Contact
Mary WeaverNewport Cooks
info@newportcooks.com
401-293-0740
The Tantalizing Flavors & Cuisine of Morocco with Chef Neil Manacle
Join Chef Neil Manacle of New York City and Las Vegas acclaim, having spent 18 
years as Chef de Cuisine for Bobby Flay restaurants, Bar Americain, Mesa Grill and Bolo and most recently freelancing with our own Chef Jake Rojas of Tallulah on Thames, for an evening of learning about one of his favorite cuisines - Moroccan. Utilizing fabulous aromatic spices like Ras el hanout and local ingredients, we’ll prepare a traditional Moroccan tagine in both a chicken and vegetarian version. We’ll serve it atop couscous with a side dish of roasted carrots flavored with sumac and lemon. The perfect recipe for fabulous winter family occasions and dinner parties, this 1-pot meal cooks slowly and fills the senses with it’s rich aromas and flavorful bounty. We’ll taste wine chosen by Newport Wine Cellar to compliment the meal.
Class fee: $60 per student
years as Chef de Cuisine for Bobby Flay restaurants, Bar Americain, Mesa Grill and Bolo and most recently freelancing with our own Chef Jake Rojas of Tallulah on Thames, for an evening of learning about one of his favorite cuisines - Moroccan. Utilizing fabulous aromatic spices like Ras el hanout and local ingredients, we’ll prepare a traditional Moroccan tagine in both a chicken and vegetarian version. We’ll serve it atop couscous with a side dish of roasted carrots flavored with sumac and lemon. The perfect recipe for fabulous winter family occasions and dinner parties, this 1-pot meal cooks slowly and fills the senses with it’s rich aromas and flavorful bounty. We’ll taste wine chosen by Newport Wine Cellar to compliment the meal.Class fee: $60 per student