Meze Provisions

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Meze Provisions Food and Beyond. Located in Nevada County offering Catering, Cooking Classes, Pop-Ups To stay tuned please join our mailing list and like our page.

"One cannot think well, love well, sleep well, if one has not dined well." -Virginia Woolf

The Food Maker events are a CoCreaction. People who are passionate about food, design and music; committed to support local businesses and the community itself. The Food Maker pop-up events are culinary and cultural experience that brings together people, music, and ingredients in a communal and one-of-a-kind dining experience that features innovative takes and artful, never-repeated dishes. Using organic farm fresh ingredients paired with wine and drinks; each event has a different food theme that is aligned with the season and what is available in our local farms. You will receive notifications about future gatherings, cooking classes and events.

What makes Levantine and Middle Eastern food so loved around the world?For me, it’s so much more than the food itself.It...
09/15/2026

What makes Levantine and Middle Eastern food so loved around the world?

For me, it’s so much more than the food itself.

It’s the experience: the colors, the aromas, the warmth around the table, and the sense of togetherness—the joy that fills the kitchen and brings people together.

Hi, I’m Noam, and welcome to my kitchen—my happy place.

Imagine feeling confident making this food in your own kitchen, getting to know the spices and flavors, and sharing it with the people you love.

That’s exactly why I’d love for you to join me for a hands-on workshop, where what’s growing in the Sierra Nevada foothills meets my Levantine roots—local, seasonal, and rooted in heritage.

We cook together, taste as we go, and learn the spices, techniques, and flavors behind the food. We laugh, share stories, and finish it all with a beautiful feast with like-minded people who love food as much as you do.

You’ll leave with new skills, confidence, and the inspiration to keep creating in your own kitchen.

Curious? Ready to cook?

Yalla—click the link, and let’s cook together

What makes Levantine and Middle Eastern food so loved around the world?For me, it’s so much more than the food itself.It...
09/15/2026

What makes Levantine and Middle Eastern food so loved around the world?

For me, it’s so much more than the food itself.

It’s the experience: the colors, the aromas, the warmth around the table, and the sense of togetherness—the joy that fills the kitchen and brings people together.

Hi, I’m Noam, and welcome to my kitchen—my happy place.

Imagine feeling confident making this food in your own kitchen, getting to know the spices and flavors, and sharing it with the people you love.

That’s exactly why I’d love for you to join me for a hands-on workshop, where what’s growing in the Sierra Nevada foothills meets my Levantine roots—local, seasonal, and rooted in heritage.

We cook together, taste as we go, and learn the spices, techniques, and flavors behind the food. We laugh, share stories, and finish it all with a beautiful feast with like-minded people who love food as much as you do.

You’ll leave with new skills, confidence, and the inspiration to keep creating in your own kitchen.

Curious? Ready to cook?

Yalla—click the link below, and let’s cook together.

09/11/2026

Rosh Hashana came a little early this year, at 2 Chabad Houses, Chabad of Grass Valley and Chaim Aidel Zaklos chabad of Solano County with hands still dusted in flour and apples cut for galettes.

We rolled dough together, talked about the sweetness we’re hoping for in the new year, and sang our prayers, because that’s just how cooking should go. No perfect technique required, just showing up and making something with your hands next to people you’re getting to know.

This is what community looks like to me. Not a big production, just apples, dough, songs that moved everyone’s heart, by my incredibly talented good friend Tav Poran Jano and everyone leaving with something warm to share at the table and a heart full of gratitude.

I feel really lucky to get to do this.

Shana tova 🍎

כל שנבקש לו יהי.
תתחדש עלינו השנה וברכותיה.
May the year and all its blessings be renewed upon us.

Noam 🌿

09/08/2026

You love Middle Eastern food — but making it yourself feels intimidating?

You’ve always wanted to make falafel at home, but you don’t know where to start?

I meet so many people who tell me they wish they could cook the food I make — or that it’s probably too hard to pull off at home.

The truth is, it really comes down to the right ingredients and a few techniques. So come join me for a 4-hour, hands-on workshop where I’ll teach you exactly how to make real, crispy falafel and warm fluffy pita from scratch — plus all the salads, dips, and fixings that make the perfect Middle Eastern spread.

Whether you’ve never made falafel before or you already love to cook and want to go deeper — this one’s for you.

Spots are limited — I keep the groups small so everyone gets real hands-on time.

Link in Bio

09/02/2026

The secret to selecting the perfect eggplants every time.

Making a good eggplant dish starts with selecting them. You want the eggplant to be light — when they’re heavy, that means they’re full of seeds, so they’ll be less creamy and more bitter in taste. So next time you’re shopping for eggplants, hold one in each hand, compare, and always keep the lightest one, until you end up with a bunch of very light ones. Another bonus — it’ll cost you less too.

This one turns into the smokiest, creamiest babaganoush — charred over the flame, hand-chopped, very lemony tahini and finished with a lot of good olive oil. 🍆✨

Babaganoush

Smoky, hand-chopped, lemony, finished with lots of good olive oil.

Ingredients

* 2 eggplants (choose the lightest ones — less seeds, more creamy)
* ¼ cup raw tahini
* Juice of ½ lemon
* 3-4 tbsp water, more or less to taste (I like it loose)
* 2 cloves garlic, minced, or more if you like — we like it very garlicky
* ¼ cup parsley, finely chopped, plus a few leaves to garnish
* Salt, to taste
* ½ tsp cumin
* Good olive oil, for finishing

Instructions

1. Char the eggplants whole over an open flame (stovetop burner or grill) until the skin is fully blackened and blistered and the flesh is soft, turning occasionally, about 20 minutes.
2. Let cool slightly, then split and scrape the flesh into a colander or bowl to drain off excess liquid, discarding the charred skin.
3. In a small bowl, whisk the tahini with the lemon juice, then add water a little at a time until it loosens into a smooth, pourable sauce. Add salt and cumin, then taste.
4. Transfer the drained eggplant to a cutting board with the garlic and parsley. Hand-chop everything together with a chef’s knife until well combined but still textured.
5. Fold in the tahini and adjust the seasoning to taste.
6. Spread onto a plate, pour good olive oil over the top, and finish with a few parsley leaves.

08/24/2026

Food is memory. A taste, a smell — it can transport you right back to a moment, a place. It awakens something in us.
For my husband’s 50th birthday, I set out to recreate a memory of these cheese-stuffed zucchinis he had as a kid, at a restaurant his parents’ friend had.
No recipe. No photo. No reference Just a feeling he carries since childhood, and told me about since the day we met.
So I made my own version. My interpretation of a memory that wasn’t mine.
He loved it!
And maybe, for whoever tasted them in one of our summer events or makes these next, it becomes a new memory of their own. 🌿

Full recipe below 👇

Cheese-Stuffed Zucchini
A recreation of a childhood memory — creamy cheese, fresh mint, and roasted zucchini finished with honey and za’atar.
Ingredients
• 4–6 small firm zucchini
• 200g good feta cheese
• 100g manchego cheese (or mozzarella), grated
• 1 small bunch fresh mint, finely chopped
• Salt and freshly cracked black pepper
• Extra virgin olive oil
• Honey, for finishing
• Za’atar, for finishing
Instructions
1. Slice each zucchini in half lengthwise.
2. With a small spoon, slowly scoop out the centers, leaving about ¼ inch on the bottom and sides to create a sturdy boat. Set the scooped flesh aside.
3. Combine the feta, grated manchego, chopped mint, reserved zucchini flesh, salt, and pepper. Mix well.
4. Stuff each zucchini boat generously with the filling. You can even grade some extra cheese on top.
5. Lightly oil an oven-safe dish and arrange the zucchini cut-side up.
6. Drizzle with olive oil and rub oil over the outside of each zucchini.
7. Roast 25–30 minutes, until the tops are golden.
8. Remove from the oven. Drizzle with more olive oil, honey, and a generous shower of za’atar.



Music: Early Hours
Musician: iksonmusic

07/28/2026

This summer has been beautifully full. Between catering weddings, celebrations, and gathering around so many tables, we’ve had the privilege of nourishing a whole lot of people—and recipes like this have been on repeat.

The secret? Chop everything really, really small and don’t be shy with the greens.

Fresh, bright, nourishing… it tastes like summer in a bowl. 🌿☀️

Summer Quinoa Tabbouleh Recipe

Ingredients
• 1 cup quinoa, uncooked
• 1½ cups water + 3/4 tsp salt
• 2–3 Roma tomatoes, finely diced
• 2–3 Persian cucumbers, finely diced
(or ½–1 English cucumber)
• ¼ purple onion, finely diced
• 2 green onions, thinly sliced
• 1 large bunch fresh parsley, finely chopped
• 1 bunch fresh mint, finely chopped (optional)
• 1 chili pepper, finely chopped (optional)
• Generous drizzle of extra virgin olive oil
• Juice of 1–2 lemons (be generous!)
• Sea salt and freshly cracked black pepper, to taste

Instructions
1. Cook the quinoa: combine 1 cup quinoa with 1½ cups water and salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.
2. Turn off the heat and let the quinoa rest, covered, for 10 minutes.
3. Spread the cooked quinoa on a plate to cool completely.
4. While the quinoa is cooking, finely chop all the vegetables and herbs. The secret to a great tabbouleh is chopping everything really, really small—and using lots of greens.
5. In a large bowl, combine the cooled quinoa, tomatoes, cucumber, purple onion, green onions, parsley, mint (if using), and chili pepper.
6. Dress generously with extra virgin olive oil and fresh lemon juice. Season with sea salt and freshly cracked black pepper.
7. Toss well and let the flavors come together before serving.



Music: Music Cocktails
Musician: AlexGuz

07/12/2026

One of our biggest events this summer, and I’m just now getting to post it.

A 3-day solstice wedding at the most stunning venue right on the Yuba River in Downieville.

Being that far from town and our home base meant nothing could be left to chance — we built out a full outdoor kitchen on site and cooked for 165 guests across 4 services.

We opened with our amazing grazing table, to welcome and recharge guests after the ceremony during cocktail hour.

Then a luxurious buffet spread that left everyone so nourished. Feeding a crowd that size all at once is always the challenge — so we set up two stations, accessible from both sides, and had everyone seated and eating together in no time.

As the night went on, we brought out a late night snack around midnight: homemade challah spread with slow-cooked tomato ragu, schnitzel, topped with a lemony cabbage salad, fries on the side. The perfect bite to keep the party going.

The next morning, a full breakfast buffet — eggs, local bacon and sausage, chia pudding, homemade granola, and all the fruit — to fuel everyone up for another day.
We worked so hard this weekend, but enjoyed every single moment of it.

We’re always so happy to source local — produce and meat straight from our local farms went into every course this weekend. It’s how we like to cook, and it just tastes better.​​​​​​​​​​​​​​​​

And then, finally, a well-earned recovery by the river.
We had the most incredible team out there with us for the whole weekend — including both of my girls, who I loved working alongside.

This is also just a reminder — we travel. If your dream venue is out of town, that’s not a reason to count us out. We’ll bring the kitchen to you, to create the most beautiful, nourishing event you’re dreaming about. 🚐🔥

You asked for it — and it’s finally here. 🌿Flaky & Fabulous Phyllo is coming to my kitchen on June 16 and I cannot wait ...
06/06/2026

You asked for it — and it’s finally here.

🌿Flaky & Fabulous Phyllo is coming to my kitchen on June 16 and I cannot wait to share this one with you.

Phyllo dough is one of the most beautiful things you can learn to work with. Delicate, crispy, and endlessly versatile — and so much easier than it looks when someone shows you how.

Together we’ll make beef & lamb phyllo rolls, spanakopita, seasonal open face tarts, baklava — the queen of phyllo dough, and Hopfully a few more as time permits. All with love.
And like always — we end with a beautiful feast of everything we made, around the table together.

📅 Tuesday June 16 | 10AM–2PM
📍 In Noam’s Kitchen, Nevada City
💫 $140 — everything included

Space is limited to 10 people — spots go fast.

DM me to reserve yours. Can’t wait to cook with you. 🌿

05/22/2026

Spring in a bowl 🌿

Fennel, celery, green apple, toasted pine nuts, pistachios, lemon & good olive oil.

Fresh, crunchy, bright, and so refreshing.
The kind of salad that goes with everything and disappears fast at the table.

Save this one Cause you’ll want to repeat it over and over and over

Yalla….. go make it

Spring Fennel & Apple Salad 🌿

Ingredients

* 1 large fennel bulb, very thinly sliced
* 3–4 celery stalks, thinly sliced
* 1 green apple, thinly sliced or cut into matchsticks
* 2 green onions, sliced thin
* 1/4 cup pistachios, roughly chopped
* 2–3 tbsp pine nuts, toasted

Dressing

* 3 tbsp good olive oil
* Juice of 1 lemon
* Salt, to taste

Method

1. Toast the pine nuts in a dry pan over medium heat until golden and fragrant. Keep an eye on them — they burn fast.
2. Thinly slice the fennel, celery, apple, and green onion.
3. Add everything to a bowl.
4. Dress with olive oil, lemon juice, and salt.
5. Toss well and enjoy

Address

Nevada City, CA
95959

Opening Hours

Monday 8am - 8pm
Tuesday 8am - 8pm
Wednesday 8am - 8pm
Thursday 8am - 8pm
Friday 8am - 8pm
Saturday 9am - 8pm
Sunday 9am - 6pm

Telephone

(818) 943-0077

Website

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