W-FA321 Moroccan Tangiens and Cuisine with Chef Craig Tinling

Chicken tangine with dried plums

Saffron fresh herb cous cous

Grilled carrot salad with fetta and a harissa vinaigrette

Cinnamon honey mousse with layers of phylo

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.