Mediterranean Mezze

Kitchen Arts

Mediterranean Mezze

Create and sample some staples from a Mediterranean mezze platter that are traditionally plant-based.

Meeting Times
  1. Sat, 4/13/2024 4:00 PM - 7:00 PM

Sat, 4/13/2024


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Class, No Prerequisite

Kitchen Arts Studio



Travel around the Mediterranean to create traditionally plant-based mezze or “small plates.” 

Your first stop will be Turkey, where you'll make a red lentil and bulgur “meatball” served cold with lots of lemon. Next, you'll create muhammara using a traditional recipe. This dip, made with red peppers and walnuts, is originally from Syria and very popular throughout the Mediterranean. Next is falafel, a staple in many countries thought to be originally from Egypt. The recipe we'll use use creates a crispy falafel that's easy to make at home. The last recipe will be a very quick and creamy hummus that, once you try it, you'll never go back to store-bought.

At the end of class, we'll share a meal sampling of what we created and a few more items found on a mezze platter, along with taste-testing some tahinis, butter or paste made from ground sesame.


A materials fee of $30, included in the price of the class, covers everything you need.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Nancy Travis

Nancy Travis is passionate about plant-based lifestyles and diets, and has decades of experience in cooking, serving, and educating people about vegan cuisine. She has formal culinary training in vegan, plant-based whole food and macrobiotic cooking and has a certification in plant-based nutrition. She has owned a vegetarian restaurant in Seattle and a vegan café on Bainbridge Island and has worked as a personal chef for many years. Nancy is a trained vegan hospitality consultant and a certified vegan lifestyle coach and educator.

She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.

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