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Free Studio-to-Table Class: Moroccan Tagine Night

May 15 @ 7:00 pm - 8:30 pm

Morgan Baum cooking with with a flameware tagine on the WCCO-CBS

Friday, May 15th, join us for a Studio-To-Table dinner. It will be on Zoom. Morgan be cooking up a Moroccan meal in our Clay Coyote Flameware line.

Join us for:
— Feta, Charred Scallion and Lemon Dip
— Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
— Moroccan Salad
— Couscous with Raisins and Almonds

Sorry you’re going to have to use your imagination for the tasting part, we haven’t figured out smellavision yet (yet).

The class will begin at 7pm CT, 8pm ET, and 5pm PT. It will be recorded for those of you who can’t attend live.

Sign up if you’d like us to send you a calendar hold with a reminder.

LINKS:
— Zoom
https://us02web.zoom.us/j/89700007606?pwd=cy91Y3YxVXptZ3c4TXp4Vkt4SjM1UT09
Meeting ID: 897 0000 7606
Password: PotsRock

Sign up for calendar hold, click here.

— Abridged version … watch Morgan do this LIVE on our local CBS

Tagine Night Ingredient List

Feta, Charred Scallion and Lemon Dip
6 scallions grilled
8oz cream cheese, room temperature
8oz feta
1 teaspoon coarse ground pepper
½ teaspoon cayenne pepper

Marinated Olives
12 oz kalamata olives
2 tablespoons harissa
1 tablespoon herbs de provence
(a blend of rosemary, cracked fennel, thyme, savory, basil, French tarragon,
dill weed, Turkish oregano, lavender, chervil and marjoram)

Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
1 medium onion, finely diced
Fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
Fresh flat-leaf parsley, leaves and stems finely chopped
1 teaspoon paprika
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne
Small pinch saffron, crushed
¼ cup olive oil
3 lb. chicken, cut into 8 pieces
1 preserved lemon, most of the pulp removed; the rind cut into thin strips
1 cup unpitted olives

Couscous
1 ¾ cups liquid (water or broth)
1-1/2 cups couscous
¼ cup raisins
¼ cup thin, toasted almonds
1 teaspoon Penzeys’ Turkish seasoning mix
(a blend of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano,
sweet paprika, sumac, cayenne red pepper and cilantro)

Moroccan Salad
1 Cucumber, diced
2 tomatoes, diced
¼ cup dill chopped
1 tablespoon olive oil​

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Details

Date:
May 15
Time:
7:00 pm - 8:30 pm
Event Tags:
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Venue

Clay Coyote Gallery & Pottery
17614 240th Street
Hutchinson, MN 55350 United States
Phone:
320-587-2599
Website:
https://www.claycoyote.com/