Spanish cuisine would not be what it is today without the influences brought by Moorish conquests beginning in the 8th century. Trade routes that were developed during this time brought the Iberian peninsula rice, saffron, citrus, and countless spices that we now equate with Spanish dishes. Joe Bayley is here to guide us through the flavors and history of the region by making pintxo moruno (spiced lamb skewers with salsa verde); chicken bastila (Moroccan-style savory pie with shredded chicken, almonds and egg); lentils with roasted carrots, pistachios, mint, and a preserved lemon dressing; and lemon Moro yogurt cake garnished with pomegranate seeds.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.