Dates – the Desert Dessert
Date ranches in the Valley once stretched from Glendale to Mesa, covering 300 acres and producing more than a million pounds of dates annually. Although the number of date trees has dwindled over the past 60 years, the Southwest is still home to some of the most amazingly flavorful dates. Learn about this ancient fruit–how to buy and store them, and how to use them in sweet, spicy and savory recipes from breakfast to dessert. Learn to make and taste dark chocolate-dipped date nut truffles, date-sweetened chocolate chip blondies, a luscious date rum pecan frozen dessert and other delicacies. Recipes will be wheat-free, gluten-free and dairy-free. Instructed by Chef Rachel Albert-Matesz. Limit 20.
Tuesday / January 19 / 6:30 - 9 p.m.
Member: $45 / General Public: $55
Click here to register on-line for January 19 class.
Three Southwest Posoles
Explore the diversity of posole, a staple stew-like meal of many Southwestern cultures. Chef Freddie Bitsoie, director of Native American Programs at Classic Cooking, will lead an exciting, informative and flavorful demonstration of the regional variations of this fantastic signature dish of the Southwest. From spicy to mild there will be a style for everyone to enjoy! Limit 20.
Saturday / January 23 / 2 - 4 p.m.
Member: $45 / General Public: $55
Click here to register on-line for January 23 class.
Eat Fresh, Local and Delicious
What are you eating, and where did it come from? How far did it travel, and what was done to it along the way? Answers to these and other questions can lead you toward a healthier, more ecological and socially just way of eating, without sacrificing taste or enjoyment. Gain an overview of the slow food, real food, local food and traditional food and discover simple steps you can take to help create a more sustainable agricultural system, including supporting local family farms, eating more fresh, minimally processed foods, eating more home-cooked meals and fewer meals out. There will be a demonstration of a simple supper made from local, grass-fed beef or lamb, vegetables, fruits, nuts and spices. You will take home recipes, tips, techniques, resources and ideas. Instructed by Chef Rachel Albert- Matesz. Limit 20.
Wednesday / February 10 / 6:30 - 9 p.m.
Member: $45 / General Public: $55
Click here to register on-line for February 10 class.
Native Crop Cuisine
Corn, beans and squash are often dubbed the “Three Sisters” when describing the native crops ubiquitous with agrarian peoples of the Sonoran Desert and surrounding regions. Chef Freddie Bitsoie, director of Native American Programs at Classic Cooking, will lead a cooking demonstration of old and new ways to use these important crops in dishes designed to open your eyes and expand your palate. Limit 20.
Saturday / February 13 / 2 - 4 p.m.
Member: $45 / General Public: $55
Click here to register on-line for February 13 class.
Herbs from Garden to Kitchen
Take your herbal knowledge to new heights–from growing herbs in your garden to dazzling your senses in the kitchen. In three sessions you will learn herb gardening for success in the desert, herb varieties and their uses, and delicious herb-inspired recipes and menus for healthy cooking. Open your senses to the bounty of herbs that grow in the desert. Also included is a wonderful informational and instructional manual prepared especially for this series by your instructor Catherine The Herb Lady. Limit 20.
Session 1: Edibles in the Desert - Learn to garden for success in this introductory session designed to get you growing. From planning to planting, ‘The Herb Lady' will teach you about our ‘flip- flop' planting times, give you the scoop on soil, and why "location, location, location" is as important in growing herbs as in buying real estate. You will also learn about one of most important tools for desert gardening, bugs both good and bad, and more.
Session 2: Herbs - Anise to Zahtar - Discover the incredible variety of herbs that can be grown right here in our desert. While some are used to beautify, others are aromatic and flavorful, and many are "multitaskers", fulfilling many roles. Learn about gardening with themes, plants that play well with others and some that do not. This session includes an interpretive guided tour of the Herb Garden.
Session 3: Beauty on the Table, Delicious on the Dish - Treat your taste buds in this savory session by sampling some herb inspired recipes prepared by ‘The Herb Lady.' This interactive session will lead you, step-by-step, through a wide range of healthy, mouth-watering menu ideas. All are tasty, some unique, and all guaranteed to put more real food with real flavor on your plate, while minimizing fat and salt.
Sundays / February 21, 28, March 7 / 1 - 3:30 p.m.
Member: $60 / General Public: $75
Click here to register on-line for February 21 class.
