Intervale Cooking Series: Summer Appetizers from the Republic of Georgia

*This class has been sold out!*

Celebrate the bounty of summer with flavorful, mezze-style appetizers from the Republic of Georgia. We will learn to make two versions of Pkhali, a cooked vegetable pâté or salad that is a favorite starter at the Georgian table. Pkhali is made with a base of rich walnuts blended with spices and can be made to feature whatever vegetables and fresh herbs are in season. We will make Ispanakhis Pkhali, the classic spinach salad seasoned with marigold and coriander, and Jarkhlis Pkhali, a colorful beet dish flavored with fresh dill and cilantro. You will learn the foundation techniques for making Pkhali, so you can adapt the recipe to use whatever veggies you have in your garden. We will conclude the class by learning to make Nigvziani Badrijani, a delicious grilled eggplant appetizer that is rolled and stuffed with herbs and walnut paste. 

Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has spent time in Georgia.