Moroccan food is brimming with spices, color and flavor, and it’s having a moment in the food world right now, with chefs like Mourad Lahlou opening his beautiful restaurants, Mourad and Aziza in San Francisco.
Our modern Moroccan menu pulls ingredients from the Mediterranean and California to give this centuries-old cuisine an updated twist. It’s fun to be able to incorporate traditional spice blends and ways of cooking with modern ingredients and techniques.
This class will start with grilled prawns with chermoula, a green, herb laden spice blend that is great with fish, as well as roasted squash and cauliflower. The heirloom carrot and kale salad is a new favorite of mine and is fantastic with traditional flavors like raisins, almonds and olives. The colors are beautiful make the salad pop, plus it has a spicy kick from the harissa-cumin vinaigrette.
The main course of ras el hanout rubbed lamb is a classic pairing. The spice blend means “head of the shop” in Arabic and it’s usually a blend of what the spice seller thinks are his best spices. It’s fabulous rubbed on lamb, chicken or stirred into rice. The herbed yogurt sauce and preserved lemon salsa that we’ll serve with the lamb are bright and fresh and both are great accompaniments. And the couscous gratin that we’ll serve alongside the lamb is full or fall flavors.
Lastly, for dessert, a personal favorite of mine, pistachio ice cream with wine soaked Mission figs and rosewater-honey crisps. If you’re feeling adventurous this month, then this is the class for you!
We plan on making this class a party and we’d love to have you join. The class is very hands on, and each guest or couple will take home a recipe packet at the end. We will provide a cheese & charcuterie board to snack on while cooking and aprons for guests to wear during class. You can BYO, or purchase bottles of wine and beer at Cookhouse.MENU
~ First Course ~
Chermoula Grilled Prawns with Acorn Squash Purée, Caramelized Cauliflower and Caper Berries
Heirloom Carrot and Lacinato Kale Salad with Almonds, Raisins, Green Olives and Harissa-Cumin Vinaigrette
~ Second Course ~
Ras el Hanout Rubbed Lamb Chops with Herbed Yogurt Sauce and Preserved Lemon Salsa
Couscous and Chickpea Gratin with Root Vegetables, Caramelized Onions, Feta and Pumpkin Seed Breadcrumbs
~ Dessert ~
Pistachio Gelato with Red Wine Soaked Figs, Rose Water-Honey Crisps
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
show less
Our modern Moroccan menu pulls ingredients from the Mediterranean and California to give this centuries-old cuisine an updated twist. It’s fun to be able to incorporate traditional spice blends and ways of cooking with modern ingredients and techniques.
This class will start with grilled prawns with chermoula, a green, herb laden spice blend that is great with fish, as well as roasted squash and cauliflower. The heirloom carrot and kale salad is a new favorite of mine and is fantastic with traditional flavors like raisins, almonds and olives. The colors are beautiful make the salad pop, plus it has a spicy kick from the harissa-cumin vinaigrette.
The main course of ras el hanout rubbed lamb is a classic pairing. The spice blend means “head of the shop” in Arabic and it’s usually a blend of what the spice seller thinks are his best spices. It’s fabulous rubbed on lamb, chicken or stirred into rice. The herbed yogurt sauce and preserved lemon salsa that we’ll serve with the lamb are bright and fresh and both are great accompaniments. And the couscous gratin that we’ll serve alongside the lamb is full or fall flavors.
Lastly, for dessert, a personal favorite of mine, pistachio ice cream with wine soaked Mission figs and rosewater-honey crisps. If you’re feeling adventurous this month, then this is the class for you!
We plan on making this class a party and we’d love to have you join. The class is very hands on, and each guest or couple will take home a recipe packet at the end. We will provide a cheese & charcuterie board to snack on while cooking and aprons for guests to wear during class. You can BYO, or purchase bottles of wine and beer at Cookhouse.MENU
~ First Course ~
Chermoula Grilled Prawns with Acorn Squash Purée, Caramelized Cauliflower and Caper Berries
Heirloom Carrot and Lacinato Kale Salad with Almonds, Raisins, Green Olives and Harissa-Cumin Vinaigrette
~ Second Course ~
Ras el Hanout Rubbed Lamb Chops with Herbed Yogurt Sauce and Preserved Lemon Salsa
Couscous and Chickpea Gratin with Root Vegetables, Caramelized Onions, Feta and Pumpkin Seed Breadcrumbs
~ Dessert ~
Pistachio Gelato with Red Wine Soaked Figs, Rose Water-Honey Crisps
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
Moroccan food is brimming with spices, color and flavor, and it’s having a moment in the food world right now, with chefs like Mourad Lahlou opening his beautiful restaurants, Mourad and Aziza in San Francisco.
Our modern Moroccan menu pulls ingredients from the Mediterranean and California to give this centuries-old cuisine an updated twist. It’s fun to be able to incorporate traditional spice blends and ways of cooking with modern ingredients and techniques.
This class will start with grilled prawns with chermoula, a green, herb laden spice blend that is great with fish, as well as roasted squash and cauliflower. The heirloom carrot and kale salad is a new favorite of mine and is fantastic with traditional flavors like raisins, almonds and olives. The colors are beautiful make the salad pop, plus it has a spicy kick from the harissa-cumin vinaigrette.
The main course of ras el hanout rubbed lamb is a classic pairing. The spice blend means “head of the shop” in Arabic and it’s usually a blend of what the spice seller thinks are his best spices. It’s fabulous rubbed on lamb, chicken or stirred into rice. The herbed yogurt sauce and preserved lemon salsa that we’ll serve with the lamb are bright and fresh and both are great accompaniments. And the couscous gratin that we’ll serve alongside the lamb is full or fall flavors.
Lastly, for dessert, a personal favorite of mine, pistachio ice cream with wine soaked Mission figs and rosewater-honey crisps. If you’re feeling adventurous this month, then this is the class for you!
We plan on making this class a party and we’d love to have you join. The class is very hands on, and each guest or couple will take home a recipe packet at the end. We will provide a cheese & charcuterie board to snack on while cooking and aprons for guests to wear during class. You can BYO, or purchase bottles of wine and beer at Cookhouse.MENU
~ First Course ~
Chermoula Grilled Prawns with Acorn Squash Purée, Caramelized Cauliflower and Caper Berries
Heirloom Carrot and Lacinato Kale Salad with Almonds, Raisins, Green Olives and Harissa-Cumin Vinaigrette
~ Second Course ~
Ras el Hanout Rubbed Lamb Chops with Herbed Yogurt Sauce and Preserved Lemon Salsa
Couscous and Chickpea Gratin with Root Vegetables, Caramelized Onions, Feta and Pumpkin Seed Breadcrumbs
~ Dessert ~
Pistachio Gelato with Red Wine Soaked Figs, Rose Water-Honey Crisps
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
read more
Our modern Moroccan menu pulls ingredients from the Mediterranean and California to give this centuries-old cuisine an updated twist. It’s fun to be able to incorporate traditional spice blends and ways of cooking with modern ingredients and techniques.
This class will start with grilled prawns with chermoula, a green, herb laden spice blend that is great with fish, as well as roasted squash and cauliflower. The heirloom carrot and kale salad is a new favorite of mine and is fantastic with traditional flavors like raisins, almonds and olives. The colors are beautiful make the salad pop, plus it has a spicy kick from the harissa-cumin vinaigrette.
The main course of ras el hanout rubbed lamb is a classic pairing. The spice blend means “head of the shop” in Arabic and it’s usually a blend of what the spice seller thinks are his best spices. It’s fabulous rubbed on lamb, chicken or stirred into rice. The herbed yogurt sauce and preserved lemon salsa that we’ll serve with the lamb are bright and fresh and both are great accompaniments. And the couscous gratin that we’ll serve alongside the lamb is full or fall flavors.
Lastly, for dessert, a personal favorite of mine, pistachio ice cream with wine soaked Mission figs and rosewater-honey crisps. If you’re feeling adventurous this month, then this is the class for you!
We plan on making this class a party and we’d love to have you join. The class is very hands on, and each guest or couple will take home a recipe packet at the end. We will provide a cheese & charcuterie board to snack on while cooking and aprons for guests to wear during class. You can BYO, or purchase bottles of wine and beer at Cookhouse.MENU
~ First Course ~
Chermoula Grilled Prawns with Acorn Squash Purée, Caramelized Cauliflower and Caper Berries
Heirloom Carrot and Lacinato Kale Salad with Almonds, Raisins, Green Olives and Harissa-Cumin Vinaigrette
~ Second Course ~
Ras el Hanout Rubbed Lamb Chops with Herbed Yogurt Sauce and Preserved Lemon Salsa
Couscous and Chickpea Gratin with Root Vegetables, Caramelized Onions, Feta and Pumpkin Seed Breadcrumbs
~ Dessert ~
Pistachio Gelato with Red Wine Soaked Figs, Rose Water-Honey Crisps
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
show less
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253 Columbus Avenue, San Francisco, CA 94133
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