Salt some french fries -- delicious. Pepper some chicken noodle soup -- it’s as if you have a new meal. But there’s more to spices and seasonings than salt and pepper. Moroccan cuisine depends on flavor combinations. In addition to salt and pepper, ginger, turmeric, cumin, cinnamon, and a variety of other spices accentuate a dish. This hands-on cooking class demystifies these spices, and teaches students how and when to use them, ultimately creating a comfortable working relationship between you and the spice. By the end of the class, you’ll feel at home in Casablanca -- it’ll be the beginning to a new friendship. Note: A glass of wine per person is included. Your cooking menu will include of sample of the following dishes:
- Chicken Tagine with Apricots
- Fish Tagine with Olives and Preserved Lemons
- Couscous with Pistachios and Rose
- Grilled Pepper Salad
- Carrot Salad
Abigail Hitchcock is the chef and sole owner of Camaje Bistro in Greenwich Village, and co-owner of Abigail Cafe & Wine Bar in Prospect Heights. She earned her blue ribbon cooking diploma from Peter Klump's New York Cooking School (now The Institute of Culinary Education) and has worked at The Tea Box at Takashimaya in New York, Vong in London and at BBC's Good Food Magazine. Abby also has worked at Martha Stewart Living television and spent three years as a recipe development chef. She is a certified sommelier.
Cancellation notification must be provided at least one week prior to scheduled class date in order to receive a refund. Failure to do will forfeit all payment.