The Phoenix Chapter of Les Dames d’Escoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries, is offering a ‘‘Cook Like a Dame’’ series virtually this summer from a pair of acclaimed experts.
The instructors: Candy Lesher, former editor-in-chief and TV host for Food & Life Magazine and an Arizona Culinary Hall of Fame member, and Tamara Stanger, former chef of Helio Basin Brewing and Cotton & Copper and now chef at Hell’s Backbone Grill & Farm in Boulder Utah.
The classes:
- Enchiladas Verde Con Nopales (6:30 p.m. Wednesday, May 24): Stuffed with vegetables and cheese, the surprise ingredient tucked within is nopales from the prickly pear cactus. (Lesher)
- Pie Crust 101 (6:30 p.m. Wednesday, June 21): Favorite scratch-made pie crust recipe and rolling crust, as well as different variations suitable for specific dietary needs. (Stanger).
- Vegetarian Tortilla Soup (6:30 p.m. Wednesday, July 12): Learn how to make an inexpensive vegetarian-based broth that puts store-bought boxed versions to shame. (Lesher)
- Southern Pies with a Southwest Desert Twist (6:30 p.m. Wednesday, Aug. 23): Using the pie crust basics from the June 21 class, learn how to use desert ingredients in classic Southern pies. (Stanger)
The lowdown: Each live class will have 50-60 minutes of instruction, followed by an opportunity to interact with and ask questions of the instructor. Recipes will be provided five days in advance so participants can cook alongside the chefs.
Cost: $35 per class or $100 for all four. Participants are welcome to “share the screen” with friends and family. Sign up here.
