Mediterranean workshop in Zelie highlights intercontinental cuisine
Guests at Woods Lane & Co. got to enjoy a bite of the Mediterranean with no flights needed on Thursday Feb. 26, in Zelienople.
A Taste of the Mediterranean workshop, taught by Registered Dietitian April Miller with Penn State Extension explored the elements of a traditional Mediterranean dish, diet, and culture.
“All the research shows that the lowest rates of obesity are found in those that follow the Mediterranean diet,” Miller said.
Miller explained there were low rates of chronic disease and a longer life expectancy found in Mediterranean lifestyles as well.
Guests divided into three groups to make three recipes to complete a full Mediterranean meal. The first group made chakchouka, an egg and tomato dish. The second group made a chopped tabbouleh salad and the last group made dressed mixed berries.
The Mediterranean diet is very produce heavy with a majority of the protein coming from plants such as beans or legumes. Sources of other protein are typically found in seafood while red meats are rarely used in Mediterranean dishes.
Mediterranean dishes tend to favor whole grains over refined grains, leaving the kernel of the wheat in tact,” Miller said. “Those B vitamins that are added synthetically later to a white bread are found naturally in a whole grain.”
Another large part of a Mediterranean diet are healthy fats a big one being olive oil. Lisa Juratovic from The Enchanted Olive attended with samples of various oils and balsamic vinegars from the shop, including a raspberry balsamic to go with the lightly dressed berry dessert.
“In the Mediterranean lifestyle, in Europe, it’s olive oil all day long,” Juratovic said.
She also noted that it’s very beneficial for gut health as well and having a few tablespoons a day can elevate meals as well as add an extra health factor.
“Let’s not reinvent the wheel on how you eat, but let’s just try to improve it, so you actually do that every day,” Juratovic said.
Aside from food, the Mediterranean food pyramid actually has a base consisting of physical activity and socializing, specifically eating around the table and enjoying meals with others.
Wine tasting provided by Papa Joe’s Winery was also included in the class by Joe Talarico and his daughter, Katie Talarico who brought bottles of southern Italian wines such as a rosé and a primitivo. The pair explained their process of turning grapes, which are mostly grown in California, into wine. This procedure includes removing the stems, crushing, and leaving them for five to 10 days to let the grapes ferment before draining.
The end of the workshop allowed all the guests to sample each dish together, bringing back the element of eating with friends and being social to elevate the experience of a meal.
Participants received a take home gift of Mediterranean Sea salt, to enjoy the vibrant flavors of the twenty-two countries that make up the region even after departing from the class.
-
April Miller with Penn State Extension leads a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
A tabbouleh salad made during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
April Miller with Penn State Extension leads a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
April Miller with Penn State Extension leads a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
Aaron Ptak, left, and Leigh Ptak, right, work to prepare a tabbouleh salad during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
Aaron Ptak chops cucumbers for a dish during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
Deb Hall chops strawberrys for a dessert dish during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
From left, Aaron Ptak, Leigh Ptak, Tina Mazzeti and Lynn Henderson prepare a tabbouleh salad during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
Lynn Henderson squeezes lemons into a tabbouleh salad during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
-
Tina Mazzeti, right, and Lynn Henderson, left, prep vegetables for a tabbouleh salad during a Mediterranean cooking workshop at Woods Lane and Co. on Thursday, Feb. 26, 2026. Matthew Brown/Butler Eagle
