Cooking at the Kasbah: Moroccan Cuisine
Rich farmland and an abundance of fine ingredients and exotic spices combine to make Morocco a culinary mecca. No other cuisine surpasses Morocco’s subtle use of multi spice blends which are used to enhance the natural flavor of food, not mask it. Saffron, cinnamon, cumin, preserved lemons, olives, filo, honey and couscous – all key ingredients.
Join longtime CCKC instructor Chef Gary Hild as he teaches you about this amazing cuisine including how to create an authentic Chicken Tagine and more. You’ll pick up some cool tips for sauce-making, as well. Get in on the cooking action and learn lots of culinary techniques as you work alongside this consummate professional as you help prepare some of tonight's exotic delights.
In the end, we’ll sample a soothing Moroccan Green Tea laced with spearmint to celebrate our success.
Limited Hands On | Tasting
Thu 7/18/19 6:30 - 9:00 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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