Cooking with Kelly
Around the Mediterranean
Starting Fridays March 21, 2025 9-11 AM Pacific
Let's munch our way through the Mediterranean!
In this 8 week course we'll take a virtual culinary tour of some of the most delicious parts of the world.
A foundational part of this journey will be working with sourdough - either traditional or gluten-free. As we make pastas, pizzas, crepes and other tasty Mediterranean dishes. They will be made even more delicious by this magical and healthy fermented dough.
Once you get your sourdough starter going, it can continue serving you in the kitchen for years to come.
Where will we be visiting on our virtual tour?
- Italy (twice!)
- France (twice!)
- Spain
- Croatia
- Slovenia
- Greece
Although we will be making many recipes together that have a long cultural tradition of being meat-based, I have also included vegetarian, vegan, and gluten free options for each class.
Why You'll Love Learning with Us
You’ll get a chance to explore the world through cooking while having fun in the kitchen. Not only will you pick up cool new skills like making noodles, blending spices, and sprouting beans, but you’ll also discover how to make food that’s both delicious and good for you. With simple instructions and flexible recipes, you can cook with confidence and even put your own twist on the dishes.
By the end, you’ll have a set of new cooking skills, some great recipes, and a better understanding of how spices can transform any meal!
Course Curriculm
Week 1:
Spain - Paella
The next stop of our journey around the Mediterranean will take us to the southern part of Europe to Spain, where we'll make paella (Chicken, seafood, or vegetarian) and “Ensalada Mixta”: Salad with mixed greens, tomatoes and cucumbers with a lemony dressing.
We’ll also prepare our wild sourdough starter, (regular or gluten free), and feed it as it collects wild yeast for the next several days and becomes active.
Buen proveco!
Week 2:
France - Ratatouille
During this 2nd week we'll continue our virtual journey and head over the Pyrenees mountain range into France, where we'll make Ratatouille and Salade Nicoise (French salad with medium boiled eggs & artichoke hearts)
We’ll also check in on our home-made sourdough starters, as well as receive instructions on levain sourdough preparation for next week’s French bread (to begin on Monday night).
Bon apetit!
Week 3:
France - A La Boulangerie!
One week in France is never enough, so we're going to stay here for Week 3 to make delicious Levain Sourdough Bread (Proofing and baking).
We'll also make “Salade Tropezienne”: A fancy shrimp, peach, and goat cheese salad with a rosé vinaigrette (and vegetarian option).
We’ll make this salad and eat it while proofing and baking our bread.
Bon apetit!
Week 4:
Italy - Sourdough Pizza!
The food in France is so good, about the only thing that could lure us away could be... the food in Italy!
In Week 4 we're going to unleash our amazing sourdough starter and create super delicious pizzas along with an “Insalata all’Italiana” : An Italian family-style salad.
Buon Apetito!
Week 5:
Italia - Sourdough Raviolis
There's no way we're ready to leave the magic of Italian food after just one week, so we're staying here for another!
This week our beautiful sourdough will be used for creating Raviolis with three filling options: sausage, cheese, and veggie.
Buon Apetito!
Week 6:
Greece
Right next door to Italy is the magical and ancient country of Greece, the cradle of mathematical, architectural and philosophical breakthroughs. Let's take an imaginary ferry boat across the Adriatic Sea over to Athens.
The food in Greece is amazing, and we're going to add some extra vavoom to it through our sourdough starter. We'll make sourdough “Spanikopita”, a Greek savory pie along with "Moussaka", an eggplant casserole.
Απολαύστε το γεύμα σας!
Week 7:
Slovenia - Potica
This week we'll travel North by train along the Adriatica Sea through Albania, Montenegro, Bosnia, and Croatia up to the beautiful, mountainous country of Slovenia. This is a culturally rich country that has been inhabited by people for at least 250,000 years.
While we're in Slovenia we'll make “Potica”, a rolled dough Slovenian Cake made with sourdough. We'll make enough dough for both sweet and savory pastries.
Uživajte v obroku!
Week 8:
Croatia - Cheese Strukli
You always hate for a great vacation to end, especially one as rich and delicious as this one. For our farewell stop on this virtual journey we'll take the southbound just over the Slovenian border to the neighboring country of Croatia.
Here we'll make cheese strukli (cottage-cheese filled sourdough pockets), "Shopska", Croation salad, and "Cevapici": Croatian sausage (meat or veggie-based).
Uživajte u obroku!
How to Enroll
Option 1
JUST THIS COURSE - $395
8 Week Live course starting Fridays, March 21, 2025 9-11am Pacific (GMT-8)
BONUS: 3 month access to our parent portal offering community, support and best practices. ($147 value)
TOTAL VALUE: $542
$395 (one time payment)
or
2 Payments of $199
Option 2
THE WHOLE ENCHILADA - $995
ALL FOUR 8 WEEK LIVE COURSES ($1,580 value)
Remote Viewing 2 Day Workshop ($195 value)
3 Months Genius Zone Project Room - Mentored, customized project-based learning ($447 Value)
Genius Zone Custom Analysis ($150 value)
3 Months Parent Portal offering community, support and best practices. ($147 value)
Most popular past courses (recordings), including Friend Magic and Animal Communication - ($1,170 value)
TOTAL VALUE: $4,627
$995
or
2 Payments of $499
Meet Your Instructor
Kelly Dearie
Kelly Dearie has a masters degree in education and has decades of experience teaching young children as well as adults in both traditional and alternative settings. She is known for making lessons fun, interactive, and engaging.
About two decades ago, Kelly Dearie took a break from school teaching, and became a therapeutic chef to help her husband heal from two diseases that doctors deemed incurable.
Her passion for cooking nourishing, healing foods was unbreakable. Inspired by this experience and her husband's radical healing, she started teaching cooking and nutrition education classes for both kids and adults. She also founded Creative Cultures, crafting and supplying probiotic health drinks to stores throughout Northern CA, then went on to found Gut Healing Wisdom, offering nutrition coaching for disease prevention and reversal.
Kelly has hundreds of recipes and several cookbooks which she provides to her coaching clients and students alike. Kelly designs emergent-curriculum based on the needs, skill levels, and passions of each individual.
Our Heartfelt Guarantee
If your kids don't feel like they have learned about the language of the moving image and simple ways to create content that is compelling to watch we are happy to provide a full refund.
Frequently Asked Questions
Question 1: Will the course be recorded?
Yes recordings are captioned and available 48 hours after the end of the live session
Question 2: Can other family members join?
We'd love for your whole immediate family to join. The course fee covers your entire household - even if you have a big family!
Question 3: What is the recommended age for this course?
We recommend our courses for kids from 8-18 years old. The skills we are teaching apply to kids of any age. The main criteria is their attention span is sufficient and being able to work with an ipad or smartphone.
Question 4: What is the time commitment?
2 hours of instruction per week. Carving out a small amount of time for daily practice in the kitchen is highly recommended.
Question 5: What materials will I need?
We'll provide you with journal pages, handy reference sheets, and recipes that you can print-out and put into a binder.
Ingredients: You'll be sent a list of ingredients a week before the course begins for each class.
