COOKING CLASS
FLAVOURS OF MARRAKECH:DISCOVER MOROCCAN CUISINE-THU, MAR 13
- SKU:
- 68626
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Demonstration Class
- Event Time:
- 6 PM - 9 PM
Transport yourself to the bustling streets and vibrant souks of Marrakech in this captivating cooking class. Experience the rich aromas and flavours of Moroccan cuisine where the essence of Marrakech comes alive in every dish. Watch and learn as Chef Deniz guides you through the preparation of a traditional Moroccan menu, showcasing time-honoured techniques and bold spices.
This class is perfect for those who want to savour the richness of Moroccan cuisine while gaining insight into the culture and secrets behind these classic dishes. You’ll leave inspired, with recipes in hand to recreate these delectable flavours at home.
MENU
• Yoghurt Flatbread with Ras el Hanout Butter.
• Harissa Prawns with Preserved Lemon Sauce, Brown Chili Butter.
• Sablefish Tagine with Green Olives, Vegetables, Aromatic Couscous, Raita, Harissa and Bok Choi.
• Spiced Rose Custard with Pistachios and White Chocolate.
(Picture shown is for illustration purpose only)
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
