BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Flying Aprons Tucson: Cooking Classes for Home Cooks - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Flying Aprons Tucson: Cooking Classes for Home Cooks
X-ORIGINAL-URL:https://flyingapronstucson.com
X-WR-CALDESC:Events for Flying Aprons Tucson: Cooking Classes for Home Cooks
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Phoenix
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20200101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210708T173000
DTEND;TZID=America/Phoenix:20210708T190000
DTSTAMP:20260507T110149
CREATED:20210526T203338Z
LAST-MODIFIED:20210617T144856Z
UID:7637-1625765400-1625770800@flyingapronstucson.com
SUMMARY:In-person or Zoom Class: Surf & Turf Tucson Style with Charro Steak & del Rey Chef Gary Hickey
DESCRIPTION:Thursday\, July 8\, 5:30 PM – 7:00 PM. In-person or Zoom Class: Surf & Turf Tucson Style with Charro Steak & del Rey Chef Gary Hickey. In-person cost: $75.00 per person. Zoom cost: $40.00 per household.  \nThanks to Charro Steak & del Rey’s open kitchen\, you can watch Chef-Partner Gary Hickey create his food magic. Now\, you can spend a delicious evening up close and personal with him! \nLimited to just 12 in Charro Steak & del Rey’s private dining room\, Chef Gary’s four course meal starts with Tableside Guacamole—Willcox tomatoes\, red onion\, pepita\, cotija cheese and lime; Surf & Turf entrada of grass-fed\, all-natural\, hand-trimmed filet mignon topped 100% sustainable shrimp and cilantro pesto chimichurri served with Charro Steak’s award-winning Esquites con Crema—charred corn\, crema\, cotija cheese\, green chili and lime; and dulce is Margarita Flan. \nIn this demonstration class\, you’ll receive the recipes along with Chef Gary’s tips on how to make them at home\, including butchering a whole tenderloin\, and the best part – eating. Portions are full size; soft drinks and iced tea included. Cocktails and wine available for separate purchase. \nCLASS NOTES: The in-person class\, limited to 12\, will be held at Charro Steak & del Rey\, 188 E. Broadway Blvd.\, and is also 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 Zoom class. Click here for required in-person waiver. \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. \n  \n 
URL:https://flyingapronstucson.com/event/in-person-zoom-class-with-charro-steak-del-rey-executive-chef-gary-hickey/
CATEGORIES:Charro Steak & Del Rey,Cooking Class,Executive Chef Gary Hickey
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210730T190000
DTEND;TZID=America/Phoenix:20210730T203000
DTSTAMP:20260507T110149
CREATED:20210630T034346Z
LAST-MODIFIED:20210706T000518Z
UID:7728-1627671600-1627677000@flyingapronstucson.com
SUMMARY:In-person or Zoom Class: A Sicilian Summer Dinner with Chef Rocco DiGrazia
DESCRIPTION:Friday\, July 30\, 7:00 PM – 8:30 PM. In-person or Zoom Class: A Sicilian Summer Dinner with Chef Rocco DiGrazia. In-person cost: $75.00 per person. Zoom cost: $40.00 per household. \nJust like a summer dinner Sicily\, an al fresco evening of deliciousness awaits as Chef Rocco DiGrazia of Rocco’s Little Chicago honors his roots under the Tucson stars at the beautiful Urban Grove. \nThe in-person class\, limited to 20\, has both chef demonstration and hands-on components; the portions are full size. You can be anywhere in the world to cook along with Chef Rocco live via Zoom. \nSummer Caponata Bruschetta\, bursting with eggplant\, vegetables and seasonings\, jam-packed with flavors sweet\, sour and salty is the appetizer. Busiate with Pesto Alla Trapanese is the pasta dish. Though tomatoes in pesto may sound crazy\, this is Sicily’s answer to Liguria’s more famous pesto. The two versions have fresh basil\, nuts\, garlic\, olive oil and Parmesan cheese in common. Ligurian pesto uses pine nuts\, Sicily’s uses almonds\, then adds juicy tomatoes on top for a uniquely delicious pesto. Chef Rocco amps his up with mint\, too. It’s served with Busiate pasta that’s perfect for catching all the little bits of pesto! \nGrilled swordfish stuffed with pine nuts\, golden raisins\, Romano cheese and breadcrumbs is the main course. Sicilians and Tucsonans share a love of foods made with prickly pear fruit. Prickly Pear (fichi d’india) and Lemon Granita\, a Sicilian ice dessert similar to sorbet\, is a winning flavor combination that’s as appealing to the eye as to the palate\, and the perfect way to end a summer meal. \nThis is our monthly class highlighting local dining at its best with Tucson Originals restaurants. Formed 1999\, the Tucson Originals have been the driving force and model for similar groups across America who are working to preserve the culinary spirit of their communities. With the rapid rise of chain eateries\, this alliance has helped many of Tucson’s signature restaurants survive and thrive. They’re your neighbors and friends who contribute endlessly to the betterment of our community. They’re the first to give when there’s a need. \nCLASS NOTES: The in-person class\, limited to 20\, will be held at The Urban Grove\, 550 W. Orange Grove Rd.\, where misters and outside air conditioning will keep you cool\, and is also 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 Zoom class. Click here for required in-person waivers. \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/in-person-or-zoom-class-a-sicilian-summer-dinner-with-chef-rocco-digrazia/
CATEGORIES:Chef Rocco DiGrazia,Italian Cuisine
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Phoenix:20210731T100000
DTEND;TZID=America/Phoenix:20210731T123000
DTSTAMP:20260507T110149
CREATED:20210702T062337Z
LAST-MODIFIED:20210721T163653Z
UID:7787-1627725600-1627734600@flyingapronstucson.com
SUMMARY:In-person Baking Fundamentals Workshop: All About Choux with Food Network Star Executive Pastry Chef Aaron Manuyag
DESCRIPTION:Saturday\, July 31\, 10 AM – 12:30 PM. In-person Baking Fundamentals Workshop: All About Choux with Food Network Star Executive Pastry Chef Aaron Manuyag. In-person cost: $75.00 per person.  \nPâte à choux is the most versatile dough in pastry since it can be used both sweet and savory. Fresh off his five-week stint on Food Network’s “Best Baker in America” competition\, Loews Ventana Canyon Resort’s Executive Pastry Chef Aaron Manuyag will turn you into an expert and give us the scoop of being on the series. \nShowcasing its versatility\, you’ll learn the art of this egg-based dough\, how to tell when you achieve the perfect texture and confidently pipe cream puffs\, churros\, French cruller donuts and savory gougères. With Chef Aaron guiding you step-by step\, you’ll pipe\, make the cream and fill the puffs\, fry and dust churros in cinnamon sugar\, fry and hand dip crullers and pipe the gougères. There will be plenty for you to eat and take home.   \nPart of our Baking Fundamentals series\, this workshop is hands-on\, technique driven and more in-depth than our regular classes. For in-person participants\, we recommend wearing sturdy\, comfortable closed toe shoes and be prepared to work standing up alongside Chef Aaron. Chairs will be provided. You’ll work in groups of four and everyone will actively participate. A short break will be scheduled and a snack will be provided. Chef Aaron will provide personalized attention to our Zoom attendees.    \nCLASS NOTES: The in-person class is limited to 8 and you will be emailed the location along with the recipes and class details 5 days in advance. Click here for required in-person waivers. \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.  \nREGISTER AND PAY AT SHOPIFY        \nSponsored in part by Tucson Foodie. Tucson’s restaurants\, covered daily. \n 
URL:https://flyingapronstucson.com/event/in-person-or-zoom-baking-fundamentals-workshop-all-about-choux-with-food-network-star-executive-pastry-chef-aaron-manuyag/
CATEGORIES:Baking,Baking Fundamentals Workshop,Cooking Class,Desserts
ORGANIZER;CN="Flying Aprons Tucson":MAILTO:Flyingapronstucson@gmail.com
END:VEVENT
END:VCALENDAR