Indian cooking takes the stage at the Savory Spoon Cooking School. On July 11 at 6 pm, guest chef Amy Rebhan will demonstrate how to create the full flavors of exotic spices in an Indian inspired dinner. Participants will learn about spice blends and how to use them to create just the right flavors to enhance a dish.
Dukkah, an Egyptian spice blend of toasted nuts and seeds, has become an international favorite over the past few years, thanks to its popularity first in Australian restaurants and then among home cooks and food blogs. The warm, aromatic mixture is addictive when served as a dip with bread and olive oil.
The menu includes Roasted Carrot Soup with Dukkah Spice and Yogurt; Olive Oil Poached Salmon with Indian Spices; Saffron Rice with Red Peppers and Toasted Almonds; Spinach Salad with Apples, Dried Apricots, and Pappadam; and a Mango Lassi Parfait.