Date and Time

October 25, 2022, 5:30-7:30

Equipment to Have Ready

  • Cutting board and knife
  • Mandolin (if possible)
  • Blender, immersion blender, or food processor
  • Tortilla press (if possible) OR a heavy pan, like a glass lasagne pan
  • Ziplock freezer bag (for making tortillas)
  • 1-litre pot Dutch oven or 3 to 4 qt pot with heavy bottom
  • 1 to 2 skillets or saucepans
  • Wooden spoons and tongs
  • Metal flipper
  • Spatula
  • Wet and dry measuring cups
  • Measuring spoons Sieve Paper towel
  • Several mixing bowls
  • Several smaller ramekins / prep bowls for holding ingredients

Menu Notes

This class will be taught by the wonderful Chef Heidi Fink.  This menu is naturally gluten free and can be adapted to be gluten free and dairy free. If you have specific allergies please contact us to discuss the best substitution options.