Secrets of a Tamale Chef
Get ready for Fiesta season! Chef Richard Lambert teaches the techniques he uses to make his award-winning tamales and salsas. The class, Secrets of a Tamale Chef, is designed for home cooks who want to make tamales that are fun to eat. Lambert says, “Our cooking methods originated in Mexico City and are very traditional.” He adds, “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.” Each attendee will be served a variety of tamale samples and be shown how each flavor can be created at home. Additional class handout materials include recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. FREE COOKBOOK: Attendees also receive the ebook version of Mr. Lambert’s cookbook, Preheat to 350 Degrees, featuring recipes along with personal anecdotes gathered over his lifetime. Tuition is $45 per person and class attendance is limited to 30 participants. Enroll online at tinyurl.com/tamaleclass.
