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Tasty Moroccan Tagine with Flavors of Northern Africa at the Farm Hudson Valley, NY
Take a global culinary trip with this exotic satisfying Moroccan stew and with other flavors of Northern Africa.
On the menu:
- In this class we create a classic Moroccan Tagine spiced organic chicken with chickpeas, preserved lemons and olives.
- A Fiery Algerian style crostini with Harissa to soak up the juices from your savory tagine.
- Show off new DIY farm skills! Learn about canning by creating your very own jar of preserved lemons to take home.
Class Description:
Join us for this hands-on class where working alongside your special someone and other students, you'll discover how fun and exciting it is to prepare a meal together.
In this class, create classic dishes that truly draws inspiration from the Middle-East (Maghreb region of Northern Africa) from a classic Moroccan Tagine spiced organic chicken with chickpeas, fiery Algerian style crostini and how to can your own jar of preserved lemons.
“A true talent for discovering wonderful things—we refer to her as the Indiana Jones of spices.” Eric Ripert, Executive Chef/Co-owner at Le Bernardin
“the spice rack that has everything” by The New York Times
"The Mistress of Spices" Martha Stewart
About Nirmala's Kitchen
Nirmala’s Kitchen is a leading specialty spice manufacturer headquartered in New York’s Hudson Valley and founded in 2003 by Nirmala Narine. She has travelled to over 167 countries working with local farmers in search of unique spices, studying their flavors and combining her extensive Ayurvedic knowledge to create spice blends that fuse cultures through food.
Nirmala is a sought after speaker and consultant on global trends, flavor, and fragrance. She is the author of a YA novel, Ellishiva Cinnamon, and multiple travel-memoir cookbooks, the television host and executive producer of Nirmala’s Spice World (ZLiving Network), and the founder of Nirmala's Farmstead, a foundation dedicated to empower, educate, and cultivate future generations of farmers, agricultural leaders and natural resource curators.
Need to know information and what to expect:
At the farm cooking school, there are no hard-to-find ingredients or strange cookware. Great cooking isn't about recipes—it's about the quality and nutrients of the ingredients and techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 hours, unless otherwise noted above.
Hands-on classes are limited to 6 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back.
We will supply aprons and all cooking equipment/tools. However, if you prefer to use your own kitchen knife, you are welcome to bring it.
You will enjoy a full sit-down meal at the end of class with your classmates
Please bring empty containers to take home leftovers
Students receive a coupon good for 10% off at our spice shop on purchases the day of class.
All recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please inform us at info@nirmalaskitchen before attending the class.
Adjustments to recipes cannot be made during class.
All class sales are final. We do not offer refunds on purchased tickets. If you are unable to attend a class and notify us at least one week (7 days) in advance, you may select another class of equal value within the following two months.
Although it very rarely happens, we reserve the right to cancel or change the time or date of the event or class due to weather, safety, or other uncontrollable circumstances. You may schedule or select another class of equal value within the following two months by emailing us at
All students must be 18+ years old. Students 14-17 years old are welcome to participate with an adult guardian or parent.
No pets allowed.
Complete recipes from the class will be emailed to you.
By registering for a class at Nirmala’s Kitchen, the guest agrees to the following policies. Nirmala’s Kitchen is not liable for the following:
Any damage, loss or theft incurred to personal property and/or equipment.
Any bodily injuries or damages that you may sustain as a result of participating in any class, workshop, or program on Nirmala’s Kitchen property.
Unless you explicitly make a request to our management team not to be photographed, Nirmala’s Kitchen has full consent to take photographs while you are on our premises. Nirmala’s Kitchen has full and unrestricted publishing and use rights of these photographs.
Where can I contact the organizer with any questions? info@nirmalaskitchen.com
What are my transport/parking options getting to the event?
If you are driving to the event, directions from the New York State Thruway (Interstate 87) are as follows:
Take Exit 18, New Paltz. Pass through the toll plaza to the traffic light. Turn right onto Route 299. Proceed through two traffic lights. At the second light by Lowe’s make a left, go one block to a stop sign, make a right.
We are less than a half-mile, look for white horse fence on the left. If you past the church you have gone too far.
Bus and Train Travel
Bus service is available on Adirondack Trailways to the New Paltz. Service departs from Port Authority in NYC, Albany Trailways, Route 17 in Ridgewood, NJ and locations in southern New York and Long Island. Trailways can be reached at 800-858-8555 and online at
Train service is available via Metro North and Amtrak trains to the Poughkeepsie Train Station, approximately 15 minutes away from Highland. From New York City, Metro North leaves from Grand Central and Amtrak leaves from Pennsylvania Station. Information is available at
