This half day course celebrates Rick’s Mexican adventure of food and culture from San Francisco in California down to Oaxaca, inspired by the nostalgia of a trip he made in the late 60s. On this course you’ll discover Rick’s recipe finds and learn how to cook his favourite Mexican dishes including Abraham’s ceviche and perfectly battered his famous Ensenada fish tacos with chilli and coriander.
- Abraham’s ceviche
- Battered Mackerel with mayo, chilli sauce and lime
- DEMO –Tortilla soup with chipotle chilli, tomato and avocado
- Filleting a fish
- Battering and deep frying a fish
- Making corn tortilla
Arrive – watch our chefs demo two dishes then recreate each dish in pairs at your workstation before enjoying the fruits of your labour
Demo – time to relax with a cup of coffee or glass of wine and watch our chef demonstrate the final dish of the day
Finish – you will be presented with a certificate and recipes plus a chance to browse our shop with an exclusive voucher.
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Fantastic course – great balance of hands-on experience and demonstration.
Staff were incredible, nothing was too much trouble.
Superb on every level. So welcoming, encouraging and non-judgemental.
This course exceeded my expectations.
Really appreciated the setting, quality and experience of the chefs and staff, and of course their patience!
All the staff were helpful and friendly. Recipes were not daunting but were special enough that I felt impressed with what I had achieved.
COURSE DATES
Mar 2nd 2024 - Places available
Apr 12th 2024 - Places available
Aug 15th 2024 - Places available
Nov 1st 2024 - Places available