Tamale Workshop (11/08/24)
November 8 @ 6:30 pm - 9:30 pm
Tamale Workshop – Menu:
Traditional Masa Dough
Traditional Shredded Pork Tamales
Goat Cheese Caramelized Onion and Piñones (Pine Nuts) Tamales
Southwest Red Chile Sauce
About:
Join Chef Instructor Sharon Lunardi for this unique hands-on cooking class! Sharon will teach you the basic steps to making traditional tamales, beginning with a demonstration on simple Masa doughs with different variations. Students will work in groups of 2 to 4 people making all recipes following a chef demo. All tamales will be made to take home, so bring containers. There will be a sampling of Chicken Verde Tamales for everyone to enjoy along with complimentary beverages. Please note that this is a 3 HOUR specialty workshop.
More Info:
- To register, use the PayPal button below. If you wish to register by phone or the PayPal button has been removed to avoid overbooking, please call 480-502-0177.
- Cost: $90 per person.
- We have a 72-hour cancellation policy. This means that you have three days before the class starts to cancel or change your reservation.
- The Tamale Workshop includes all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
- No dietary restrictions or allergies will be accommodated for this class. If one or more items on today’s menu conflicts with your needs, please reserve spots for an alternative class.
- Class size is limited to 20 people. Reservations are based on a ‘first come-first serve’ basis.
- Class starts at 6:30pm sharp. Please be here at least 10 minutes early wearing comfortable clothes and closed-toed shoes. If you have long hair, be sure to tie it behind your head.
- If you know you will be late or absent entirely for this class, please notify us beforehand.
- Students will receive a full copy of all recipes for use at home.
- Take a look at our staff and instructors page to get a feel over who may be teaching this class.
- Tips for our staff for this morning are not expected but are greatly appreciated. All gratuities are evenly distributed amongst our staff members.