Spicey Cooking Demo

Ana Sortun, chef and owner of Oleana Restaurant in Cambridge, will host a cooking demo and book signing for her new cookbook Spice: Flavors of the Eastern Mediterranean.

What makes each contry's food taste unique? What gives it life? In the Arabic foods around the Mediterranean and Middle East, the answer is spice.

In cooking school in Paris, I was taught that the way to add flavor to a dish was with fat. The rule still lingers that where there is fat there is flavor, and so French-influenced chefs regularly use extra butter or heavy cream to add richness to a dish. I have nothing against the use of fat, but my experience has taught me that it is not the only way to achieve flavor.

To attend, email pr@cambridgeculinary.com.

Dec. 6, 2006
6:30pm-8:30pm
The Cambridge School of Culinary Arts
2020 Mass. Ave., Cambridge, MA
FREE and open to the public

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