Southwestern cuisine might still be waiting for its moment in the sun, but around here we’re already big fans. In this class Neil Duncanson will teach us about the classic techniques that define this region, along with fresh ideas for the contemporary home cook. You’ll make yucca fries with green chile queso dip; agave and mesquite-rubbed beef ribs with hibiscus-pickled jicama; soft masa grits with burnt jalapeno butter; and coconut tres leches cake with passion fruit curd and chili oat crumble.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!