LOCAL FOOD HEROES
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$25 Admission Per ClassEVENT PARTNER
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HOW IT WORKS1) Register online for each class at https://saaca.thundertix.com/. After registration, you will be emailed a ZOOM connection for the day and time of the class.
2) One week before the class, you will be sent a recipe, shopping and preparation list and where to purchase the essential ingredients. 3) The day of the class, log on to ZOOM from your smartphone, web browser, tablet or computer a few minutes before the scheduled start time. You will be put into a waiting room and a host will let you into the virtual cooking class. Each class will feature introductions, pre-recorded close-up video tutorials, and live Q&A's with the chefs. We recommend you have a hands-free device so you can try out techniques along with the chefs. 4) After the class, you will have access to the video and will be able to view it online at your convenience. |
FEATURED EXPERIENCES
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Kristine Jensen and Christopher Baldwin, Gallery of Food Bodega
Duck Tamales and Making Masa January 25, 2021 at 5:30 PM Up first, tamales for the New Year! Join Chefs Kristine Jensen and Christopher Baldwin of Gallery of Food Bodega as they walk you through tamale making. A holiday tradition for many, tamales are a delicious year round treat rich in tradition in flavor. In this 60 minute class, you'll learn how to make your own masa (don't worry, it's much easier than you think!) and a myriad of fillings fit for omnivores and vegetarians alike. These delicious treasure-wrapped corn husk jackets will be something enjoyed by family and friends year after year. You may also opt to purchase a pre-measured ingredient box directly from the chef! Meal Kits are available for purchase directly from Gallery of Food Bodega by calling 520-884-5033 or online under “Class Kits” at Galleryoffood.Square.Site. You can pick up the ingredient box before the class, or have it delivered to your location by emailing Slow Food Southern Arizona at <foodfoodfood@msn.com>. |
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Doug Levy, Feast
Comfort Foods February 23, 2021 at 5:30 PM Doug Levy is one of Tucson’s more creative chefs and the monthly changing menu at Feast, which utilizes a bounty of fresh ingredients sourced from near and far, reflects his talents. The grilled cheese sandwich is always available in some form at his restaurant and is a perennial favorite. In this class, Levy presents his take on two classic comfort dishes - grilled cheese and tomato soup. But make no mistake, this will not be your average bowl of tomato soup and plate of grilled cheese! |
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Wendy Garcia, Tumerico
Jackfruit and Southwestern Vegetarian Cuisine March 15, 2021 at 5:30 PM Chef Wendy Garcia is going to show us how to prepare Jackfruit as a meat alternative for tacos and carnitas. Jackfruit is used extensively in Indian and Caribbean dishes, in everything from ice cream to main dishes. The good news is that it is readily available, here in Tucson!
Wendy Garcia grew up in Alamos, Sonora. She learned from her father and grandmother how to cook traditional Mexican food, with lots of meat. After moving to Tucson at the age of 17, Garcia started working in restaurants around Tucson, ranging from Taco Bell to Feast. After a decade of working late nights and multiple jobs, she decided to start her own business selling vegan tamales at farmers markets. That grew into Tumerico, an extremely popular and nationally recognized restaurant in the heart of Tucson. |
Photo Credit: Tucson Foodie
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Special Thanks To Our Event Sponsors