New Mexi-Italian Cooking | March 22

In this 2.5 hour class, we will be exploring how corn, tomatoes, and chilies, which were originally cultivated in the Americas became staples of New Mexican and Italian cuisines. We’ll be making a polenta and a pork and red chile ragu from scratch!

Please reach out to [email protected] for inquiries, including dietary questions and sliding scale options.

As part of our community safety practices, TSK still requires masking onsite. We are happy to provide KN95 masks to participants!