Lately, many people have been spending more time at home, rather than seated at a table outside one of Tucson’s talented kitchens. So, why not bring their delicious bites and cocktails to your own kitchen then?

Flying Aprons Tucson, founded by Michele Schulze, strives to bring people together by introducing some of Tucson’s vibrant food scene to your home’s kitchen.

Each class is taught by some of Tucson and Southern Arizona’s beloved culinary professionals, including restaurant chefs, personal chefs, and bakers. The meaning behind it all is to represent the region’s most creative and most delicious recipes.

If you’d like to grab a spot in any of the following classes, it’s $40 per screen (not person) and will be broadcasted live on Zoom.

Flying Aprons Tucson October Schedule

Tuesday, October 13, 5:30 – 7 p.m.

The class will be The Food Processor – Your Best Kitchen Friend with Personal Chef Jane Cherry. Discover the magical powers of the food processor as it slices, dices, chops, kneads, blends, and pulverizes.

Here’s what’s on the menu:

• Shaved Brussels Sprouts with Bacon
• Halibut in Hazelnut Romesco Sauce
• Caramel-Pear and Five-Spice Upside Down Cake

For ingredients, prep instructions, and other details, visit flyingapronstucson.com.

Friday, October 16, 5:30 – 7 p.m.

The class is Pop-Tarts with Prep & Pastry’s Kayla Draper. The first 50 people to register will get their ingredients for free, and registrants will receive an email with details for pickup.

Here’s what’s on the menu:

• Some tasty “Pop-Tarts” made from flaky pastry, brown sugar filling, and cinnamon frosting.

For ingredients, prep instructions, and other details, visit flyingapronstucson.com.

Saturday, October 17, 11 a.m. – 12:30 p.m.

This one’s called Greek Kouzina – Spanakopita with Nancy Jimmerson and Genie Gekas Patterson. You’ll be able to cook along with them as they share their Spano secrets.

Here’s what’s on the menu:

• Spanakopita — also known as Greek spinach pie. It’s a perfect snack, appetizer, lunch, or dinner.

For ingredients, prep instructions, and other details, visit flyingapronstucson.com.

Tuesday, October 27, 5:30 – 7 p.m.

This class will be Nott Cooks – Dia de los Muertos with Chef Kyle Nottingham. He’ll shine some light on his family’s heritage and offer sweet recipes from his Nana Connie Catalano and what she cooked with her mother, Great Nana Clara Flores. The first 50 people to register will get their ingredients for free, and registrants will receive an email with details for pickup.

Here’s what’s on the menu:

• Bizcochuelos, or Biscohitos – a sugar cookie packed with flavor thanks to anise and cinnamon
• Arroz Con Pasa – a warm, sweet rice porridge with raisins made for special events or occasions
• Champurrado – a thick, creamy hot chocolate drink that’s a traditional Dia de los Muertos beverage.

For ingredients, prep instructions, and other details, visit flyingapronstucson.com.

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