Free shipping on orders over $125 Discover our products and the Mediterranean Lifestyle
LOCATION CALL US (443) 367-0010

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Class Schedule

Classes are held at Secolari in The Mall in Columbia 10300 Little Patuxent Pkwy, Columbia MD, 21044 Call to Reserve Your Spot: 443-367-0010 Bring Your Own Wine!

Two Chefs are Better than One!*

Featuring Chef Alba and Chef Ravi
Enjoy the art of teamwork as Chef Alba and Chef Ravi work together to present a fusion of Middle Eastern and Thai Cuisines.

Explore an array of delicious, colorful and aromatic flavors of these exotic cuisines. Quench your appetite with tempting recipes like Chicken Satay with Yogurt Cucumber Sauce, Middle Eastern Beef Lettuce Wraps, Fragrant Almond and Herb Pilaf, Cheese and Walnut Stuffed Eggplants, and for dessert: Halva Cake!
Wednesday, April 25, 2018 | 6:30pm - 8:30pm | $80/person *Sold Out 

Sunny Taste of Spain

Featuring Chef Alba
A repeat class back by popular demand! Over the centuries, the cuisine of Spain has been influenced by many cultures including the Phoenicians, the Romans, and the Moors. Whether you're in Barcelona or Madrid or on a countryside or coastal retreat, the food of Spain is full of flavor and charisma. Don’t miss Shrimp with Mortar-Pestle Garlic Harissa Sauce, Chorizo in Rioja Wine, Spicy Potatoes in Saffron Aioli, and Homemade Mini Focaccia with Sea Salt and Rosemary.
Wednesday, May 2, 2018 | 6:30pm - 8:30pm | $70/person

The Secret’s in the Sauce*

Featuring Chef Ravi
Chef Ravi will offer his most popular class one time only for 2018. Ravi has taught over 100 culinary students this special class that unlocks the secrets of spices and sauce. Join Chef Ravi as he recreates the magic of the foundational sauces of Indian Cuisine: Makhani sauce, Brown Onion Masala sauce and Khorma sauce. We will be using these classic sauces to make Chicken Tikka Masala, Vegetable Masala and Paneer and Corn Khorma with peppers, all accompanied by Biryani rice, spicy pickles, Papadum and Mango Lassi too.
Wednesday, May 9, 2018 | 6:30pm - 8:30pm | $70/person *Sold Out

Fusion of Italian and Greek Cuisine, Opa!*

Featuring Chef Alba
Italian and Greek cuisine is recognized for its frugality and richness of flavors and aromas. Greek cuisine differs from Italian by its use of spices and yogurt. Both cuisines are famous for their custom of cooking with the day’s freshest and locally grown ingredients. In this class, we will merge these two cuisines by making recipes such as Rigatoni with Feta and Sun-dried Tomatoes, Grilled Sausage Peppers and Tomatoes, Greek Spinach Salad with Fried Mozzarella Balls.
Tuesday, May 15, 2018 | 6:30pm - 8:30pm | $70/person *Sold Out

Spring's Special Pleasures

Featuring Chef Wecker
As spring tips into summer, consider the freshness of field greens, peas, goat's cheese, and crispy lardons with vinaigrette, complementing petite lamb chops with herbs and a warm root vegetable salad. Chef Wecker, owner and executive chef of Elkridge Furnace Inn, graces your table with stories of garden adventure, raising your own vegetables, and knowing how to dress your meals in the finest array of spring flavors.
Monday, May 28, 2018 | 6:30pm - 8:30pm | $70/person

Everything Kebab

Featuring Chef Ravi
Join Chef Ravi for an adventurous Kebab Night which is out of this world! Learn how to make a delicious appetizer of Paneer and a Vegetable Shammi Kebab. The entree features a duo of Chicken Seekh Kebab (ground chicken with ginger garlic, spices and mint) and a spicy Tandoori Shrimp (Sour cream, lemon juice marinated shrimp with a blend of aromatic spices) served sizzling on a bed of chargrilled buttery veggies accompanied by Chickpea Pulao, Sweet mango chutney and a “cooling” raita of yoghurt, cucumber, mint, peanuts and pomegranate. Our in house drink is a strawberry Lassi.
Wednesday, June 6, 2018 | 6:30pm - 8:30pm | $70/person

Simply Cooking with Aromatic Herbs

Featuring Chef Alba
There’s no doubt that herbs enlighten and complement our dishes. Herbs are uniquely suited to giving a special touch to each dish. Knowing how to use them is an art. Herbs are rich in vitamins, minerals, nutrients, and each has its own distinct aroma and characteristic. Fresh herbs can enhance the taste of a dish without adding calories or fat. Learn how to use and store fresh herbs while making Pasta with Fresh Aromatic Herbs, Shrimp with Pistachio Mint Pesto, and Tartar of Vegetable with Herb Yogurt Sauce. An herb chart and recipes will be provided.
Tuesday, June 12, 2018 | 6:30pm - 8:30pm | $70/person

Basque Delights

Featuring Chef Wecker
Owner and head chef of Elkridge Furnace Inn, Chef Wecker is famous for his brick lined paths, produce garden and greenhouses on the property. Inspired by his wealth of produce, Chef Wecker chooses the most delectable to start you off with a salad of spring greens, roasted peppers, olives, and sheep's cheese, augmented by a smoked paprika vinaigrette. Together you create a roasted yellow coulis with shrimp, artichokes, roasted potatoes and fennel.
Monday, June 18, 2018 | 6:30pm - 8:30pm | $70/person

Summer Southern Italian Recipes*

Featuring Chef Alba
The cuisine of Southern Italy is centered on a tradition of fresh, local, authentic ingredients. This cuisine makes the most of the ingredients provided by its rich land and seas, and the use of fragrant herbs this fertile area can offer in abundance. We explore the popular recipes of the southern part of “the boot” with dishes such as Antipasto Italiano, Pasta al Pomodoro Crudo, and Cordon Bleu Eggplant.
Wednesday, June 27, 2018 | 6:30pm - 8:30pm | $70/person *Sold Out
Due to the number of ingredients in our chef's dishes, we are unable to list them all. Please advise us of any allergies you may have upon registration.

Payment is required to reserve class space. We realize that cancellations sometimes occur - if your cancellation is made 48 hours prior to the class, we will be happy to give you a full refund or apply the fee to another class. Otherwise, the payment is nonrefundable and nontransferable.