It’s not just about the food, it’s about the experience. That was the most important lesson I took away from the wonderful cooking class taught by Denise and Meadow Linn at our organic farm and cooking school, La Cocina Que Canta. In Part 1, I posted some photos of our cooking class and collecting our ingredients in the garden. In this post, you see the final product! And let me tell you, it was delicious! Below is the Moroccan menu we prepared, made even more wonderful by all the beautiful flowers decorating the table, fresh from the garden. This is farm-to-table at its best.
The Menu for the Hands On Cooking Class with Visiting Chefs Denise and Meadow Linn
Vegetarian Kefta (Moroccan Spiced Meatball with Firm High Protein Tofu)
Curried Carrot and Apple Soup
Arabian Chopped Salad
Whole Grain Tabbouleh
Tunisian Garbanzo Beans with Harissa
Tahini Balls + Fresh Oranges
Coconut Lace Cookies
Everything was delicious! My favorites were the soup, the garbanzo bean salad and of course the desserts. A huge thanks to Denise and Meadow Linn for making this class so special.