Secrets of a Chef - September 17th - Platt North Campus

Persian, Greek & Lebanese Cuisine with chef Melodie Walker

Saturday September 17, 11:00AM - 2:00PM

Monthly short cooking classes are scheduled at the Culinary Institute of Platt College to fit your busy life style. Small class sizes provide our guests more one on one time with our Chefs. All classes are reserved by a credit card pre-payment of $50 per person. To make reservations contact Chef Ginger at glugo@plattcollege.org or 405-246-6390. Visit www.plattcollege.org for updates of our monthly “Secrets of a Chef” series. Persian Dolmeh-yeh Barg-e Mo with Yogurt Mint Sauce Grape leaves folded around a mixture of minced beef, herbs, basmati rice, currants, and pine nuts. Served with a yogurt and fresh mint dipping sauce. Greek Pork Souvlaki with Pita Bread, Tzatziki Sauce and Vegetables Pork loin marinated in red wine, lemon juice, olive oil and herbs, skewered and grilled over hard wood. Served wrapped in warm pita bread and topped with tzatziki (cucumber yogurt dip), feta cheese and a medley of vegetables (lettuce, tomatoes, red onion, olives) Lebanese Orange Blossom Baklawa Sweet and delicately crisp baklawa rolls filled with finely chopped pecans, almonds, walnuts, and pistachios blended with a spiced orange blossom syrup.

CHEF MELODIE WALKER

Melodie Walker has been in the industry for 13 years. Her experience ranges from Casady School, to Red Rock Canyon Grill as the Senior Kitchen manager to being the original Executive Chef/partner of Paseo Grill. She has been a chef instructor at the Culinary Institute at Platt College for the last 4 ½ years, teaching Classical and International Cuisines, as well as Advanced Cookery Skills, Knife Skills, Stocks, Soups and Sauces, Introduction to Advanced Cookery Skills, among others. Chef Melodie is currently in the process of writing an educational cookbook specializing in International cuisine.