Just back from a fabulous trip to Morocco, a land of mellow delights and warm, kind people

By Aliza Green | January 21, 2018

Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.

Steaming chickpeas slow-cooked with gelatin-rich calves feet–one of the most delicious dishes of the entire trip at Dar Naji Restaurant in Rabat.

Vegetable tajine with preserved lemons and violet olives

Assorted almond cookies at Cafe Maure, Rabat

Fresh pink garlic Fes medina

Fresh cardoons, stalks of a plant closely related to the artichoke, were in season as were small, tender fresh green fava beans in the smell plastic bags on the side of the photo.

Donkeys work hard in the Fes medina

Fragrant herbs for royal tea, Fes medina

Chicken B’Stilla, a complex dish fit for celebrations, at Palais Amani, Fes medina,

Selection of spices for Ras el Hanout, rooftop of La Sagesse, Marrakech

 

Traditional stone mill for crushing argan nuts

Basket laden with spices, herbs, dyes, and other specialties at La Sagesse, Marrakech

Lamb and vegetable tajine t’faya at Le Jardin, Marrakech

Newly picked breakfast radishes and craquelines at Domaine Val d’Argan organic winery

Learning to make Moroccan breads at Chez Pierre in the Dades Gorge

 

Learn to Cook Morocco’s Fabulous Cuisine: Travel to Morocco with Chef/Author Aliza Green, February 13-25, 2018

By Aliza Green | June 21, 2017

 

 

 

 

 

 

 

 

 

 

I am happy to announce that since my first tour sold out, I am organizing a second Morocco Culinary & Cultural Tour starting February 13, 2018 for a 11-night tour filled with culinary delights, cooking classes, market tours, tastings, and visits to farms. We’ll learn to make an array of the small Moroccan salads such as the ones shown above, whether eggplant, carrot, artichoke, zucchini or fava beans. We’ll enjoy wonderful flavor-packed food based on seasonal vegetables, local olive oil and rare argan oil, purple, green, black and violet olives, fresh local seafood, and a deft hand with herbs and spices. For this small-group tour (maximum 10 guests), we’ll be staying in riads (traditional inn with inner courtyard based on Andalusian style) and will even have one night in the desert where we’ll stay in a luxury camp and bake bread in hot sand fueled by an open fire.

Tour highlights include: Tasting tour of Fes (the Moroccan spelling of Fez, Spice Workshop with Master Blender, an Exploration of Moroccan-Jewish Cooking, and cooking classes in the Atlas Mountains, a visit to the spectacular Dades Valley where we’ll stay at the justly-famed Chez Pierre, Marrakesh, and Fes.

Beginning in Rabat, the historic, Atlantic Coastal capital of Morocco, we’ll travel next to the Imperial City of Fes. Next we travel south into the Sahara Desert, and then onto the Dades Valley. We continue to Marrakesh, the beautiful ochre city and then on to the charming, windy fishing village of Essaouira before heading to Casablanca for a final night before departing Morocco.

We’ll be drinking pots full of Moroccan mint tea made with nana mint (spearmint), traditionally poured from a great height to cool the boiling hot tea.

Only two spaces left!

Here are some images from the heritage-rich riads and hotels where we will be staying:

Window at Maison Arabe, Marrakesh

Restaurant at Chez Pierre, Dades Valley

Poolside dining at Maison Arabe, Marrakesh

 

Court with pool, Palais Amani, Fes

Click on this link to get to the itinerary for the tour (I’ll upload a new file with the correct dates in the next few days but the itinerary will be the same as shown here with the tour starting February 20th): Itinerary for February Morocco Culinary Tour

Click on this link to get to the Payments page for pricing information: Aliza Green Morocco Cooking Tour Feb 18 Pricing

Any questions, please send a message to ChefAlizaGreen@gmail.com.

 

 

 

 

 

Quick Note on my Culinary/Cultural Tour of Incredible India

By Aliza Green | February 14, 2017

Just back from my fabulous, dizzying culinary tour in incredible India! Eleven guests plus myself and my trusty assistant traveled from Delhi (madly busy, loved Old Delhi and its spice markets-shown here–and flower markets) to Jaipur (the pink city with a fabulous outdoor cooking class at the gorgeous Raj Mahal Palace Hotel), Agra (absolutely perfect weather for our early morning visit to the Taj Mahal), Lucknow (a sophisticated city with complex cuisine not often visited by Americans), and back to Delhi.
Whether by bus, tuk-tuk, taxi, auto-rickshaw, train, and even an elephant ride up to the Amber Fort in Jaipur, we made our way, doing food walks in the bustling crazily-crowded narrow streets of the old parts of Delhi, Jaipur, Agra, and Lucknow, tasting a myriad of vegetarian and non-vegetarian foods, learning new recipes, culture and history, and having the opportunity to speak to knowledgeable locals.

We happened upon this procession of women honoring a local fertility god while visiting the 8th Century Stepwell. All were dressed in the same brilliant yellow-orange and carrying earthenware water pots on their heads filled with coconuts and bananas as offerings. 

Along with irresistibly beautiful hand-woven silk and pashmina shawls dyed with natural materials such as eggplant, tomato, saffron, and turmeric, I brought back the best saffron in the world, from Kashmir–deep red threads potently fragrant, rare white poppy seeds (known there as “opium seeds”) used to make creamy korma sauce, big fat deep green freshly harvested cardamom pods, and hard-to-find hand-pounded silver leaf used to decorate pastries. Show above are two masala dabas (spice containers) each filled with colorful, fresh spices used for our first cooking class at the charming Saffron Palate in Delhi–a charming rooftop kitchen overlooking bustling Delhi.

Dreaming of Morocco? Consider Joining me on a Culinary & Cultural Tour

By Aliza Green | January 3, 2017

Have you been dreaming about a trip to Morocco? I know that I have since I love cooking Moroccan-inspired food from slender lamb cigari; fish, vegetable and meat tajines; and baked fish in chermoula to chicken b’stilla with cinnamon and almonds; m’hancha (the serpent)–pistachio, almond and rosewater filled coiled fillo pastry; and slow-cooked lamb shoulder with homemade ras el hanout and preserved lemons. I will be leading a small group culinary & cultural tour to Morocco departing January 3, 2018–just one year away! Eight to 12 guests will join me for a 9 night tour with an optional 3 night extension. Highlights include a tasting tour of Fes, a spice blending workshop with a master, an exploration of Moroccan-Jewish cuisine, bread-making in the Sahara and overnight in a luxury tent camp, a cooking class in the breathtaking Dades Valley, and a rejuvenating hammam (Turkish bath/spa) session in Marrakech. Cut and paste the Google Slides document below for detailed information:
AlizaGreen Morocco Culinary Tour

And, here is a link to the payments page

AGMoroccoCookingTour-Reservation

 

Please send a message to me if you have any questions and let me know if you’re interested even if you’re not ready to make a commitment.

Happy travels!
Aliza

Aliza to Lead Culinary & Cultural Tour of Northern India January 29-February 12, 2017

By Aliza Green | May 25, 2016

Mortar & Pestle with Garam Masala   If you love travel, spices, and exciting food experiences, please consider joining me, Aliza Green, author of 15 cookbooks including my newest, The Magic of Spice Blends, in an exclusive small group (maximum 12 guests) on this culinary and cultural tour of Northern India. Lots of market tours, cooking classes and unique meals with local experts on this journey departing January 29th and returning February 11, 2017. India Culinary & Cultural Journey with Aliza

We’ll be flying in and out of Delhi with several days each in the fabulously beautiful cities of Jaipur, Agra, and Lucknow before our return to Delhi. This 12-night journey is being organized by Kipling Travels, our local highly experienced travel professionals in India. We will also have a local escort traveling with us throughout. We have chosen all 5-star hotels with character and high ratings on Trip Advisor. Delhi: The Imperial, Jaipur: Tree of Life, Agra:Trident, Lucknow: Vivanta By Taj. Travel will be by our private air-conditioned mini van with one train ride and one internal flight from Lucknow back to Delhi.

At least some of the group will be leaving from Newark on United’s direct flight to Delhi and I will be hiring a driver and van to drive the group up from the Philadelphia area.

The price (not including international airfare but including all in-country travel) is $4,450 per person, double occupancy with an $800 supplement for a single room.

If you’re interested and would like a detailed itinerary, please send a message with your email address to chefalizagreen@gmail.com and I’ll get in touch within a day or two.

March Thursday Night Dinner Party events with live music at Material Culture

By Aliza Green | February 26, 2016

Rose Geranium Pound Cake I hope that you can join me for one (or more!) of the upcoming series of Dinner Parties to be held at Material Culture for the first four Thursday evenings in March: Please click on this link to go to the Material Culture website to purchase tickets: March Thursday Night Dinner Party Events. We have just completed a very successful series in February and the March events promise to be just as much fun with delicious food, lively music, and a stimulating atmosphere! If you love great food, conversation, live music, and meeting new friends, we’d love to see you on a Thursday Night soon.

We will also be running our very popular prix-fixe brunch on Easter Sunday, March 27th, Mother’s Day, and also on Father’s Day. Homemade Bloody Mary mix is just the start!

Aliza to be Guest Chef at The Inn at Woodloch, January 7 to 9, 2016

By Aliza Green | January 4, 2016

I am happy to say that I will be guest chef in residence from January 7 to 9th at the gorgeous spa/retreat in the Poconos, The Inn at Woodloch. Follow this link for details: Aliza at the Inn at Woodloch. I’ll be doing a demo of a spice blend and a delicious vegan soup from my newest book, The Magic of Spice Blends, attending a reception and Q & A in my honor, and meeting with the chefs for a career discussion. Many thanks to my friend, Tina Breslow, of Breslow Partners for arranging this culinary get-away.AKP-TLAW-WINTER-2014-1