$75 Non-Member / $60 Member
All materials will be provided.
Experience two unique flavors of the Sonoran Desert – Sonoran White Wheat and nutty and rich mesquite bean flour. This hands on workshop will focus on hand shaping soft and fragrant flour tortillas utilizing locally produced Sonoran Wheat, turning them into simple but delicious quesadillas. Next, the class with mix mesquite, pecans and Sonoran wheat into delectable shortbread cookies.
Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.
No refund will be issued less than 15 days prior to any Community Class. A $10 cancellation fee will be applied to all refunds. No refunds will be issued for special events.
We reserve the right to cancel Community Classes due to insufficient registration, garden closure, or inclement weather, in which case, participants will receive a full refund. People with disabilities should make requests for accommodation as early as possible to allow time to make appropriate arrangements.
Classes, Culinary Arts
October 30 @ 1:00 pm – 4:00 pm
November 2 @ 1:00 pm – 2:30 pm
November 5 @ 9:00 am – 3:30 pm
November 5 @ 9:30 am – 10:30 am