Cooking Class: Add Spice to Your Culinary Skills
Mon, Nov 25th at 6:00PM
Mon, Nov 25th at 6:00PM
Fri, Nov 29th at 6:00PM
Mon, Nov 25th at 6:00PM
Find out how much heat you can take with this Mexico-inspired cooking class. Chef Vince will bring the zest of the Sonoran Desert right to your plate with these deliciously spicy dishes. You'll learn authentic recipes and an expert's culinary tips and techniques in this hands-on course.
Roll up your sleeves to handmake flour tortillas and ease into the heat with queso fundido and refreshing pico de gallo. Next, the fiery poblano and chili peppers featured in creamy shrimp culichi will kick up the spice. Find a new way to enjoy a classic Caesar by adding a little red pepper and discover the refreshing burst of flavor that comes from combining cucumber, lime and pineapple. Cool off this class with a sweet vanilla bean and orange rice pudding.
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Queso Fundido
With handmade flour tortillas, asadero cheese and pico de gallo
Shrimp Culichi
With poblano, queso and chilis
Red Pepper Caesar Sonoran Fruit
With cucumber, pineapple and lime
Arroz con Leche
With vanilla bean, orange zest and cinnamon
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 3 hours
- Activity Level
Activity Level
- LabelsGroup, Beginner, Mexican, Latin, Pescatarian
Outside Reviews for Chef Vince
Jennifer B.
17 Jun 2022
Chef Vincent is a classically trained Chef; he excels at bringing his culinary skills to the table in creating memorable and original meals.
Chef Vince’s passion is providing the Tucson area with healthy dishes that are also flavorful and satisfying. With his diverse culinary background, he's able to create a variety of innovative meals that can be tailored to all types of dietary preferences. He loves gardening and expertly infuses fresh ingredients into his dishes. Chef Vince is eager to take aspiring chefs and students on exciting explorations of his favorite cuisines.
