Join us for an adult cooking class in celebration of Mexican cuisine. We will be cooking together with the freshest ingredients-whether from your own garden or farmer’s market. Spring onions, cilantro, and ramps will add something new to a tomato salsa and we will also explore how to make and incorporate tomatillo’s in a green dipping sauce. Taste the difference and how easy hand crafted flour tortillas can be, and enjoy making stuffed chili rellanos while sipping on margaritas.
Farm fresh Mexican just in the for Cinco de Mayo!
The pink rhubarb is a culinary journal that explores food, edible education, gardening and creativity for children and adults of all ages. My name is Jane Mossa and I am a food consultant, culinary arts graduate, chef, stylist and gardener who is passionate about the farm to table community, its lifestyle, products and makers.