Join us for an evening in Casablanca while we learn to prepare a variety of North African fare. Prepare Moroccan Cous Cous, Chicken Tagine with Almonds and Apricots, Grilled Beef Skewers with Harissa, Roasted Beets with Cumin and Mint and Fish Kebabs with Charmoula.
Faculty: Culinary Staff
Meets: T • November 1, 2016 – November 1, 2016
Refund Date: October 28, 2016
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