We have added more dates to our series of cooking courses with Irina Georgescu! Her cook books Carpathia and Tava have received wide acclaim. Tava has been recently nominated for a James Beard Award!

Join us on more culinary adventures as Irina teaches us about Romanian dishes from around the country, infused with cultural and historical references.


June 3, 12-2pm PST - Romanian Mezze

Covrigi - bread loops filled with haman iconic street food staple made with a very simple dough where the quantity of oil is key to how they turn out. Irina will explain the variations before you start preparing the recipe.

Fasole Bătută - garlicky white bean spread served with caramelised onions: a wonderful alternative to chickpea hummus, light and packed full of flavour.

Ciușpais - Zucchini (Courgette) Dip



July 2, 12-2pm PST - Romanian Vegetarian Meal

Plăcintă cu caise - Apricot Pie

Ciulama de ciuperci - mushrooms with garlicky sour cream white sauce


Courses are $30 each.

Register and pay at the links below. After you pay, you will receive the zoom link and ingredient list so you can be ready for your culinary and cultural adventure with Irina! 

A recording of the class will be available for 7 days for paid registrants.


This course series is organized by ARCS with support from ARCS Arizona and ARCS Detroit.

Payment options

Romanian Mezze
Romanian Mezze cooking class

June 3, 12-2pm PST


with PayPal
Romanian Vegetarian Meal
Romanian Vegetarian cooking with Irina Georgescu

July 2, 12-2pm PST


with PayPal
Romanian Pies
Romanian Pies with Irina Georgescu

April 30, 12-2pm PST


with PayPal


Irina Georgescu

Irina Georgescu is a UK food writer and author from Romania, whose work draws on her Eastern European heritage. She writes with integrity and respesct towards this rich heritage, and constantly raises the profile of Romanian culinary identity, bringing forward traditions and realities little known outside of her country.
Her first book, ‘Carpathia, food from the heart of Romania’ was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award, while its German translation was awarded a Silver Feather by the German Culinary Academy. The book was also translated into Hungarian and Dutch. Her second book, 'Tava, Eastern European Baking and Desserts from Romania and Beyond' is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. A German translation is due in February 2023.