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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.
All of December’s cooking classes range are $75 per person and you can register now for any of the following courses.
While known as football legends, the brothers also have legendary status in another arena — the kitchen. A fun evening combining culinary with football awaits.
Class is limited to 16 people and will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd.
To register, visit flyingapronstucson.com.Â
It’s the cookie folks enjoy dunking into coffee, tea, or wine and Barry Infuso, executive chef and president of Slow Food Southern Arizona, is teaching the class.
“We’ll start by sampling the finished almond biscotti, then see how the cookies look after the first bake while in the oven for the final step, you’ll make and shape your dough to take home to bake now or freeze for later. There will be plenty to keep or share – the recipe makes 12 dozen! Chef Barry will also demonstrate decorating options.”
Class is limited to 16 people and will be held at the Southern Arizona Arts & Cultural Alliance kitchen, 4500 N. Oracle Rd.
To register, visit flyingapronstucson.com.
This class is taught by chef Dee Buizer of the former Senae Thai Bistro and draws inspiration from the ancient history of combining meat and seafood with rice, local vegetables, herbs, and spice.
“Tom (cooked) Kha (galangal – a varietal of ginger) Gai (chicken) coconut milk soup’s origin is from northern Thailand with influences from neighboring Laos. Its pungent, slightly sour, and floral flavors beautifully contrast coconut milk’s creaminess and Gai (chicken) Pad (stir-fried) Kraprow (holy basil) served over rice with an egg. The dish is adapted from Chinese stir-frying, is popular in northern Thailand, and is found in street food vendors to high-end restaurants.”
Class is limited to 16 people and will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd.
To register, visit flyingapronstucson.com.
This Italian sweet bread is perfect with Christmas and New Year’s Eve around the corner.
“A freshly baked piece and a hot beverage will start the class and preview the deliciousness to come. Traditionally made with raisins and citron, you’ll customize your dough with choices of raisins, dried pineapple, apricots, cherries, and candied citrus. You’ll take home enough dough to bake four one-pound breads, enough to keep and give as gifts.”
Class is limited to 16 people and will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd.
To register, visit flyingapronstucson.com.
Attention all fans of El Taco Rustico! This class is taught by the chef and owner of the taco shop, Juan Almanza.
“You’ll press tortillas for enchilada en tomatala (tomato sauce), enchilada with red sauce, make sopes (also known as picadita, originating in central and southern Mexico) and gorditas (masa stuffed with meat or other fillings). You’ll also cook three filling options: Chicken with veggies, border-style shredded beef with potatoes, and veggie calabacitas con queso, as well as accompanying salsas and a variety of garnishes.”
Class is limited to 16 people and will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd.
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...
