CLASS: MOROCCAN DINNER PARTY June 27

You’ll start off with a delicious carrot soup followed by a traditional Tagine with Chicken and Harrisa Sauce, and continue with a Lemon Cous Cous Salad

Scott Sharot's career as a chef, caterer, restaurateur, consultant and food writer has spanned more than 30 years. He has also taught in NYC at the Learning Annex, Miami Dade Community College's Environmental Center and here in New Mexico at Talin Market, La Montanita Co-Op and Jane Butel's Cooking School.