Desert Botanical Garden

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

Register for this class HERE