Hands-On Class

Roll up your sleeves and join Azra Kaurin for this special class celebrating the artistry of European Easter traditions. Under her expert guidance, you'll master the techniques for creating a beautiful Easter bread. You’ll experience working with enriched dough and learn the symbolism behind this cherished holiday bread. The class highlights a fascinating centuries-old egg dyeing technique from southern and eastern Europe. Create a rainbow of naturally colored eggs using traditional ingredients: deep amber from onion skins, stunning blues from red cabbage, golden yellow from turmeric, pink from beets, and purple from blueberries. Learn how these naturally dyed eggs are then beautifully incorporated into your festive Easter bread. 

Journey to the ancient walled city of Dubrovnik through its cherished traditions and time-honored recipes with Azra Kurin. You’ll discover the festive dishes of Croatia's Maskare (carnival). We’ll begin with Satrica, a beloved northern Croatian appetizer where fresh cheese, sour cream, scallions, and minced garlic meld atop crisp toasted bread sprinkled with paprika and fresh herbs, and served alongside smoked dried sausage. Dubrovacka Pašticada, a 16th-century dish from Dalmatia, features beef marinated for 24 hours, slowly braised in sweetened red wine with winter vegetables, dried fruits, herbs and spices, and plated with handmade gnocchi. Complete your carnival experience with Fritule, small, festive doughnuts enlivened with citrus zest, fresh apple, golden raisins, and a splash of plum brandy, and fried until crispy while remaining tender within. This menu will be paired with wine.

Join Azra Kaurin for a demonstration of an elegant Mother's Day brunch that combines Mediterranean flair with Alpine charm. You’ll enjoy a vibrant Spring Salad featuring tender lettuces, delicate shaved asparagus, crisp radishes, green onions, and cucumbers, all tossed with feta cheese and a bright Lemon-Olive Oil Dressing. Portuguese-Style Baked Eggs are nestled in spicy tomato and pepper sauce, crowned with creamy ricotta and fresh herbs. For a unique dessert—Štajerska's beloved Sweet Omelette, a specialty from the Slovenian Alps featuring fresh berries atop a cloud-like cake, tart cranberry jam, and finished with billows of fresh whipped cream. A beautifully colored Rose Water Lemonade, garnished with lemon slices and mint leaves will complement the meal. And buttery Hazelnut Crescent Cookies will be served alongside fresh coffee.

Join Azra Kaurin for an evening celebrating the rich culinary traditions of Bosnia. We’ll begin with Begova Corba, an elegant chicken soup with root vegetables, and okra, and finished with sour cream, eggs, and lemon juice. Sarena Dolma is a colorful array of tomatoes, zucchini, onions, peppers, eggplant, and cabbage with seasoned ground beef and rice, baked in tomato sauce, and served with Somun, a flatbread similar to pita. You’ll enjoy Burek, the beloved spiral-shaped meat pie encased in delicate phyllo dough, served alongside Coban Salad, finely chopped vegetables, dressed with vinegar, olive oil, and feta. For a sweet ending, Tufahija—spice-poached apples filled with with ground walnuts, whipped cream, and drizzled with sweet syrup. We’ll serve it with Bosnian Coffee, similar to Turkish, for a perfect ending to this feast.