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This class works through three dips, a roasted vegetable dip, hummus, and baba ganoush, along with grilled bread to serve alongside them. The menu also includes two salads, a sumac and lemon roasted chicken, and an almond orange cake with a date and mint salad for dessert. Included is dinner with wine, hands-on instruction, and a thorough recipe pack with bonus recipes and a section on sourcing ingredients.