A Taste of Morocco – Tagine Meze and more ~ Chef Frances (4/1/17)


Moroccan food is diverse, reflecting the influence of many cultures over the centuries, including Berber, Moorish, Arab and French. The heady spices along with the use of fresh fruits and vegetables make these recipes sing. We will start with a selection of small plates or meze and then enjoy a couple of traditional tagines.
Beet Hummus, Houriya (a spicy carrot dip) and Tarator (an almond dip)
Homemade Flatbread
Carrot Salad with Orange and Dates
Shrimp Tagine with Green Olives, Preserved lemons and Fennel
Winter Vegetable and Cauliflower Tagine with Parsley Yogurt
Moroccan Orange Cake with Cardamom Ice Cream

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Product Description

Hands-on cooking class, 4-8pm, $160 per person ~ includes dinner, a set of recipes and a logo apron to take home.

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.

Frances 4.16

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