Mythical Greek Eats

Greek food in North America has been reinterpreted to meet North American expectations of a food richer in meat and dairy. For instance, Greek Salad is called Horiatiki in Greece. While in Greece the salad has feta and cucumber, it doesn’t have lettuce in it — only the North American version of the salad does (usually iceberg). Greek cooking is ingredient-based, as opposed to French cooking, which is technique based. And of course, for thousands of years, the prime ingredients in Greek food have remained olive oil, grains (wheat and barley) and wine. Join Chefs Jake and Sous Chef Maybel as they take you on this culinary adventure through the classic flavors of Greek cuisine.

Chicken Gyros with Scratch Made Pita
Lemon Rice
Greek-Style Slaw


Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or 801.928.2635 with any questions.

January 10 @ 6:30 pm
6:30 pm — 8:30 pm (2h)

Station Park

Chef Jake Driffill, Harmons Chef

Price: $70

14 seats available

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