Jerusalem on the Sangre de Cristos: A Two‑Hour Demonstration of Eastern Mediterranean Flavors in Santa Fe

SANTA FE COOKING CLASS FIELD GUIDE

Jerusalem on the Sangre de Cristos: A Two‑Hour Demonstration of Eastern Mediterranean Flavors in Santa Fe

A two-hour demonstration class with Chef MaryDawn Wright that walks you through tabouli, hummus, baklava and a signature lamb marinated in sumac, garlic and pomegranate molasses—useful for travelers who want a concentrated, history-rich tasting and technique primer.

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Jerusalem on the Sangre de Cristos: A Two‑Hour Demonstration of Eastern Mediterranean Flavors in Santa Fe.

Duration
Contact operator
Location
Santa Fe
Operator
Santa Fe School of Cooking
Category
Cooking Class
Robert Eric Crews
Founder & Editor, The Adventure Collective
Published Verified

Immerse yourself in the aromas and techniques of Jerusalem without leaving Santa Fe: this two-hour demonstration class with Chef MaryDawn Wright presents classic Eastern Mediterranean dishes—Tabouli, Arabic Salad, homemade hummus, lamb marinated in sumac, garlic and pomegranate molasses, and baklava—paired with a fuller discussion of the history and technique behind each plate.

Highlights

Outing Highlights

THE MENU

A compact lineup of canonical Eastern Mediterranean dishes

The class walks through tabouli and Arabic salad, a from‑scratch hummus, a lamb marinated in sumac, garlic and pomegranate molasses, and concludes with baklava—framing technique alongside flavor.

THE INSTRUCTOR

Chef MaryDawn Wright: a global kitchen résumé

Taught by Chef MaryDawn Wright—whose career spans kitchens from Australia to Israel and includes recipe and product design work for multinational food companies such as Sabra Hummus—the class benefits from an instructor steeped in both practice and product development.

THE FORMAT

Demonstration class that culminates in a full meal

This is a demonstration‑style session that includes a full meal, allowing participants to observe technique, hear the historical context, and then taste the finished dishes.

What the day feels like

What the class feels like

Over two hours Chef MaryDawn Wright moves through history and technique while demonstrating the preparation of multiple Eastern Mediterranean classics; participants watch each stage, learn the flavor logic behind ingredients like sumac and pomegranate molasses, and finish by sharing the full meal prepared during the demonstration.

Suitability

Who it's for

Who gets the most from this demonstration class.

1
Food lovers & home cooksIdeal for people who want to learn authentic Eastern Mediterranean recipes and techniques to replicate at home; the class covers both recipes and the historical context that shapes them.
2
Culinary history buffsGood for travelers interested in the cultural stories behind dishes—Chef Wright integrates history with technique throughout the two‑hour session.
3
Those seeking hands‑on instructionNot the right fit for participants expecting a hands‑on workshop—the class is demonstration style rather than participatory.
4
People planning meals or tastingsA practical primer for anyone planning to prepare Eastern Mediterranean menus: the class culminates in a full meal so you can taste finished techniques and flavor pairings.

Practical planner

Details to review before reserving

Timing & Duration

The class lasts two hours.

Location & Operator

The demonstration takes place in Santa Fe and is operated by the Santa Fe School of Cooking.

Format & What to Expect

This is a demonstration‑style class that includes a full meal; participants observe technique and learn history and recipes from the instructor.

Booking Notice

Review cancellation policies before reserving.

Frequently asked questions

Planning Your Outing

How long is the class?

Two hours.

Who teaches the class?

Chef MaryDawn Wright, who has worked in kitchens from Australia to Israel and has designed recipes and products for companies including Sabra Hummus.

Is this a hands‑on cooking class?

No—this is a demonstration‑style class in which participants observe the techniques as the instructor prepares the dishes.

What dishes are covered?

Tabouli, Arabic Salad, homemade hummus, lamb marinated in sumac, garlic and pomegranate molasses, and baklava.

Will there be food to taste?

Yes—the class includes a full meal featuring the dishes demonstrated.