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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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.
