Community Events, The Spice Way Recipes

Mediterranean Nights with Chef Olivia Hayo

*** Reserve your spot for the April 27th class at The Spice Way on Eventbrite ***

 

Join Chef Olivia Hayo as she takes us on a journey of cooking through the Mediterranean. Inspired by her life and travels through Italy, Israel, and Greece the warm flavors and vibrant colors of her dishes will transport you abroad for the evening. Chef Olivia holds a Masters Degree in Food Culture and Communications from the University of Gastronomic Sciences in Italy and has been a chef for culinary tours and a restaurant in Tel Aviv, Israel.

Menu
The Spice Way Zesty Citrus Infusion
Fire-Charred Eggplant with Tahina, infused Olive Oils, and Parsley
Roasted Cod with Potatoes, Tomatoes and Olives
18 Year Aged Glazed Balsamic Spring Radishes
Almond Milk Pudding with Chopped Nuts and Fruit Infused topping

 

Here’s a look through her lens at a trip that inspired Chef Olivia’s menu.

*** Reserve your spot for the April 27th class at The Spice Way on Eventbrite ***

 

We’ve got a bonus recipe to get your taste buds going. Chef Olivia demoed this dish last week at our 2nd Anniversary Event, you can also watch the live-recorded video of it here.

Whole Roasted Cauliflower with Turmeric and Tahini

by Olivia HayoIMG_1667

Serves 4-6 as a side

1 large head of cauliflower, leaves left on
1- 2 tbsp The Spice Way Ground Turmeric
2 cloves garlic, smashed
1 tsp The Spice Way Whole Black Pepper
1 tbsp The Spice Way Extra Virgin Olive Oil
1- 2 tbsp The Spice Way Hummus & Tahini Seasoning Blend 
Kosher salt
Tahini sauce (recipe below)

  1. Preheat oven to the highest heat setting.
  2. Clean the cauliflower, leaving the outer leaves intact, trimming the bottom just enough so it lays flat.
  3. Place it in a large deep pot. Fill the pot (with cauliflower inside) with enough water to completely cover the cauliflower.  Make sure there is at least an inch of space above the water line to the top of the pot so water won’t boil over.
  4. Remove cauliflower from the pot and set aside. Add enough salt to the water so it tastes like the sea (like when you make pasta). Add garlic cloves, turmeric (1-2 tbsp, enough that water is very pigmented) and black pepper.
  5. Once the water reaches a rolling boil, carefully lower the cauliflower into the water.
  6. Check on cauliflower by inserting a knife in the base of the stem. If the knife inserts easily, it is done. Can take up to 10 minutes.
  7. Remove from the water to drain and cool slightly so it can be handled. Place on a baking sheet covered with baking paper (you can crunch up the paper and then open it lightly under the cauliflower for a dramatic presentation). Coat the cauliflower with ~1 tbsp of olive oil using your hands or brush.
  8. Place in the center of the oven for 30 minutes. Check periodically and rotate for even roasting.
  9. Once charred, remove from the oven and drizzle with additional olive oil, tahini sauce, and The Spice Way Hummus & Tahini Seasoning Blend.

Tahini Sauce

⅓ cup The Spice Way Tahini (available in-store only)
1 tbsp lemon juice
1 small garlic clove, minced or crushed
1 pinch of salt

  1. In a small bowl combine ingredients and stir well. Can be thinned with more water or thickened with additional tehini or lemon.

*** Reserve your spot for the April 27th class at The Spice Way on Eventbrite ***

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