Cooking School Registration: 305-367-5931

25

THE SPICE ROUTE

WITH CHEF LIOR SERCAZ

Monday, March 19 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $115

Tuesday, March 20 

Vine to Table Clubhouse Dinner with Bordeaux Wines 

6:30 p.m. | $185++

Israeli-born spice blender and classically trained chef Lior Lev Sercarz 
is the owner of La Boîte Biscuits & Spice, a spice shop and art gallery 
in New York City’s Hell’s Kitchen. Led by his deep culinary interest, Lior 
enrolled at the acclaimed Institute Paul Bocuse in Lyon, France where he externed with spice expert/
Michelin-starred chef Olivier Roellinger in Cancale. He began his own journey studying spices and 
their origins, eventually creating his own blends. Lior brought his newfound understanding of spice 
blending with him to New York, where he worked with chef Daniel Boulud as a sous and catering 
chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company 
by making and selling French biscuits as well as experimenting with spices. To create the blends, he 
uses the purest of spices from around the world to obtain fresh, aromatic and powerful flavors. The 
blends can be used in many preparations, offering endless possibilities for savory dishes, creative 
desserts, and unique cocktails. In the last 10 years, Sercarz has traveled the globe to source the best 
ingredients for his spice collection, which includes more than 130 blends. As the most sought-after 
spice guru, Lior has worked with and personally created blends for star chefs such as Eric Ripert, 
Michael Solomonov, José Andrés, David Chang and Ina Garten. Lior and La Boîte have been featured 
in publications including The New York Times, Vogue, In-Style Magazine, Every Day with Rachel 
Ray, Food & Wine, The Washington Post and SAVEUR 100. With La Boîte and his books, "The Art of 
Blending" and "The Spice Companion", Sercarz believes his mission is to 
inform people about where spices come from, how they grow, what 
they look like in their natural environment, and, ultimately, how to 
be inspired by them in the kitchen. In this class, he will detail tips and 
recipes for creating your own signature spice blends at home.

“The easiest way to think of spices is less as an ingredient and more like  

a tool in the kitchen that doesn’t come with instructions,”  

- Lior Sercarz

Menu

Spice Cured Hamachi (Yellowtail) with 

Squash Muhammara (Middle-Eastern Dip), Citrus Dressing

Honey and Spice Roasted Root Vegetable Salad

Snapper Kofte (Patties) in Chraime (Spicy Tomato Sauce)

Halvah (Sesame and Honey Confection) Mille-feuille

Books will be available for purchase and autographing.

www.laboiteny.com

March