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.
Menu & Registration here. BYO!