Morocco produces a large range of Mediterranean fruits, and vegetables and even some tropical ones. Common meats include beef, lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country
We will celebrate Morocco and it's unique flavors in this cooking class, our Chef Instructors will guide through the preparation and cooking in Clay vessel known as Tagines.
Join us for this winter tradition at MCA. Bring your friends, partners and spouses to share in this fabulously delicious class!
As Always BYOB