Moroccan Table

Join Katherine for this class as she shares insights into ingredients and spices used to make Moroccan cuisine unique. Most of us are familiar with four basic spices used to in Moroccan cooking, such as cumin, ginger, black pepper, and turmeric, but there are many special blends and flavors used to build layers of flavor characteristic to this cuisine. This menu will be paired with wine.

Menu:

Zaalouk (Tomato and Eggplant Dip)
Fennel and Pistachio Salad
Spiced Lamb Cakes with Pearl Couscous
Meskouta (Moroccan Orange Cake)

$110

Upcoming Class Times

March

Tuesday, March 25 | 6 p.m. - 8 p.m. | $110

Looking for more class times?

About Katherine Ballein

Katherine, a native of Helena, Montana, attended culinary school in Scottsdale, Arizona. She has extensive culinary experience as chef and pastry chef in catering, pastry, and bread. Katherine's most recent culinary experience was developing menus for Wright-Patterson AFB. She enjoys sharing her love of food with others and is excited to join the culinary team at the Dorothy Lane Culinary Center. Katherine lives in Oakwood with her her husband, Colin, and her cat, Bean.

View Other Classes