Join Chef Daniel for a trip to the Mediterranean without leaving Los Angeles! MENU: Appetizer House hummus made from scratch with pita bread and crudités (demonstration and hands-on portion for the crudites while practicing knife skills) First Course Mussels in wine sauce, parsley, garlic, lemon and butter (demonstration) Second Course Chicken souvlaki skewers, marinated then cooked traditionally on a grill (in the oven) and precooked in a sous vide bath, then finished on a grill in the oven. Sides included tabbouleh and tzatziki sauce (hands-on) Dessert Apple tart with apricot glaze. Chef Daniel will explain the fundamentals of making a good crust while serving this dessert. This class will cover: Knife skills Making hummus, working with legumes Working with shellfish Sous vide basic concepts Eating what we make for dinner is always part of these events! Participants are encouraged to bring their own beverage.