Ruiz En Place, inspired by Mise En Place, a French phrase that means to gather and arrange the ingredients needed for cooking.
COOKING WITH MESQUITE FLOUR
Desert Botanical Garden
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