W-FA323 Spanish Moroccan with Chef Craig Tinling

Grilled skirt steak with red chermoula sauce

Shrimp preserved lemon tagine and olives

Roasted spiced cauliflower with a honey yogurt sauce

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions to menu cannot be made the day of class.