Ruiz En Place, inspired by Mise En Place, a French phrase that means to gather and arrange the ingredients needed for cooking.
COOKING WITH CHOLLA BUDS
Desert Botanical Garden
Sunday / April 9 / 1 - 3 p.m.
Join us for a culinary adventure as vegetarian chef Felicia Cocotzin Ruiz demonstrates recipes using dried cholla buds. She will show you how to prepare these calcium-rich buds to be added to moles and salsas, as well as how to pickle the cholla buds to create a delicious appetizer. This class is demonstration only. Limit 12.
Session Spring 2017: Sun, Apr 9, 2017 1:00PM - 3:00PM