Cooking Class: Taco Tuesday Turned Healthy
Sun, Nov 24th at 6:00PM
Mon, Nov 25th at 7:00PM
Mon, Nov 25th at 7:00PM
Mon, Nov 25th at 7:00PM
In this hands-on cooking class with Chef Sofia, you'll learn how to turn Taco Tuesday into a healthier event as you prepare easy grain-free and dairy-free variations of your favorite Mexican dishes. To kick things off, you'll cook up a batch of grain-free tortilla chips and homemade guacamole. Then, you'll build your own homemade tacos, even making the taco shells from scratch before preparing a colorful black bean and corn salad bursting with the flavors of cumin, cilantro and lime. Lastly, you'll end on a sweet note and whip up a dairy-free, yet just as decadent tres leches cake for dessert.
MENU
This menu is plant based and free of grains
Classic Guacamole and Tortilla Chips
With avocado, jalapeños and lime
Homemade Tacos
With pico de gallo, cayenne and almond flour or cassava flour taco shells
Black Bean and Corn Salad
With red onion, cilantro, olive oil, salt, lime and cumin
Tres Leches Cake With Fresh Berries
With coconut cream and sweetened condensed coconut milk
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 1.5 hours
- Activity Level
Activity Level
- LabelsGroup, Vegetarian, Vegan, Gluten Free, Mexican
Outside Reviews for Chef Sofia
Amber A.
24 Mar 2022
Chef Sofia is a wonderful chef who gained her love for cooking at the young age of 13. She's super friendly and I totally recommend working with her!
Growing up in a family of restaurant entrepreneurs, Chef Sofia fell in love with cooking from a young age. At just 13 years old, she completed her first culinary course at the Culinary Arts School of Ontario, marking the start of her official culinary career. She also boasts an extensive background in restaurant management. Now, she is eager to share her culinary and industry expertise with budding chefs and restaurateurs.
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