Flying Aprons Tucson has been working hard to bring people together by introducing some of Tucson’s vibrant food scene to their home’s kitchen.
Each of the classes is 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.
Recently, Flying Aprons had only been offering the cooking classes online but now you’ve got the option to choose in-person classes, too.
The October cooking classes are $75 each for in-person and $40 for virtual Zoom classes. You can register now for any of the following courses, too.
Flying Aprons Tucson October 2021 Schedule
Monday, October 18 from 6 – 7 p.m.
The class “Fall Comfort Food Tucson Style with Saguaro Corners Chef/Partner CJ Hamm” will be in-person and limited to 25 people. The class is also available on Zoom.
“We’re ready for Fall! Known for his comfort food with a Tucson twist, Saguaro Corners Chef/Partner CJ Hamm’s menu will have you primed for the season. There’s also a special treat: We’ll have the restaurant and bar to ourselves since they’re normally closed on Mondays.”
Where is the cooking class happening?
- Saguaro Corners Restaurant at 3750 S. Old Spanish Trail
- Virtually on Zoom
What’s on the menu?
- Cumin Crusted Roasted Pork Loin – with Local Bourbon Apple Jus, Chipotle Honey Mashed Yams, Agave Braised Collard Greens and Pumpkin Panna Cotta with Candied Lemon and Prickly Pear Coulis
- A specialty curated whiskey cocktail, complementing the flavors, will be available for separate purchase
For more information and to register, visit flyingapronstucson.com.
Monday, October 25 from 6 – 7:30 p.m.
The class with a “Celebrating Día de los Muertos – Sugar Skulls, Cookies & Pan Muerto” course, is in-person, and limited to 20 people.
“On November 2, deceased loved ones return and are greeted with ofrendas (offerings) on altars covered with sugar skulls, foods, candles, photos, and other objects.”
Where is the cooking class happening?
- La Estrella Bakery’s newest location at 901 N. Grande Ave.
What’s on the menu?
- Make a sugar skull in a mold that you’ll take home
- Decorate a sugar skull, cookie
- Pan Muerto – the orange and anise light, fluffy yeast bread.
- Isabel Montaño, Jorge Franco, and Erica Franco, children of founders Marta and Antonio Franco, will share stories and the history of Día de los Muertos, sugar skulls, and Pan Muerto, as well as guide you step-by-step with your decorating.
For more information and to register, visit flyingapronstucson.com.
Wednesday, October 27 from 6 – 7:30 p.m.
The “Cheesemaking: Mozzarella, Burrata & Ricotta” class is available on Zoom or in-person (limited to 20 people).
“The soft texture of mozzarella, the creaminess of burrata (the soft shell with a creamy center) and the lightness of ricotta – you’ll make some of the richest and tastiest cheeses ever”
Where is the cooking class happening?
- The Urban Grove at 550 W. Orange Grove Rd.
- Virtually on Zoom
What’s on the menu?
- Learn the secrets of Italy’s iconic cheeses and after they’re made
- Create a burrata board that pairs cheese with complementary foods
For more information and to register, visit flyingapronstucson.com.
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Article written by:
Matt Sterner
More about MattAt 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 combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
