In this hands-on workshop, we explore the cultural roots and precise techniques behind authentic global comfort food. You will master the principles of high-heat searing, braising, and balancing bold, acidic spices. Working at individual cooking stations, you will execute a complete menu designed to build your culinary confidence and technical foundation.

The Workshop Menu

• Chicken Tagine: A savory, aromatic main dish utilizing high-heat cast iron searing and low-and-slow oven braising to achieve perfectly tender protein.
• Galayet Bandora: A spicy, traditional stewed tomato dip highlighting the balance of garlic, olive oil, and bright acidity.
• Baba Ganoush: A smoky, rich spread featuring fire-charred eggplant, sesame tahini, and lemon.
• Spiced Rice Pilaf: A foundational grain dish demonstrating the proper technique for rinsing, toasting, and steaming aromatic rice.
• Atayef: A classic regional dessert featuring griddled yeasted pancakes filled with a rich cream filling, folded into pockets, and drizzled with a fragrant simple syrup.

You will walk away with a repertoire of repeatable dishes and the technical foundation to recreate a professional-grade global feast for your own friends and family.

Workshop Details

• Location: Our Ginsang campus, a mile west of McHenry, MD.
• Date and Time: Tuesday, June 23, 2026; 5:00 – 8:30pm
• Class Size: Minimum of 4 and maximum of 8 participants.
• Age Requirement: 16+ (Ages 14-15 allowed if accompanied by a registered adult).
• Skill Level: Beginner-friendly; no prior kitchen experience required.

POLICIES & OPERATIONAL TERMS

Participation Thresholds: This workshop requires a minimum of 4 participants and accommodates a maximum of 8 participants to ensure a focused, high-quality instruction station layout. In the event that the minimum participation threshold is not reached, we reserve the right to cancel the class. Registrants will be notified 4 days prior to the session (June 19, 2026) and issued a 100% full refund.

Cancellation & Refund Policy:

•  Cancellation before June 16, 2026: Eligible for a full refund (minus a 5% transaction processing fee).

•  Cancellation between June 16 and June 18, 2026: Eligible for a 50% refund (minus a 5% transaction processing fee).

•  Cancellation on June 19, 2026 or later: Strictly non-refundable due to food procurement and station layout lock-ins.