Learn How to Cook Moroccan Chicken Tagine

Let an expert be your guide as you make a chicken tagine in this Bay Area cooking class.



2.5 hours Class size 6 to 12     label $140 - $175 ($140 per Teacher's kitchen, $175 per Your venue)
There's nothing more comforting for dinner than a delicious stew and in this hands-on lesson, you will learn how to make a Moroccan chicken tagine.
Chef Traci leads this engaging cooking and dining experience, as she teaches you how to use a tagine, the special cone-shaped earthenware pot you use to cook the dish of the same name. She will walk you through each step and share her techniques.
What you will make:
  • Chicken Tagine braised in tomatoes with a honey apricot glaze
  • Couscous with preserved lemon
  • Ras el hanout spice blend used in tagine cooking (enough to take home)
Chef Traci prepares Butternut Squash and Mushroom B’stilla, a Moroccan savory pastry, for you to enjoy as an appetizer before you roll up your sleeves and get cooking. Then sit for your meal as a group, which includes a special chef-prepared dessert.
This is a memorable way to learn cooking, no matter what level everyone is at in the kitchen. By the end of your time, you will learn new skills and have a tasty recipe to try at home.
Please note
Your teacher can accommodate special dietary requests. Please communicate with her before your class.
Knowledge required
All skills welcome
 
What you'll get
A private cooking lesson and a Moroccan meal to enjoy
 
What to bring
Enthusiasm for learning
 
Suitable for

This class is great for a team building activity or bachelorette party.

Location

Berkeley, CA

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Your teacher can also travel within 20 miles of Berkeley, to a venue of your choice for a private class

Learn How to Cook Moroccan Chicken Tagine location
Your teacher

MEET CHEF TRACI
I want a world where it’s easy to join together with family, friends, colleagues and enjoy a shared meal. (Yep, everyone eating the same—or almost the same—dish, and sharing in the same, amazing flavors.) And, I see dietary restrictions as an opportunity for inclusivity and creativity.
Eating is sociable. I want entertaining to become a joy again (or something you’d even consider) because you’ve got a simple, go-to method—and the tips, tools, and inspiration—to prepare a delicious shared meal. I also want regular weekday cooking for yourself, family or friends to feel doable and fun.
How I choose to keep learning as a chef is intentional, and part of my mission of inclusivity and creativity. For me, there is no greater inspiration than taking a private class from a fellow chef or home cook when I’m traveling, whether to Belize, Mexico, Thailand, or New York or New Orleans. There’s nothing that can replace the conversation and conviviality of being in a chef’s kitchen, and learning in a hands-on, interactive way where recipes, tips, philosophy, and story blend together beautifully. In our new world, we need everyone’s ideas, and everyone deserves a meaningful seat at the table.
My own love affair with the kitchen goes way back. I remember the day I got my Easy Bake Oven at age 5, and got right to work making up my own cake batters and recipes. I’ve been inventing in the kitchen ever since. It’s where I feel most creative, and at home.
And that’s what I want for you. The biggest compliment: when I hear back from participants in my team buildings and wellness programs that they felt empowered to take what they learned, and cook it immediately (sometimes that very weekend) for friends or for a family celebration.

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2024-07-26 15:00:00
4FHB8OR140 b96a490f1dd90bcefdba5812d2d1076a production Oakland (Bay Area) CA US oakland-bay-area