Cook Like a Dame

Chef Kristine Jensen – SONORAN SOPAS WITH SOUTHWEST TEPARY BEAN AND PORK BELLY FILLING PLUS NOPALITO SALSA.

Renowned caterer, restaurateur, accomplished chef and instructor, Dame Kristine Jensen, will show you how to prepare the most incredibly flavorful Sopes (savory thick corn cakes) which she will be pairing with an outstanding Sonoran style Tepary bean and tender pork belly filling. This recipe truly represents the best culinary elements of Southwest cuisine. Rounding out the dish will be Kristine’s vibrant Nopalito Salsa (utilizing succulent cactus as an ingredient), for a true desert-sourced class!

Chef Alma Portugal – MEXICO’S NYARIT STYLE DRIED SHRIMP CEVICHE TOSTADAS

Chef and Owner of Parilla Los Picos, a successful 23-year old restaurant in Mesa Arizona, Alma will share her family recipes from the unique Nyarit region of Mexico. Renowned for it seafood, Nyarit is especially known for its dried – yet still succulent – shrimp; learn to utilize this often-overlooked shelf-stable seafood in your own kitchen! A native of this region, Alma will be demonstrating their family’s treasured recipe for their delicious shrimp ceviche tostaditas (small appetizer size tostadas).

Chef Candy Lesher – THE ESSENTIAL CORN CLASS

Chef Lesher will share two of her best recipes to highlight the seasonal abundance of September corn. Learn how to assemble a Southwest Elote Dip that takes the “messy” out of classic (corn-on-the-cob) elote and turns it into a stunning, shareable dip. From there Chef Lesher will teach a more European take on corn; discover the simple steps to preparing the creamiest Corn Polenta – made from freshly grating corn on the cob – that will be topped with Roasted Cherry Tomatoes and crispy bacon. Once you’ve tasted fresh corn polenta, you’ll be spoiled for life!

Level II Sommelier Lizbeth Congiusti – MISO GLAZED SALMON AND FALL WINE PRIMER

Learn to prepare a super simple but irresistible Miso Glazed Salmon, a must-have recipe for your seafood “toolbox.” Lizbeth will then kick off her in-depth Fall Wine Primer. Learn what to buy, best temps to serve it at and how to pair it – with a special focus on grilled foods! An esteemed wine educator for a major airline who traveled the world sharing her impressive depth of knowledge, all with irresistible charm, you’ll learn – and be thoroughly entertained – by one of the top wine guru’s in our state!

Chef Candy Lesher, Chef Judith Baigent-King and Master Mixologist Kim Hassarud – PORTER MARINATED STANDING RIB ROAST & CLASSIC YORKSHIRE PUDDING

From the author of The Great American Beer Cookbook, learn the secrets of preparing the Portered Roast Beast (a Standing Rib Roast marinated in a flavor-rich porter beer). This classic holiday centerpiece gets a boost from a tantalizing marinade made from the multi-layered profile of porter beer. A winning recipe that’s even easier with a hassle-free cooking method that guarantees juicy perfection throughout. From there, accomplished instructor Chef Judith (who hails from New Zealand) will share how to prepare her equally delicious classic Yorkshire Pudding, made from those delicious porter-infused roast drippings.Adding to the joy – master mixologist Kim Hassarud, owner of Garden Bar is going to amaze you with a few of her winning holiday libations to pair with this stunning meal!

Judith Baigent King – CLASSIC BUCHE DE NOEL

This Christmas dessert with deep roots in Traditional French cuisine, depicts the Yule Log burnt for warmth Christmas Eve. Chef Judith, a veteran educator and culinary instructor who owned (and taught at) Tucson’s most respected cooking school, will show the steps to preparing the classic sponge cake roll, her rich buttercream frosting, how to make meringue mushrooms plus her tips on how to finish your creation to look like a log. This is a guaranteed holiday hit dessert that not only looks spectacular – but tastes as delicious as it looks. It’s also approachable even for novice cooks because chef Judith breaks down each step into doable stages!