Tom Perry / October 4, 2020 / 1:00 PM - 3:30 PM / $150
The best chefs in Mexico are classically trained in the French tradition. They have the advantage of utilizing many fresh fruits and vegetables and a copious variety of Mexican-grown dried chiles. They are creative food artists with a penchant for vibrant colors. Tom Perry knows this well, as he's traveled to Mexico over 30 times. He'll show you how to create a few of his most memorable dishes. Mexican Shirred Eggs with Manchego Cheese and Roasted Jalapeño (eggs whipped with cream and butter then baked in a water bath), Chilaquiles (sautéed tortilla chips coated with freshly made Salsa Rojo and Salsa Verde), Fresh Fruit Kabobs with dried and chopped Hibiscus Blossoms and Pasilla Chile Powder, Tres Leche French Toast, Sweet Ancho Chili Rubbed Bacon, and Sopapillas (beignet-like confections topped with your choice of butter and honey or chocolate and caramel sauce). We'll use freshly squeezed orange and grapefruit juices for making Mimosas.
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