Join us for this 90-minute "eat and learn" pre-Fiesta event and discover the secrets of making great tamales!
I enjoyed the class with my daughter so much that I'm coming back! Also thank you for the salsa recipes. I've made them a couple of times...happily! --Diane Rushing
Sunday, July 21st, 1:00-2:30 PMMarine Center Classroom(Near the Santa Barbara Maritime Museum)125 Harbor Way, Santa Barbara
Tuition: $45.00-- includes tamale making instruction, tamale samples, handout reference materials, and ebook cookbook.
Can't join us, but want to order tamales? Go Here.
Great tamale making is all about technique. In this class, Chef Richard Lambert demonstrates the techniques he's developed in making award-winning tamales and salsas.
Participants are served a variety of tamales and are shown how each tamale can be created at home. Printed handouts include tamale and salsa recipes, a listing of ingredient & equipment sources, along with tamale reheating and storage guidelines.
Don't eat before you come!
Menu: We'll be serving chicken verde, chipotle pork, and chile and cheese tamales, along with Mr. Lambert's signature red and green salsa. A traditional tropical fruit dessert (escamocha) completes the experience.
Note: Vegetarian and vegan tamale options available.
FREE COOKBOOK: Each attendee receives the ecookbook by Mr. Lambert, Preheat to 350 Degrees, featuring recipes with personal anecdotes.
The class tuition of $45 includes tamale making instruction, sample tamales, recipes, ingredient and equipment sources, and Mr. Lambert's ebook, Preheat to 350 Degrees.
We accept Visa, MC, AMEX, and Discover cards.