Demonstration style class with some hands-on participation. Includes full dinner.
Morocco's fertile, diverse land and location at the crossroads of Africa and Europe combine to create one of the world's most interesting, and delicious, cuisines. Join our Culinary Director Amanda Coba, who spent time working in a small Berber village on Morocco's South Atlantic Coast, for a night filled with Moroccan culture and traditional foods.
Menu includes: chicken, preserved lemon, green olive, and thyme couscous; mint carrot salad; zelouch (twice-cooked eggplant salad); msemen with butter and honey; mint tea.
Class is limited to 10 students. Please note that class reservations are non-refundable.