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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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DTSTART;TZID=America/Phoenix:20210429T173000
DTEND;TZID=America/Phoenix:20210429T190000
DTSTAMP:20260506T123810
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/
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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DTSTART;TZID=America/Phoenix:20210120T173000
DTEND;TZID=America/Phoenix:20210120T190000
DTSTAMP:20260506T123810
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/
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:20260506T123810
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/
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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