San Francisco, California
London, United Kingdom
French colonialism greatly influenced the modern forms of classical North African food, originally rooted in nomadic tribal tradition. Marseilles, as a port city, played a large role in the flow of spices and culinary ideas. This class will touch on some of the parallels between French peasant cooking and the cuisines of North Africa. Featured dishes will include Tunisian Gargoulette, a lamb soup cooked in a clay pot; Algerian Braised White Beans; and Moroccan Chraime, a spiced fish stew. Wine Director Lauren Friel from Oleana and Sarma restaurants will be pairing tonight’s dishes with the wines from Provençe and Southwest France, the home of grapes like Carignane and Mourvèdre; regions whose wines reflect the same deep history and cultural expression as the North African dishes presented in this class.
Instructors: Chef Geoff Lukas (Sofra Bakery) & Lauren Friel (Wine Director, Oleana & Sarma)
All Fall Cooking Classes at Sofra Bakery include multiple recipe demonstrations and full tastings of all prepared dishes, with wine pairings.
*Please note: Tickets for cooking classes at Sofra Bakery are non-refundable after 10-days prior to the class date. Refunds and class changes can be made prior to 10-days before the event. Please contact the class coordinator with any questions: firstname.lastname@example.org.