Grapes from Vine to Vinegar: Greek Essentials with Carolina Doriti

NOTE: iphone and ipad users,to register for class.
What’s on the Menu:

• Beef Dolmades with Avgolemono Sauce
• Fried Peppers in Vinegar
• Grape Spoon Sweet

Description:
Juice, molasses, vinegar, verjus, liquors, raisins and pickles: these are just some of the ways that resourceful Greek chefs use every part of the grape plant across the seasons. Join guest teacher Carolina Doriti, author of “Salt of the Earth,” for a livestream class where you’ll learn why grapes are one of the five pillars of Greek home cooking. Each of the dishes in this class features a different part of this “king of plants,” so called because of its versatility, nutritional value and association with the Greek gods. You’ll appreciate Carolina’s expert guidance as you learn to prep and trim grape leaves, then carefully wrap up bundles of meat, herbs and aromatics into homemade dolmades—sometimes called stuffed grape leaves. Then, you’ll use either white or red wine vinegar to dress pan-fried mild peppers, a common Greek meze dish. Carolina likes to enjoy these warm, cool or put up in jars for future use; no matter what, they are best enjoyed with tsipouro, a brandy made from grape pomace. Finally, you’ll use grapes themselves to make a spoon sweet, a type of preserve that features a grape-infused syrup and vanilla-infused grapes. Enjoy this subtle, floral dessert over yogurt, vanilla ice cream or panna cotta. As we cook, you’ll get to ask Carolina every question you have about grapes, vines and Greek ingenuity.

Order a copy of Carolina's book, "Salt of the Earth: Secrets and Stories from a Greek Kitchen" and get 10% off your order with code MILK2024.

About Carolina: Carolina Doriti was born in Athens. She has worked as a chef, recipe developer, restaurant consultant, and food journalist, and is the culinary producer of the USA TV series My Greek Table presented by Diane Kochilas. Carolina is also the Athens bureau chief for Culinary Backstreets, a company that runs gastronomy tours around the world. She is the author of "Salt of the Earth: Secrets and Stories from a Greek Kitchen."

Want to give this class as a gift? You can purchase gift cards here.

If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.

Host or Publisher Milk Street Live Online Cooking School