Eastern Mediterranean Cuisine Made Easy

Join us for a delightful evening of hands-on instruction on Eastern Mediterranean cooking. Chef Ammar will guide you through preparing a delicious four course meal inspired by his time living in the Eastern Mediterranean region. The class will then enjoy the fruits of their labors by feasting on the items prepared.  Keeping with the tradition of the region only non-alcoholic beverages will be served.

Menu

Arugula Salad: arugula, onion, lemon, sumac & extra virgin olive oil
Eggplant Fatteh: layers of roasted eggplant, crispy pita, and creamy yogurt tahini sauce topped with toasted pine nuts, chickpeas, and a drizzle of clarified butter
Kuffta Tahini: served with creamy tahini sauce, garnished with roasted pine nuts and accompanied by a Mediterranean twist
Arayes: crispy grilled pita stuffed with seasoned minced meat, served with a side of creamy tahini dip
Umm Ali: a warm and indulgent bread pudding layered with nuts, raisins, and coconut, baked in sweetened milk and cream, served with a sprinkle of cinnamon


Monday, January 13, 2025
 5:30pm  - 8:30pm 
The Tony & Libba Rane Culinary Science Center
Lab 114

 
About the Speaker    
Meet Chef Ammar!
Born and raised in Amman, Jordan, I grew up immersed in a culturally diverse environment that fostered my passion for exploring various traditions and communities. I successfully owned and operated a catering company for over seven years, leading a talented team to deliver exceptional service at events such as weddings, conferences, and large-scale gatherings.

My professional journey also includes significant experience with Jordan's leading provider of high-quality, cost-effective live support services, where I contributed to projects across sectors such as education, business, hospitality, defense, and government.

Academically, I hold a Master of Business Administration from National University in California, a nonprofit institution. Currently, I am pursuing a PhD in Hospitality Management at Auburn University, where I also serve as a Graduate Teaching Assistant. In this role, I support culinary lab courses and contribute to student learning in hospitality.