Chef Sheridan Nice will teach a four-part Mediterranean cooking series at ETSU on April 23. These classes will bring participants together to explore Mediterranean cuisine through hands-on learning and dining together.
Hosted in the Hutcheson Hall Foods Lab, this course will take a look at dishes from four different Mediterranean countries. The first session will focus on France, the second on Italy, the third on Spain, and the final class on Croatia.
The classes are taught by Chef Sheridan Nice, who has received culinary training at the respected La Varenne, a culinary school in Paris, France. She formerly owned Mona Lisa’s Gelato & Cafe and Epicurean in Johnson City. In 2019, Nice began her work at Serenity Knoll Farm, where she instructs and develops recipes.
“I’m really looking forward to teaching a four-part Mediterranean cooking class this semester,” Nice said.
The series will involve tradition and creativity within the class, while keeping it fun and approachable for cooks of all skill levels.
“We’ll be cooking our way through France, Italy, Spain, and Croatia—each with updated recipes that focus on fresh ingredients and simple, delicious flavors,” Nice said. “My goal is to make Mediterranean cooking approachable and fun, whether you’re new to the kitchen or already love to cook. Come join me and let’s share some great food and good company.”
The Mediterranean cooking series at ETSU will host participants on Thursday evening for three-hour sessions for four consecutive weeks, and each class will build on the last. Enrollment for the four-week series is already full.
