Learn to cook Moroccan spice pastry with beef or lamb, cinnamon, raisins, and pine nuts; parsley salad; tagine of chicken with melting onions, saffron, preserved lemon and green olives over cous cous; beet, olive oil, and spice cake; poached apricots stuffed with mascarpone and pistachio.
Admission/Cost:
Friday, April 17 - 6:00 PM to 9:00 PM
Admission/Cost:
Friday, April 17 - 6:00 PM to 9:00 PM







