Moroccan Small Plates, Big Taste

Moroccan cuisine is characterized by rich, spicy and flavorful dishes heavily influenced by a blend of Berber, Arab, Andalusian and Mediterranean fare.  In this hands-on class Chef Sheldon Raju will walk you through making four small plates, each featuring various spices, techniques, and ingredients.  Your taste buds will experience a kaleidoscope of flavors running the gamut from spicy to citrusy to sweet. Come hungry and ready to make and enjoy:

• Spicy Prawns
• Lamb Meatballs with Herbs and Lemon
• Briouats (Tuna Stuffed Pastries)
• Almond Cream Pudding

About Sheldon:

Born in Durban, South Africa, Sheldon cultivated a deep love for cooking at a young age through his grandfather who managed the kitchen at the local temple which hosted weddings and cultural events.  Spending weekends with his grandfather Sheldon developed a great passion for cooking and the art of service.  After culinary school Sheldon cooked his way through numerous restaurants in Durban and Cape Town. From there he headed to Europe and worked at a two star Michelin restaurant in the Netherlands and then onto Germany. He expanded his culinary repertoire and began developing menus and concepts for new restaurants and started his own culinary consultancy business.  Over the years Sheldon has worked all over the world in top restaurants, trained with leading chefs and competed in culinary competitions developing his unparalleled expertise.