The Menu:
Spanish Style Gin and Tonics (aka with a lot of fruit and stuff in it)
Agua Chile de Tasajo (seared beef agua chile with a cotija tuile)
Chile en Nogada (poblano chiles stuffed with picadillo topped with a walnut-based cream sauce)
Cumin Scented Rice

Vegetarian modifications will be available

Date: Sunday, September 26th

Time: 7:30 pm EST/ 4:30 pm PST

Price: $23.99 per household

Platform: Zoom

The Teacher: This class will be led by Chef Daniel Sharp. Chef Daniel grew up in California, has worked at Chez Panisse, and was the Director of Culinary Operations for The Meatball Shop Group. He has also been on Chopped (and won) and competed in the Chopped Champions tournament. He spent the last year or so traveling in Mexico, and the bulk of that time was spent in Oaxaca. This is the third class he has taught for us, and he will be joining us live, via zoom, from Napa, California. He can cook you under the table even with a dislocated shoulder – it’s healed now though!

The Food: This class was suggested by my friend Gabe. He told me it was the season for them, and based on this Eater Chicago article that was posted today (9/13) he was 100% correct. This will be my first time trying this dish.

To round out the meal, Chef Sharp put together a menu with an agua chili and cumin scented rice. And, as always (well, almost always) we will be kicking things off with a cocktail. For this class, it will be a Spanish-style gin & tonic.

Equipment: knife, cutting board, blender, mesh strainer, heavy pan (cast iron is ideal), silpat or nonstick pan, skillet, medium-sized bowls, medium sauce pan, wide sauce pan, large wine glass

Ingredients (exact quantities will be sent within 24 hours of purchasing the class)
Gin

Tonic

Lemon

Lime

Grapefruit

Rosemary

Mint

Cucumber

Tomatillos

Jicama

Skirt Steak (or flank steak or another thinly sliced steak)

Avocado

Jalapenos

Garlic

Green Onions

Cilantro

Radishes

Grated Cotija cheese Queso Cotija Molido (or parmesan or romano)

Tortilla Chips or Tostadas

Ground Beef (can sub pork, chicken, or turkey)
Vegetarians — use a mix of cooked quinoa and mashed beans (black beans preferred)

Yellow Onion

Red Onion

Cumin Seed

Ground Oregano

Dried Cinnamon

Ground Cloves

Ground Paprika

Bay leaves

Sherry Vinegar (or any other vinegar)

Canned Chopped Tomatoes

Raisins or Dried Fruit

Plantain (can substitute potato or sweet potato)

Apple, Pear and/or Peach

Raw Almonds / Raw Walnuts (Can use one or the other or 50/50 combo)

Parsley

Sour Cream / Crema Mexicana

Milk

Queso Fresco / Goat Cheese (Can use one or the other or 50/50 combo)

Poblano Peppers

Pomegranate

Basmati Rice

Chicken Stock

Canola Oil or Cooking oil