Classes & Events

Tamale Cooking Class at De Leon’s Mexican Foods

We are having a Tamalada at De Leons Mexican Foods! Join us for a fun evening in this hands-on class learning to make homemade savory pork and sweet pineapple tamales. We will learn to prepare a quick and easy cooked tomato salsa and corn soufflé tamales that are muy delicioso! The De Leons crew will show us how they whip up their own corn masa and their delicious fillings for the tamales.

Hatch Chiles Have Arrived at De Leon’s Foods!

• August 27th or August 28th at 5:30 pm – 7:30 pmHatch Chilie Cooking Class
  •  

   

  Join Mike and me for our fun and informative Hatch Chile Cooking Class. We will learn to make three of New Mexico’s favorite dishes: chile verde, green chile enchiladas, and stuff green chiles with picadillo. Serving Frank’s delicious homemade artisan green chile bread, chips and salsa, and agua fresca. Beer available.

  We look forward to seeing you there!

  Date: August 27th or August 28th. Class times from 5:30 pm – 7:30 pm

  Reserve your space now!

  ---

   

   

  Mexican Cooking Classes @ The Gourmet Way

  Feb, 2013

  • • Saturday February 9th 1:00pm – 2:30pmPaella Class
      •  

       

      Savor the taste of costal Spain as Chef Lynne from
      Cook with Us demonstrates how to prepare a classic
      Paella Mixta. Specialty rice, herbs and seasonings
      impart the unique flavors of this delicious dish that
      is perfect for a crowd. Accompanied by a flavorful aioli
      sauce, a fresh herbal salad and fruity Sangria, the
      sunny Mediterranean coast will beckon.

      Class fee $35.00 per person Reservations required.

      Call The Gourmet Way @ 208.762.1333

      or, eMail admin@gourmetway.net

  ---

  Mexican Cooking Classes @ TheKitchenEngine

  Jan, Feb, Mar, & Apr 2013

  • • Jan. 6th
      • In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy
      Chiles Rellenos
      • with Salsa Rustica and
      Chiles en Nogada
      , stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
    • Jan. 20th
      • Feeling a tad of “cabin fever” or the winter doldrums? Invite the gang over! Join Chef Lynne as she demonstrates how to prepare two impressive appetizers that can be served as a first course. Large succulent Mexican shrimp are featured in
      Shrimp in Chipotle salsa over Grilled Cheese
      • and
      Shrimp and Avocado Mousse Parfait
      . Finish with a splendid dessert of Pears, Tequila and Chocolate and it’s a wrap!
    • Feb. 3th – RESCHEDULED FOR FEBRUARY 17TH
      Its Tamalada Time! Or, time to make Tamales. Join in as Chef Lynne teaches students in this hands- on class the techniques of working with masa dough and preparing the ingredients for two types of tamales.Tamales de Rajas con Queso. (Tamales with roasted poblano strips, salsa verde and panela cheese) and Humitas, a light corn soufflé tamale. Salsa Roja (red salsa) and fresh fruit Sangria are also featured.
    • Mar. 3rd
      • In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy 
      Chiles Rellenos
      • with Salsa Rustica and 
      Chiles en Nogada
      , stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
    • Mar. 17th
      An Irish Mexican connection? You bet! Join Chef Lynne as we prepare a scrumptious fusion meal of Irish/Mexican cookery. St. Paddy would love our “Drunken chicken” (Pollo Barracho) and fried potatoes with chile sauce. We’ll top it off with a tasty cabbage escabeche salad, green margaritas, and it’s a St. Patrick’s Fiesta! Hands-on class.
    • April 14th
      Learn two new ways to prepare chicken for family and friends. Chef Lynne will demonstrate her favorite Mexican inspired chicken entrees. Chicken Pipian, a classic dish made rich and earthy with pepitas or roasted pumpkin seeds and Chicken en Mole’Rojo (red mole’) with the complex flavors of roasted chile puree, seeds and spices. Finished with a jicama and orange salad and Jamaica agua fresca beverage.
    • April 28th
      Join Chef Lynne as she teaches how to make Traditional Enchiladas. In this much requested hands-on class we will learn to prepare homemade red chile sauce for seafood enchiladas and enchiladas verde with chicken and a green tomatillo cream sauce. Accompanied with Mexican rice and a refreshing fruit agua fresca this will be a Mexican meal you will delight in serving to family and friends.

  ---

  Mexican soups @ The Kitchen Engine

  March 21st, 2011
  

  
  Lynne greeting her students at the Kitchen Engine

  
  Hands-on Tamale making class