BiteMe a Cooking Newsletter for Foodies Everywhere!
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TidBits of cooking wisdom from Bite Me Cooking Newsletter

Biting History one meal at a time
   
BBQ, Rodeo in' and Quarter Horse Racin'
 
My family's roots began sinking deep into the Arizona
soil in the mid 30s with the arrival of my father, his
parents and brothers and sister. It was the end
of a long journey across country from Indiana.
They first settled near what is now 4th avenue
and Prince. After a few moves, the family
established their "empire" at Oracle Rd and Wetmore.
 My grandparents opened a bar and restaurant
 there, aptly named "The First and Last Chance".
My Grandmother was a great cook, both in her
own café, and later as a cook at the race track.
Coupled with my Mom’s liberal attitude about “kitchen
experiments” these are the two biggest influences
in my foodie life!
Since they were very much involved
in the birth of Quarter Horse racing and the
new
Rillito Downs racetrack, most of their clientele
consisted of jockeys, horse trainers, horse owners
and such. BTW, you can join in supporting thorobred
horse racing at Rillito Downs right now through March!
We hope you do.

When I was very young, we lived on a few acres
just west of Oracle and Wetmore until my daddy
built our new home on 6 acres a couple of miles
north of the river. I grew up there and live only
four miles away now. As  you can see, my western
roots run deep. Our excitement this month is focused
upon the rodeo, La Fiestas De Las Vaqueros. As part
of our celebration this year, we are offering a
class in preparing Rodeo Beef Brisket. We will make our
own recipe BBQ Sauce with Cowboy Beans, Pico de Gallo
Salsa, and Mexican Corn Bread. Throw in a Fresh Fruit Cobbler
 for dessert and you have a fabulous, special Tucson treat!
Our own events over the next two
weeks will include; the parade, rodeo and of course
a pit barbeque will all the usual fixin's.
Oh, and don't forget to look for us at the races
at historic Rillito Downs!
 
 

 See you Friday at open house we will sample some
great foods from our February and March Schedule.

Chow!
Mardi and Bob

 
   
 
 

I hope to see you at
our open house!
Chow,
Mardi


Our family at
Thanksgiving.
 
Please join Mardi and Bob, at our Open House
Friday, February 17 from 4-6 pm
for some excellent specials and
samples of some of the foods we will
be cooking in February and March classes. 

 

 
Try this great recipe from
our Tilapia Five Ways class!
PAN-SEARED TILAPIA
with Chile Lime Butter
Healthy and fabulous!
GET RECIPE HERE
 

bon appetit!                              
 
PLEASE SUPPORT THESE LOCAL FARMERS MARKETS.  SPONSORED BY SOUTHERN ARIZONA COMMUNITY
FOOD BANK. IT OFFERS A WONDERFUL SELECTION
OF ORGANICALLY GROWN FRUITS, EGGS, MEATS AND VEGETABLES. WE BUY MANY OF OUR HERB AND
VEGETABLE PLANTS THERE TOO!
 
SANTA CRUZ MARKET:
MERCADO SAN AGUSTIN, CONGRESS ST AND CONVENTO
          

Chow!
  Mardi

 
 

Our Culinary Festival continues with:


SATURDAY, APRIL 1
BASICS OF GOURMET COOKING
>
An eight week course of the fundamentals of gourmet cooking. Meets every Saturday.
 Sign up now, many classes are selling out fast!
RECEIVE A FREE FOUR PIECE HEN & ROOSTER KITCHEN KNIFE SET
with your paid enrollment!



 MANY MARCH CLASSES ON SALE!!
Saturdays our Original
Basics of Gourmet Cooking
continues! Please see our schedule for more info.

 
 


Remember, we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com

FABULOUS
 SALE
PRICES ON
HIGH QUALITY
VIKING COOKWARE!

Give a gift to last a lifetime!

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking

with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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