The rich flavors of North Africa are unparalleled, with a history rooted in the spice trade and culinary influences from around the world. Join our own Chef Olive as he teaches you some of his family’s secret recipes.
- Green Leaf and Herb Jam with Olives
- Fresh made Batbout (Little Moroccan Bread)
- Almond & Herbed Couscous
- Moroccan Lamb Meatball Stew
- Arabic Almond Fingers
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron, but know that we will supply all the tools you need at class.
Class format: Each class will begin with a lecture from the chefs about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on four or five recipes related to the technique of the day. A snack will be served at the beginning of class, and you will be eating the dishes you make throughout each class. You are welcome to eat as much as you’d like in class, but unfortunately our zoning permit does not allow us to have students take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list.
Note: Price is per individual, not per couple.