Morocco is regarded by some as the bohemian capital of North Africa. Chef Shelagh will be your guide as you taste this unforgettable menu, enjoying a zesty feast that'd make Hemingway jealous.
DurationMorocco is regarded by some as the bohemian capital of North Africa. Chef Shelagh will be your guide as you taste this unforgettable menu, enjoying a zesty feast that'd make Hemingway jealous.
Menu: Phyllo "pie" with Spiced Butternut Squash, Chickpeas and Harissa with a Yogurt Sauce; Grilled Eggplant with Warm Spices; Carrot Salad with Pistachios.
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
We’ll start with a roasted eggplant and tomato salad and then put together a savory and sweet chicken tagine filled with spices directly from their markets. Top it off with a fruit, nut and honey salad and some mint tea. It’s an evening you’re sure to remember.
Morocco Cooking class is offered by Harvard Cookin' Girl.  We will teach you how to make great food out of simple ingredients with old world techniques.
In this class, you’ll learn to make a Chicken tagine – a traditional Moroccan dish of chicken braised with spices and preserved lemons, a company-worthy dish. We’ll round up the meal with a decadent African date ice cream.
Take a journey with Chef to the magical kingdom of Morocco, known for its exotic culture and cuisine. Moroccan cuisine is rich, both in terms of history and the richness of flavors, aromas, colors and breadth of exotic ingredients.
Join Hipcooks owner Monika Reti (daughter of MIT Alum Aldo Reti) and Let’s go to Morocco for a virtual dinner party! In this lively livestream class, we’ll make a beautiful Moroccan Tagine for dinner and Poached Apricots in Syrup for dessert.
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