I am so looking forward to heading back to Cambridge and working with Harvard University Dining Services. This Fall, the menu is geared toward simple Greek flavors, many drawn from the plant-based traditions of theGreek table.
I’ll be working with HUDS, teaching a cooking class for students (recipes from Ikaria), and making a presentation and lunch based on Meze for the Food Literacy Project, from Oct. 30 – Nov. 1.
