The Moroccan tagine is one of the oldest cooking vessels in the world, using both form and steam for a truly unique cooking method. In this special class, Chef Leon Johnson shares his knowledge and recipes, utilizing his bespoke Tagines to introduce students to Moroccan cuisine.
The evening's menu includes:
• Classic Chicken Tagine with our house-preserved lemons
• Apricot and Almond Cous Cous
• Rose Water Rice Pudding with edible flowers
Interested students can also order their own tagine through Beacon Pantry at the end of class.