I recently hosted a wedding celebration “menu tasting” at my catering kitchen, and the darling couple were so excited to have me recreate food from Morocco…a place near and dear to their hearts. Since it had been some time since a client ventured into the Moroccan themed foods, I was able to pull out my bag of tricks from my days in San Francisco when a group of us “foodies” would gather at a local restaurant for amazing Moroccan food. It was a fantastic experience each and every time we went, and it gave me an insight into the style of food.
The tasting menu included a delicious dish of Tagine with a combination of rich spices, succulent lamb, and the wonderful intense flavors of dried fruits, which filled the air with aromas that enticed the palette. In America we would call this a slow-cooked casserole — which somehow does not do the Tagine dish justice in describing this culinary experience!
I also made preserved lemons, which was a very interesting process: lemons split like flowers layered with salt in several layers and packed in a jar with water. I rotated the jar every 12 hours for several days and then refrigerated. After the refrigeration process, I used my fragrant creation to make a dish of juicy slow roasted chicken.
As a Chef, I love the variety of foods and preparations, and I always love to work with clients on creating their favorite dishes whether for a wedding celebration, corporate event, or private soiree. Researching and testing new recipes is such great fun, and in the food world, one can never stop learning every time you cook.
A great chef will invite and embrace the challenge of creating fun and unique dining experiences! So explore the possibilities — combine flavors for a culinary fusion — and definitely have FUN with whatever you cook!