Chef and caterer Marilee Kinsella, who served as director of Spokane Area Jewish Family Services in 2014 and more recently catered SAJFS luncheons, now lives in Chicago. In this cooking demonstration Zoomed to us live from the Windy City, she showed us how to make a few dishes from or inspired by Levantine cuisine, the culinary tradition featured in Breaking Bread. Specifically, Marilee demonstrated how to mix up our own za’atar seasoning blend, then used it to make hummus. Finally, using the hummus as a base, she made a flatbread "pizza" with arugula, tomatoes, feta, toasted pine nuts, za’atar, and olives.
Chef and caterer Marilee Kinsella, who served as director of Spokane Area Jewish Family Services in 2014 and more recently catered SAJFS luncheons, now lives in Chicago. In this cooking demonstration Zoomed to us live from the Windy City, she showed us how to make a few dishes from or inspired by Levantine cuisine, the culinary tradition featured in Breaking Bread. Specifically, Marilee demonstrated how to mix up our own za’atar seasoning blend, then used it to make hummus. Finally, using the hummus as a base, she made a flatbread "pizza" with arugula, tomatoes, feta, toasted pine nuts, za’atar, and olives.