Mexican Kitchen

Thu, 07/31/2014 - 6:30pm to 9:00pm
Class Type: 

Change up your Mexican repertoire with inspiration from Chef Braden. A Green Chili and Tomatillo Sopa recipe with Braised Pork and Roasted Corn is the perfect venue for demonstrating how to prepare chilies and tomatillos for cooking. The Sopa is topped with Crema and Cotija Cheese. Make tender, moist Carne Asada for Tacos and then pair it with Cabbage Chipotle Slaw, Guacamole , Spanish Rice and Refried Beans. Hands on and optional wine.

$30.00
7 seats available
Instructor: Chef Braden Hitt
Braden Hitt is a passionate spokesperson in our community for sustainable, organic food and farming. He originally moved to Southern Oregon to help Neil Clooney open the nose to tail, meat-centric restaurant, Smithfields, and has since found himself teaching and working at various venues throughout the valley. From Executive Chef at Elements Tapas Bar, feeding the masses at Farm to Fork events, and performing live cooking demos at the farmers markets, Chef Hitt now cooks for the new Lark’s restaurant in Medford. With over 20 years in the food industry, he has taught at the CIA in Portland, and will be teaching a series of hands on classes in our classroom Summer and Fall of 2014.