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Savor the Mediterranean: A Summer’s End Feast

Saturday, October 18|
11:00 AM PST|
    Savor the Mediterranean: A Summer’s End Feast
    Savor the Mediterranean: A Summer’s End Feast
    Savor the Mediterranean: A Summer’s End Feast
    Savor the Mediterranean: A Summer’s End Feast
    Savor the Mediterranean: A Summer’s End Feast
    Savor the Mediterranean: A Summer’s End Feast

Savor the Mediterranean: A Summer’s End Feast

Saturday, October 18|
11:00 AM PST|
$245.00

In stock

Join Chef Nicco Muratore for an immersive, hands-on cooking class celebrating the sun-drenched flavors of the Mediterranean and the bounty of late summer in the Northwest. Together, we’ll explore regional techniques and ingredients, highlighting wood-fired cooking, citrus, herbs, and bold yet balanced spicing. The menu will feature a vibrant array of dishes: Roasted and marinated pepper with Castelvetrano olives, fromage blanc, mint, and anchovy on toasted sourdough; roasted Fall squash accented with labneh, pomegranate, pistachios, and herbs; zucchini-kissed Baba Ganoush with Syrian short rib ragu and fresh pita; wood-fired chicken marinated with preserved citrus and garden herbs, accompanied by Sumac, onions, toasted pine nuts, and mint; plus, roasted new potatoes with dill and parsley salsa verde. Expect an educational and enchanting afternoon that ends with a delicious shared meal in the scenic surroundings of Bella Luna Farms. Come hungry—and ready to cook!

 

At each Bella Luna class 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, October 18

Time

11:00 AM PST

Address 18432 Snohomish Avenue Snohomish, WA 98296
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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