Mediterranean Wood-Fired Feast

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.