Virtual Cooking Class-Moroccan Cuisine!


Friday, Oct 02
5:00pm - 7:30pm EDT


13 remaining


Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  We are Jody & Kirstie: Chefs and friends, excited to cook alongside you in your kitchen,  expertly walking you through each recipe step-by-step with lots of interaction, stories, and invitation for Q&A throughout the class, ending in a full meal to enjoy with your household.  We are here to
answer all of your key questions that you may not always find in a book: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions. 

Today’s Theme: Moroccan Cuisine!  Recipes truly designed to enjoy in the Fall, the spices are warm and family friendly, the dishes are highly addictive!  Also exciting is making your own jar of preserved lemons.  The menu below is designed for 4 people.    


Cost: $85/class with Ingredient Pick-Up Pack

           $40/class only



Honey-Glazed Chicken with Toasted Almonds & Golden Raisins 

Seven-Vegetable Stew (a must-have recipe we have been making for over 10 years!)

Triple-Steamed Couscous

Preserved Lemons 

Shopping List & Equipment List: (Highlighted/underlined items will be in the Ingredient Pick-Up Pack.  Pick-up between 2pm and 4pm at Culinary Studio on same day of class--arrive and pop your trunk)



2 lemons

3 carrots

½ bunch parsley

¼ head cabbage

½ butternut squash (about 12 thumb-sized pieces)

2 zucchini

2 large cloves garlic

2-inch piece ginger

3 large cooking onions



6 bone-in chicken thighs

4-5 tbsp. butter




2 cups whole, canned tomatoes

2 tbsp. Ras El Hanout spice mix

3 cups couscous

1/3 cup sliced almonds

1 tsp. ground cinnamon

2 tsp. La Kama spice blend

large pinch saffron

½ cup sultana raisins

3 tbsp. honey

1 cinnamon stick

Kosher salt, as needed

Black pepper, as needed

Olive oil, as needed




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