W-FA321 Moroccan Tangines 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

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. Registration for Food Art Workshops close 48 hours before the start of the workshop.

Date & Time:

Instructor