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PRODID:-//Flying Aprons Tucson: Cooking Classes for Home Cooks - ECPv6.15.20//NONSGML v1.0//EN
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X-ORIGINAL-URL:https://flyingapronstucson.com
X-WR-CALDESC:Events for Flying Aprons Tucson: Cooking Classes for Home Cooks
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TZID:America/Phoenix
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DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20220909T120000
DTEND;TZID=America/Phoenix:20220909T130000
DTSTAMP:20260506T110645
CREATED:20220805T002132Z
LAST-MODIFIED:20220829T011131Z
UID:9120-1662724800-1662728400@flyingapronstucson.com
SUMMARY:Lunch & Learn Tucson Style
DESCRIPTION:Friday\, September 9\, 12:00 PM – 1:00 PM. Lunch & Learn Tucson Style with Cookbook Author Carolyn Niethammer. Cost: $40.00 per person.   \nThis demonstration class with award-winning cookbook author Carolyn Niethammer is a fun way to treat yourself to a luscious lunch where Tucson heritage ingredients shine\, and you’ll have the recipes to recreate in your kitchen.      \nCome to learn Prickly Pear Lemonade\, Chicken Breasts with Prickly Pear-Orange Sauce\, Quinoa\, Verdolagas\, the highest plant-based source of omega-3 fatty acids\, with onion and squash\, and for a sweet ending\, Mesquite Brownies.      \nCLASS NOTES: The class\, limited to 16\, will be held at the Catalina United Methodist Church kitchen\, 2700 E. Speedway Blvd. You’ll receive an email with class details (everything you’ll need will be provided) 3 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information. \nAll classes\, workshops and events are nonrefundable. You can request a transfer to a different class or event up to 7 days prior to the class or event. Culinary Boot Camps or workshops require a 14-day notification. Your request must be emailed to flyingapronstucson@gmail.com. If you’re exhibiting COVID-19 symptoms\, contact us immediately at flyingapronstucson@gmail.com. Click here for required in-person waiver.  \nPlease know it may be necessary to cancel select classes if 10 or fewer guests enroll. We apologize in advance for any inconvenience; we’ll personally reach out to each guest in case of cancellation. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by Tucson Foodie. Tucson’s best restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/lunch-learn-tucson-style/
LOCATION:Catalina United Methodist Church Kitchen\, 2700 E Speedway Blvd\, Tucson\, AZ\, 85719\, United States
CATEGORIES:Chicken,Cookbook Author Carolyn Niethammer,Cooking Class,Lunch & Learn,Southwestern Cuisine,Tucson Heritage Foods
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20220628T170000
DTEND;TZID=America/Phoenix:20220628T193000
DTSTAMP:20260506T110645
CREATED:20220601T062836Z
LAST-MODIFIED:20220619T032814Z
UID:8901-1656435600-1656444600@flyingapronstucson.com
SUMMARY:June Flavors of Tucson City of Gastronomy Series: The Foods of Father Kino
DESCRIPTION:Tuesday\, June 28\, 5:00 PM – 7:30 PM. Flavors of Tucson City of Gastronomy Series: The Foods of Father Kino with Gallery of Food Chef Kristine Jensen. Cost: $75.00 per person.    \nLong before farm-to-table was a trend\, for more than 30 years it’s been the guiding principle defining Chef Kristine Jensen’s cooking. This month’s class is local to the max with ingredients – from the salt and olive oil to the pork\, native corn\, amaranth greens\, dates and mesquite flour. \nHer menu honors Father Eusebio Francisco Kino (1645-1711) and the indigenous peoples who’ve called the Santa Cruz River Valley home for more than 4\,000 years: Native Sonoran Corn Sopes with Father Kino’s Native Tepary Beans\, Pork Belly and Nopalito Salsa; Date and Mesquite Flour Bars are dessert. The sopes will be fluffy\, moist and a great cushion to fill with tepary beans and pork belly. Delicious and brightly flavored\, the nopalito salsa is a perfect accent topping. Like their taco cousin\, sopes can be filled with almost anything. \nCLASS NOTES: The in-person class\, limited to 16\, will be held at the Catalina United Methodist Church kitchen\, 2700 E. Speedway Blvd. You’ll receive an email with class details (everything you’ll need will be provided) 3 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information. \nAll classes\, workshops and events are nonrefundable. You can request a transfer to a different class or event up to 7 days prior to the class or event. Culinary Boot Camps or workshops require a 14-day notification. Your request must be emailed to flyingapronstucson@gmail.com. If you’re exhibiting COVID-19 symptoms\, contact us immediately at flyingapronstucson@gmail.com. Click here for required in-person waiver.  \nPlease know it may be necessary to cancel select classes if 10 or fewer guests enroll. We apologize in advance for any inconvenience; we’ll personally reach out to each guest in case of cancellation. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by Tucson Foodie. Tucson’s best restaurants\, covered daily. \n 
URL:https://flyingapronstucson.com/event/june-flavors-of-tucson-city-of-gastronomy-series-the-foods-of-father-kino/
LOCATION:Catalina United Methodist Church Kitchen\, 2700 E Speedway Blvd\, Tucson\, AZ\, 85719\, United States
CATEGORIES:Chef Kristine Jensen,Cooking Class,Gallery of Food,Southwestern Cuisine,Tucson City of Gastronomy,Tucson Heritage Foods
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20220331T173000
DTEND;TZID=America/Phoenix:20220331T200000
DTSTAMP:20260506T110645
CREATED:20220310T061119Z
LAST-MODIFIED:20220331T034454Z
UID:8506-1648747800-1648756800@flyingapronstucson.com
SUMMARY:Flavors of Tucson City of Gastronomy with Chef Janos Wilder
DESCRIPTION:Tuesday\, March 31\, 5:30 PM – 8:00 PM. Flavors of Tucson City of Gastronomy with Chef Janos Wilder. Cost: $100.00 per person. \nWho better than James Beard Award-winning Chef Janos Wilder\, credited with creating Southwest cuisine\, to inaugurate our Flavors of Tucson City of Gastronomy series? His James Beard Award in 2000 for Best Chef Southwest helped put Tucson’s culinary scene on the map. \nA driving force of gastronomic localism since the 1980s\, his cuisine is both ingredient and culturally-driven with native and local ingredients at the forefront. You’ll cook along with him in this hands-on class\, eat together a delicious meal as well as understand why Tucson was named the first North American UNESCO City of Gastronomy. \nWith the Santa Cruz Valley’s 4\,000 years of food history in mind\, the menu reflects Chef Janos’ extensive knowledge of regional heritage ingredients\, and he describes the selections as “food of the people”: Chorizo Chilaquiles\, Green Chili Vinaigrette\, Salsa Fresca\, Chilitepin Salsa\, Frijoles Maneados\, Calabacitas Con Queso\, Habanero Pepita Pesto Stuffed Chicken and Chili Colorado Sauce. \nCLASS NOTES: The in-person class\, limited to 16\, will be held at the Catalina United Methodist Church kitchen\, 2700 E. Speedway Blvd. You’ll receive an email with class details 3 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information. \nAll classes and events are nonrefundable. You can request a transfer to a different class or event up to 7 days prior to the class or event. Culinary Boot Camps or workshops require a 14-day notification. Your request must be emailed to flyingapronstucson@gmail.com. If you’re exhibiting COVID-19 symptoms\, contact us immediately at flyingapronstucson@gmail.com. Click here for required in-person waiver.  \nPlease know it may be necessary to cancel select classes if 10 or fewer guests enroll. We apologize in advance for any inconvenience; we’ll personally reach out to each guest in case of cancellation. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by Tucson Foodie. Tucson’s best restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/in-person-class-flavors-of-the-tucson-city-of-gastronomy-with-chef-janos-wilder/
LOCATION:Catalina United Methodist Church Kitchen\, 2700 E Speedway Blvd\, Tucson\, AZ\, 85719\, United States
CATEGORIES:Chef Janos Wilder,Chicken,Cooking Class,Southwestern Cuisine,Tucson City of Gastronomy,Tucson Heritage Foods
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210504T173000
DTEND;TZID=America/Phoenix:20210504T190000
DTSTAMP:20260506T110645
CREATED:20210402T163724Z
LAST-MODIFIED:20210402T163724Z
UID:7355-1620149400-1620154800@flyingapronstucson.com
SUMMARY:Zoom Class: Cauliflower Steaks with Adobo Sauce & Desert Pearl Mushrooms with Chef Angie Staats & John De Lorenzo
DESCRIPTION:Tuesday\, May 4\, 5:30 PM – 7:00 PM. Zoom Class: Cauliflower Steaks with Adobo Sauce & Desert Pearl Mushrooms with Chef Angie Staats & John De Lorenzo. Cost: $40.00 per household. \nForget steaming\, puréeing or ricing – Cauliflower steaks are the way to go! And as a bonus\, this hearty and delicious plant-based meal is vegan\, vegetarian and gluten free. \nThe steaks are complimented with adobo sauce and local Desert Pearl Mushrooms. Adobo usually takes a long time to make\, involving a lengthy process of smoking peppers for hours then slow simmering with spices to make a thick\, rich sauce. Chef Angie will share her secret shortcuts to making the sauce without skimping on flavor. You’ll also learn about and cook with the amazing fungi cultivated in Tucson – several varieties of Oyster and King Oyster mushrooms\, Lion’s Mane\, Coral Tooth\, Chestnut\, Pioppini and other specialty mushrooms. \nCLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes and class details 5 days in advance. Some time-consuming steps may need to be prepared before the class. \nPlease use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely\, please contact us if you don’t receive the class information. All classes are nonrefundable. You can request a transfer to a different class up to one week prior to class. The Zoom link is not transferable or shareable. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by Tucson Foodie. Tucson’s best restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/zoom-class-cauliflower-steaks-with-adobo-sauce-desert-pearl-mushrooms-with-chef-angie-staats-john-de-lorenzo/
LOCATION:AZ
CATEGORIES:Cooking Class,Desert Pearl Mushrooms,Gluten Free,Healthy Cuisine,Plant-based Foods,Southwestern Cuisine,Vegan,Vegetarian
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210429T173000
DTEND;TZID=America/Phoenix:20210429T190000
DTSTAMP:20260506T110645
CREATED:20210408T061924Z
LAST-MODIFIED:20210418T044105Z
UID:7373-1619717400-1619722800@flyingapronstucson.com
SUMMARY:Zoom Class: Ranch Dinner at Hacienda Corona + Santa Cruz Chili & Spice Co.
DESCRIPTION:Thursday\, April 29\, 5:30 PM – 7:00 PM. Zoom Class: Ranch Dinner at Hacienda Corona + Santa Cruz Chili & Spice Co. Cost: $40.00 per household. \nThe historic and 5-star Hacienda Corona Bed & Breakfast on the fabled Guevavi Ranch along the banks of the Santa Cruz River between the towns of Tubac and Patagonia is our setting since it’s where the recipes were created. \nOn the menu: The Ranch-o-rita rimmed with Mango Chipotle Seasoning and Sal del Mar sea salt from the Santa Cruz Chili & Spice Co.; Hacienda Corona Salsa using Mango Chipotle Seasoning with freshly fried corn tortilla chips sprinkled with Sal del Mar; Chorizo (or Soy Chorizo) Enchiladas de Corona using Santa Cruz Chili Powder and Mexican Hot Chocolate Truffles with Ceylon Cinnamon and Cayenne Pepper. You can make this vegan or vegetarian\, too. \nWhile cooking along with Mixologist Jeff Marron\, Hacienda owner Nisa Talavera and Jeanie England Neubauer\, Santa Cruz Chili & Spice Company owner and author of “Santa Cruz Chili & Spice Co. Recipes & History” cookbook\, will share stories about the ranch\, the area’s vibrant history\, cooking\, spices and food. \nYou can buy Jeanie’s cookbook for $21.50\, click here to purchase\, and for $35 a kit containing all the specialty Santa Cruz Chili & Spice Company ingredients: Mango Chipotle Seasoning; Sal del Mar sea salt; Santa Cruz Chili Powder; Ceylon Cinnamon and Cayenne Pepper. Tucson pickup is available. USPS Priority Mail 1-3 day shipping available for $16.50. Please click here for item details and to purchase.   \nCLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes\, class details and pickup information 5 days in advance. Some time-consuming steps may need to be prepared before the class. \nPlease use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely\, please contact us if you don’t receive the class information. All classes are nonrefundable. You can request a transfer to a different class up to one week prior to class. The Zoom link is not transferable or shareable. \nREGISTER AND PAY AT SHOPIFY   \nSponsored in part by Tucson Foodie. Tucson’s restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/zoom-class-ranch-dinner-at-hacienda-de-corona-santa-cruz-chili-spice-co/
LOCATION:AZ
CATEGORIES:Cookbook Author Jeanie England Neubauer,Cooking Class,Cowboy Cooking,Hacienda de Corona,Mexican Cuisine,Santa Cruz Chili & Spice Co.,Southwestern Cuisine,Vegetarian
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210120T173000
DTEND;TZID=America/Phoenix:20210120T190000
DTSTAMP:20260506T110645
CREATED:20201217T224808Z
LAST-MODIFIED:20210114T224547Z
UID:6473-1611163800-1611169200@flyingapronstucson.com
SUMMARY:Zoom Class: Chef Kyle & Farmer Jan - From Farm to Fork
DESCRIPTION:Wednesday\, Jan. 20\, 5:30 PM – 7:00 PM (MST). Zoom Class: Chef Kyle & Farmer Jan – From Farm to Fork. $40.00 per household. \nDuring his stint at Canyon Ranch in the Berkshires of Massachusetts\, Chef Kyle Nottingham discovered the certified organic produce\, livestock and honey at Jan Johnson’s nearby Mill River Farm and from what began as a professional relationship\, a friendship was born. \nSpend a fun evening with Chef Kyle and Farmer Jan with hands-on learning how to break down a chicken\, then from Tucson and Mill River\, cooking along with your already roasted chicken making two perfect winter soups. With Jan\, it’s Farmhouse Minestrone and with Chef Kyle\, a rustic Tucson Chicken Posole. As a bonus\, you’ll receive Jan’s Asian-Style Chicken Vegetable Hot Pot recipe. \nReceive a $10 registration discount by purchasing a locally raised chicken if you live in the Tucson area or near Mill River Farm by entering the code FARMTOFORK2021 at checkout. The discount code expires Friday\, Jan. 15. In Tucson\, your 4 lb. pasture raised chicken comes from Top Knot Farms\, costs $20\, and you’ll pickup at the Sunday Rillito Heirloom Farmers Market. Click here for Tucson orders. In Massachusetts\, your pasture raised certified organic chicken comes from Mill River Farm and costs $6 a pound. Click here for Massachusetts orders and pickup details. \nCLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes and class details 5 days in advance. Please use an email address you frequently check. Some time-consuming steps may need to be prepared in advance. Virtual classes are nonrefundable and the Zoom link is not transferable or shareable. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by Tucson Foodie. Tucson’s best restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/zoom-class-chef-kyle-farmer-jan-from-farm-to-fork/
LOCATION:AZ
CATEGORIES:Chef Kyle Nottingham,Chicken,Farm to Table,Italian Cuisine,Prep & Pastry,Soups,Southwestern Cuisine
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20201117T173000
DTEND;TZID=America/Phoenix:20201117T190000
DTSTAMP:20260506T110645
CREATED:20201012T214301Z
LAST-MODIFIED:20201029T212203Z
UID:6277-1605634200-1605639600@flyingapronstucson.com
SUMMARY:Zoom Class: Celebrating Tucson's Heritage Foods - Native American Corn Sopes
DESCRIPTION:Tuesday\, Nov. 17\, 5:30 PM – 7:00 PM. Zoom Class: Celebrating Tucson’s Heritage Foods – Native American Corn Sopes. $40 per household. \nIngredients showcasing why Tucson was the first American city named a UNESCO City of Gastronomy will be celebrated when you cook along with Gallery of Food Chefs Kristine Jensen and Christopher Baldwin with foods growing for centuries in the Santa Cruz River Valley. \nOn the menu: Native American corn sopes with Father Kino’s black-eyed peas\, pork belly and nopalito salsa. The sopes will be fluffy\, moist and a great cushion to fill with black-eyed peas and pork belly. Delicious and brightly flavored\, the nopalito salsa is a perfect accent topping. Like their taco cousin\, sopes can be filled with almost anything so jump on the beginning of a new trend. \nYou can enjoy making this with readily available products from the grocery store or save time and work by purchasing one of two kits we’re offering – $40 basic or $85 all-inclusive\, both with locally sourced ingredients. Click here for the details. \nCLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes\, class details and kit pickup options 5 days in advance. Please submit an email address you frequently check. Some time-consuming steps will need to be prepared in advance. Virtual classes are nonrefundable and the Zoom link is nontransferable or shareable. \nREGISTER AND PAY AT SHOPIFY \nSponsored in part by TucsonFoodie.com. Tucson’s best restaurants\, covered daily.
URL:https://flyingapronstucson.com/event/zoom-class-celebrating-tucsons-heritage-foods-native-sonoran-corn-sopes/
LOCATION:AZ
CATEGORIES:Chef Christopher Baldwin,Chef Kristine Jensen,Cooking Class,Gallery of Food,Southwestern Cuisine,Tucson Heritage Foods
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
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