Moroccan Roll

Moroccan food is marked by the medley of spices found in its dishes. Dried gingercuminsaltblack pepper, and tumeric blend together to make a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Take your senses on a journey in this spicy exploration of North African cuisine.

Harrisa Braised Lamb
Hummus and Pita
Apricot and Pistachio Couscous

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins.  Please contact the school at or 801-928-2635 with any questions.

January 15 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill

Price: $55

5 seats available


This class starts within 12 hours.
Online registration is closed. Call school to inquire about availability: 801-928-2600