Moroccan Spiced Seared Scallops with Roasted Garlic Aioli
Carrot Salad with Cumin Seed and Feta
Couscous with Mint, Lemon and Toasted Almonds
Pistachio and Phyllo Bites with Apricot Syrup
Instructor: Natalie C.
What you will learn
Menu: Moroccan Spiced Seared Scallops with Roasted Garlic Aioli - Carrot Salad with Cumin Seed and Feta - Couscous with Mint, Lemon and Toasted Almonds - Pistachio and Phyllo Bites with Apricot Syrup
Class Description: Join us for a colorful and crave-worthy class where we will learn how to practice searing Moroccan-spiced scallops, create a flavor packed carrot salad, cook couscous highlighted with fresh mint, lemon, and toasted almonds. Take this class, and you’ll be coming home with a taste of the Mediterranean.
What To Expect: Great cooking is about more than 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.