Our Moroccan class will be taught by very-much-missed former Marisolio employee, Carol Hogan, who recently returned from Morocco. Carol, an apprentice on the UC Davis Olive Oil Taste Panel and a Board Member of Calaveras GROWN, is an excellent cook and has much to teach us. She will share with us why Moroccan cooking is one of the most important cuisines in the world and will demonstrate the use of the tagine, a North African cooking vessel.
Cooked and raw salads: Fennel salad, Carrots with Cumin, Garbanzo Salad
Chicken with Olives
Seven Vegetable Couscous