Join us on Wednesday, May 8, 6 p.m. to 9 p.m. at Holy Nativity Community Hall when we will explore the rich culinary history of the southwestern U.S. If you’ve travelled through Arizona, New Mexico or west Texas, you know how delicious this cuisine can be.
In this class, you will learn to make recipes that draw on the traditions of the Southwest from some of the most celebrated chefs. Today’s growing list of contemporary southwestern restaurants including Bobby Flay’s Mesa Grill and Susan Feniger and Mary Sue Milliken’s Border Grill have spawned a huge interest in upscale dishes that include ingredients like poblano and ancho chiles, and blue and yellow corn. I have long been a fan of these chefs and their restaurants, so am ecstatic to bring their recipes to our classes. Here’s what’s on the menu:
- Mesa Grill’s Blue and Yellow Corn Muffins
- Mango -Glazed Bacon and Brie Quesadillas with Black Bean Mango Salsa from Bobby Flay’s Mesa Grill
- Zucchini, Corn and Green Chiles (Calabacitas) from Russ Parsons, the L.A. Times food editor
- Sauteed Shrimp with Toasted Ancho Chiles and Rice from the Border Grill
- Swiss Chard with Golden Raisins & Sherry from Jose Ramon Lopez at Santa Fe’s Cafe Pasqual
- Warm Chocolate Cake with Dulce de Leche from Mesa Grill
Patricia K. Rose of Fresh Food in a Flash will lead this hands-on cooking class on Wednesday, May 8, 2013, from 6 p.m. to 9 p.m. at the Holy Nativity Community Hall in Westchester. Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine or a Mojito.
The cooking class fee is $40 when you reserve by May 6, and $45 at the door. To reserve your spot, email Patricia@FreshFoodinaFlash.com. Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West 83rd Street, Westchester, CA 90045.