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.
A small country w many influences. The flavors, spices and ingredients all reflect those influences which are expressed through the unique food, dishes and culture. We will learn to work with a tagine, this traditional cooking utensil and learn about its form and function.
Morocco Cooking class is offered by Hands On Gourmet. We change our menus twice a year to reflect the season, as well as current food trends. We put a lot of thought into offering guests a wide variety of options.
Join and enjoy as you and your guest prepare a traditional North African Menu. Lemon Chicken Tajine, Lentils with Caramelized Onions, Cous Cous and for dessert Chocolate Coconut Tart. You will learn about the ingredients, techniques and flavors of Moroccan cooking.
In this class you will prepare typical Moroccan dishes, with authentic spices, fresh produce, and simple hands on instruction by Carmela. The class will be followed by enjoying your meal with your class mates
Each hands-on cooking class will feature recipes I’ve learned during my travels around the Morocco and the menus are designed to highlight seasonal ingredients and lots of cooking techniques.
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