Mediterranean Escape

Let’s escape to Greece for Alex’s birthday!

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can. A heads up on the pre-class prep:

  • Don’t forget there is a marinade to be done the night before ideally - Chicken

  • 1 hr before or the night before roast two whole heads of garlic skin on, by dousing with olive oil and baking for 20 mins at 400 degrees

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and of course Alex!

CLICK HERE FOR ZOOM LINK. Meeting ID: 886 0032 4139. Passcode: 371101

See you a little before 4:30pm so we can get all set up and say hello!

Wine Pairing

Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.

WHITE

  • Pierre Sparr Pinot Gris

  • Cote des Roses Rose

RED

  • Joseph Drouhin Beaujolais Village

Greek Ouzo Cocktail with Lemon

Ingredients

  • Lemon Juice

  • 1 oz Ouzo

  • Sprig of rosemary

  • dash of oregano (optional)

Directions:

  • Start by filling your glass with fresh lemon juice.

  • Then, top it with about half an ounce to an ounce of Ouzo. (Remember, it’s strong stuff; a little goes a long way.)

  • Garnish with a sprig of rosemary and add ice to keep the drink cool.

  • You can even add a dash of oregano for a bright burst of extra flavour. 

Make It

Rose Mocktail

8 Servings - It’s a tricky one but worth it!

Ingredients

  • Juice of 1 lime

  • 1/4 cup rosemary crystals

  • 2 ounces rose elixir

  • 2 ounces bottled yuzu juice

  • 2 ounces simple syrup

  • Ice

  • 18 ounces soda water

  • 2 sprigs fresh rosemary for garnish

    • Rose syrup is readily available online or at some specialty food stores.

    • Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Directions

Make the rose elixir:

  • In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat.

  • Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.

  • DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.

Make the Shanghai Rose:

  • Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate.

  • Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.

  • Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.

  • Garnish drinks with rosemary sprigs.