Friday, April 24, 6:30pm

A soulful coming-of-age drama, Tazzeka starts in a remote Moroccan village where 11-year-old Elias is raised by his grandmother, who teaches him the secrets of traditional Moroccan cuisine. Elias has a strange passion for a boy his age: French cuisine.

The people in his rural village don’t know what to make of a boy who reads Joël Robuchon cookbooks and makes classic French meals.

Chance encounters with a top French chef (Julien Blanc) and a beautiful Parisian woman inspire him as a young man to move to Paris and become a haute cuisine chef. Unable to find work in a gourmet restaurant, he sinks into the life of a clandestine immigrant. Though his future seems grim, friendships and his passion for cooking keep him moving forward until he finally presents himself at Julien Blanc’s Parisian restaurant in a risky gamble to break through.

*Tazzeka screened at the 2019 Flatirons Food Film Festival. View film info and preview.


BABETTE’S PIZZA & PANE: Chicken tagine over couscous with garlic, black, and green olives, sun-dried tomatoes, and preserved lemon. Feeds 2 for $25 (large servings).

Pick up dinner at the bakery at 2030 Ionosphere St., Unit H in the Prospect neighborhood (Longmont).

BLACKBELLY: Moroccan Chicken Bastilla (spiced colorado native chicken, saffron, almonds, crispy phyllo–Moroccan flaky meat pie) with local greens, persian cucumber and an orange blossom, and semolina cookie, $20 per dinner.

Pick up at 1606 Conestoga St. (East Boulder) from 7:00 a.m.-7:45 p.m. Delivery through Chow and DoorDash.

CAFE AION: Meal to share (feeds 2-3, $42):

–Meat option: Braised beef short rib with cinnamon & dried apricots, couscous, and a trio of dips and grilled flatbreads
–Vegetarian option: Vegetarian tagine with preserved lemon and a trio of dips and grilled flatbreads

COMMUNITY: Moroccan cheese burger (2 1/4 lb patties, cheese, harissa aioli, pickles, lettuce, whipped feta), $14 per burger.

FRUITION: Harissa shrimp with fregola, fava beans, and mint, $20 per dinner. Order on Friday by calling 303.831.1962. Pick up after 4:00 p.m. at 1313 E. 6th Ave. in Denver.


Savory Spice Shop Moroccan Recipes

You can find spices for these recipes from our sponsor Savory Spice Shop-Boulder.

Cinnamon Lemon Cous Cous: Cous cous is a Moroccan staple made from semolina flour that is typically made with stock, spices, dried fruit, and nuts. View Recipe.

Harissa Carrot Dip: Harissa and carrots work together delightfully in this warm and brightly flavored dip. View Recipe.

Moroccan Chicken Skewers with Herb Sauce: Break out the grill for these savory chicken skewers brightened by an herb sauce. View Recipe.

Moroccan Grilled Vegetable Platter: Grill a colorful assortment of vegetables. View Recipe.


Peggy Markel of Peggy Markel’s Culinary Adventures

Peggy Markel has designed and directed carefully hand-crafted food and culture trips around the world for 25 years to countries like Morocco, Italy, and India. She is a pioneer not only in culinary travel with Peggy Markel’s Culinary Adventures, but was instrumental in bringing Slow Food to America and championing the farm to table movement as early as 1993.

Sara Brito of Good Food 100 Restaurants

Sara Brito is the co-founder of the Good Food Media Network, publisher of the Good Food 100 Restaurants, a 501c3 nonprofit with a mission to cultivate a conversation and community around the people and businesses changing the food system for good.

Begin typing your search term above and press enter to search. Press ESC to cancel.