This cooking class has passed. Classes Classes The Moroccan Kitchen April 12, 2022 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal In this hands-on class you’ll be swept off to another continent to experience the exotic spices and fresh herbs of classic North African cuisine. This authentic Moroccan menu highlights traditional ingredients that are easy to find here. You’ll learn about using preserved lemons, couscous, saffron and fenugreek in the savory dishes and ground almonds, honey and orange blossom water in dessert. Make a fork-tender chicken dish baked in a traditional, earthenware dish called a tagine. Chef Barbara Sowatsky will show you that “spiced” doesn’t have to mean “spicy” as she takes you step-by-step through this flavor-layered menu. You will make: Tagine-Baked Chicken with Meyer Lemons and Olives Couscous with Saffron, Mint and Basil Cucumber and Tomato Chopped Salad Sweet, Almond-Stuffed Dates Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶ You Might Like These Other Classes Jun 29 Moroccan Small Plates, Big Taste Jul 15 Kids in the Kitchen – The Traveling Bakeshop – 5 Day Camp
This cooking class has passed. Classes Classes The Moroccan Kitchen April 12, 2022 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal In this hands-on class you’ll be swept off to another continent to experience the exotic spices and fresh herbs of classic North African cuisine. This authentic Moroccan menu highlights traditional ingredients that are easy to find here. You’ll learn about using preserved lemons, couscous, saffron and fenugreek in the savory dishes and ground almonds, honey and orange blossom water in dessert. Make a fork-tender chicken dish baked in a traditional, earthenware dish called a tagine. Chef Barbara Sowatsky will show you that “spiced” doesn’t have to mean “spicy” as she takes you step-by-step through this flavor-layered menu. You will make: Tagine-Baked Chicken with Meyer Lemons and Olives Couscous with Saffron, Mint and Basil Cucumber and Tomato Chopped Salad Sweet, Almond-Stuffed Dates Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶ You Might Like These Other Classes Jun 29 Moroccan Small Plates, Big Taste Jul 15 Kids in the Kitchen – The Traveling Bakeshop – 5 Day Camp