Forks and Foliage

Cooking Class Menu Options

Cuisine Small Bites Mains Confections

Hummus Chicken Shawarma Knefeh

Baba Ghannouj Beef Shawarma Baklava

Levantine Tabbouleh Armenian Manti Nammoura

Fattoush Fatteh Sfouf

Borek Kafta Riz Bi Haleeb

Tarte aux Oignons Coq au Vin Caramélisés Tarte aux Fruits Moules Marinières Mousse au Chocolat French Champignons Farcis Ratatouille Gratin Dauphinois Poire Belle Hélène Quiche Lorraine Salade Lyonnaise Tarte Tatin Croque Monsieur et Madame

Fettuccine Alfredo

Lasagne alla Bolognese Pesto alla Genovese Tiramisù Ravioli di Ricotta e Spinaci Italian Bruschetta Caprese Panna Cotta Risotto ai Funghi Focaccia al Rosmarino Semifreddo al Cioccolato Melanzane alla Parmigiana

Pollo alla Parmigiana

(Please see the following pages for detailed descriptions of dishes, pricing, menu selection, and terms.)

Forks and Foliage

Levantine Cuisine Menu

Small Bites Hummus – cooked, mashed chickpeas blended with tahini, lemon juice, and garlic (GF, V) ​ ​ Baba Ghannouj – cooked, mashed eggplant mixed with tahini, lemon juice, and garlic (GF, V) ​ Tabbouleh – finely chopped parsley, tomatoes, mint, onion, bulgur, and a lemony dressing (GF*, V) ​ Fattoush – variety of garden vegetables, herbs, toasted pita chips, and a tangy dressing (GF*, V) ​ Borek – baked cheese and herb filled pastries in flaky phyllo dough (Vg) ​

Mains Chicken Shawarma – homemade version with thinly sliced meat, marinated and baked (GF) ​ Beef Shawarma – same as chicken shawarma but with a different marinade (GF) ​ Armenian Manti – pasta with a garlicky yogurt based sauce, spiced beef, and pine nuts (GF*) ​ Fatteh – layers of toasted pita chips, chickpeas, yogurt sauce, topped with pine nuts and ghee (Vg) ​ Kafta – beef meatballs made with onions, herbs, and spices, baked or pan fried (GF) ​

Confections ​ Knefeh – a warm, cheesy dessert with shredded phyllo dough and lots of simple syrup (Vg) ​ Baklava – layers of phyllo dough filled with ground nuts and topped with simple syrup (Vg) ​ Nammoura – a dense cake-like dessert made with semolina, coconut, and drenched with… you ​ guessed it, simple syrup!! (Vg) Sfouf – a lightly sweet turmeric semolina cake with anise and sesame seeds, great with coffee (Vg) ​ Riz Bi Haleeb – Lebanese rice pudding infused with mastic and orange blossom water (GF, Vg) ​

(GF = Gluten Free, V = Vegan, Vg = Vegetarian, * = Option Available) Revised 07/26/2020

Forks and Foliage

French Cuisine Menu

Small Bites Tarte aux Oignons Caramélisés – caramelized onion tart with bacon and cheese ​ Champignons Farcis – mushrooms stuffed with a blend of cheeses and herbs (GF, Vg) ​ Gratin Dauphinois – sliced potatoes baked in a garlicky cream sauce (GF, Vg) ​ Salade Lyonnaise – frisée lettuce with bacon lardons, croutons, warm vinaigrette, and a poached egg ​

Mains Coq au Vin* – chicken braised in red wine with bacon, mushrooms, and onions ​ Moules Marinières – mussels steamed in a sauce of shallots, garlic, and white wine (GF) ​ Ratatouille – thinly sliced colorful vegetables arranged over a tomato sauce and baked (GF, V) ​ Quiche Lorraine – pastry crust filled with a savory custard, cheese, and bacon ​ Croque Monsieur et Madame – hot ham and cheese sandwich with bechamel sauce and a fried egg ​

Confections Tarte aux Fruits – buttery crust with pastry cream and fresh fruits (Vg) ​ Mousse au Chocolat – creamy, rich, dark chocolate mousse (GF, Vg) ​ Poire Belle Hélène – pears poached in sugar syrup and topped with a dark chocolate sauce (GF, Vg) ​ Tarte Tatin – tart with apples caramelized in butter and sugar (Vg) ​

*Please see terms if interested in selecting this dish

(GF = Gluten Free, V = Vegan, Vg = Vegetarian, * = Option Available) Revised 07/26/2020

Forks and Foliage

Italian Cuisine Menu

Small Bites Pesto alla Genovese – sauce made with fresh basil, pine nuts, garlic, cheese, and olive oil (GF, Vg) ​ ​ Bruschetta Caprese – toasted bread topped with chopped tomatoes, basil, fresh mozzarella (Vg) ​ Focaccia al Rosmarino – oven baked bread topped with olive oil and rosemary (V) ​

Mains Fettuccine Alfredo – homemade pasta with a creamy cheese sauce (Vg) ​ Lasagne alla Bolognese – homemade pasta layered with a meat sauce and different cheeses ​ Ravioli di Ricotta e Spinaci – homemade pasta filled with a ricotta and spinach filling (Vg) ​ Risotto ai Funghi – creamy risotto with wild mushrooms (GF, Vg) ​ Melanzane alla Parmigiana – baked eggplant casserole with marinara sauce and cheese (Vg) ​ Pollo alla Parmigiana – baked chicken with marinara sauce and cheese ​

Confections Tiramisù – ladyfingers dipped in espresso and layered with a mascarpone cream (Vg) ​ Panna Cotta – sweetened cream thickened with gelatin, topped with fresh berries (GF, Vg) ​ Semifreddo al Cioccolato – frozen chocolate dessert with a mousse-like texture (GF, Vg) ​

(GF = Gluten Free, V = Vegan, Vg = Vegetarian, * = Option Available) Revised 07/26/2020

Forks and Foliage

Pricing, Menu Selection, and Terms

■ $150 per class for up to 5 people ■ $30 for each additional guest ■ Virtual classes are held on Zoom. Please make sure you have Zoom set up on your device prior to class. ■ Average class is 2 hours in duration ■ Choose two dishes from the provided menu ■ Due to the complexity and time needed to cook Coq au Vin, it is only offered as part of a set three-course class, which includes Salade Lyonnaise and Mousse au Chocolat. This class lasts approximately 4 hours and costs an additional $10 per person. ■ You may choose any combination of dishes, but no more than one main dish per class ■ Although you may choose dishes from different cuisines, it is recommended to stick to one cuisine to reduce the number of grocery stores you need to go to ■ Depending on the dishes you choose, you may be asked to switch one dish if they are both very time consuming or require different oven temperatures simultaneously, etc… ■ Please notify me of any dietary restrictions upon booking ■ Seven days prior to the class, you will receive a list of the ingredients and kitchen tools needed, as well as instructions for pre-class prep work ■ You are responsible to have all the ingredients and prep work ready before the start of the class in order to facilitate instruction and stay on schedule ■ Payments are accepted via Venmo @GladysShakarjian or Cash App $GladysShakarjian ■ Full payment required upon booking ■ Bookings must be made at least 10 days before the desired class date ■ To receive a full refund, cancellations must be made at least 5 days before the class ■ Price is subject to change without notice

■ Contact for any other questions at [email protected] ​

Revised 07/26/2020