The instructor will share secrets for balancing the aromatic spices used in exotic Moroccan cuisine.
Menu: Chicken tagine with dried fruits; couscous with saffron and ginger, carrot salad with harissa, feta, and mint; cardamom madeleine with rosewater glaze.
Admission/Cost:
Thursday, April 7 - 6:30 PM to 8:30 PM
For more information, please call (760) 635-1316
Menu: Chicken tagine with dried fruits; couscous with saffron and ginger, carrot salad with harissa, feta, and mint; cardamom madeleine with rosewater glaze.
Admission/Cost:
Thursday, April 7 - 6:30 PM to 8:30 PM
For more information, please call (760) 635-1316
