Enchiladas and Sauce

June 20, 2012 6:30 pm
June 20, 2012 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, suite 2E, Brooklyn, NY, United States, 11215

Enchiladas can be full of rich and layered flavors, created not only with the fillings, but the sauces. In this exciting class, we’ll see how complex these flavors can be while learning the techniques of making fresh, seasonal sauces and healthy tortillas and fillings. Come learn from an expert, Tessa Liebman, who has spent many summers in Mexico visiting her family learning the ins and outs of Mexican cuisine. We know how overwhelming it can seem to make new things (like a tortilla or an incredible mole) from scratch, but it doesn’t have to be! With a few key seasonal ingredients, herbs and spices, you’ll see how these flavors, textures and tastes meld to create incredible enchiladas. With this knowledge on hand it will be simple to make any of these dishes at home, and you’ll be amazed they came from your own kitchen!

Recipes:Michoacán Blackberry- Mint Limeade, Spicy Pickled Radishes, Rice & Beans, Summer Corn and Crab Enchiladas with Green Sauce, Spicy Pork Enchiladas with Chocolate Coffee Mole Sauce, Vegetarian Summer Garden Layered Enchiladas with Goat Cheese & Red Pepper and Cilantro Sauce

Class Type: Individual, hands-on cooking class

Class Notes: A basic enchilada class that will let you leave with advanced skills!

Tessa Liebman

Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Since graduating from the French Culinary Institute, Tessa has worked in restaurants, taught a culinary job training program for underemployed adults, and was the Executive Chef at Shiraz Events for two years, creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce. She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents.

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