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Mediterranean Wood-Fired Feast

Saturday, June 6|
11:00 AM|
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast
    Mediterranean Wood-Fired Feast

Mediterranean Wood-Fired Feast

Saturday, June 6|
11:00 AM|
$250.00

In stock

Join us at the Farm for a hands-on wood-fired cooking class inspired by Lebanese, Syrian, and Persian traditions—rooted in peak Pacific Northwest ingredients.

 

You’ll learn to cook over a wood grill and oven, working with live fire to build flavor, manage heat, and make a delicious early summer feast. Together, we’ll prepare a seasonal mezze spread including wood-roasted asparagus with preserved lemon labneh, seared halloumi with roasted cherries, shamandar (roasted beet and tahini salad), with fluffy za’atar pita.

At the wood fired grill, we’ll focus on marinating meats, skewering and cooking kebabs with a Persian koobideh- NY strip steak with saffron and garlic, and Syrian lamb kefta with baharat, pistachio, and herbs. We’ll serve the kebabs with a spring onion and mint labneh, charred onion tahini, and fresh herbs.

 

Expect a relaxed, interactive experience with practical techniques you can bring home—and a beautiful, fire-cooked meal shared together.

 

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.

Date

Saturday, June 6

Time

11:00 AM

Category:
The Instructor

Nicco Muratore

Chef Nicco Muratore

Classes

Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine at Oleana Restaurant and Sofra, before joining The Montagu Kitchen in London’s Grand Hyatt Hotel and then Danny Meyer’s historic Union Square Cafe in New York. He returned to Boston to join chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. We know Nicco from his work at Mamnoon, in Seattle, where he became Chef de Cuisine in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local foods. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in the woods hunting for mushrooms.

Refund Policy

We understand that plans change! While payments for workshops and events at Bella Luna Farms are non-refundable, you’re always welcome to transfer your spot to a friend if you can’t make it.

We’re also happy to offer credit toward a future event—provided we’re able to fill your spot. Giving us as much advance notice as possible helps increase the chances of finding someone, so please reach out as soon as you know you can’t attend. We’ll contact our waitlist and keep you posted.

In the rare event that we need to cancel a class due to weather or instructor illness, your enrollment can be transferred to a future class or refunded.

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