Where spices, stories and place intertwine, this is an immersive culinary journey through Morocco’s markets, kitchens, and cultural heartbeat. From hands-on moments to deeply rooted culinary traditions, each experience offers a true taste of Marrakesh’s vibrant soul. This experience has been crafted to connect you with the people, traditions, and flavors that define Marrakesh at its core.

Itinerary

For a full day-to-day itinerary, please reach out directly to us via the "Request To Book" button.

Get To Know Annemarie from Salt Water Farm...

Raised in Milwaukee, Annemarie spent her childhood summers in Maine at her family’s blueberry farm on Blinn Hill in the town of Dresden, where she and her cousins spent days picking blueberries and building forts in the woods.After attending Colorado College, her interest in food developed while living in Aix-en-Provence, where she studied Provincial cuisine and visited the open-air markets.  She also worked in Paris at a little bistro beside Notre Dame, where she would filet flounder table-side for the priests’ afternoon lunch.

After attending the Institute of Culinary Education in New York City, Annemarie cooked in the kitchen at Blue Hill and then went on to work as a personal assistant to Tom Colicchio, owner of Craft restaurant.  She volunteered at Union Square Farmers Market with her sister, teaching people how to use kohlrabi, among other ingredients.  She spent some time in Barcelona, helping to teach cooking classes at “Cook and Taste,” a little cooking school across from La Boqueria, her favorite food market.

In 2009, Annemarie moved to Maine to build a recreational cooking school, with the help of her family.  Salt Water Farm is the culmination of her experience in the food industry, her culinary travels, and a deep appreciation for traditional methods of cooking locally sourced ingredients.  Through the school, Annemarie shares the pleasures that come from sowing, growing, preserving, foraging, brewing, stewing as well as eating locally raised and farmed dishes.

Salt Water Farm Cooking School opened its doors in the summer of 2009, on an old sheep farm on the Maine coast.  Annemarie Ahearn, the founder and cooking class instructor, shared with her students fundamental cooking and gardening skills in her family’s antique post and beam barn, overlooking the Penobscot Bay.  In the fall of 2009, she began hosting a Full Moon Supper series, which she continues to host on every full moon between June and October.  The supper club became so popular, that In May of 2013, Annemarie opened Salt Water Farm Cafe & Market in beautiful Rockport Harbor, expanding her audience.  Salt Water Farm’s continues to serve local, seasonal fare to guests at both the school and the restaurant.