Flying Aprons Tucson continues its run of exciting classes, bringing people together, and introducing some of Tucson’s vibrant food scene to kitchens at home.
If you haven’t gotten the opportunity to join a workshop just yet, the classes are taught by some of Tucson and Southern Arizona’s best culinary professionals, including restaurant chefs, personal chefs, and bakers — all to represent the region’s most creative and delicious recipes.
Even during the height of the pandemic, Flying Aprons kept pushing forward — offering cooking classes online — and as of late, everyone’s got the option to choose in-person classes, too.
The April cooking classes range from $75 – $90 per person and you can register now for any of the following courses.
This in-person class is $75 per person and is limited to just 16 people.
“Take a culinary journey to Italy and Paris with Chef Riley Chandler’s spring gnocchi class. Dating to the 16th century, the gnocchi was born long after Spanish explorers brought potatoes from South America to Italian chefs. The provenance of gnocchi à la Parisienne is a Franco-Italian merger with the French version using pâte à choux dough.”
For more information and to register, visit flyingapronstucson.com.
This in-person class is $90 per person and is limited to just 16 people.
“Master decorator and baker Patricia Ordoñez Beattie will guide you step-by-step through a variety of techniques using piping bags with star and round tips to create your one-of-a-kind egg-straodinary cake you’ll decorate with pastel shades of pink, lavender and yellow buttercream.”
For more information and to register, visit flyingapronstucson.com.
This in-person class is $75 per person and is limited to just 16 people.
“Bánh xèo is a Vietnamese essential that strangely hasn’t caught on in America like pho or banh mi. But it’s no less tasty or memorable. In fact, it used to be Chef Jackie Tran’s go-to dish to cook whenever he had a date over. It’s fast and easy to make with ingredients you can gather in a single trip to the Asian market.”
For more information and to register, visit flyingapronstucson.com.
This in-person class is $75 per person and is limited to just 16 people.
“Like wine, cheese, and chocolate, honey has joined the ranks as an artisanal obsession. Experience Sonoran Desert honey-like never before and taste it like a sommelier tastes wine with beekeeper and sommelier Noel Patterson of Dos Manos Apiaries. You’ll explore and learn how flowers and terroir affect its characteristics. Honey has a circuitous journey before it ends up in a jar. Climate, terroir and available botanical sources are the starting points. Then it’s up to the honeybees to visit the flowers and the activity of the beekeeper concludes the process.”
For more information and to register, visit flyingapronstucson.com.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a...
