Recipes from the Plant-Forward Mediterranean Kitchen (Hands-on Class)
Saturday, February 8, 2025 | 10 AM - 1 PM
From the spice markets of North Africa to the fishing villages of coastal Spain, the cuisines of the Mediterranean celebrate the bounty of the region's rich landscape. In this hands-on introduction to plant-forward Mediterranean cooking, you'll explore the plant-rich flavors and recipes inspired by the abundant orchards, markets, and waters of Provence, Southern Italy, Spain, Greece, Turkey, and North Africa. Learn the tools to incorporate this healthful and sustainable culinary tradition, showcasing veggies, legumes, whole grains, and plant-based proteins, into your kitchen at home (some animal proteins will be included).
Plan to arrive at the Copia Atrium (1st floor) at the CIA by 9:45 a.m. to complete the onsite registration process. After the hands-on production, enjoy a lunch tasting of the dishes created, along with wine.
Space is limited; register early to secure your spot.
Time
9:45 AM Check-in for post-conference activity at Copia's 1st floor Atrium
10 AM - 1 PM Hands-on Class
Location:
The Culinary Institute of America at Copia, Napa, 2nd floor Hestan Kitchen
Cost:
$275 per person (pre-registration required) | Modify your registration here!
Cancellation Policy for Post-Conference Activities:
Up to 30 days in advance of the conference, we will accept a cancellation and refund for the post-conference activities minus a $50 administrative cancellation fee. Unfortunately, there are no refunds or substitutions possible within 30 or fewer days before the start date of the conference. We appreciate your cooperation and understanding in this matter.
