September 28: Southwestern Cuisine

September 28, 5:00pm ~ 7:30pm @ Corner Peach kitchen

Journey to the rugged landscapes of the American Southwest with Chef Thomas Hayes and discover a cuisine shaped by Native American, Spanish, Mexican, and Anglo traditions. Known for its bold use of dried and smoked chiles, earthy corn and beans, and masa-based dishes, Southwestern cooking is chile-forward, hearty, and unapologetically flavourful. This hands-on class begins with a welcome bite of smoked tomato and red chile bisque — served with Navajo fry bread and avocado salsa. You’ll learn the foundational art of toasting and rehydrating dried chiles before diving into group recipes: classic Southwestern red sauce and a bright tomatillo salsa. From there, you’ll craft smoked chicken mini quesadillas or tostadas, then move on to the star of the evening: braised beef enchiladas with queso fresco and red chile chimichurri, with an extra tray and a bottled chimichurri to take home. The night ends on a sweet Southwestern note with a decadent dessert - ancho chile chocolate cake with cinnamon whipped cream. Come ready to cook, taste, and take home not only dishes and recipes, but also the history, culture, and signature techniques of this bold and storied cuisine.