Easter Favorites from Around the World

Spring brings memories of fragrant spices and fresh vegetables and trying new things in the kitchen. This spring cooking class encompasses techniques of essential herbs and spices that are used over and over again in the Far East, Moroccan and Indian cuisine. Learn the techniques to cooking Lamb Tagine Layered with Eggplant which is finished in a hot oven, fragrant Pilafs infused with cardamom and Spring Beet Salad with Honey Yoghurt and a dash of cumin salt … so delicious. With expert teaching led by reknowned chef Christina Arokiasmay, award winning cookbook author and former chef of the world class Four Seasons Resorts – these recipes are inviting and infused with Christina’s unparalleled knowledge of spices and of this cuisine. Take a journey of taste from around the world with beautiful presentation for Easter.