I wanted to offer one last class before I head out on maternity leave in January, and I thought what better way to exit than with my FAVORITE menu. Moroccan!

Warn, aromatic, flavorful: this meal’s got it all. I actually cooked this exact menu last year for Christmas eve and, let me tell you- it was a hit!

In this Sunday Funday class we’ll make and enjoy this STUNNING, savory, flavorful Moroccan meal using exciting spices and easy techniques. 

• Moroccan braised chicken thighs: Ras el Hanout spice blend (very flavorful but not spicy), onions, tomatoes, dates and green olives

• Saffron rice: topped with pomegranate, toasted almonds and cilantro

• Moroccan flat bread: brushed with garlic butter and finished with cilantro

To enjoy wine during class, the tasting room at Burnt Bridge Cellars will be open and pouring! Enjoy 20% off wine purchased the evening of class.

To register for this class, please fill out the form below and I will send you an invoice payable online. Once payment has been made, you and your party will be registered!