Eating international fare at a local restaurant bypasses many transatlantic travel woes, such as jet lag and oar splinters. Stamp your palate’s passport with this Groupon.
Choose Between Two Options
- $99 for a four-hour Moroccan cooking class and wine tasting for one (a $200 value)
- $169 for a four-hour Moroccan cooking class and wine tasting for two (a $400 value)
During each Moroccan cooking class, chef Anass Sentissi leads students in the creation of one appetizer and one entree, providing them with a copy of each recipe to take home. Chef Sentissi also imparts info on Moroccan culture, cuisine, and spices amid live Moroccan music and tastings of eight of the country's wines. Classes take place on Sundays from 10 a.m. to 2 p.m., with all materials included.
Intricate tiles in alternating colors stretch up the walls of Saffron Cafe’s cozy space, as imported Moroccan chandeliers hang from the ceiling and slender vases on each table hold fresh flowers. Amid this authentic atmosphere, head chef Anass Sentissi crafts equally genuine Moroccan cuisine that has earned praise from such publications as NUVO. Entrees such as slow-roasted and spiced leg of lamb steam beside sides of saffron rice, and plates of fluffy couscous cohabit with veggies alongside one of several wines imported from Morocco. Tagines, rich aromatic stews of chicken, lamb, or beef, arrive in glazed earthenware pots that protect their innards and keep food steamy with ornately painted conical lids.
A native of Morocco, Chef Sentissi made strides in the world of Andalusian and Middle Eastern music before opening Saffron Cafe, learning percussion and co-founding a classical music orchestra in Bloomington. He continues to weave music into Saffron Cafe’s ambiance, inviting live lute players to serenade diners every Saturday. Chef Sentissi also shares his knowledge of Moroccan cuisine by leading regular cooking classes that include a background on Moroccan history, an in-depth look at spices, and a tasting of various Moroccan wines.
The 4 hour cooking class was a delight. We learned about Moroccan spices and wines and learned how to make hummus, honeyed cornish game hensSue U., Yelp, 8/22/12
The succulent meat was already separated from the bone, removing any difficult workKonrad Marshall, Metromix, 4/9/09