Guests gather herbs and vegetables straight from the garden before taking their place at the work surface beside a Moroccan cook. Tagine, salads and pastry are taught by hand and by feel rather than from a recipe card, with the class running anywhere from a single introductory hour to a full three-hour workshop covering several courses. Everything made is eaten together at the table afterwards, finished with mint tea.
Guests gather herbs and vegetables straight from the garden before taking their place at the work surface beside a Moroccan cook. Tagine, salads and pastry are taught by hand and by feel rather than from a recipe card, with the class running anywhere from a single introductory hour to a full three-hour workshop covering several courses. Everything made is eaten together at the table afterwards, finished with mint tea.
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