Learn from an internationally acclaimed cookbook author how to best use delicious sesame tahini for at least 4 different recipes
Unlock the magic behind tahini with the person who (literally) wrote the book about it. In this workshop, award-winning cookbook author Adeena Sussman joins you in your kitchen to reveal the secrets of sesame paste (Hint: It’s more than just a falafel topping). Adeena will have you whipping it into a dreamy sauce, mixing it into irresistible desserts, and, above all, falling in love with this superfood. Before you know it, that lonesome jar in your pantry will become your kitchen’s star.
You and Chef Adeena Sussman will meet in your kitchen (over video chat) to cook, taste, share stories, and acquire valuable skills that will last well beyond your time together.
PrivateThis Delicious Experience is not a pre-recorded cooking video, big Zoom gathering, or the kind of online course where your eyes glaze over; it is a one-of-a-kind private experience where you will work together with Chef Adeena Sussman to create something amazing in your kitchen.
CustomizableAfter booking, you will communicate with the chef to adapt the experience and menu to your tastes and interests, then receive a customized ingredients list.
VirtualPrior to your online cooking class we will provide you with a Zoom link and any assistance you may need to connect to the experience from your laptop, tablet, or phone.
Connect up to 2 screens to share the experience with friends or family. Contact us for discounted rates on additional screens.
Adeena Sussman is an award-winning cookbook author, food writer, and recipe developer now based in Tel Aviv. She is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a top Fall 2019 cookbook by The New York Times, Food & Wine, and Bon Appétit. She also wrote the Tahini cookbook (Short Stack Editions). Adeena is the co-author of New York Times bestsellers Cravings and Cravings: Hungry for More with Chrissy Teigen, as well as 10 other cookbook collaborations. She regularly writes about Israeli cooking, food, and culture for Food & Wine, The Wall Street Journal, Travel & Leisure, Conde Nast Traveler, Epicurious, and many others.
