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Moroccan First Course Salads - Explore the fresh and vibrant world of the Moroccan first course salads or antipasto. Different cookng techniques are used to highlight the vegetables' natural sweetness. These salads are usually followed by a spicy "Fish Tagine". Eggplants are used for many salads such as the classic Babaganoosh and new "Eggplant Caviar", with cilantro & garlic. We will blanch carrots for a salad with lemon, cumin, tumeric, braise tomatoes and peppers for a "Matbucha" salad and char assorted peppers for mild and spiy salads.

Cooking with Fish -Three Fishes, Three Dishes: Looking for some new ways to cook fish? Talapia is a firm, versatile fish. We will prepare it "en Papillote" (in parchment paper) with a green olive tapenade on a bed of veggies and salmon two ways: First: Maple Glazed Cedar Plank Salmon and Second: a spicy "Moroccan Salmon with Peppers & Cilantro".

A Sabbath Dinner - A Sabbath meal is incomplete without the warm and comforting aroma of homemade chicken soup permeating the home. Learn how to prepare stocks and the perfect chicken soup served with fluffy matzo balls or egg noodles, followed by a braised brisket in a rich wine sauce with individual potato pies.

The Tagines of Tangier - Foods cooked in a Moroccan Tagine have an appetizing texture, colour and delicious, slow-cooked flavour. As Tangier was my family's home, I will share some of our food beginning with "Couscous Royale", a celebratory Vegetable Tagine with Almonds, Apricots & Prunes served on a bed of steamed couscous. Then for the main course we will prepare a "Tagine of Chicken with Preserved Lemons and Meatball Tagine with Artichokes, Celeriac & Peas.

Holidays the Sephardic Way! - Celebrate the holidays with a twist on the classic "Gefilte Fish" with my "Sephardic Fish Patties in Tomato Sauce. A must have favorite soup in my home is my "Seven Vegetable Creamy Orange Soup" and for a change on the main course we will grill "Boneless Chicken Thighs with Wild Mushrooms" and a Wine & Thyme Sauce served on a bed of Basmati Rice.

The Spanish Moroccan Foods of my Home - Share some of my childhood memories and favorites of my kitchen today. We will begin this meal with a first course dish of "Beef Sturdel with Mushroom Sauce", followed by two of my kids' favoritemeals "arroz Con Pollo", Spanish Chicken with Rich & Sausages Paella Style and Pastel", our version of Sheppard's pie served with a Fennel & Orange Salad on the side

A Taste of Greece - The vibrant and fresh flavours of the Mediterranean are showcased throughout this class. We will begin with appetizers of Roasted Red Pepper Humus and Eggplant Caviar and a first course of "Dolma" - stuffed grape leaves with rice and non dairy Tzaziki sauce. For a main course learn how to make a delicious Greek Tilapia with Tomatoes, Artichokes and Kalamata olives served with Lemon New Potaoes.

Middle Eastern Favortites - The vibrant and fresh flavours of the Mediterranean are showcased in this culinary tour of the region. Learn how to make Chef Margie Arosh's famous Veal Kebobs with delicious condiments of homemade humus, babaganoosh, taboule and Israeli salad. For those who prefer a vegetarian alternative, we will fry light and crispy falafel balls that are sure to please all.

The Wonder of Wontons - Wonton wraps are not just for stuffing! It is a wonderful dough that can be used in many different applications throughout a meal. We begin our class with everyone's favourite appetizer, crispy, Chinese Chicken Wontons and a first course of Tuscan Vegetable soup with wonton noodles. For a main course we will make Wild Mushroom Ravioli in a homemade tomato sauce and for a sweet ending, apple ciinnamon wontons.

Cooking With Chicken - New ideas are always welcome when it comes to cooking chicken. Learn how to butcher; safely handle and, most importantly, cook somenew delicious ideas like, "Grilled Chicken in a MushroomChardonnay Sauce or how to master the skill of "stuffing chicken" with flavorful vegetable, meat or a fabulous mushroom "Duxelle".

Couples Only Cooking - A great way to spend an evening with your loved one. Learn some planning techniques and quick dishes that are easily recreated in your home. "Cook once eat three times". Homemade Chicken Soup with Matzo Balls, the perfect Schnitzela nd Sticky Wngs and Drums. For sides we will prepare fluffy basmati rice and roasted seasonal vegetables. The sweet ending is sure to please all.

The Wonder of Phyllo Dough - Learn how to work woth wonderful dough and prepare a delicious appetizer of spinach pies or a vegetabl strudel. For a main course we will wrap salmon with julienned vegetables and for dessert learn how to make easy apple strudel.

"Amuse Your Bouche Chanukah Menu" - Impress your guests with this easy and delicious small plates menu. "Corn Bilinis with Smoked Salmon Rosettes" served with a delicious "Corn & Hearts of Palm Salad with Dill". Maple Glazed Salmon served with lacy Potato Latkes and a unforgettable desert of light "Moroccan Bimuelos" - Chanukah Doughnut ormy flourless, "Drunken Orange Almond Cake".

Private Classes - Host a dinner party with a cooking lesson in your home or mine! Gather a group of six to ten people and we'll do the rest ... invitations, menus, recipe bookelt, lesson and a delicious meal. Save money, time and be guest at your own party. Great way to entertain and learn something new.


Choose 4 items from the list below (p = parve):

  • Moroccan Salads:  Babaganoosh, Matbucha (tomato & pepper), Carrots, Eggplant Caviar, Swiss Chard – p
  • Corn & Hearts of Palm Salad in a creamy dill dressing - p
  • Tomato Bruchetta Salad with toasted crostini - p
  • Orzo Pesto Salad with Pine Nuts and Wild Mushrooms – p
  • Mini Spinach or Mushroom Quiche Tartlets – dairy or parve
  • Oven Dried Tomato Tart with Goat Cheese
  • Wild Mushroom & Onion Tart - p
  • Spanikopita – Spinach Phyllo Pie
  • Tuscan Pasta Salad with Grilled Vegetables - p
  • Greek Bow Tie Pasta Salad - p
  • Mediterranean Couscous Salad - p
  • Eggplant Rolatini
  • Spanish Potato Tortilla (pie)
  • Strudelloni – Braided Pizza Strudel
  • Classic Risotto
  • Mushroom & Potato or Spinach & Cheese Strudel -  Dairy or Parve
  • Tri-color Devilled Eggs - p
  • Mexican Quesadillas with Fresh Tomato Salsa
  • Assorted Pinwheel Wraps:  Smoked Salmon, Tuna, Grilled Vegetable - p
  • Basmati, Spanish, or Majadera rice - p
  • Traditional Chicken Schnitzel- Or Chicken Fingers
  • Tajin of Chicken ~Baked Chicken with Olives and Preserved Lemons
  • Roast Chicken with Fresh Herbs and garlic
  • “Arroz Con Pollo”-Chicken and Rice ‘Paella style – Chicken, spicy sausage, peppers, onions, tomatoes
  • Margie’s Famous Chicken Wings in a Spicy, Sweet & Sour Sauce
  • Moroccan Chicken with caramelized onions and chickpeas
  • Grilled Chicken with Wild Mushroom in a White Wine Sauce
  • Beef or Veal Kebobs with Tahina Dipping Sauce
  • Beef Strudel with Pine Nuts
  • Moroccan Salmon with Bell Peppers & Cilantro - p
  • Maple Glazed Cedar Plank Salmon - p
  • Tilapia “au Papilliote”, Grape tomatoes, Kalamata Olives, Artichoke Hearts - p
  • Fillet of Sole with “Charmilla Sauce” - p
  • Greek Tilapia or Seasonal Fish with Lemon, Dill & Anise - p
  • Tahini Glazed Salmon – p
  • Chocolate Molten Lava Cakes
  • Orange Almond flourless Cake - p
  • Best Biscotti Ever - p
  • Coconut Macaroons - p
  • Pancakes with a Twist
  • Moroccan Chanukah Bimuelos or Doughnuts - p

Rates Adult Class Pricing:

  • Tasting Class - $30 - $35 per class - basic menu
  • Full Dinner Class - $50 per class
  • All classes include a recipe booklet, great food and fun!

    As classes are small, please register as soon as possible to ensure your seat.

Gift Certificates Available

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