Spring Break: A Trip to Mexico
Seats available: 0
Saturday 04-06-2019
10AM - 12:30PM


Enjoying a staycation this spring break? No worries; let the vibrant and bold flavors of Mexico lead you on an adventure. This menu just happens to be gluten free!
Shrimp and Avocado Tostadas with Sour Cream and Cilantro; Grilled Chicken and Roasted Poblano Enchiladas Verdes; Borracho Beans; Kahlua-Flambéed Bananas with Ice Cream and Toasted Coconut.
Skills Covered in Class Include: Getting Familiar with Mexican Ingredients; Selecting and Sautéing Shrimp; Determining Shellfish Doneness; Selecting and Grilling Chicken; Roasting Peppers; Working with Fresh Herbs and Tomatillos; Balancing Flavors; Flambéing.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately. All participants in class must be at least 18 years old.
1-week cancellation policy.