The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
One 3 Hour Lesson
Level 1 
$150
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Explore plant-based Japanese-inspired cooking in this hands-on class, where you'll create a flavor-packed bento box using fresh ingredients and innovative techniques. Learn how to transform vegetables and tofu into exciting dishes with contrasting textures and flavors ranging from sweet to umami. Students will work in groups to make Marinated Tomato ‘Tuna’ Nigiri with Aquafaba Spicy Mayo; Eggplant ‘Eel’ Nigiri with Seaweed Caviar Pearls; Smoked Edamame with Toasted Nori Furikake; Sweet Root Sesame Kinpira; and Yuzu Ponzu Glazed Tofu with Snow Peas. (Note: This class is vegan & gluten free.)
Experience the art of plant-based dim sum in this hands-on class, where you'll craft a variety of vegan bites inspired by classic dim sum flavors. Learn traditional techniques and plant-based adaptations to dumplings, spring rolls, buns, and rice porridge, and pair them all with fragrant tea and a sweet dessert. Students will work in groups to prepare Chili Crisp Smoked Tofu & Scallion Gyoza; Five Spice Mushroom Spring Rolls with Apricot Ginger Sauce; Sweet Hoisin Eggplant & Crushed Peanut Steamed Buns; Ginger Scallion Congee with XO Glazed Seitan Crumbles; and Chrysanthemum Goji Tea with Dark Chocolate Red Bean Truffles. (Note: This class is vegan.)
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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