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Gourmet Culinary Retreats and Cooking Classes
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Cooking Classes with Chef Mohammed
November 8, 2011 - 7 p.m. - Cooking with the Tagine $45.00
We have the Berber culture of Morocco to thank for tagines and couscous. A Tagine is a glorified stew worthy of poetry -- aromatic syrupy, zesty and spicy, or sweet and fragrant are just a few ways to describe this traditional dish of Morocco. An authentic tagine is in a class of its own and has become an important tool in the Moroccan cuisine.
November 15, 2011 - 7 p.m. - The Art of Bystilla $45.00
Bystilla -- the elaborate pie, traditionally made with pigeon or squab, is prepared for special occasions such as weddings. This magnificant pie is a constant play between sweet and savory.
November 22, 2011 - 7 p.m. - Kabobs and Other Grills $45.00
Kabobs can be traced back to early travelers, hunters and nomadic peoples but the invetation of skewering small cuts of meat onto sticks and metal swords came from Persians and Arabs of the Middle East. Today, Kabobs are a light and delicious food cooked on charcoal grills or under a hot broiler. Kabobs are simple and versatile for any time of year.
November 29, 2011- 7 p.m. - Soups of Morocco $45.00
An introduction to Moroccan soups will take you from coast to coast. We will prepare the savory soups of the Atlas, the seafood stews of the Atlantic coast, and the spicy soups of the Mediterranean coast.
Each class includes full instruction, dinner, complimentary glass of wine, and 15% off coupon to Tissa's Le Souk du Maroc to help fill your pantry.
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Culinary Retreats
Culinary Retreats offer a unique way to enjoy a gathering of friends. Our retreat include an afternoon of cooking classes in our beautiful commercial Viking kitchen for parties numbering from 8 students up to 12 followed by an informal wine tasting and a celebration dinner served in our formal Main Dining Room. We do require that all suites be booked to ensure the privacy of each group. Full instruction, dinner and wine pairing $175 per person + room.
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January 13 and 14, 2012
North African Cooking
North Africa encompasses perhaps the most exotic parts of the Mediterranean region, covering Morocco, Algeria and Tunisia. Moroccan food is among the most exciting in the world. Great pride is take in preparing every meal. It is all quite easy the way Moroccan meals are planned out, usually serving one or two tagines, long-simmering stews of meat, chicken or vegetables. Cloves, nutmeg, paprika, saffron, cayenne pepper, cumin, ginger and cinnamon are featured in North African cooking. Couscous, citrus, pomegranates, dates, almonds, apricots, and chickpeas are key components to this intoxicating cuisine.
Contact us at fourteenlincoln@aol.com or call us for more information at (860) 739-6327
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