Chef Mark Walsh most recently with Saratoga's Mio Posto restaurant joins us as we explore the Middle Eastern influences on the cooking styles of Morocco. Tonight's dinner features a tangine style of cooking chicken flavored with a chermoula marinade accompanied with salat tangirs (cous cous and regional vegetables). Registration required. Wine and beer available. For adults only.
After working numerous years in retail management, Chef Mark Walsh embarked on his culinary journey through Schenectady Community College's Culinary Arts Program. He gained restaurant experience with Reel Seafood Company, Sperry's and most lastly as Mio Posto's Sous Chef. Mark's attention to detail and thirst for new culinary skills have given him the opportunity to learn a variety of cuisines. After an unexpected fire at Mio Posto, Mark is exploring new culinary options. In the meantime, he is sharing his expertise as a culinary instructor and as a private chef for local residents. Mark loves travel and practicing yoga with his wife Jennifer White.
Event times and information subject to change and not guaranteed.
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