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Chicken Tagine with Dried Fruits
Couscous with Saffron and Ginger
Carrot Salad with Harissa, Feta and Mint
Cardamom Madeleine with Rosewater Glaze
What you will learn
Menu: Chicken Tagine with Dried Fruits - Couscous with Saffron and Ginger - Carrot Salad with Harissa, Feta and Mint - Cardamom Madeleine with Rosewater Glaze
Class Description: France. In this fun, hands-on class, we’ll feature a menu highlighting the delicious dishes of the former French colony. Our instructor will share secrets for balancing the aromatic spices used in exotic Moroccan cuisine. You’ll enjoy working alongside classmates as you master the art of making a classic tagine from start to finish. We’ll show you how to create light, fluffy couscous enhanced by aromatic seasonings. Plus, we’ll end on a sweet note with a classic French cookie featuring traditional Moroccan flavors.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.