Saturday, March 4, 12 p.m.—RUTLAND—Join Rutland Area Farm and Food Link’s (RAFFL) “Everyday Chef” program (EDC) for a four-class series in March on nutritious, authentic Mexican food. EDC Coordinator Grace Davy and chef instructors Maya Zelkin, Julie Redington, and Elena Gustavson will bring bold flavors, festive cooking, and learning to their classes. The classes are as follows:
Week 1: Pork Adobada, Enchiladas and Horchata, Saturday, March 4, 12-1:30 p.m. at Grace Congregational Church. Fall in love with Adobada, a luscious pork stew. Make a huge batch, then repurpose it into authentic enchiladas; and make a batch of Horchata, a beloved Mexican beverage made from cinnamon and toasted rice.
Week 2: Mas Tamales y Tortillas: Masa With Local Corn, Sunday, March 12, 12-1:30 p.m. at Grace Congregational Church. Masa is an everyday part of local artist and celebrated home cook Maya Zelkin’s life, and a staple of Mexican cuisine. Learn how to prepare homemade masa from local corn, and make tortillas and tamales with local ingredients.
Week 3: Chile Rellenos, Avocado Crema, and Agua Fresca, Friday, March 17, 5:30-7 p.m. at Trinity Episcopal Church. Authentic Mexican food is good for you! These Chile Rellenos are lightly baked, packed with nutritious vegetarian ingredients, and have all the great Mexican flavor. Practice knife skills, learn about different ingredients and have fun cooking and eating together with Chef Julie Redington.
Week 4: Regional Mexican Desserts, Friday, March 31, 5:30-7 p.m. at Trinity Episcopal Church. Former chef and RAFFL’s Executive Director Elena Gustavson grew up in Los Angeles developing a deep love and knowledge of Mexican food. Learn how to prepare Oaxaca chocolate, Cajeta—a traditional goat’s milk caramel, and beloved Mexican Flan—a comforting and satisfying custard.
Tickets are $45 per class or $150 for all four. There is a 20 percent discount for seniors over 55, students, and farmers.
For more information, call 802-417-1528 ext. 5. Register at rutlandfarmandfood.org.
