Welcome spring with a hands-on Levantine cooking class led by Chef Nicco Muratore, celebrating bright flavors, fresh greens, and pasture-raised Carnation Farms lamb. In many Levantine cultures, spring is marked by communal feasts that honor renewal, abundance, and the return of fresh produce after winter. This class draws inspiration from that tradition, bringing people together around seasonal food and shared tables.

Guided by the rhythms of the season, guests will begin the experience with a visit to our vegetable fields to see what’s growing and learn what’s available to harvest, grounding the meal in the land it comes from.

Back in the kitchen, we’ll explore a seasonal menu rooted in tradition and farm-fresh ingredients. The evening begins with shamandar—silky shredded beets folded into yogurt, tahini, lemon, and garlic—followed by a spring-forward take on baba ganoush, finished with sweet peas and crisp radishes. At the heart of the class, Chef Nicco will demonstrate marinated and grilled farm lamb leg kebabs, made with our own pasture-raised lamb and served with spring onion labneh and a bright asparagus salad.

We’ll gather around the table to enjoy a vibrant spring fattoush, tossed with radishes, peas, mint, crunchy pita chips, and a tangy sumac dressing.

This class is an invitation to slow down, cook with intention, and celebrate the season together—honoring the spirit of a spring Levantine feast from field to kitchen to table at Carnation Farms. Perfect for experienced cooks and new learners alike!

Chef Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. Since then, he’s worked in restaurants throughout the country, most recently at Seattle’s own Mamnoon where he became Chef de Cuisine of in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. Recently he’s appeared on Food Network’s Chopped, and co-taught a koji and fermentation class at Harvard University. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local food. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in woods hunting for mushrooms.