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

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.

*Please note: 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