Cook Like a "Dame" Cooking Series

Les Dames d'Escoffier (LDEI) is a worldwide society of professional women of high achievement in the fields of food, fine beverage and hospitality. Its mission is education, advocacy and philanthropy.

Les Dames d'Escoffier, Phoenix Chapter

Phoenix Chapter Les Dames d'Escoffier  is offering a 4-part virtual cooking class series COOK LIKE A DAME, taught by Dame chef/instructors.

VIRTUAL CHEF-LED SUMMER COOKING SERIES! Each live class will feature 50-60 minutes of real-time instruction and the opportunity to interact with and ask questions of featured instructors at the completion of each class. Recipes for each session will be provided five days in advance so participants can cook alongside Dame chefs, tasting firsthand what a difference their invaluable techniques and ingredients can make in every kitchen.Cost is $35 per individual class; the entire series of four classes is just $100. Participants are welcome to “share the screen” with friends and family, encouraging the social and interactive joy of cooking. Schedule of classes is as follows:Enchiladas Verde Con Nopales - Instructor: Chef Candy LesherWednesday, May 24 | 6:30 p.m.A unique offering of garden-fresh enchiladas, this version is draped in a vibrant roasted chili and tomatillo sauce enriched with toasted pepitas. Stuffed with a savory medley of vegetables and cheese, the surprise ingredient tucked within is nopales from the prickly pear cactus! This delicious  ingredient elevates enchiladas beyond the norm on every level — flavor, texture and nutrition too! Easy to assemble, they can be baking in less than an hour with their unique combination of readily available ingredients.Pie Crust 101  - Instructor: Chef Tamara StangerWednesday, June 21 | 6:30 p.m.As the name implies, this class will cover all things scratch-made pie crust including the history of pie crust, Chef Stanger’s favorite pie crust recipe and rolling crust (every novice baker’s dreaded moment), as well as different variations suitable for specific dietary needs and a range of flavor profiles. Chef Stanger will also discuss when blind baking pie crust is necessary, how to do it and the basic information for a variety of pie fillings.Vegetarian Tortilla Soup - Instructor: Chef Candy LesherWednesday, July 12 | 6:30 p.m. Tasty, rich and hearty, this soup is a breeze to create and will become every home cook’s satisfying go-to option for healthier Southwest cravings. Participants will learn how to make an inexpensive vegetarian-based broth that puts store-bought boxed versions to shame — and then discover the steps to extract the most impact from every ingredient for new levels of vibrant flavor. For ease and speed, directions will utilize an Instant Pot/pressure cooker; stovetop instructions will also be provided.Southern Pies with a Southwest Desert Twist - Instructor: Chef Tamara StangerWednesday, August 23 | 6:30 p.m. In the world of desserts, Southern pie reigns supreme. Using the pie crust basics from her previous class session on June 21, Chef Stanger will show participants how to utilize indigenous Southwest desert ingredients to recreate classic Southern pies such as shoofly, vinegar and chess pies. This one-of-a-kind class is not to be missed!Chef Bios: Chef Tamara Stanger is the executive chef of Hell’s Backbone Grill &amp; Farm in the Four Corners region of Boulder, UT. Hell’s Backbone Grill &amp; Farm (hellsbackbonegrill.com) was one of the first in the country to embrace the true farm-to-table practice. The restaurant has been operating for more than 24 years — all the while growing its own produce, sourcing locally raised meats and telling the story of the region through food. Chef Stanger works alongside renowned chef/owners Blake Spaulding and Jen Castle, creating fare that defines the desert and history of peoples of the past. As a successful chef and restaurateur, Chef Stanger’s previous ventures allowed her the opportunity to work closely with native and local farmers as well as educational institutions to bring back ancestral foods and help educate communities about the importance of building stronger foodways for the next generation. Chef Stanger is well known for introducing wild and native ingredients through approachable comfort foods — such as pie.Chef Candy Lesher, a veteran chef, instructor and an accomplished speaker, has devoted her career to a broad scope of culinary related disciplines including restauranteur, writer, Editor-in-Chief of Food &amp; Life Magazine and Host and Executive Producer of Food &amp; Life Television. An Arizona Culinary Hall of Fame Inductee, Chef Lesher shifted her focus to nutrition and health after a battle with Stage 3 cancer. For three years she taught at the Virginia G. Piper Cancer Center while developing her skills as a Culinary Wellness Coach. She is currently focused on her role as a culinary advisor and recipe innovator for Agoge’s breakthrough organic, sustainable and allergen-free hemp protein products that will soon make their nationwide debut (agoge.life).About Phoenix Chapter of Les Dames d&#x27;Escoffier International: Celebrating the women of food, beverage and hospitality, Les Dames d&#x27;Escoffier International is an international organization of women who provide leadership, educational opportunities and philanthropic events for the community at large. The only organization of its kind that encompasses a world society of professional women of high achievement in the fields of food, fine beverage and hospitality, Les Dames d&#x27;Escoffier International provides a system for communication and networking among its members. The organization has more than 2,300 members in 40 chapters in the U.S., Canada, the United Kingdom, Italy, France and Mexico. For more info visit: <a href="https://ldeiphx.com" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">ldeiphoenix.com</a>

Cook Like a "Dame" Cooking Series

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Cook Like a "Dame" Cooking Series

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