Southwestern cuisine might still be waiting for its moment in the sun, but around here we’re already big fans. In this class Jonathan Silverberg will teach us about the classic techniques that define this region, along with fresh ideas for the contemporary home cook. You’ll make roasted poblano relleno with plantains, black beans and smoked gouda; ranchero skirt steak fajitas, with charred tortillas, cotija, and a avocado pico de gallo; chayote and shaved radish salad with queso Oaxaca and prickly pear vinaigrette; and corn and wild rice fritters with chipotle buttermilk aioli.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.