Group Class Option available for private events:
The Phoenix chapter offers its “Cook Like An Arizona Dame” private class (with all profits benefiting the chapter’s ongoing philanthropic 501c3 efforts) for advance booking. This special engagement class is taught by Arizona native and award-winning chef, Dame Candy Lesher, and is available to private groups.
The class focuses on the unique culinary cultural heritage of Arizona, including Southwest, Hispanic and Indigenous Native ingredients, techniques and flavors. Attendees can look forward to learning in depth, the methods, tips and tricks paired with authentic ingredients (including purchasing resources) that will allow them to recreate these dishes in their own kitchens.
This private demonstration cooking session is designed for 15-35 attendees and begins with a primer class taught by Chef Lesher on the unique and indigenous ingredients utilized within the menu, from native tepary beans and mesquite flour to cholla buds and nopales cactus. A 9-page side-bound booklet describing each ingredient, their use and preparation, plus purchasing resources is provided, in addition to all recipes outlined below.
During the initial primer stage of the class, attendees will enjoy a preprepared tepary bean and smoked Ga’ivsa corn (from Arizona’s O’odham tribe) “hummus” garnished with piñon nuts and local grown/pressed Queen Creek olive oil, served alongside thin-sliced jicama. A lovely amusee before doing a deep dive on the combined influential cuisines of Arizona.
Class Menu:
Appetizer – Green Corn Tamales: Fresh corn is a staple in every aspect of Arizona’s culture, and is combined with dried ground corn (masa harina), roasted mild chile, toasted spices plus salty Mexican cheese before wrapping in soaked corn husks and steaming. Served alongside with a brilliant fresh tomatillo and serrano chile salsa.
Salad – Ensalada Nopalitos: A stunningly delicious and satisfying salad of fresh corn, nopales (succulent cactus), tepary beans, jicama, and toasted spices which is then tossed in a lime/mesquite honey vinaigrette, sprinkled with marinated cholla buds and garnished with toasted pepitas (pumpkin seed).
Main Course – Poblano Relleno de Pollo Verde: Large, dark, mild poblano chiles are lightly roasted, peeled and stuffed with cooked chicken, succulent nopales (cactus), tepary beans, pepitas (pumpkin seeds) Mexican cheeses and toasted spices. These rellenos are draped in an exceptional verde sauce of tomatillos, chiles and cream before baking – no deep frying required! This delectable, multi-faceted main dish is the ultimate marriage of the culinary cultures within Arizona.
Postre (Dessert) – Tres Capas Dulce de Leche Cheesecake (Three-Layer Mexican Caramel Cheesecake): From their crust of mesquite, pepitas, and piloncio supporting a creamy Mexican caramel cheesecake, to their crown of decadent caramel/crema topping, these are the epitome of Southwest dessert perfection
To receive more information on booking this class, please fill out the form below.
