The First Annual Couscous Festival, a production of Ecole de Cuisine Pasadena (ECP), is a celebratory and educational event designed to educate and inform gourmets and professionals about North African and Mediterranean cuisines.
“North African cuisine is food based on exploration and discovery,” says Chef Farid Zadi, co-founder of the Couscous Festival. “The spices, the aromas, and the ancient techniques behind it are the basis for lively and imaginative cooking.”
Special guest speakers include clay pot cooking and Mediterranean and North African food expert Paula Wolfert; Clifford Wright, author of Little Foods of the Mediterranean and A Mediterranean Feast; Charles Perry; and Faye Levy, author of the International Jewish Cookbook. A full schedule of lectures and demonstrations can be found at here.
Festival attendees may purchase their tickets in advance. A $20 ticket includes $15 in food coupons for sampling multiple tagines, Algerian pastries and pizza, Spanish escabeches, Turkish coffee, and of course couscous in its myriad forms. In addition, many unique regional spices, condiments, and hard to find preserved foods will be available for sale. A full food and vendor list can be found couscousfestival.com.
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