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In this new class series we will examine foods that
define cultures. We know it sounds like total "food geek stuff"
but we think you will be as excited as we are! Many of the dishes may
sound old fashioned (they are) or simple
(some are) but these are the powerful building blocks
of culinary history. Some will be very familiar and some
may be foods you never thought you could recreate.
You may enroll in one class or save by taking the whole series.
Please come join us in our newest adventure,
Heritage Recipe Cookery! |
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Tamales Heritage
Workshop
NEXT CLASS
DATE TBA
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Tucson natives, Olga & Mardi, have been making and enjoying tamales
for years. They will be sharing their secrets for making authentic red
tamales with you. Come and learn the time-honored methods (many
of them passed down
from Olga's mom), recipes, and tricks to make
delicious red tamales.
Tamales are traditionally made as a group effort, usually by the women in
the family getting together in the fall. Savor the deep cultural bond
shared
by the tradition of making these wonderful treats!
Take
home two dozen Tamales.
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Pates and Terrines
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In this class we will prepare Pâtés (classic French forcemeats) and Terrines.
There are many tricks to creating tasty, tender, and beautiful
Pâtés and
terrines and Mardi will teach us the secrets.
These are essential dishes all skilled cooks should have in their
repertoire.
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Pasta!
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In our
first class we will make different types of pasta using both all-purpose
flour, and semolina flour. We will make spaghetti, fettucine, raviolis,
tortellini, gnocchi, and lasagna noodles. Both with plain, herbed and
flavored pasta doughs. This wonderful staple of Italian cooking is the
base for many
traditional meals. |
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Sausage Making
SATURDAY,
DECEMBER 12, 2009
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We expand our culinary knowledge with the addition of sausage making!
We will make Italian Sausage, Bratwurst, Country Breakfast Sausage and
Cajun Andouille Sausage, and Mexican Chorizo. There are many different
ways to prepare each type of sausage and Mardi and Bob will share their
favorite recipes for each type. |
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Paella
WED. DECEMBER 16,
2009 |
Come learn to make the national dish of
Spain.
Paella is a delicious mélange of rice,
vegetables,
sausage, chicken, seafood, and saffron.
This spectacular
dish is traditionally
cooked over wine
grapevine trimmings
by the Spanish vineyard workers to be eaten
as their lunch.
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It can be made many
different ways and inspires much debate about the chosen ingredients among
aficionados! We will make our own paellas with a partner, and our own
choice of ingredients! Enjoy them with Fennel and Orange Spiced Olives.
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Smoking Foods
NEXT DATE TBA |
Smoking is an ancient method of preserving food but it also an
excellent way to add flavor to foods. We will learn how to prepare the
fire
for maximum smoke, what equipment is needed to smoke foods, and how
to prepare smoked; Salmon, Turkey, Mozzarella Cheese, Tomatoes, and
Almonds. You will learn the secrets of smoking foods without a smoker,
and easy smoking on your gas grill.
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French Patisserie |
French pastries have long been known as the "Gold Standard" of baking.
In this class, we will learn to make the classic French sweet pastries:
Pâté Sucree, (sweet short pastry used for pies, tarts, and cookies,
Pâté Feuilletee (puff pastry), Brioche, (sweet bread), and Popovers.
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Fresh ingredients, always! |
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Winemaking
TBA
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Arizona is blessed with many native species of cacti and we will make
prickly pear wine, plus grape based wines, and some fruit wines.
Winemaking isn’t for the impatient, but delivers wonderful and delicious
rewards to the maker. We will also make Limoncello (Italian lemon
liqueur).
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We have chosen
more than the usual
nine classes for
inclusion in our
Heritage Recipes Cookery series.
They are mostly on
Saturdays but a
few will be taught on
weekday evenings.
Almost all the classes
cost $59 with one
or two priced at $89.
You may enroll in individual classes or choose nine
classes valued at $59.
each and pay only $500
when you enroll.
Call today to join us! |
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