Culinary Arts
Flavors of the Levant with Chef Nicco
Mezze, pita, and lamb kebabs star in this Eastern Mediterranean menu with Chef Nicco Muratore.
Member$125.00 (any noted materials fee included) |
Guest$145.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Thur, 5/8/2025 3:00 PM - 6:00 PM
Thur, 5/8/2025
About
Take a trip to the Eastern Mediterranean. Rich in culinary history, the Levant encompasses modern-day Lebanon, Syria, Jordan, Palestine, Israel, and Cyprus. This area's culinary history spans millennia and has provided the world with a range of fabulous dishes and individual cuisines from each place.
On the menu:
Some of the hallmarks we'll focus on in class are the mezze of the region. We'll utilize spring garlic, sugar snap peas, and beets to create two mezze: shamandar (beets with tahini, labneh, and green garlic), as well as a charred eggplant and spring greens baba ganoush (with tahini, lemon and sugar snap pea salad).
We'll make Lebanese-style pita and bake them fresh on pizza stones in the oven to serve alongside the mezze.
Dive into the art of making a kebab, starting with a lamb leg and learning how to break it down and prepare each piece for marinating and skewering. To go alongside the kebabs, we'll prepare a yogurt and herb sauce.
To round out the meal, we'll make a charred spring onion and asparagus salad that will use local herbs and vegetables.
Omnivores will enjoy this menu.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk, tree nuts, wheat, and sesame.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- You must wear closed-toe shoes in the studio. Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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