In this class we hit the exotic Moroccan, North African trail in our slew of World cuisine classes. We’ll learn the fundamentals of North African cooking, covering some of the most celebrated flavors and dishes of the north. This class, will focus on Moroccan and North African cuisine, showcasing some of the classic tastes and techniques of this region. The basics of traditional flavorings and spice mixes, including the mysterious Ras-el-Hanout, a spice mixture whose name refers to the best a spice seller has to offer, will be covered so you can use them again and again, learning how to put your own personal twist on it, as the base for making North African dishes at home. We’ll also learn how to make tabil and harissa, as well as preserved lemons, all classics in these regions. This class is full of spice, so get ready for some serious flavor as we learn not only new recipes and techniques, but gain a better understanding of North African culture through its rich and diverse cuisine! We wont stop there either, we will have the luxury or taking a little time out to learn about the regions great wine culture, and of course tasting. The best part of the class is that you will leave being able to recreate this and many other exotic adventures at home, with out us!
Recipes: Classic Chicken Tagine with Saffron, Olives and Preserved Lemons, Pan Seared Fish with Eggplant, Tomato and Traditional Spices, Stuffed Tomatoes with Ras-el-Hanout, Spiced Coucous, Ras-Al Hanout Pastries, North African Wine Pairings With Each Dish
Class Type: Series: World Cuisine
Class Notes: Discover the rich flavors and range of cuisine in North and South Africa.
Since 2008, Carl has been a lead culinary instructor at Astor Center in New York City (“the ultimate culinary cultural experience.” – SAVEUR) and was profiled twice in summer 2011 in TIME OUT NEW YORK. He has taught over 200 individual classes in over 45 subjects focusing on fundamental techniques as well as translating world cuisines for passionate home cooks. In addition, he has taught at Whole Foods Bowery Culinary Center, Rustico Cooking Studio and at Williams-Sonoma. He is a Chef Ambassador for Roland Foods and was recently a featured chef with the WINGS charity in Chicago at their fundraiser, TASTE TAKES FLIGHT. Contact Nissa