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Monday, September 10, 2012

Class Alert! Master Mexican Food With Cindy Pawlcyn and More

Posted By on Mon, Sep 10, 2012 at 2:00 PM

click to enlarge Cindy Pawlcyn heads to Draeger's Cooking School on Sept. 13.
  • Cindy Pawlcyn heads to Draeger's Cooking School on Sept. 13.

Dieciseis: Mole & Chile En Nogada

Where: La Cocina, 2948 Folsom (at 25th), 824-2729

When: Wed., Sept. 12, 6:30-9 p.m.

Cost: $65 (purchase in advance via Eventbrite)

The rundown: Chef Isabel Caudillo (El Buen Comer) and salt specialist Adriana Lahl (Sal De Vida) lead a hands-on class designed to help you prepare traditional food in honor of Mexican Independence Day on Sept. 16. Participants will learn the secret to their chile en nogada (stuffed poblano chiles) as well as their take on mole.

Cindy's Supper Club

Where: Draeger's, 222 E. 4th Ave. (at South B), San Mateo, (650) 685-3700

When: Thurs., Sept. 13, 6:30 p.m.

Cost: $70 (purchase in advance via Draeger's)

The rundown: Napa chef and restaurateur Cindy Pawlcyn teaches a demonstration class on regional Mexican cooking. Have a glass of wine and watch her prepare cactus salad with tomatoes and chiles, arroz verde (green rice), lamb with creamed corn and zucchini, chipotle salsa, and Yucatan-inspired tiramisu. Taste them there and then take home the recipes to try to emulate her feats.

Mouthwatering Mission Tour and Cooking Class

Where: Begins at Mr. Pollo, 2823 Mission (at 24th St.) and ends at La Cocina, 2948 Folsom (at 25th St.)

When: Sat., Sept. 15, 11 a.m. - 2:30 p.m.

Cost: $95 (purchase in advance via Parties That Cook)

The rundown: Edible Excursions pairs up with Parties That Cook for this combo tour and class focusing on Latin American flavors. Wander the Mission and enjoy quick bites at La Palma, Mission Minis, Humphry Slocombe, and El Farolito before wandering to La Cocina to learn how to cook four distinct dishes: Chalupas with smashed avocado, chorizo, and lime sour cream; mini arepas with Oaxaca cheese and jalapeno marmalade; drunken scallop tostadas with tequila and ancho chile salsa; and little fish tacos with tomato salad and chipotle-lime crema.

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Tamara Palmer

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