|
March 8, 2008 |
| Moroccan Style Hors D'Oeuvres Brie-Stuffed Dates, Toasted Almonds, Grilled Flatbread and Accompaniments |
|
|
| Trio of Moroccan Salads Carrots with Coriander, Cucumbers and Tomatoes, Eggplant |
|
|
| B'Stella Classic Sweet and Savory Phyllo Chicken Pie |
|
|
| Chicken with Lemon and Olives |
| Tagine of Lamb with Couscous |
|
|
| Baklava with Fresh Fruits and Nuts Hot Mint Tea |
|
|
| *The Chef reserves the right to make adjustments |
| Return to Cooking Classes |