8/25/26 Greek Summer Nights Hand's-On Workshop Tuesday, August 28th at 6:00 PM

$95.00

Beneath a warm Aegean breeze (or at least the glow of our kitchen lights), join Chef Joe for Greek Summer Nights — one fun, flavor-packed evening where you’ll work side-by-side with the chef in a small, hands-on class. With limited seats, you’ll get real-time feedback and one-on-one assistance so every bite you make is the best it can be.

What we’ll make:

Mykonos Summer Melon, Mint and Feta Salad — juicy melon, bright mint, tangy feta, and a drizzle of something magical that makes summer sing.
Athenian Roasted Chicken Gyros — perfectly seasoned roasted chicken, warm pita, crisp veggies, and sauces that balance smokiness and zest.
Aegean Pistachio Greek Torte (Ekmek Kataifi) — a fun, crunchy, nutty, syrupy finish with pistachios and that irresistible kataifi texture.

One night. Three great dishes. Lots of laughs, lots of hands-on learning, and plenty of tastes to take you straight to the islands. Come hungry and leave like you’ve spent an evening with friends in Greece — but with better knives.

Beneath a warm Aegean breeze (or at least the glow of our kitchen lights), join Chef Joe for Greek Summer Nights — one fun, flavor-packed evening where you’ll work side-by-side with the chef in a small, hands-on class. With limited seats, you’ll get real-time feedback and one-on-one assistance so every bite you make is the best it can be.

What we’ll make:

Mykonos Summer Melon, Mint and Feta Salad — juicy melon, bright mint, tangy feta, and a drizzle of something magical that makes summer sing.
Athenian Roasted Chicken Gyros — perfectly seasoned roasted chicken, warm pita, crisp veggies, and sauces that balance smokiness and zest.
Aegean Pistachio Greek Torte (Ekmek Kataifi) — a fun, crunchy, nutty, syrupy finish with pistachios and that irresistible kataifi texture.

One night. Three great dishes. Lots of laughs, lots of hands-on learning, and plenty of tastes to take you straight to the islands. Come hungry and leave like you’ve spent an evening with friends in Greece — but with better knives.