy chickpeas, seasoned lamb, toasted pita, and tahini yogurt sauce); kibbet batata bil lahmeh (fried potato and bulgur wheat “kibbeh” stuffed with caramelized onions and minced lamb), salatah arabia (Arab-style salad with cucumbers, tomatoes, radishes, and mint in citrus olive oil dressing), and housset silik bil zeit (Swiss chard and olive oil stew with pomegranate molasses).
