Spend your late morning cooking up a Greek feast in this hands-on lunch class.

Together, we’ll make avgolemono, the classic Greek chicken soup thickened with egg and brightened with plenty of lemon. We’ll put together a traditional Greek village salad with tomatoes, cucumbers, olives, feta, olive oil, and oregano, then make pork souvlakia with cool, garlicky tzatziki and warm handmade pitas.

For dessert, we’ll make portokalopita, a wonderfully unusual Greek orange cake made with phyllo, yogurt, and a fragrant orange syrup.

Along the way, we’ll work with some of the building blocks of Greek cooking—lemon, herbs, yogurt, olive oil, and plenty of garlic—and learn techniques you can put to use well beyond this particular menu.

Once the cooking is done, we’ll sit down together and enjoy the lunch we’ve made. This class is fully hands-on and BYOB, so bring whatever you’d like to drink with lunch and come hungry.

Take a mid-day culinary trip to the Aegean in this cheerful, hands-on Greek-inspired lunch! Together, we’ll create a menu that’s bright, flavorful, and deeply satisfying — the kind of food that feels like a sunny afternoon by the sea.

We’ll start with Avgolemono, Greece’s beloved egg-lemon-chicken soup. Silky, tangy, and comforting, it’s a perfect balance of richness and freshness. Then we’ll toss a colorful Greek Village Salad loaded with ripe tomatoes, crisp cucumbers, olives, and feta — simple ingredients elevated by a drizzle of olive oil and a sprinkle of oregano.

Next, we’ll head to the grill for Pork Souvlakia, tender marinated skewers served with cool, garlicky Tzatziki and warm, handmade Pitas that puff up beautifully on the griddle. For dessert, we’ll make Portokalopita, a uniquely wonderful orange-scented custard cake made with crisp phyllo — fragrant, decadent, and utterly irresistible.

You’ll learn how to build flavor with citrus, herbs, and olive oil; how to balance richness with brightness; and how to bring the warmth of Greek hospitality to your own table.

This class is a joyful, hands-on escape to the Mediterranean — an ideal way to spend your late morning cooking, laughing, and eating something truly beautiful.

Take a mid-day culinary trip to the Aegean in this cheerful, hands-on Greek-inspired lunch! Together, we’ll create a menu that’s bright, flavorful, and deeply satisfying — the kind of food that feels like a sunny afternoon by the sea.

We’ll start with Avgolemono, Greece’s beloved egg-lemon-chicken soup. Silky, tangy, and comforting, it’s a perfect balance of richness and freshness. Then we’ll toss a colorful Greek Village Salad loaded with ripe tomatoes, crisp cucumbers, olives, and feta — simple ingredients elevated by a drizzle of olive oil and a sprinkle of oregano.

Next, we’ll head to the grill for Pork Souvlakia, tender marinated skewers served with cool, garlicky Tzatziki and warm, handmade Pitas that puff up beautifully on the griddle. For dessert, we’ll make Portokalopita, a uniquely wonderful orange-scented custard cake made with crisp phyllo — fragrant, decadent, and utterly irresistible.

You’ll learn how to build flavor with citrus, herbs, and olive oil; how to balance richness with brightness; and how to bring the warmth of Greek hospitality to your own table.

This class is a joyful, hands-on escape to the Mediterranean — an ideal way to spend your late morning cooking, laughing, and eating something truly beautiful.