Morocco inspires visions of smoking tagines, those conical terracotta cooking vessels that slow-cook delectable meat and vegetables with spices, preserved lemon, and when called for, fresh and dried fruit.
Come and join us around the fire for a presentation of local flavor
renditions of traditional dishes as well as creative interpretations.
(Cure Farm veggies and locally sourced everything)
Tagine of Chicken, preserved lemon and fresh coriander
Tagine of Lamb with cinnamon and prune
Pepper Salad with argan oil and preserved lemon
Carrots with Cinnamon and ras al hanout
Fresh green salad straight from the farm
Grilled Peaches with Honey
Learn from Slow Food Boulder founder Peggy Markel how to prepare these dishes, preserved lemons, the value and flavor of argan oil and what constitutes the ambiance and mystery of Moroccan atmosphere. Recipes go home with you, along with a summer night well celebrated!
Join us for music, fanfare and a beautiful time together.
July 30, 5-8 pm
Cure Organic Farm: 7416 Valmont Rd., Boulder, near 75th
$55/members; $65/non-members; proceeds help Slow Food BoCo programs
RSVP: firstname.lastname@example.org and mail a check made out to Slow Food Boulder to Carol Carlson, PO Box 525, Boulder, CO 80306. Reservation confirmed upon receipt of check.