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Greek Spring Online Workshop

with Despina

Learn to make kotopoulo me patates sto fourno (roast chicken thighs with lemon and potatoes), horta (boiled wild greens salad), and halva (olive oil cake with raisins and walnuts)! 

Day
Saturday, Apr 20
Time
4pm-6:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
15 spots available
$60 per device (laptop/tablet/etc)
All ages!
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

Since Despina can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Despina will guide you through making three of her family recipes. During your class, you'll prepare Despina's kotopoulo me patates sto fourno (roast chicken thighs with lemon and potatoes). Then, you'll learn how to make horta (boiled wild greens salad) and halva (olive oil cake with raisins and walnuts).

Here’s how it works:

After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.

At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.


Shopping List for This Class

3 pounds (1.4 kg) skin-on, bone-in chicken thighs (6-9)
1 ½ pounds (680 g) russet potatoes (about 3 large)
4 medium cloves garlic
½ pound (225 g) curly kale
1/2 pound (225 g) chicory or escarole
½ pound (225 g) dandelion greens
½ pound (225 g) fresh spinach, preferably not baby
4-5 large lemons
3 cups whole milk
2 cups sugar
1 cup extra virgin olive oil, preferably Greek
2 cup coarse semolina
1/2 cup golden raisins
1 ½ teaspoons dried oregano (preferably Greek wild oregano)
½ teaspoon freshly ground black pepper
1 large or 2 small cinnamon sticks
5 to 7 whole cloves
1 cup whole walnuts
Ground cinnamon, for sprinkling
Salt

Availability

I cannot say enough good things about Despina's cooking class. She makes you feel comfortable the second you walk into her home, and she makes it easy to take part -- even for people like me who never cook. If you have any interest in learning how to cook Greek meals, I'd highly recommend you take her session. Actions speak louder than words, though, and I loved the League of Kitchens experience so much that I'm going back with my mom to learn how to cook Indian food in the near future.

Madeline C.
Greek Spring Online Workshop
$60 per device
Sat, Apr 20
4pm-6:30pm (EDT)
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