From Italy to Greece: A Mediterranean Crossing with Chef Frank
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Cook Like an Italian takes a journey beyond Italy’s shores—exploring the vibrant, sun-soaked flavors of Greece. Join Chef Frank for a special culinary demonstration where his Italian culinary roots easily transform into Greek flavors. This isn’t a departure—it’s a natural evolution across the Ionian Sea. This demonstration class will show you the true traditions of Greek cuisine – the dishes you’ll see in a village “taverna” or a family table.
Menu
APPETIZER
Horiatiki – Greek “village” salad of cucumbers, tomatoes, onions, olives, feta cheese, olive oil, and oregano
Spanakopita – Traditional Greek savory spinach filling served in individual phyllo cups
MAIN COURSE
Moussaka – Hearty Mediterranean casserole, featuring layered eggplant and potatoes with a spiced meat sauce and a thick, creamy béchamel topping
DESSERT
Pasta Flora – Greek jam tart featuring a buttery, crumbly short crust pastry filled with apricot fruit jam and topped with a characteristic lattice pattern
What To Expect
Instructor: Guest Chef Frank Granito
Length: Approximately 3 hours.
Format: Demonstration: Chef Frank will showcase how to prepare select dishes while you observe. Chef Frank will make sure there are plenty of opportunities to participate and volunteers may be invited to assist, and questions are always welcome throughout the class.
Location: First Floor.
Restrictions: Ages 16 and older. Students under the age of 18 must be accompanied by a paying adult.
All students will receive 10% off any scheduled public class(es) purchased that evening.
Experience Options
Menu subject to change.
General Admission: Arrive up to one hour before the start of class to enjoy cocktail hour at NTTC's fully-stocked bar.
Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.
No Thyme to Cook: Stir Up Your Inner Chef!
Menu
APPETIZER
Horiatiki – Greek “village” salad of cucumbers, tomatoes, onions, olives, feta cheese, olive oil, and oregano
Spanakopita – Traditional Greek savory spinach filling served in individual phyllo cups
MAIN COURSE
Moussaka – Hearty Mediterranean casserole, featuring layered eggplant and potatoes with a spiced meat sauce and a thick, creamy béchamel topping
DESSERT
Pasta Flora – Greek jam tart featuring a buttery, crumbly short crust pastry filled with apricot fruit jam and topped with a characteristic lattice pattern
What To Expect
Instructor: Guest Chef Frank Granito
Length: Approximately 3 hours.
Format: Demonstration: Chef Frank will showcase how to prepare select dishes while you observe. Chef Frank will make sure there are plenty of opportunities to participate and volunteers may be invited to assist, and questions are always welcome throughout the class.
Location: First Floor.
Restrictions: Ages 16 and older. Students under the age of 18 must be accompanied by a paying adult.
All students will receive 10% off any scheduled public class(es) purchased that evening.
Experience Options
Menu subject to change.
General Admission: Arrive up to one hour before the start of class to enjoy cocktail hour at NTTC's fully-stocked bar.
Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.
No Thyme to Cook: Stir Up Your Inner Chef!
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Where is it happening?
No Thyme to Cook, Solomons, Maryland, United States
Event Location & Nearby Stays:
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