It is with great pleasure to announce that I will again host a Greek/Mediterranean dinner in northern New Jersey in May and will, for the first time in New Jersey, teach a hand-made phyllo dough class.
I was first invited by Chef Bryan Gregg of Escape Montclair 3 years ago and each time it’s been a joy, a learning experience and inspiration. Chef Gregg has cooked at the James Beard Foundation twice!
May 12, 2016 at 7PM: Escape Goes Mediterranean Dinner at Escape Montclair
Menu
Amuse bouche
Crudo of snapper, oranges, fennel, olive oil – Chefs collaboration
1st course
Duck and almond pie “bisteeya” dates, housemade harissa by Chef Gregg
2nd course
Seafood Dolmades with creamy lemon sauce by Chef Minaki
3rd course
Beef Stifado – braised short rib with pearl onions by Chef Minaki
Dessert
Semifreddo with nuts, chocolate, crumbled amaretti cookies topped with warm chocolate sauce by Chef Minaki
Seating for this event is very limited and reservation should be made by calling Escape at (973) 744-0712.
May 13, 2016 at 7PM: Phyllo Making 101 at Le Gourmet Factory
Forget the freezer section! Learn to make tender, delicious phyllo dough with three tasty fillings: classic spinach and feta, cheese and semolina custard. PLUS – take home phyllo to freeze or use again that night!
The cost of the class is $75/person.
Reservations can be made online with Le Gourmet Factory.
