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: W • February 15, 2017 – February 15, 2017
Refund Date: February 13, 2017
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