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In
these classes we 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 our culinary history.
Some will be very familiar and some may
be foods you never thought you could recreate.
Each
is
offered
as
a
stand
alone
class
or
workshop.
Most
are
presented
once
or
twice
during
the
year.
Please come join us in this great adventure,
Heritage Recipe Cookery! |
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Sausage Making
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The making of sausage is both traditional
and
regional.
The result is wonderful!
We will make Italian
Sausage, Bratwurst,
Cajun Andouille Sausage,
and Spanish Chorizo.
There are many different
ways to prepare each
type of sausage and
Mardi and Bob will share
their favorite recipes for each type.
This is a "Make and Take"
class, you will take home
about two pounds of fresh
homemade sausage. READ MORE
HERE |
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Tamales Heritage
Workshop
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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
chile 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.
READ MORE HERE |
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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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Fresh Pasta! |
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In this class we will make different
types of fresh 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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Paella
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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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New Workshops include:
Pickled Peppers Plus+ Workshop
Jams, Jellies and Preserves Workshop
Prickly Pear Workshop
Learn to harvest and prepare the Tunas
into juice, syrup and jelly.
READ MORE
HERE |
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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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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
or Sunday.
Call today to join us! |
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