This class is taught by Shelley Wiseman. "While I have still never set foot in Morocco, I love Moroccan Cooking to the point where I learned to make couscous grains by hand. Paula Wolfert's book:The Food of Morocco has been a new inspiration for me. Join me as I delve into it to learn everything from Berber specialties like Amlou, made with argan oil and Berber Couscous to "The Snake", a scrumptious coiled pastry stuffed with almond paste. Several light salads will be made to serve with Berber skillet breads before we get into the main event.
Back to All Events
Earlier Event: May 16Seasonal Kitchen: Asparagus!
Later Event: May 18Roots to River Vegetable Gardening School: Tomatoes!