San Francisco, California
London, United Kingdom
Come join as we celebrate the holidays and the Mexican heritage of Orange County. This class will be hands on cooking and a group effort, as is traditionally all hand made tamale making. Tamales are wrapped like holiday gifts inside softened cornhusks and then steamed to perfection. As tamales are labor intensive it will be a fun filled six hours to make these wonderful savory treats.
Everyone who attends will get to take home a sample of each item made in class. Recipes will be handed out to students. The class will be taught by Chef Octavio Montoya.
We will be learning how to make the following:
- Chicken Tamales with Green Tomatillo Sauce
- Beef Tamales with Red Chili Sauce
- Gorditas - a small cake made with masa harina (nixtamalized cornflour) and stuffed with cheese, meat and other fillings.
- Churros - sometimes referred to as a Spanish doughnut, is a fried-dough pastry snack.
Must sign for class to reserve your space. Class will have only 15 students maximum so sign up soon to reserve your spot.
About Chef Octavio Montoya
Octavio Montoya was born in Mexico in 1963 and helped his family maintain our farm. When he was 15, Octavio and came to live and work in California.
While working at Le Meridien, later known as The Sutton Place Hotel, Octavio was fortunate enough to be chosen to train in France at the Le Meridien Etoile and while there was named both employee of the month and employee of the year. He then worked at the Marbella Golf and Country Club, followed by the Hotel Laguna and then became Executive Chef at French 75 in Laguna Beach.
He has received the honor of being named one of the Great Chefs of Orange County in both 1999 and 2000. In 2000 he began working at Stadium Brewing Company where he helped open the restaurant and continued to oversee, Stadium Tavern.
In 2005 he started teaching at Laguna Culinary Arts as a culinary instructor where he teaches others all that he has have learned in the 30+ years he spent working in the restaurant industry.
How to Dress and What to Bring
Dress comfortably in clothes that you won’t mind getting a bit messy, bring an apron and wear comfortable shoes - you will be on your feet quite a bit. Also, please bring a tupperware or similiar type of container to take your tamales home. Be ready start the holiday season with this great tradition of making tamales.
Where do the proceeds go?
All proceeds go to support our non-profit endeavors including supporting food artisans and supporting community gardens in Orange County.
Tickets are non-refundable, except in the case the event is canceled.
When & Where
Slow Food Orange County
Slow Food is an international member-supported non-profit organization. Its aim is to spread food culture, to develop sensory and taste education, to protect biodiversity and to promote quality in food, the environment and social life. Slow Food wants good, clean and fair food to be accessible to, and appreciated by, all.
Slow Food Orange County is a local chapter of Slow Food U.S.A. which works to carry out the Slow Food mission on a local level. The Orange County convivium is a member-supported organization made up of a diverse group of food enthusiasts.
Members include home and professional chefs, growers, wine connoisseurs, and lots of ordinary people who enjoy cooking and eating good quality food and wines. Please join or contact us for more information about our programs and initiatives.