Summer Cooking Classes with Felicia Cocotzin Ruiz

July 08, 2017
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Summer cooking classes focusing on in-season fruits and vegetables.

 

 

 

 

 

MELON MANIA            

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Saturday / July 8 / 1 - 3 p.m.

Melons are nutritional powerhouses rich in vitamins A and C, potassium and magnesium, and a refreshing and hydrating summer fruit. Chef Felicia Cocotzin Ruiz will prepare cool summer dishes and beverages such as melon and jicama salsa and watermelon agua fresca with chia just in time to beat the heat! This class is demonstration only. Limit 12.

Session Summer 2017: Sat, Jul 8, 2017 1:00PM - 3:00PM   (8 AVAIL)


FIG OBSESSION       

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Wednesday / July 26 / 6:30 - 8:30 p.m.

Figs have been with us since ancient times. They are delicious, have lots of dietary fiber and provide many health benefits. Watch fig delicacies being prepared, sample them and take home recipes to try in your kitchen. This class is demonstration only. Instructed by Felicia Cocotzin Ruiz. Limit 12.

Session Summer 2017: Wed, Jul 26, 2017 6:30PM - 8:30PM   (9 AVAIL)


SQUASH BLOSSOMS      

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Saturday / July 29 / 1 - 3 p.m.

Hispanic markets are brimming with delicate and brightly colored flores de calabaza - squash blossoms - in the summer. Vegetarian chef Felicia Cocotzin Ruiz will prepare a delicious squash blossom soup with roasted poblano chiles and an easy squash blossom quesadilla with huitlacoche and other favorite squash blossom recipes inspired by visits to Mexico City. This class is demonstration only. Limit 12.

Session Summer 2017: Sat, Jul 29, 2017 1:00PM - 3:00AM   (10 AVAIL)


COOKING WITH MESQUITE FLOUR        

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Saturday / August 5 / 1 - 3 p.m.

Indigenous to the Southwest, mesquite trees are loaded with nutritious pods that have a natural, caramel-like sweetness. Used for generations by native peoples, mesquite flour is gluten-free, high in protein and nutrient dense. Chef Felicia Cocotzin Ruiz will demonstrate how to prepare her four-seed mesquite crackers, Pima wheat mesquite tortillas and how to easily incorporate mesquite into your daily diet. This class is demonstration only. Limit 12.

Session Summer 2017: Sat, Aug 5, 2017 1:00PM - 3:00PM   (6 AVAIL)

WHOLE GRAINS      

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Sunday / August 13 / 1 - 3 p.m.

Full of flavor, texture and history, ancient grains and seeds such as quinoa, spelt, and amaranth are at the forefront of everyday cooking in this class. Learn more about their health value and versatility with indigenous foods chef Felicia Cocotzin Ruiz as she prepares some of her favorite breads, salads and dessert. This class is demonstration only. Limit 12.

Session Summer 2017: Sun, Aug 13, 2017 1:00PM - 3:00PM   (7 AVAIL)


HARVESTING AND COOKING WITH PRICKLY PEAR

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Saturday / August 26 / 7:30 - 10:30 a.m.

Prickly pear fruits are beautiful and nutritious. Learn traditional and modern ways of harvesting these delicious purple fruits, removing their spines and turning them into tasty treats. Felicia Cocotzin Ruiz shares her knowledge and experience as she turns the desert's bounty into beverages, syrups and even prickly-pear fruit leather. This class is demonstration only. Limit 12.

Session Summer 2017: Sat, Aug 26, 2017 7:30AM - 10:30AM   (8 AVAIL)

Dates:
July 08, 2017 1:00 PM-3:00 PM
July 26, 2017 1:00 PM-3:00 PM
July 29, 2017 1:00 PM-3:00 PM
August 05, 2017 1:00 PM-3:00 PM
August 13, 2017 1:00 PM-3:00 PM
August 26, 2017 1:00 PM-3:00 PM

Location: Desert Botanical Garden | 1201 N. Galvin Pkwy, Phoenix, AZ 85008

Admission: $65-$75; discounts for DBG members

Event website: learn.dbg.org

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1201 N. Galvin Pkwy
Phoenix, AZ 85008
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