Auga Chile de Tasajo & Chile En Nogada

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. 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