C Artepicure - Demystifying Charcuterie Class

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North African Cooking

The North of Africa has, with it's abundance of fragrant ingredients, perhaps the most diverse, colorful and varied cuisine on the continent. In this class we will prepare a tagine of calamari, saffron, red peppers and tomatoes, lamb kedra with butternut squash, chick peas and argan oil and somolina yeast pancakes with stewed plums, honey and butter.

Thursday, December 5th 7:00 to 11:00 pm $85.00 per person

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