CULS 139 - Marrakesh Express

Credits 1
Chef Shannon Herman has been a chef, caterer, food and wine instructor, and a lover of all things culinary for more than 20 years. Her passion is to create and teach memorable dining experiences using flavors, colors, and imagination while exploring culture and cuisine using local and seasonal ingredients. The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served and more enjoyed than in this country. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices on the cook’s shelf, and in her mortar. The scents of coriander, cinnamon, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, delighting the sense. Please join Chef Shannon in preparing recipes that include: spiced olives, Moroccan carrot salad, b’stella, layered pie with chicken, couscous (Morocco’s national dish), tajine of lamb with apricot and honey, and Moroccan sweets. We will prepare some of these traditional rich delights in this entertaining interactive class. Supply cost is included in the tuition fee.