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 September Schedule
Tuesday, September 22, 5:30 – 7 p.m.
The class will be The Thrill of the Grill with chef Jonathan Landeen. He’s considered to be one of the “godfathers of Tucson’s vibrant restaurant scene,” known for his knowledge of food, wine, and hospitality.
Here’s what’s on the menu:
- Cork Crab Cakes with lemon butter
- Grilled Bell Pepper Salad
- Achiote Brined Pork Chops (or bone-in chicken thighs) with Achiote-Apricot Sauce
- Roasted Smashed Gold Potatoes
- Fruit Cobbler with Ricotta Mousse
For ingredients, prep instructions, and other details, visit flyingapronstucson.com.
Friday, September 25, 5:30 – 7 p.m.
The class is Food and Football with John Fina: Territorial Cup Tailgate – 2020 Style. During the class, he will be talking with UArizona and Pima County Sports Hall of Fame member, Chuck Cecil.
Here’s what’s on the menu:
- Tri-tip steak for build-your-own sandwiches with roasted jalapenos, red bell peppers, and onions for toppings; roasted Brussel sprouts slaw with shallots, almonds, and cranberries tossed in a cilantro mayonnaise dressing.
For ingredients, prep instructions, and other details, visit flyingapronstucson.com.
Sunday, September 27, 1 – 2 p.m.
This one’s called Family Sunday Funday, Strawberry Dessert Tacos with chef Miguel Heredia. He’s the executive chef at Cielos at Lodge on the Desert and will be sharing some taco masterpieces with his mother, Norma Heredia.
Here’s what’s on the menu:
- Handmade taco shells made with Vanilla tuile cookies, filled with strawberry mousse and topped with strawberry, pineapple, and mint salsa.
For ingredients, prep instructions, and other details, visit flyingapronstucson.com.
Tuesday, September 29, 5:30 – 7 p.m.
This class will be Hello to Fall Flavors – Cooking the Perfect Gnocchi with Chef Kyle Nottingham. Nottingham, chef/partner of Prep & Pastry, Commoner & Co., and August Rhodes Bakery will guide everyone through a meal filled with seasonal produce and ingredients.
Here’s what’s on the menu:
- Root vegetable and ricotta gnocchi
- Caramelized pumpkin with desert sage, local honey, and parmesan cheese
For ingredients, prep instructions, and other details, visit flyingapronstucson.com.
Wednesday, September 30, 5:30 – 7 p.m.
The featured class will be Cook Like an Iron Chef with Reigning Iron Chef Wendy Gauthier. Tucson’s reigning Iron Chef, and the first female to hold the title, will lead this delectable class.
Here’s what’s on the menu:
- Minty Pea Soup
- Shrimp Francese
- Basil Parmesan Risotto
- Strawberry Icebox Cake
For ingredients, prep instructions, and other details, 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.
