In this 3 hour class, food historian, cookbook author and culinary teacher, Alissa Timoshkina, will explore the little-known cuisines of Eastern Europe’s ethnic minorities, taking you on a gastronomic tour with the recipes from her brand new cookbook “Kapusta: vegetable-forward recipes from Eastern Europe”.

Eastern Europe with its unique geographical position is abundant in rivers, forests, mountains and plains; this biodiverse setting has has produced a cultural and culinary landscape of extraordinary variety, ranging as far and wide as the Slavs, the Romans, the Greeks, the Bulgars, the Tatar-Mongols, the Turks, the Roma and the Ashkenazi Jews.

In this class you will learn to make a Romani smoky carrot dip, Ashkenazi cabbage latkes, Tatar mushroom snail pie and Udmurt raspberry & beetroot dumplings. You will learn a variety of cooking techniques, while delighting yours senses with new flavours and learning something new about the history of Eastern Europe.  

Sample Menu: 

• Cyganituro: a Romani smoked carrot and red pepper dip 

• Ashkenazi latkes with cabbage, dill and peas 

• Tatar Snail pie with mushrooms and potatoes 

• Udmurt Dumplings with raspberries and beetroot 

The class will end by sitting down to lunch together to enjoy everything that has been prepared.