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Auga Chile de Tasajo & Chile En Nogada

Denver, CO

SOLD OUT

$24.00

mexican
Livestream
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

Menu detail

Spanish Style Gin and Tonics | Agua Chile de Tasajo | Chile en Nogada | Cumin Scented Rice
Entree
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