We'll explore Southwest flavors with a focus on veggies. We'll make homemade tacos with fresh masa, a tortilla press and a griddle and fill add veggies that tend towards meaty textures and flavors. [caption id="attachment_25972" align="alignright" width="424"] Inspiration from these delish dishes by Chef Robson at Gallo Blanco[/caption] These fillings do double duty--you can use them to create savory side dishes and even main dishes—so, they aren’t taco specific. Since it’s a Friday night and we’ll have a party vibe, there will be a regional-Mexican cocktail and appetizer nibble. I’ll share some of my quick tips for making veggies more savory (something kids and adults love equally). We’ll also chat about “meat-swaps”, or how to reduce “meats”, without missing them. This class will include a couple simple recipes, but will rely more on instinct and technique—in other words, cooking more like yourself and more like a chef! ? Date & Sign-up

• Friday, April 26 from 6:30 p.m. to 9:00 p.m. / Class limited to 6-8 people
• Course cost: $64 per person. Buddy rate: for two new students or a previous student bringing a new student $56 per person.
• For more information or to register: Email via: Contact for classes