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Aliza Green, Chef Manager Cook to make people happy: Sharing a meal is a sacred act that brings people together, encourages conversation, and helps us relax, digest, and take pleasure in the small joys of civilized everyday life: friendship, good food, lively discussion, and maybe a bottle of wine to share. Food that calls too much attention to itself and demands quiet adulation gets in the way of lusty enjoyment. Cooking on the Spot: I am inspired to cook food from places that I’ve traveled to or have had the opportunity to learn directly from local cooks. Earlier in my career, as chef of a Northern Italian restaurant, I studied Italian for five years to connect with Italian culinarians and learn their stories and culinary secrets. Here at Baba Olga’s, I emphasize food from the Mediterranean region, especially Greece and Turkey, where I’ve studied cooking;; from Tunisia and Morocco, cuisine that I learned by working with local chefs; from Mexico where I lived in my early teens: from Israel where I attended first grade; and from Brazil, India, and the Caribbean, all places where I’ve had the opportunity to travel and cook. Food should look like what it [...]

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Learn how to make exotic spice blends that will bring flavor magic to your cooking and recipes using those blends. This series of cooking classes taught by Baba Olga’s Chef Aliza Green features recipes from her forthcoming book, The Magic of Spice Blends, and her other books. After this demonstration class, we will all sit down together to share lunch made from the recipes. Each guest will leave with a copy of the recipes and a sample packet of the spice blend we’ve made to make their own spice magic at home. Price for the class and lunch is $35/person (online registration required). Classes run from 11:00 to 2:00 pm including lunch. Limit of 20 guests per class. Saturday, May 2nd: Sri Lanka (vegan-friendly menu) Sambar Podi (Sri Lankan curry powder) (demo) Ginger-Lime Cucumber Salad Sri Lankan Vegetable Curry with Gold Sweet Potatoes and Cashews (demo) Saffron Basmati Rice Dessert: Vegan Tahini Cake with Fruit Macedonia

We'd like to thank everyone who helped make our Supper Club on November 22nd a great time for all who attended!

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